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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Perfect Chocolate
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Cakesandfrostings - Cake Perfect Chocolate Post by :pietmolenaar Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2015

Click below to download : Cakesandfrostings - Cake Perfect Chocolate (Format : PDF)

Cakesandfrostings - Cake Perfect Chocolate

1 c. cocoa
2 c. boiling water
1 c. butter, softened
2-1/2 c. sugar
4 eggs
1-1/2 tsp. vanilla
2-3/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Filling (recipe below)
Frosting (recipe below)
Pecan halves for garnish, if desired

Combine cocoa and boiling water, stirring until smooth. Set aside. Combine butter, sugar, eggs and vanilla; beat at
high speed until light and fluffy.

Combine dry ingredients; add to sugar mixture alternately with cocoa mixture, beating at low speed and beginning and ending with flour mixture. Do not overbeat. Pour into 3 greased and floured 9" round cake pans and bake at 350 for 25-30 minutes.

Cool in pans 10 minutes; remove from pans and cool layers completely on wire racks. Spread filling between layers and spread frosting on top and sides. Garnish with pecans if desired. Refrigerate until ready to serve.


1 c. whipping cream
1 tsp. vanilla
1/4 c. sifted powdered sugar

Beat cream and vanilla until foamy; gradually add sugar beating until peaks hold their shape. Chill. Yields about 2


1 (6 oz.) package chocolate chips
1/2 c. half-and-half (more or less, as needed)
3/4 c. butter
2-1/2 c. sifted powdered sugar

Combine chips, half-and-half and butter in pan; cook over medium heat, stirring, until chips melt. Remove from heat and add powdered sugar, mixing well. Set saucepan in ice and beat until frosting holds its shape and loses its gloss. Add a few more drops of liquid if needed. Yield: 3 cups.
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Cakesandfrostings - Cake Persimmon Cake Cakesandfrostings - Cake Persimmon Cake

Cakesandfrostings - Cake Persimmon Cake
2 1/2 c. plain flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. allspice 3 tsp. cinnamon 1 1/2 c. shortening 2 1/2 c. sugar 3 eggs 2 c. Japanese persimmon puree 2 c. chopped nuts 2 c. seedless raisins Preheat oven to 325° F.Mix well flour, baking soda, salt, allspice and cinnamon. Cream shortening and sugar and add eggs; mix well. Add dry ingredients to egg mixture. Mix in the persimmon puree, then the nuts and raisins which have been mixed with a little of the flour. Bake in a tube pan (which has been greased

Cakesandfrostings - Cake Peggy's Granny Cake Cakesandfrostings - Cake Peggy's Granny Cake

Cakesandfrostings - Cake Peggy's Granny Cake
1 1/2 cups sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 eggs 16 ounces crushed pineapple 1/2 cup nuts -- chopped Sauce: 1 cup evaporated milk 1/2 cup sugar 1 stick margarine 1 teaspoon vanilla Preheat oven to 350° F.Combine sugar, flour, soda and salt. Add eggs and pineapple; mix together well. Pour into greased 9x13-inch cake pan. Sprinkle nuts over top of batter. Bake at 350 F. for 40 to 45 minutes. Bring sauce ingredients to a boil; pour over hot cake. Serve with whipped cream or plain.