Chocolate cake with Caramel Icing by mhelchoice Madiskarteng nanay
Sa Puhunan na Php. 478 pesos pwede kanang kumita????????????
Chocolate cake
3 and 1/2 cup Cake flour
2 and 1/2 cup Brown sugar
3tsp. baking powder
2tsp. baking soda
1tsp. Salt
370ml. Evaporada Jersey
1cup Vegetables Oil
1/2tbsp. instant coffee
1 and 3/4 cup warm water
4 large Egg
1 and 1/2cup Cocoa powder
Caramel Icing
3 Can of evaporated milk ( Jersey )
3tbsp. Margarine ( butter pan jersey )
6 Egg yolks
1/2cup Cornstarch
1 and 1/2 cup brown sugar
1/4cup Water
make 8 pcs. 7x3 aluminum foil tray in this recipe
Old Fashioned Caramel Icing Recipe - Cooked on the Stovetop Like Mamas
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Caramel Cake Icing
I hope you all enjoy this video! I made this cake video back before Christmas, as my life was about to get busier than I could have imagined! Kevin and I had a wedding date set for Jan 1, 2022, but decided there was no time like the present to get married, so the weekend after this cake was made, we got married on December 12, 2021! I actually ended up using this cake on my sweets receptions table. Along with a Cold Oven Pound Cake, I made the Caramel Cake as our wedding cake! I’m so thankful to share those videos with you all! More videos coming soon! Don't miss out, subscribe today, and hit that notification bell!
For those of you who might want to know what recipe I used for my layers, I used my pound cake recipe and substituted gluten-free flour to make it gluten-free, that recipe follows, and here is the link for the pound cake video:
Miss Eufalla‘s recipe for caramel icing:
Two sticks of margarine (I use butter)
3/4 cup milk
One box of light brown sugar (16 oz)
1 teaspoon vanilla
One box of powdered sugar (confection sugar-16 oz)
Directions:
Bring all ingredients except the confection sugar to a rolling boil. Then boil the ingredients for four minutes (sometimes a little longer, depending on the color you want. If you want darker color then boil until you get the color you like, just don’t burn it). take off the stove and add one box of powdered sugar beating until ready to spread. (Sometimes I do not add the whole box just depends on how thick the icing is, it needs to be spreadable). If it gets too thick add a little milk. Spoon over the cake layers, minimum for between the layers, saving most for the top and sides of cake. I normally make 1/2 recipe to cover the layers, so that I have the full recipe for the top and sides. You will have to work best at covering the top and sides. Best wishes to you all. May God bless you! Please like and subscribe to my channel and please share this video.
Cold Oven Pound Cake
Ingredients:
1 cup sugar
Three sticks butter
Six eggs
1 cup sweet milk
3 cups plain flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
2 teaspoons lemon extract
Directions:
Cream together sugar and butter.
Add eggs one at a time and beat well after each addition. Sift flour, baking powder, and salt and add alternately with milk to the creamed mixture. Add vanilla and lemon extract. Put into a large tube pan, which has been greased and floured. Put into a cold oven. Set the oven temperature to 350°. Bake for one hour and 15 to 30 minutes. Do not peek into the oven until at least one hour and 15 minutes have passed. Allow the cake to cool for 30 minutes before inverting the pan to remove the cake. Enjoy!!!
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MY AUNT HAZEL’S CARAMEL ICING!!!
The recipe and how to make my Aunt Hazel’s caramel icing!!!
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Aunt Hazel’s Caramel Icing
2 cups sugar ½ cup sugar
5 oz. evaporated milk 2 sticks butter
Mix 2 cups sugar and milk. Put ½ cup sugar in iron skillet. Heat until melted and dark brown. Stir constantly. Add to sugar and milk mixture. Cook about 10 minutes to soft ball stage on thermometer. Add butter and stir until ready to spread on cake. I use my mixer to help incorporate the butter and to help it cool.
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Old Fashioned Southern Caramel Cake Icing
Add this Rich, Sweet, Buttery Caramel Icing like Grandma used to make to your prebaked and cooled Vanilla cake (yellow cake) layers, either 3 or split into 6 layers (always stack cut sides down and ice on finished sides only).
It will serve a lot because it’s very rich and sweet and I recommend a glass of ice cold milk to go with it. Eat slowly and savor each bite!!
You’ll need a candy thermometer and
3 c Sugar
1 & 1/3 c Whole Milk
To put on Med high heat in 4-5 qt stock pot with high sides
1/4 c + 1Tbsp Sugar - for Caramel in am skillet
1 1/2 sticks cold, unsalted butter, but can use salted if you like
1/2 tsp good pure vanilla
Enjoy! Be careful cooking with boiling sugar
Watch the video for the instructions. Watch till the end. ????
Link to Cake recipe you can use,
Very helpful in cake decorating
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Three Layered Spice Cake with Caramel Icing
Cake Batter Ingredients
2 ½ cups cake flour sifted
1 ¼ cup sugar
¾ cup shortening
1 teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
3 teaspoon baking powder
1 cup buttermilk
1/2 cup molasses
3 large eggs
Batter and Baking Instructions:
Pre-heat oven to 350°F. Grease and dust with plain floured three 9-inch round cake pans.
In a stand mixer, cream together sugar and shortening.
In a medium size bowl, combine wet ingredients of buttermilk, molasses, and eggs.
In yet another separate bowl, mix together dry ingredients of flour, salt, cinnamon, cloves, nutmeg, allspice, baking soda, and baking powder.
To continue with mixing the batter, first slowly add in the wet bowl's ingredients just enough to incorporate a little at a time. Do not over mix.
Now mix in the dry bowl's ingredients adding a little at a time until all is mixed together. It will be a airy spongy looking batter due to all the rising agents.
Divide the batter among the prepared pans. Bake the cake layers until toothpick inserted into center comes out clean. Do not over bake, check cakes at 20 minutes, should be done by 30 minutes max. Remove from oven and cool in pans on wire rack. Go make the icing.
Caramel Icing Ingredients:
2/3 cup plus 2 extra tablespoon shortening kept separate
1/2 cup hot regular milk
1 cup cold regular milk
5 cups confectioners' sugar
3 teaspoon vanilla extract
1 tablespoon maple extract
4 tablespoon light corn syrup
2 tablespoons real Maple Syrup
4 cups light brown sugar
Icing Instructions:
In the stand mixer, combine the shortening minus the reserve portion, the hot milk ( warmed in microwave ), confectioners' sugar, maple and vanilla extracts and beat until smooth. Set aside.
In a saucepan on stove top, boil together the reserve tablespoons of shortening, the cold milk, corn syrup, maple syrup, and brown sugar until temperature reaches soft-ball stage ( where in a small glass of ice water, a dribbled tiny amount of hot liquid from pan off a spoon into the glass will hold together as a soft ball rolled between fingers underwater ) Should be at around 9 to 10 minute mark of mixture boiling. Pour the boiled mixture over your shortening mixture in the stand mixer and beat until smooth and creamy. It will look very runny at this point, it needs to cool way down before you spread it. Let it rest for 2 hours minimum. If the bowl is still warm to the touch on the outside of it, place the icing in the refrigerator for 1 hour to cool and thicken for icing the cake layers.
Once cake layers are cooled and removed from pans and the icing is also cooled down, it is time to ice your cake.
Tip: When filling your cake pans with batter please be careful to not go beyond the ½ way mark or this triple cake will be too high for a cloche dome cover. You can always make some cupcakes with any extra batter or just cover this monster cake with Reynolds Wrap aluminum foil and forego the display cloche dome cake stand lid.
My spice cake never lasted long around my house. Didn't then and doesn't now. It is a really good cake. Moist, not too sweet, flavorful.
I learned to make it at an early age and inherited the task of making it as my own birthday cake the older I got.
As a small child, this was not the birthday party cake of my childhood though. Mama made it as a birthday cake for me and then she also baked a different cake for my party guests. The party cake was a butter cake with cream cheese icing that had food coloring for decorating.
Not everyone is a fan of spice cake, it is not a sweet sweet cake. It is often called an old folks cake. This recipe is based on the one passed down to my mother from her grandmother and then to me.
Even though every thing now is all about pumpkin spice this and that, when I was growing up some children and adults did not even like spices. I LOVE THIS CAKE, always have.
#spicedfoods #caramel #baking #cakerecipe