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How To make Chocolatetown Special Cake
1/2 c Cocoa
1/2 c ;Boiling Water
2/3 c Vegetable Shortening
1 3/4 c Sugar
1 ts Vanilla Extract
2 lg Eggs
2 1/4 c Unbleached All-Purpose Flour
1 1/2 ts Baking Soda
1/2 ts Salt
1 1/3 c Buttermilk Or Sour Milk; Use
-Dried Buttermilk Or A -Mixture Of 1 Tb Plus 1 Ts -White Vinegar And Enough -Milk To Equal 1 1/3 Cup)
FROSTING:
One Bowl Buttercream -Frosting Stir the cocoa and boiling water together in a small bowl until smooth and set aside. Preheat the oven to 350 Degrees F. Grease and flour two 9-inch round baking pans. In a larger mixer bowl, cream the shortening, sugar and vanilla together until light and fluffy. Add the eggs and beat until well blended. Combine the flour, baking soda and salt, blending well. Add, alternately with the buttermilk, to the creamed mixture. Blend in the cocoa mixture, mixing well. Pour the batter into the prepared pans, dividing evenly. Bake for 35 to 40 minutes or until a wooden pick, inserted in the center, comes out clean. Cool for 10 minutes in the pans then remove the cakes and cool, until cold, on wire racks. Frost with One Bowl Buttercream frosting and garnish as desired.
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The Hershey Company's Top Brand Ambassador Makes Deep Dish Reese's Peanut Butter Cup Cookie Tart!
DEEP DISH REESE'S PEANUT BUTTER CUP COOKIE TART
BATCH SIZE - 4 total pounds of prepared cookie dough - approx. 18/ 3.5 ounce cookies (not counting the extra weight of the peanut butter cups
*PLEASE NOTE: I am using all organic &/or NON-GMO ingredients for this recipe, however, you DO NOT have to use organic ingredients and you can obtain similar results using non-organic ingredients!
SPECIAL EQUIPMENT: 4.5 diameter tart tins w/removable bottoms (if using) *You can also just shape larger 3.5 oz. size cookies if you do not have the tart tins
PREHEAT OVEN TO 350*f
INGREDIENTS:
14 ozs. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. sea salt
8 ozs. melted unsalted butter
15 ozs. brown sugar
1 pound peanut butter
2 EXTRA LARGE eggs
1 T. vanilla extract
+ 18 full-size Reese's Peanut Butter Cups! (freeze until solid)
PREPARATION:
*IF USING HOMEMADE PEANUT BUTTER:
1 pound unsalted peanuts - roast lightly if desired @325*f. for 5 -8 minutes
1 T. molasses
1 T. honey
1 t. sea salt
*1) SIMPLY PROCESS THE PEANUTS, MOLASSES, HONEY AND SEA SALT UNTIL SMOOTH - IN FOOD PROCESSOR - MAY TAKE SEVERAL MINUTES - SCRAPE DOWN THE BOWL DURING PROCESSING!
MIX COOKIE DOUGH:
1)sift the flour, salt, baking powder and baking soda into a large bowl - set aside
2)using the paddle attachment of a stand mixer (or handheld mixer) mix the melted butter and brown sugar until completely smooth
3)add in the peanut butter and continue mixing until smooth and combined
4)on low speed, add the eggs 1 at a time until combined - add vanilla extract
5)add in the dry ingredients in 2 -3 batches until a smooth dough forms
6)chill the cookie dough for at least 1 hour before baking
7)fill each tart tin with 3.5 ozs. of cookie dough and press down the dough into the tins with the back of a spoon
BAKE @ 350*f. for 10 - 12 mins. until golden-brown & delicious
8)press the frozen Reese's Peanut Butter Cups into the hot cookies and allow to cool on the counter top for about 30 minutes -
- ENJOY WITH A BIG GLASS OF COLD MILK!!
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Chocolate Chip Mexican Wedding Cakes
Chocolate Chip Mexican Wedding Cakes
-
PREP TIME
20 MINUTES
COOKING TIME
10 MINUTES
SKILL LEVEL
EASY
MAKES
4
1/2 DOZEN COOKIES
--
Ingredients
1 cup (2 sticks) butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 to 2 1/2 teaspoons ground cinnamon
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Morsels, divided
INSTRUCTIONS
PREHEAT oven to 350º F.
BEAT butter and sugar in large mixer bowl until creamy.
Beat in vanilla extract. Gradually beat in flour, nuts and
cinnamon. Stir in 1 ½ cups morsels. Roll dough into 1-inch
balls; place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until set and light golden
brown on bottom. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely.
MICROWAVE remaining morsels in heavy-duty plastic bag on
HIGH (100%) power for 30 seconds; knead. Microwave at 10-
to 15-second intervals, kneading until smooth. Cut a tiny
corner from bag; squeeze to drizzle over cookies.
Refrigerate cookies for about 5 minutes or until chocolate
is set. Store at room temperature in airtight container.
--
Chocolate Chip Mexican Wedding Cakes
Baking with Dark Chocolate from HERSHEY'S Kitchens
It's easier than you think to incorporate HERSHEY'S SPECIAL DARK Chocolate into your baking! HERSHEY'S Kitchens baking expert, Linda Stahl shows you quick tips and recipes in this video. For these recipes, expert tips and entertaining ideas, visit HERSHEY'S Kitchens at Happy Baking!
Recipes in this video:
HERSHEY'S Classic Milk Chocolate Chip Cookies
HERSHEY'S Products in this video:
Chips
Syrup
Cocoa
Hershey's Chocolate Cake and Choco Chips Oatmeal Cookies