Monday, February 22, 2010

Disappearing Chocolate Cake and Buttercream Icing...

A few people have asked for my chocolate cake and buttercream icing recipes - which are simply the best ever I have found - and my absolute favorites. And since it is difficult to find good icing or cake mix here in Germany, here ya go!  Check the Ingredients Page above, for where to find things like Marshmallow Fluff...
Disappearing Chocolate Cake (This is my Mom's recipe - and I love it, because you don't even have to melt chocolate, and it's better than any recipe I've found where you DO have to melt chocolate!)
1/4 c butter
1/4 c shortening (Crisco, Palmin or Biskin)
2 c sugar
1 tsp vanilla
2 eggs
3/4 c Hersheys Cocoa (or equivalent)
1 3/4 c flour
3/4 tsp baking powder
3/4 tsp soda
1/8 tsp salt
1 3/4 c milk

Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine cocoa, flour, bk, soda and salt in bowl; add alternately with milk to batter. Blend well. Pour into pans; bake at 350 for 30 to 35 min or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans.


"Almost Homemade" Buttercream Icing - from the "Hello, Cupcake" cookbook.

16 oz. marshmallow fluff
3 sticks (3/4 lb.) unsalted butter, softened and cut into 1 inch pieces
1 tsp vanilla extract
1/2 cup confectioners sugar (plus additional if necessary to adjust texture)

Spoon the fluff into a large bowl. Beat with an electric mixer on low. Gradually add the butter peices, beating well after each addition, until smooth. Add the vanilla, and the confectioner's sugar. Scrape the bowl well to incorporate. Add more confectioner's sugar if necessary to adjust texture.

Yum, yum, yum!

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