i need a great chocolate cake and icing?
i am wanting to make a chocolate cake and have a chocolate icing that is easy to make and tastes amazing! can anyone help me.
Public Comments
- YEAH JUST COME MY HOUSE, ILL SHOW YOU HOW TO BAKE A CAKE
- Buy one from baskin robins
- icing Try phily cream cheese & cool whip I think they have choc cool whip just mix them together.
- BAKER'S ONE BOWL Chocolate Cake
Ingredients
6 Squares BAKER'S Semi-Sweet
Baking Chocolate
3/4 cup (1 1/2 sticks) butter or
Margarine
1 1/2 cups Sugar
3 Eggs
2 tsp. Vanilla
2 1/2 cups Flour, divided
1 tsp. Baking soda
1/4 tsp. Salt
1 1/2 cups Water
Preparation
MICROWAVE chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
STIR in sugar until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed until well blended after each addition. Stir in vanilla. Add 1/2 cup of the flour, baking soda and salt; mix well. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9 inch round cake pans.
BAKE at 350 degrees F for 35 mins or until toothpick inserted in centers comes out clean. Cool 10 mins.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S ONE BOWL Chocolate Frosting.
Cook's Notes
Baker's One Bowl Chocolate Frosting: MICROWAVE 1 pkg. (8 squares) BAKER'S Semi- Sweet Baking Chocolate in large microwaveable bowl on high 2 minutes. Stir until chocolate is completely melted. Cool 5 mins or to room temp. ADD 1 pkg. (16 oz.) powdered sugar, 1/2 cup (1 stick) butter or margarine and 2 tsp. vanilla; beat with electric mixer on low speed until well blended Gradually add 1/3 cup milk, beating until well blended. Makes 3 cups or enough to frost top and sides of 2 (8 or 9 inch) layers; top and sides of 13*9 inch cake; tops of 3 (8 or 9 inch) layers; or 18 to 24 cupcakes.
- Cake:
INGREDIENTS
14 ounces bittersweet chocolate
3 1/3 tablespoons butter
4 eggs
1 1/2 tablespoons all-purpose flour
1 teaspoon water
DIRECTIONS
Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
Bring eggs to room temperature and separate.
Melt dark chocolate and butter or margarine over low heat.
Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
Pour into prepared pan, and bake for 20 to 30 minutes.
Icing:
INGREDIENTS
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS
In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.
- Chocolate-Orange Guiness Cake
Print This Recipe
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INGREDIENTS
1 stick butter, room temperature
1-1/2 cups soft, dark brown sugar
2 cups self-rising flour
1-1/2 teaspoons baking powder
1 pinch salt
2 rounded tablespoons Hershey's® Cocoa
Grated rind of 1 orange
4 eggs
1/2 cup Guiness Stout
ICING
1 stick butter, softened
1/2 to 2 cups confectioners' sugar
Large orange, juice and grated rind
Preheat oven to 375 degrees. Grease two 8 to 9-inch cake pans.
Cream the butter and sugar until light and fluffy.
Sift the flour, baking powder, salt and cocoa into a bowl.
Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
Gently mix in the Guiness, a tablespoon at a time, including another spoonful of flour with each addition. (If there is any flour left over, fold it gently to mix; and blend thoroughly without over-beating).
Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
Reduce the heat to moderate (350 degrees) and bake 35 to 40 minutes, or until the ckes are springy to the touch, and shrinking slightly in the pans. Turn out and cool on a wire rack.
Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
- $10000 Chocolate Cake * RATING * 5 out of 5 1 reviews
Layers, 9" [Reset]
Keys : Appetizers Breakfast Casseroles Cajun
Ingredients :
4ozChocolate, bitter
1/2cupShortening
2cupSugar
2xEgg, well beaten
2tspVanilla
2cupCake flour, sifted
2tspBaking powder
1tspSalt
1 1/2cupMilk
1cupNuts, chopped
FROSTING
2ozChocolate, bitter
1/2cupButter
1cupSugar, confectioners
1xEgg, well beaten
1tblVanilla
1tblLemon juice
1cupSugar, confectioners
1cupNuts, chopped
Method :
* Cake: Preheat oven to 375 F. Line three 9" layer cake pans with buttered parchment. Melt the chocolate in a double boiler; cool.
* Cream the shortening; gradually add the sugar and cream until fluffy.
* Add the egg yolks and vanilla; beat well. Reserve two tablespoons of flour. Sift the remainder of the flour with the baking powder and salt; add alternately with the milk to the creamed mixture. Beat the batter about one minute. Dredge the nuts in the reserved flour, then fold them into the mixture. Bake for 45 minutes, then cool the layers in the pans for ten minutes; turn out onto a wire rack to finish cooling. Frost.
* Frosting: Melt the chocolate in a double boiler; add the butter and one cup of confectioners' sugar, and beat well. Add the egg, vanilla, lemon juice and enough confectioners' sugar to give a proper spreading consistency. Add the nuts; spread the frosting on the cake.
Po
- This is the best chocolate sheet cake ever. It looks complicated but it really isn't:
Texas Buttermilk Sheetcake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
.
Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
PREPARATION:
Cake
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water.
Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.
When I don't have time to make this one I buy a devil's food mix and bake it and frost it with:
1 can chocolate frosting
1 softened pkg. cream cheese
2 c. powdered sugar
1p. vanilla
Just mix all together in a bowl and frost your cake.
This makes a yummy chocolate frosting and it taste like it was made from scratch!
- This one is from Ina Garten (The Barefoot Contessa) her food is amazing.
You can see her make this recipe on Fri, Apr 27 at noon on the Food Network.
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
- Buy Betty Crocker chocolate cake mix and Betty Croker chocolate frosting. Frosting is what covers cake whereas icing is used for decorations.
- Chocolate Sour Cream Cake with Chocolate Frosting
INGREDIENTS:
3/4 cup unsweetened cocoa
1 3/4 cup sugar
4 large eggs
1/2 cup milk
1/2 cup butter or margarine
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
PREPARATION:
In a saucepan over medium low heat, combine cocoa, 3/4 cup sugar, 1 egg yolk, and milk. Cook, stirring constantly to prevent sticking, until thickened. Cool. Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended.
Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream. Add vanilla and cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Line bottoms of three 8-inch layer pans with wax paper. Pour batter evenly into the three pans. Bake at 350° for 30 to 35 minutes. Turn out onto racks and peel off wax paper. Cool. Frost with Chocolate Butter Frosting or your favorite frosting.
Chocolate Butter Frosting
1/2 cup soft butter
1 pound sifted confectioners' sugar (about 4 1/4 cups sifted, 3 3/4 cups unsifted)
dash salt
1 teaspoon vanilla extract
3 squares melted unsweetened chocolate
3 tablespoons heavy cream or half-and-half (more or less)
Cream soft butter; gradually add sifted confectioners' sugar. Add dash of salt, vanilla extract, melted chocolate, and about 3 tablespoons of cream. Beat until smooth and spreading consistency, adding more cream if necessary.
- GO TO A STORE.
LOL
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