I made this cake on Saturday for a BBQ. Almost everyone liked it. I can discount the boy who said it was "nasty" because I found out that he doesn't like chocolate. My friend told me it was just "so so" but the next time I talked to her she changed her tune. She said she had eaten a piece the next day and it tasted much better to her. Everyone else who ate it, absolutely loved it. My recommendation is to use a large tube pan because my 10-inch bundt pan wasn't big enough to contain all of the batter for this cake. I also think that I will increase the oven temperature to 325 degrees. It wasn't completely done when I took it out of the oven at 300 degrees after the one hour and 20 minutes or more it was in there.
White's Fudge Cake
Makes a 10-inch Cake
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 teaspoon baking soda
2-1/2 cups all purpose flour
2 4-ounce bars sweet baking chocolate, melted and cooled
1 cup chocolate syrup
2 teaspoons vanilla
1-1/2 cups mini-morsel chips
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening
Cream butter in a large mixing bowl,gradually adding the sugar. Beat well on medium speed of an electric mixer. Add eggs, one at a time, beating well after each. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Mix well and stir in 1 cup of mini-morsels.
Pour batter into heavily greased and floured 10-inch bundt pan (or tube pan). Bake at 300 degrees for 1 hour and 20 minutes or until wooden pick inserted in the center comes out clean. Invert cake immediately onto a serving plate and let cool completely.
Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler and bring the water to a boil. Reduce heat to low and cook until melted and smooth. Remove from heat and drizzle mixture over the cooled cake.
Next, melt remaining 1/2 cup of mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, let cool and drizzle over white chocolate. Garnish with chocolate and white chocolate leaves.
Enjoy!
The Creative Cook
Wednesday, August 26, 2009
Monday, August 24, 2009
Cake Week -- Golden Cake with Fudge Frosting
I made a few cakes over the weekend. I brought them to the BBQ's we attended on Saturday and Sunday. I made this cake yesterday. It was good but the almond flavoring was pretty strong. I like almond flavor but some of the kids said it tasted "weird". The adults all seemed to like it, though. I will try making this cake again and leave out or reduce the almond flavoring. I also made this cake in a 9 x 13 inch pan and baked it for 45-50 minutes. It was really good. I will tell you that I didn't make the fudge frosting. I didn't have enough butter in my fridge to make it so I used a container of Duncan Hines Chocolate Fudge frosting. No one seemed to mind. I will definitely try to find a pourable fudge frosting recipe like the one on the Entenmann's Golden Cake with Fudge Frosting. There was a review on a website that talked about a recipe for this frosting. The author said her frosting "sets like fudge." Why, oh why didn't she go ahead and post the recipe in the comment section. I don't think that was very fair or nice. I tried to email her but apparently you have to be a "premium" member of the website to be able to email the other members. I am going to keep looking for that recipe. It would be worth my time if it is really that good!
Chocolate Fudge and Golden Layer Cake
Recipe courtesy Gale Gand
Cook Time: 30 min
Level: Easy
Yield: 12 to 16 servings
Ingredients:
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
4 eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup milk (whole, 2 percent fat, or 1 percent fat)
Instant Fudge Frosting
3 sticks butter (12 oz.)
4-1/2 cups confectioners' sugar (no need to sift)
6 ounces unsweetened chocolate, melted and cooled
1 tablespoons vanilla
6 tablespoons milk
Directions:
Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
Sift the flour, baking powder, and salt together 3 times and set aside.
In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
For the frosting: Place all of the ingredients into a food processor and pulse to incorporate, then process until the frosting is smooth.
Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
The Creative Cook
Chocolate Fudge and Golden Layer Cake
Recipe courtesy Gale Gand
Cook Time: 30 min
Level: Easy
Yield: 12 to 16 servings
Ingredients:
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
4 eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup milk (whole, 2 percent fat, or 1 percent fat)
Instant Fudge Frosting
3 sticks butter (12 oz.)
4-1/2 cups confectioners' sugar (no need to sift)
6 ounces unsweetened chocolate, melted and cooled
1 tablespoons vanilla
6 tablespoons milk
Directions:
Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
Sift the flour, baking powder, and salt together 3 times and set aside.
In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
For the frosting: Place all of the ingredients into a food processor and pulse to incorporate, then process until the frosting is smooth.
Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
The Creative Cook
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