Posts Tagged ‘chocolate cake recipe’

Tasteful Tuesday: Mint Chocolate Cake

Tuesday, June 25th, 2019

This is the summer of revamped recipes here on the blog. This week, we’re scrapping the box mix from our Mint Chocolate Cake recipe and using the Devil’s Food Cake recipe we posted in May as well as a Chocolate American Buttercream.

Tasteful TuesdayWhat You’ll Need:

Directions:

  1. Prepare Devil’s Food Cake as instructed, with the addition of 2 tablespoons peppermint extract (add with vanilla extract). Cool completely.
  2. For a layered cake, frost the top of the bottom layer with 1/4 of the frosting. Sprinkle 1/2 peppermint patties on top. Add the second layer and frost entire cake. Sprinkle remaining peppermint patties over the cake and serve.
  3. For a sheet cake, frost the entire surface and sprinkle with peppermint patties. Serve and enjoy!

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Tasteful Tuesday: Devil’s Food Cake

Tuesday, May 14th, 2019

A decadent Devil’s Food Cake recipe that uses milk and coffee to create a moist, delicious chocolate cake for any occasion.

What You’ll Need:

  • 3/4 cup unsalted butter, softened
  • 1 ¾ cup granulated sugarTasteful Tuesday
  • 4 large eggs
  • 2 cups all-purpose flour, sifted
  • 3/4 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 3/4 cup freshly brewed coffee
  • 1 ½ teaspoons vanilla extract

Directions:

  1. Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans or one 9×13 cake pan.
  2. In a large bowl, cream the butter until smooth then beat in sugar until light and fluffy. Add and incorporate eggs one at a time. Set aside.
  3. In a separate large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  4. In a large measuring cup or medium bowl, combine milk, coffee and vanilla.
  5. Starting and ending with the flour, add #3 and #4 alternatively to #2 while mixing until fully incorporated. If using two round cake pans, divide batter evenly; otherwise pour the batter into the prepared 9×13 cake pan.
  6. For two round cake layers, bake for 30-35 minutes in the preheated oven. For a 9×13 cake, bake for 40-45 minutes in the preheated oven. A cake tester or toothpick inserted into the center should come out clean, and the cake should have begun to pull away form the sides of the pan.
  7. Remove from oven and let cool on a wire rack for 8-10 minutes. Remove the round cake layers from their pans and finish cooling on a wire rack (we suggest leaving the 9×13 cake in the pan for easier serving). Cool completely before frosting and decorating.

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Tuesday Recipe: National Chocolate Caramel Day

Tuesday, March 18th, 2014
March 19, 2014 is National Chocolate Caramel Day. What does that mean exactly? Well, in short, it means we can share this delightful treat with you. It involves three very special parts combined into one delicious, too good to be true treat: Chocolate Caramel Shortbread.
Chocolate Caramel Shortbread Ingredients:

For the shortbread:

For the caramel:

  • 1/2 cup butter
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup sweetened condensed milk

For the chocolate topping:

  • 1 1/4 cups milk chocolate chips
Directions:

To make the shortbread:
Preheat the oven to 350 degrees. Beat together the butter, sugar and flour until crumbly. Press into a 9×9 baking dish and bake for 20 minutes.

To make the caramel:
Add the butter, brown sugar, corn syrup, and condensed milk to a medium sauce pan set over medium heat. Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes. Pour caramel over the (warm or cool) shortbread.

For the topping:
Sprinkle the chocolate chips on top and return to the oven for 1 minute. Spread the chocolate chips with an offset spatula or swirl with a knife for a marble effect. Cool completely and cut into small squares.

Hershey's Baking Chocolate Candle
Meadow Flowers Shortbread Pan Kitchen Helper Guide

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