Thursday, October 31, 2013

Our Family Favorite Moist Chocolate Cake + Frosting



This is the chocolate cake recipe we have made for probably decades. It is made for birthdays, holidays, or just because someone has a craving. For the frosting, we have tried different recipes here and there, but the one we are using now from Tasty Kitchen is by far the best.



As you can see above, it works well for cupcakes, or specialty cake pans. I was able to make a skeleton cake plus nine cupcakes with one recipe. Traditionally we make this cake in a 9"x13" pan. It is my opinion that the taste is even better on the second day, so if you are planning ahead, try to make this cake the day before for maximum flavor.



Notes for the skeleton cake: I used a baking spray that has flour to lightly grease the skeleton cake pan. If you have any puddles of spray, use a napkin to lightly mop up any excess spray. I let the cake cool for about 20 minutes and then turned it onto my serving dish and tapped the pan to release it. For decorating, I piped the bones on with plain white frosting, then lined them where needed with a Wilton sparkly black decorating gel I found at Jo-Anns. This was an important step as the bones tend to not look well defined. I used the gel to make a mouth and used candy eyes for garnish. Extra cupcake frosting, which was tinted, was piped around the edges.

Notes for the frosted cupcakes: We tinted the frosting using Wilton food coloring to get the base orange color. Prepare the pastry bag for the frosting and then take an orange food gel (I used a Wilton sparkly orange decorating gel from Jo-Anns) and carefully pipe three lines of gel down the inside of the frosting bag, spread apart equally. Carefully add the frosting to the piping bag, twist, and pipe. It adds a nice color when you pipe the frosting.

Family Favorite Moist Chocolate Cake
Makes a 9"x13" pan

Ingredients:
  • 2 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup cocoa powder
  • 1 cup sour milk (Stir in 1 tsp. reg. vinegar and let sit 5 minutes)
  • 1 tsp vanilla
  • 1 cup hot coffee (You can sub. hot water if you prefer, we do that for a coffee hater in our house)
Directions:

  1. Beat eggs. Beat in oil and sugar. Mix in flour, baking soda, salt and cocoa, alternating with the sour milk.
  2. Stir in vanilla. Slowly stir in hot coffee.
  3. Bake at 350-f degrees for 40 minutes, testing with a toothpick for doneness. Let cool. Frost and serve.

Recipe from my mom.


Favorite Cooked Flour Vanilla Frosting
Makes 12 servings (enough to frost a 9"x13" cake)

Ingredients:
  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar)
Directions:

  1. Bake your favorite chocolate cake and let it cool.
  2. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
  3. While the mixture is cooling, cream the butter and sugar together until light and fluffy. There should be no sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat. Beat it well until it all combines and resembles whipped cream. Frost your cake or cupcakes and enjoy.


Recipe from Tasty Kitchen.

1 comment:

  1. Everything looks great!!! What a fun cake! I love this cake and frosting recipe, It really does look like a winner!
    Blessings,
    Leslie

    ReplyDelete

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