How To make Chocolate Pound Cake with Fudge Frosting Sl
1 c Butter
softened
1/2 c Shortening
3 c Sugar
5 ea Eggs
3 c Sifted cake flour
1/4 ts Baking powder
1/2 c Cocoa
1 1/4 c Milk
1 t Vanilla extract
:
FUDGE FROSTING----- 2 c Sugar
1/4 c Cocoa
1/4 ts Salt
2/3 c Milk
1/2 c Shortening
1 t Vanilla extract
The Chocolate Pound Cake: Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and cocoa; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread Fudge Frosting on top and sides of cake. Fudge Frosting: Combine all ingredients except vanilla in a heavy saucepan. Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly. Remove from heat; pour into a small mixing bowl, and add vanilla. Beat at cups. Mrs. James L. Twilley of Georgia, in December, 1987 "Southern Living" Typos by Jeff Pruett.
How To make Chocolate Pound Cake with Fudge Frosting Sl's Videos
Nigella Feasts - Chocolate Heaven: old-fashioned choc cake
welcome to the chocolate heaven!!
pound cake パウンドケーキ
パウンドケーキ（英: pound cake）は、バターケーキの一種。小麦粉、バター、砂糖、卵をそれぞれ1ポンドずつ使って作る.Kue pon adalah sejenis kue mentega. Dibuat dengan masing-masing 1 pon tepung, mentega, gula dan telur.
bahan :
100gr butter
100gr gula
100gr telur
100gr tepung protein sedang
100gr kismis
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Moist COFFEE CAKE! That Melts in Your Mouth! Simple and Delicious recipe
Hello everyone ,today I'm sharing with you Moist COFFEE CAKE! That Melts in Your Mouth! Simple and Delicious recipe. How to Make Sponge Coffee Cake step by step. Do you like COFFEE CAKE? Leave me a comment if you make Sponge Coffee Cake, and tell me what other cookies or desserts recipes you would like to see.
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❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make Delicious Sponge Coffee Cake
#Coffeecake #CookingStation #Easybaking
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???? Ingredients
The cake
110 g cake flour
1/2 tsp baking powder
1/4 tsp salt
60 g caster sugar
4 egg yolks
10 g instant coffee
1 tsp cocoa powder
1 tbsp hot water
55 g vegetable oil
60 g milk
1 tsp vanilla extract
4 egg whites
60 g caster sugar
1/2 tsp vinegar
----------------
The whipped cream
300 g whipping cream
70 g icing sugar
a pinch of salt
150 g cream cheese
2 tsp instant coffee
1 tbsp hot water
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ganache sauce
100 g hot whipping cream
100 g semi-sweet chocolate
---------------
Tray size 11 x 11 inch
--------------
How to bake
- Bake preheated oven at the 170 C for 18-22 minutes
======================
Make sure you pre-heat your oven
======================
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????ส่วนผสม
แป้งเค้ก 110 กรัม
ผงฟู 1/2 ช้อนชา
เกลือ 1/4 ช้อนชา
น้ำตาล 60 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
ผงกาแฟ 10 กรัม
ผงโกโก้ 1 ช้อนชา
น้ำร้อน 1 ช้อนโต๊ะ
น้ำมันพืช 55 กรัม
นมสด 60 กรัม
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 60 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
----------------
วิปปิ้งครีม 300 กรัม
น้ำตาลไอซิ่ง 70 กรัม
เกลือเล็กน้อย
ครีมชีส 150 กรัม
ผงกาแฟ 2 ช้อนชา
น้ำร้อน 1 ช้อนโต๊ะ
-------------
วิปปิ้งครีมร้อน 100 กรัม
ช็อกโกแลต 100 กรัม
***********
ในคลิปใช้ถาด 11 x 11 นิ้ว
---------------
วิธีการอบ
- อบไฟบน-ล่าง 170 องศา ไม่เปิดพัดลม 18-22 นาที
**เช็คสุกโดยการใช้นิ้วแตะดูที่หน้าขนม หากไม่มีรอยนิ้วมือ ก็ใช้ได้ค่ะ**
==================
▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
==================
❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
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Chocolate Beet Cake - Everyday Food with Sarah Carey
You won't taste the pureed beets in this recipe, but they make this cake extra moist and play up its deep chocolate flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Moist Chocolate Cake from Scratch - Easy Fudge Icing - Step by Step - How to Bake Tutorial
Moist Chocolate Cake from Scratch - Easy Fudge Icing - Mama's Southern Baking Recipes - Recipe Downloads:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #chocolatecakerecipe #bestchocolatecakerecipes #easyfudgeicing
Purchase Collard Valley Cooks Cookbooks:
Chocolate Coffee Layers (recipe in Vol. 1 Cookbook)
2 1/2 CUPS SELF-RISING FLOUR(WHITE-LILY)
1/2 TSP. SODA
1 TSP. BAKING POWDER
3/4 CUP COCOA
2 1/4 CUPS GRANULATED SUGAR
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
3/4 CUP COOKING OIL
3 EGGS ROOM TEMP.
1/2 CUP SOUR CREAM
1 CUP MILK
1 CUP HOT DARK EXPRESSO (STRONG COFFEE)
2 TSP.VANILLA FLAVORING
OR TSP. IF EXTRACT
Preheat oven to 350 degrees. In large separate mixing bowl whisk together flour, soda, baking powder, and cocoa and set aside. Using an electric mixer and mixing bowl, mix sugar, butter, cooking oil, and eggs. Add sour cream and milk.Begin adding dry ingredients 1/2 cup at a time. After adding 1 1/2 cups of dry ingredients, add hot coffee. Finish adding flour. Add vanilla. Batter will be thin. Pour into 3 well-greased and floured round cake pans, or into one 13”x9”x2” sheet pan. There is too much batter for two cake pans. Don’t fill cake pans over 3/4 “full. Bake until middle
of cake rises, and sides begin to pull away from edges of pan.
Do not open oven to check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cake. Watch close at end and take out when toothpick comes out clean.
“Very, very moist cake layers! This is my favorite homemade chocolate cake layer.” -Tammy
Fudge Frosting (recipe is in the Vol. 1 Cookbook)
8 CUPS POWDERED SUGAR
3/4 CUP COCOA
3/4 CUP EVAPORATED MILK
1 1/2 STICKS SALTED BUTTER OR MARGERINE
DASH OF SALT
2 TSP. VANILLA
Add powdered sugar to mixing bowl. Add a dash of salt. Add cocoa a little at a time as you are whisking the powdered sugar on low. Scrape the sides with a spatula to make sure it is mixed well.
Add evaporated milk to a liquid measuring cup. Add 1 1/2 sticks of softened butter to same measuring cup. Put in microwave until it is boiling. Add the liquid into mixer once boiling and mix on medium speed. Add vanilla extract. If it is too thick add water a tablespoon at a time until it reaches desired texture (it will thicken as it sits).
NOTE: Ice cake immediately.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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Peanut Butter & Chocolate Prunes By Chef Neha Lakhani | Patisserie Royale
If you're looking for a fun chocolate prunes recipe for your kids with a healthy twist, this peanut butter stuffed prunes recipe is just for you. To entertain your kids as you make them, you can ask your little ones to help you too! It's super easy with no real cooking at all so try it out at home and let us know what you think! :)
preparation time 25 mins …
ingredients
12-15 pc delmonte prunes
100 g peanut butter crunchy
200 g dark chocolate for dipping
50 g white chocolate for decoration
little chopped pistachio for sprinkle
method
1.make a slight cut opening from top of the prune and fill in the peanut
butter with a spoon and clean the excess
2.melt the dark chocolate on a double boiler and dip in each prune one
by one , coat it well using a fork and take it out and keep parchment
paper o silicon mat and let it cool
3.melt some white chocolate and put it in a paper cone and pipe lines on
top of the coated prunes and sprinkle some crushed pistachios and let it
chill for 5 mins in the refrigerator till chocolate sets completely
4. Serve cold
ideas/serving suggestions/decorations
1. Can also fill with caramelized whole walnut
2. Can also fill with a biscuit or a sponge of your choice
equipment needed for this recipe
spoon
fork
steel bowls
pan to make a double boiler
weighing scale
tray
silicon mat or parchment paper
In case you want to make peanut butter at home, here's the best recipe!
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