Southern Red Velvet Cake. Chocolate Cookies and Cream Cake. Preheat oven to 350°F. Grease and flour two 9 inch round pans, and line the bottom with parchment. In a measuring cup combine the buttermilk and vinegar, and set aside. In a medium bowl mix the flour, baking soda, dutch cocoa, and salt and set aside. In a large electric mixer bowl, cream the sugar and shortening until it looks crumb-like. Mix in one egg at a time, mixing well after each addition. Mix in the buttermilk mixture. Bake for about 30 minutes (depends on the oven). Frosting: Cream the cream cheese, and butter until light and fluffy. Putting one of the cake layers on a plate, smooth some frosting on the top. Refrigerate for about an hour to set the crumb coat. Suggestion: Line the bottom of the cake with whole Oreos and crush some more Oreos on top.
Enjoy!! Beatty's Chocolate Cake. Triple Chocolate Mousse Cake. My 8pm sweet tooth kicked in. I opened the freezer. And there is a lonely left-over pint of sorbet. Sorbet? Really? Ingredients :: For the chocolate cake :: 1 stick unsalted butter 1 1/3 cups sugar 1/2 cup cocoa powder 1 teaspoon expresso powder 2 large eggs, room temperature 2 oz dark chocolate, melted 1 3/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup water 1/2 cup milk :: For the dark chocolate mousse :: 1 teaspoon powdered gelatin 2 tablespoons water 1/2 cup whole milk 6 oz good quality dark chocolate, finely chopped 1 1/4 cup heavy cream :: For the white chocolate mousse :: 1/2 cup whole milk 6 oz good quality white chocolate 1 teaspoon powdered gelatin 2 tablespoons water 3/4 cup heavy cream Preparation :: For the cake :: 1. 8.
It should look like this….Let it cool while you make the mousse! :: For the dark chocolate mousse :: 1. 2. 4. 5. :: For the white chocolate mousse :: Do the same as dark chocolate mousse. Now Assemble Time! 1. 2. Texas Sheet Cake. Back in the fall when my Chief Culinary Consultant and I were preparing to head down to Florida for a two-week trip to his parents’, I made one last stop the night before we left. I went to visit my grandma in the facility she was staying in while she received some physical therapy, which she was hoping would get her strong enough to get back home. She wasn’t sick at all, and aside from some mobility issues, at 91-years old, she was in pretty good shape.
But, still. I knew I was going to be gone for two weeks, and I just had this nagging, uneasy feeling about leaving without going to see her for a little bit. I made a lighter version of a Texas Sheet Cake quite a number of years ago and it quickly became one of my favorite go-to desserts for three primary reasons: (1) It’s very quick to throw together and is essentially a one-pot recipe; (2) The combination of chocolate cake and a fudge-like icing is divine; and (3) You pour hot icing on hot cake, which basically melds them together.