chocolate cake pops!
INGREDIENTS
1 chocolate cake, baked.
1 can Chocolate Frosting (classic, not whipped)
2 cups milk chocolate chips
2 tablespoons chocolate sprinkles
DIRECTIONS
Once your cake is cooked and cooled, crumble half of it into a large bowl (cover, wrap, and freeze the other half for later. A full cake makes a LOT of cake pops.)
Add 1/4 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting by the tablespoonful, JUST until the cake mixture starts to stick together. It shouldn’t feel wet at all, but should adhere to itself in a playdoh-like texture.
Roll tablespoon-fulls of cake into cake balls.
In a small, deep, microwave-safe bowl, heat the chocolate chips JUST until they are melted (usually about 90 seconds or so). Stir until smooth.
Press the end of a sucker stick into the melted chocolate, then press that end into the center of your cake ball. Take a small spoonful of melted chocolate and carefully smooth it around the bottom part of the stick and cake ball. Allow the chocolate to harden completely.
Gently dip the cake ball into the melted chocolate. Allow any excess chocolate to drizzle back into the bowl before pressing the top of the cake pop into crushed peanuts or chocolate sprinkles. Turn the cake pop right side up and press the bottom of the sucker stick into a piece of styrofoam. Allow the cake pops to cool upright until ready to serve.
Once chocolate is hardened, serve the cake pops, or cover them and store them in the fridge for up to three days. Enjoy!
1 chocolate cake, baked.
1 can Chocolate Frosting (classic, not whipped)
2 cups milk chocolate chips
2 tablespoons chocolate sprinkles
DIRECTIONS
Once your cake is cooked and cooled, crumble half of it into a large bowl (cover, wrap, and freeze the other half for later. A full cake makes a LOT of cake pops.)
Add 1/4 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting by the tablespoonful, JUST until the cake mixture starts to stick together. It shouldn’t feel wet at all, but should adhere to itself in a playdoh-like texture.
Roll tablespoon-fulls of cake into cake balls.
In a small, deep, microwave-safe bowl, heat the chocolate chips JUST until they are melted (usually about 90 seconds or so). Stir until smooth.
Press the end of a sucker stick into the melted chocolate, then press that end into the center of your cake ball. Take a small spoonful of melted chocolate and carefully smooth it around the bottom part of the stick and cake ball. Allow the chocolate to harden completely.
Gently dip the cake ball into the melted chocolate. Allow any excess chocolate to drizzle back into the bowl before pressing the top of the cake pop into crushed peanuts or chocolate sprinkles. Turn the cake pop right side up and press the bottom of the sucker stick into a piece of styrofoam. Allow the cake pops to cool upright until ready to serve.
Once chocolate is hardened, serve the cake pops, or cover them and store them in the fridge for up to three days. Enjoy!
red velvet cake!
"This rich chocolate cheesecake is accented with everyone's favorite Irish stout beer: Guinness. The recipe even includes instructions for decorating with chocolate clovers."
INGREDIENTS:
1 cup crushed chocolate cookies
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon unsweetened cocoa
powder
3 (8 ounce) packages cream cheese,
softened
1 cup white sugar
3 eggs
1/2 pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
3/4 cup Irish stout beer (e.g. Guinness®)
2 teaspoons vanilla extract
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.2.Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.3.Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.4.Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.5.Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
INGREDIENTS:
1 cup crushed chocolate cookies
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon unsweetened cocoa
powder
3 (8 ounce) packages cream cheese,
softened
1 cup white sugar
3 eggs
1/2 pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
3/4 cup Irish stout beer (e.g. Guinness®)
2 teaspoons vanilla extract
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.2.Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.3.Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.4.Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.5.Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
Soft and Chewy Chocolate Chip Cookies RecipesChocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. With our easy, three-step recipe, you'll have soft and chewy chocolate chip cookies to serve and enjoy in no time! Making chocolate chip cookies has never been easier.PHOTOGRAPHY:
Holiday Cookies 2005, Special Issue 2005http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookiesYieldMakes about 3 dozen
Ingredients
Directions
Holiday Cookies 2005, Special Issue 2005http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookiesYieldMakes about 3 dozen
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
chocolate cupcakes!
Rated:Submitted By: Ladan
Photo By: mis7up
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 16
"Ready in 30 minutes, this quick chocolate cupcake recipe is the perfect party treat."
INGREDIENTS:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.2.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.3.Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
strawberry shortcake
Strawberry Shortcake
Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
30 min
Cook:
20 min
Yield:6 servings
Level:Intermediate
Ingredients
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
Whipped Cream:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
Total Time:
25 hr 35 min
Prep:
35 min
Inactive:
24 hr
Cook:
1 hr
Yield:1 cake or 3 (9-inch) layers
Level:Easy
Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine
Directions
Cake Ingredients: Frosting Ingredients:
Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Filling and Icings:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
25 hr 35 min
Prep:
35 min
Inactive:
24 hr
Cook:
1 hr
Yield:1 cake or 3 (9-inch) layers
Level:Easy
Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine
Directions
Cake Ingredients: Frosting Ingredients:
Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Filling and Icings:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
cherry cheesecake
Description Feel good about indulging in these sweet, chocolaty mini desserts.
Ingredients Cheesecake Filling:
Combine crust ingredients until evenly moistened. Press a heaping tablespoon of crust mixture into the bottom of 24 standard-sized muffin cups, lined with foil or paper liners. Combine Ricotta cheese, cream cheese, sugar, cornstarch, salt and vanilla in mixing bowl. Beat until smooth. Add eggs, one at a time, beating after each addition. Pour evenly over crusts. Spring cherries over batter, dividing evenly. Bake in 350 º F oven for 20-22 minutes. Cool completely in muffin pans on wire rack. Refrigerate at least 2 hours or overnight before serving. Garnish with whipped cream, cherries and drizzle of chocolate sauce, if desire.
Ingredients Cheesecake Filling:
- 1 container (15-oz.) Frigo® Ricotta cheese (whole milk or part-skim)
- 1 pkg. (8-oz.) cream cheese, room temperature
- 1 cup sugar
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 5 large eggs
- 1/2 cup finely chopped maraschino cherries
- 2 cups chocolate sandwich cookies, crushed (about 18 cookies)
- 2 Tbsp. butter, melted
- Whipped cream
- Maraschino cherries
- Chocolate sauce
Combine crust ingredients until evenly moistened. Press a heaping tablespoon of crust mixture into the bottom of 24 standard-sized muffin cups, lined with foil or paper liners. Combine Ricotta cheese, cream cheese, sugar, cornstarch, salt and vanilla in mixing bowl. Beat until smooth. Add eggs, one at a time, beating after each addition. Pour evenly over crusts. Spring cherries over batter, dividing evenly. Bake in 350 º F oven for 20-22 minutes. Cool completely in muffin pans on wire rack. Refrigerate at least 2 hours or overnight before serving. Garnish with whipped cream, cherries and drizzle of chocolate sauce, if desire.
Mini s'more pies
These mini pies take s’more flavors – crunchy graham crackers, melty chocolate, gooey marshmallows – and put them into a handheld pocket.
(80)
(30)
More
IngredientsCrust1box Pillsbury® refrigerated pie crusts, softened as directed on box1/2cup graham cracker crumbs (8 graham cracker squares, finely crushed)1/4cup sugar3tablespoons butter, melted
Filling1/2cup marshmallow creme2tablespoons cream cheese, softened (1 oz)2tablespoons sugar1/2cup chocolate chips
Steps
(80)
(30)
More
- prep time35 min
- total time45 min
- ingredients8
- servings10
IngredientsCrust1box Pillsbury® refrigerated pie crusts, softened as directed on box1/2cup graham cracker crumbs (8 graham cracker squares, finely crushed)1/4cup sugar3tablespoons butter, melted
Filling1/2cup marshmallow creme2tablespoons cream cheese, softened (1 oz)2tablespoons sugar1/2cup chocolate chips
Steps
- 1Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- 2Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
- 3Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
- 4Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
Devil's Food Cake
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
Total Time:
4 hr
Prep:
2 hr 15 min
Cook:
1 hr 45 min
Yield:8 to 10 servings
Level:Intermediate
Ingredients
Frosting:
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk
Directions
To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
Total Time:
4 hr
Prep:
2 hr 15 min
Cook:
1 hr 45 min
Yield:8 to 10 servings
Level:Intermediate
Ingredients
Frosting:
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk
Directions
To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
perfect marble cake Ingredients
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The Best White Cake Recipe {ever} Print Prep time 15 mins Cook time 25 mins Total time 40 mins This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love. Author: Robyn Stone | Add a Pinch Serves: 12 Ingredients
- If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.
- 1 cup (2 sticks) butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk, room temperature
- ½ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
- Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
- Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
- Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
- Frost cake as desired.
- If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.