Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Chocolate Fudge Torte
Famous Authors (View All Authors)
Cakesandfrostings - Chocolate Fudge Torte Post by :Thomas_Trotts Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2830

Click below to download : Cakesandfrostings - Chocolate Fudge Torte (Format : PDF)

Cakesandfrostings - Chocolate Fudge Torte

1 recipe Dark Chocolate Cake, 9-inch rounds
1 recipe Italian Buttercream (or sweetened whipped cream or whipped non-dairy topping-not Cool Whip, the mix kind)
1 recipe Chocolate Fudge Icing


Dark Chocolate Cake

5 large sized eggs
1/2 cup vegetable oil
1 1/4 cup water
1 whole cake mix, Duncan Hines Dark Chocolate Fudge
1 cup extra of another Dark Chocolate Fudge cake mix


Grease 2 (9-inch by 2-inch) cake pans. Set aside. Preheat the oven to 350º.

In a mixing bowl, combine the eggs, oil and water pour the cake mix and extra cup of cake mix. Mix on low until just moistened, mix on medium for exactly 2 minutes. Scrape and divide between the cake pans.

Bake for 35+ minutes until the top springs back when touched. Cool in the pans for 10 minutes, then turn out onto racks (turn top sides up) and allow to cool completely.

Slice each layer into two layers and trim the top to make it flat! Then fill the layers with the Italian Buttercream and refrigerate for an hour or two to firm it up.

While the fudge buttercream is freshly made, mask the top and sides of the cake and finish with pretty spatula twirls and patterns. You can ice smooth and then pipe fancy things, but it isn't necessary.
The finished cake doesn't require refrigeration unless you are making it in hot weather, but keep it cool until serving.



Italian Buttercream

4 sticks, 1-lb. unsalted butter, slightly soft
1 cup Crisco® shortening
8 large egg whites
3/4 tsp cream of tartar
1/2 cup sugar
2 tsp clear vanilla, or pure vanilla, or powdered vanilla
1 cup sugar
1/4 cup water


In a mixer, or by hand, beat butter and shortening together until smooth. Set aside in a cool
area (68º).

Combine egg whites and cream of tartar in large mixing bowl. Whip on a low medium until
frothy. When white color is constant, slowly add 1/2 cup of sugar in a very fine stream. Continue to
beat on medium.

While egg whites are beating, combine 1 cup of sugar and water in a small saucepan. Stir until dissolved, cook over medium heat until boiling. Cook to 250º.

If egg whites haven't yet reached a shiny, but softly stiff stage, turn them up onto high to finish beating.
If whites reach shiny/soft/stiff stage before sugar syrup is ready, reduce speed to stir and keep mixing until syrup is ready. Increase speed of mixture. Pour a Tablespoon of syrup into whites (stay away from pouring them onto whip), beat for 10 seconds, continue until all of syrup is used. Beat meringue until bottom of bowl has cooled to about 98.

Using paddle, add butter, one heaping tablespoon at a time allowing mixture to mix for 10-15
seconds between additions. Continue until all butter is mixed in. If mixture breaks, continue beating at low-medium speed and mixture will come back together. Cool for about an hour before using.



Chocolate Fudge Icing

Heat on the stove until it JUST comes to a boil...
1 cup heavy cream
1/4 cup corn syrup, light
1 stick butter

Pour over 2 bags (12 oz each) Nestle s-s chips. Let stand 1 minute and stir until smooth.

Let the ganache stand overnight or long enough to firm up. In mixer bowl beat 1 stick butter with 2 cups sifted powdered sugar until very light and fluffy. Add 2 tsp vanilla and the ganache, beat until smooth and light.

If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Chocolate Nut Special Occasion Torte Cakesandfrostings - Chocolate Nut Special Occasion Torte

Cakesandfrostings - Chocolate Nut Special Occasion Torte
1 lb butter 5 cups flour 2 cups sugar 1 tsp vanilla Malt butter in large microwavable bowl. Add flour, sugar and vanilla and bix. It will form a large very soft greasydough. Divide the dough into 4 pieces. Spread each piece on a cookie sheet lines with parchment paper. NB do not use a rolling pin it won't work. Mush the dough onto the sheet with your fingers. Bake at 375 F for approx 10 minutes until lightly brown. Let the layer cool completely and it will become crisp and easy to handle. To assemble the torte you need: 2
PREVIOUS BOOKS

Cakesandfrostings - Chocolate Cherry Torte Cakesandfrostings - Chocolate Cherry Torte

Cakesandfrostings - Chocolate Cherry Torte
1 pound chocolate covered graham cracker cookies (56 cookies)crushed 1 cup butter or margarine melted 2 envelopes whipped topping mix 1 cup cold milk 1 teaspoon vanilla extract 1 package 8 ounces cream cheese softened 2 cans (21 ounces each) cherry pie filling Set aside 1/4 cup crushed cookies for topping. Combine remaining cookies with butter. Spread into a 13 x 9 inch x 2 inch dish. Set aside. In a mixing bowl combine whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT