Screwed Up Texan has moved!

You will be automatically redirected to the new address. If that does not occur, visit
http://screweduptexan.com
and update your bookmarks.

Tuesday, November 25, 2008

Best Ever Choco-Chocolate Cake


In keeping with the Thanksgiving holiday almost upon us, I thought this recipe for one of my favorite chocolate cakes would appeal to those of y'all that are chocolate lovers. This is the cake I served for my oldest child for his birthday last week.

The cake really did turn out great. So, for the best chocolate-chocolate cake that I've seen or tasted in a while, look no further!

First, grap your apron (you might get just a "little" messy).

Next, gather up these ingredients:

1 box or one recipe of chocolate cake (I used Duncan Hines Super Moist Chocolate) and any ingredients that go along with your boxed mix such as eggs and oil.

FROSTING:

1 standard size bag of powdered (confectioner's) sugar or about 7 1/2 cups
1 cup powdered, unsweetened baking cocoa
1/2 cup boiling water (boil this in a teapot)
1 cup softened butter

METHOD:

Make cake according to box directions or recipe. Set pan or pans aside to cool for twenty minutes and then transfer to a bakers cooling rack.

In a large bowl mix all the frosting ingredients together on lowest speed using either an electric mixer or a stand mixer.
Once frosting ingredients are moist (about 30 seconds or so), continue to mix on a med to med high speed, occasionally scraping sides.

This frosting should be mildly thick, but if not, let rest for twenty minutes. If the frosting is still not thick enough (I haven't had this problem), add more powdered sugar.


Frosting will frost the sides and tops of a two layer 8 or 9 inch round cake. If making a rectangular cake, make only half of this frosting recipe OR divide frosting in half and freeze extra frosting to use later.

One of the biggest fears I think regular people like me have in making homemade cake is the frosting portion of it. We want our cakes to come out looking like the local bakery's nicely and wonderfully frosted cakes. To ease your fears, it really is easy to do.

All you need is a good bread knife and a spatula.

Once your cake has cooled on the bakers cooling rack, cut the top off of one or both cakes to make them flat and even on top. Again, this is easy if you use a nice bread knife.


Then, transfer one cake to its serving platter and frost the top of this layer with frosting or use jelly (raspberry would be really good!)

You're almost done!

Place second layer on top of first layer. Now, take your bread knife or spatula and begin frosting the entire cake by starting with the sides, turning the serving platter as you go. Once the sides are all frosted, frost the top of the cake.



See that? You're all done!

Optionally, you can sprinkle this very delicious and scrumptious cake with chopped toffee bits or any other chopped candy you desire.


Now, what to do about the tops of the cakes that you just cut off? Why, fill them and make another cake just for the adults. I told you we wasted nothing around here!

1 Comments:

Liza said...

Yummy! Now I want cake.....Thanks a lot! :)

Blog Widget by LinkWithin