Milk Bar German Chocolate Jimbo Cake from Christina Tosi
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This Milk Bar Cake is now my official favourite of theirs. Now I love to make a good Milk Bar (Momofuku) recipe. This Milk Bar German Chocolate Jimbo Cake uses every layer perfectly. My personal favourites were the Coconut Crack Pie filling and the Pecan Crunch! But, then, I start thinking about that chocolate frosting and get distracted. Christina Tosi (Momofuku) is known for taking a very unusual combination of ingredients and putting them together to make some pretty interesting treats: birthday cake, crack pie, compost cookie, popcorn cake. I have a new favourite with the German Chocolate Jimbo Cake
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Here is the recipe for free online!
(I used the all about cake cookbook)
~Easy chocolate cake recipe~~Readymade cake mix ~~Vanilla frosting~Basic cake recipe~
##chocolate cake##vanilla frosting##cake recipe##beginners cake recipe##betty Crocker cake mix##
P.S I am not a professional baker.
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The Hunger Games Capitol-Grade Dark Chocolate Cake
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This is probably the best cake I may have made to date. The cake is moist dark chocolate and the frosting holds up under Hawaii's humidity. Delicious.
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This recipe is from the unofficial Hunger Games Recipe Book.
The feast served during Katniss's first night away from her family ends with a decadent chocolate cake. Amidst the depression of facing almost-certain death (not to mention Haymitch's dispiriting drunkenness!), this sweet ending perhaps makes Katniss realize that things aren't as bad as they may seem. (The Hunger Games, Chapter 3)
Cake:
2 cups all-purpose flour
2 cups white sugar
1 cup fine-quality unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
Icing: (I gave the measurements of the full recipe, but 1/2 the recipe was plenty of frosting!!) So here is 1/2 the recipe
1 cups (1/2 pound) butter (no substitutes), softened
4-1/2 cups confectioners' sugar
1 1/4 cup fine-quality unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 cup milk
Preheat oven to 350°F. Grease and flour a 9 x13 pan or two 9 round cake pans.
In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center and pour in the eggs, coffee, buttermilk, and oil. Mix with a wooden spoon until smooth; batter will be thin. Pour into prepared pan.
Bake 9x13 pan for 35–40 minutes or 9 inch pans for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 45 minutes.
While cake cools, prepare the icing. In a stand mixer with a paddle attachment on medium speed or using a wooden spoon and lots of muscle, beat butter until smooth and creamy. Reduce speed to low and add confectioners' sugar, cocoa, and vanilla, scraping down sides of the bowl with a spatula as you go. Add milk as needed until frosting reaches preferred spreading consistency. (For thicker frosting, add less than a cup of milk. To thin out your frosting, add more milk. The choice is yours!)
Once cake has thoroughly cooled, spread icing over the top.
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French Press provided free of charge by Idylc Homes for review purposes only. I was not paid for my opinion.
Butternut Cake Recipe with Butter Pecan Frosting
This cake recipe is Paula's grandmothers and every time as a girl Paula went down to visit her grandmother in Florida, they would have this cake.
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#pauladeen #blastfromthepast
Ingredients
3 cups plus more for dusting cake pans self rising flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract
1 cup chopped, plus 1/2 cup unchopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese
Preperation
For the cake:
1. Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
2. Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
3. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
4. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting:
1. Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.
2. In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer.
3. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract.
4. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
Courtesy of Paula Deen.
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