Saturday, July 11, 2015

Frosted Chocolate Cake

Frosted Chocolate Cake - made June 12, 2015 from Delightful E Made
Loved the cake, thought the frosting was too sweet. That would sum up this recipe for me so I’m not sure what else to say about it.

In essence, it’s another version of Texas Fudge Cake. I think I’ve got chocolate cakes down to an art form as long as I can make it in a 9 x 13 pan and not worry about layers, stacking them or frosting them. This was a really good chocolate cake – great flavor and cakey texture that’s just right. Bake only until a toothpick inserted near the center comes out with moist crumbs so you get that moist, fluffy texture. 
Some might like the sweetness of the frosting so I’ve included it as is below. If you’re like me and are not a frosting person, try substituting some of the sugar for unsweetened cocoa powder and thin with a little milk if it’s too stiff. The cocoa powder will give it more chocolate punch and temper some of the sweetness.
2 cups sugar
2 cups flour
½ teaspoon salt
½ cup butter (1 stick)
½ cup vegetable oil
¼ cup cocoa
1 cup water
½ cup buttermilk
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
Frosting
¼ cup milk
1 cup sugar
¼ cup butter (1/2 stick)
½ cup chocolate chips
1 cup mini marshmallows (or 10 large marshmallows)
  1. Preheat oven to 350 degrees. Line a 9 x 13 pan with aluminum foil and lightly spray with nonstick cooking spray.
  2. In mixing bowl, whisk flour, sugar and salt together. Set aside. 
  3. In saucepan, add butter, oil, cocoa, and water and on medium heat, bring to a boil. Pour hot liquid over dry ingredients and stir until combined. 
  4. Dissolve baking soda in buttermilk, and add to mixture. Whisk in eggs and vanilla. Pour batter into pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool.
  5. For frosting: In medium saucepan, heat milk, sugar, and butter stirring often. Promptly remove from heat after mixture comes to a boil. Add in chocolate chips and marshmallows, and beat until both are melted and smooth. Let cool for about 1-2 minutes, while stirring often. Pour frosting over cake, and let set. 

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