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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 :1970

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.

Filling:

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
cups.

Frosting:

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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