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How To make Feathery Fudge Cake with Hungarian Frosting
3 1/2 c Cake flour, sifted
1 1/4 ts Baking soda
1/2 ts Salt
2/3 c Butter or margarine,
-softened 1 3/4 c Sugar
2 ea Eggs, unbeaten
2 1/2 ea 1-oz squares unsweetened
-chocolate, melted and -cooled 1 1/4 c Ice water
1 ts Vanilla
HUNGARIAN FROSTING: 3 oz Unsweetened chocolate,
-melted 1 1/2 c Confectioners' sugar, sifted
2 1/2 tb Hot water
1 Egg
4 tb Butter or margarine
Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting (below). Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze. Source: Florence P. Hanford's Television Kitchen Meals, 1964. NOTE: This frosting calls for use of raw egg which may pose a health problem. Any other favorite frosting recipe could be substituted. Shared by: June Hoffman, 9/93
How To make Feathery Fudge Cake with Hungarian Frosting's Videos
Original Chocolate Jiggly Cake Cutting
Back at Original Cake bakery in Johor Bahru Malaysian this time for their chocolate flavor cake!
This video contains the cutting of this jiggly cake and also includes the cutting of a special flavored cake never filmed before :)
Original Cake
Address: Lot MF-18, 3rd Floor, City Square, Johor, Malaysia
We are the original creators of all the videos on this channel and videos belongs to DancingBacons©
Cherry Sponge Cake in Saddle of Venison Baking Pan with Chocolate - Kilátó Clubhouse
Ingredients
150g butter, at room temperature
150g caster sugar
3 eggs
150g self raising flour
1 (400g) tin black cherries, stoned and halved
Method
Preheat the oven to 180 C / Gas 4. Grease a 20cm deep cake tin and line with baking parchment.
In a mixing bowl, combine the butter and sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition until pale and creamy. Fold in the flour until well incorporated. Transfer to the prepared cake tin. Lay the cherries over the cake mixture.
Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin. Use the baking parchment to help you lift the cake out of the tin, place on a serving plate then slice and serve.
Really Good Birthday Cake - The Scran Line
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The BEST Chocolate Mousse Recipe
Decadent, creamy, and full of chocolate flavor, this Chocolate Mousse recipe is a breeze to make! All you need are four ingredients, and you’ll have a rich, and silky homemade mousse in no time. No baking required and you can make them way in advance!
RECIPE:
Here's how you pasteurize eggs! Just heat a pot of water to 140F, place the eggs in the the hot water and allow to sit for 3 minutes. Remove and enjoy.
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DoBash Cake
Based on the Hungarian Dobos torte (pronounced Do-bash),
this cake was developed in New Orleans and is now a staple throughout Louisiana.
We made this cake in my bakery with a few modifications
We would make it with different filling like, Chocolate pudding, Vanilla pudding, Strawberry glaze, Lemon, Pineapple, Coconut Creme and my favorite Pecan/PecanPraline.
Cake
1 box yellow cake mix
1 cup milk
3 eggs
1 stick of margarine
Buttercream Frosting:1 cup butter, softened 3 cups confectioners' sugar, sifted 1 cup unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 1 tablespoon hot water (Optional)
Ganache:
2 cups semisweet chocolate chips 2 cups heavy whipping cream 2 teaspoons vanilla extract
Step 1
Preheat oven to 350 degrees F
Grease 3, 9-inch cake pans.
Step 2
Put 3 eggs, 1 cup milk and 1 stick of margarine
Mix 1 box of Yellow cake mix
Mix all together for 4 minutes.
Step 3
Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes
Step 4
To make a pecan praline filling
In a pot put 2 -15 oz. cans of evaporated milk and 1 cup of granular sugar. Mix well and cook on a low fire till it reduces and thickens.
While the milk is cooking
Grind 4 cups of pecans and set aside.
Take 1 stick of butter , unwrap and let come to room temperature.
When the milk is reduced and a little thicker ( darker yellow)
Add the ground pecans and butter and 1 teaspoon of vanilla to the milk.
Blend together and set aside to cool.
Step 5
To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
Step 6
To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
Step 7
To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. (optional) Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting.
Set a cake half on the plate.
Step 8
Spread pecan filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another pecan layer. Repeat with remaining layers and pecan, topping pecan with the last cake layer.
Step 9
Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
Step 10
Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.
Ca C'est Bon
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