2 Sticks butter 3 c Sugar 6 Large eggs 3 c All-purpose flour 1/2 ts Salt 1/2 ts Baking powder 1 pk German sweet chocolate 1/4 c Water 3/4 c Milk 1 ts Vanilla 1/2 ts Almond extract; opt. Stir chocolate in 1/4 cup water over low heat until melted. Cool and set aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one at a time, creaming well after each egg. Add melted chocolate. In separate bowl, blend flour, baking powder and salt with a fork. Add flour mixture alternately with milk to creamed mixture in electric mixer. Blend well. Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. This cake really doesn't need a frosting, but you might want to dust on a little powdered sugar.
Today I wanted to try making a Pineapple Pound Cake with a Pineapple flavored Cream Cheese Glaze. #PoundCakeQueen #PineapplePoundCake
INGREDIENTS I USED: Start in oven preheated to 325 degrees for 1 hour 15-20 mins. 3 Sticks of Butter (Room Temperature) 3 Cups Sugar 5 Eggs (Room Temperature) 3 Cups Cake Flour 1/2 Tsp Baking Powder 1 Cup Milk (Room Temperature) 1 Can of Crushed Pineapples (DRAINED) 1 dropper full of Pineapple Oil (or more) 1 Tsp Creme Bouquet Flavoring
FOR CREAM CHEESE GLAZE I USED: Powdered Sugar Cream Cheese Pineapple Oil Milk (Or Pineapple Juice)
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BANANA CAKE
3/4 cup corn or canola oil 3/4 cup dark brown sugar 2 pcs whole eggs approximately 1 1/2 cups (500 grams) peeled overripe bananas 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup heavy cream 2 teaspoons white vinegar 1 cup walnuts, coarsely chopped (optional)
• Grease with butter or vegetable oil shortening, and line with heatproof parchment paper three pieces 7X3 loaf pans • Bake at 400 F for 15 minutes, then lower the temperature to 350F, and bake for another 20-30 minutes, or until the top exterior of the cake is almost firm to the touch.
NOTE: If you want to use another size of shape of fan, feel free. Just fill the pan 3/4 full, and bake until the cake is almost firm to the touch.
2 cups of cake flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt
2 whole eggs , 2 egg yorks, 1 1/2 cup of sugar, 1 stick of unsalted butter, 1/2 stick of butter shortening, 2 teaspoons of vanilla, 1 cup of milk
Chocolate frosting
4 cups of powder sugar, 1 stick of unsalted butter, 1/4 cup of milk, 1/2 teaspoon of salt, 1/3 cup of Hershey cocoa special dark
Yellow Vanilla Cake/w Chocolate Frosting Cooking With Judy Caldwell
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MINI BUNDT CAKES W/CARAMEL AND CHOCOLATE FROSTING COOKING WITH JUDY CALDWELL
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3 C/ALL PURPOSE FLOUR 3 C/SUGAR 1 1/2 C/ CO-CO. 1 tsp / SALT. 1 tsp/ BAKING SODA 1 TLB BAKING POWDER MIX ALL DRY INGREDIENTS WELL NEXT ADD WET INGREDIENTS
4 /EGGS (I ONLY HAD 3 EGGS????????) 1 /C WARM WATER 1 /C BUTTERMILK 1/2 C COOKING OIL 1 tsp VANILLA FLAVOR
CARAMEL FROSTING
1 STICK OF BUTTER 1 C/ BROWN SUGAR IN SAUCE PAN ON MED HIGH NEXT ADD 1/4 C PET MILK NEXT ADD 1 tsp VANILLA FLAVOR LET IT COME TO A COOL THEN ADD 3 TO 4 C/ POWDER SUGAR…..YOU CAN FIND THIS FROSTING RECIPE ON MY CARAMEL CAKE RECIPE ON MY CHANNEL COOKING WITH JUDY CALDWELL
ENJOY❤️ #COOKINGWITHJUDYCALDWELL
Judy Pound Cakes (3) 20 oz. Southern Pound Cakes on QVC
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