Another birthday at work last month. I had saved this recipe from Southern Living from December 2003. This chocolate cake batter can be used for any kind of chocolate cake recipe you can imagine and just changing the filling or frosting. It makes a great, moist cake.
SOUTHERN LIVING CHOCOLATE VELVET CAKE WITH
COCONUT-PECAN FROSTING
Cake Batter:
1 1/2 cups
semisweet chocolate morsels
1/2 cup
butter, softened
2 cups packed light brown sugar
3
large eggs
2 cups
all-purpose flour
1 teaspoon
baking soda
1/2 teaspoon
salt
1
(8-ounce) container sour cream
1 cup
hot water (I used coffee)
2 teaspoons
vanilla
Melt semisweet chocolate morsels in a microwave-safe bowl on high for 30-second intervals until melted. Stir until smooth. Beat butter and brown sugar at medium speed with an electric mixer,
beating about 5 minutes or until well blended. Add eggs, 1 at a time,
beating just until blended after each addition. Add melted chocolate,
beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to
chocolate mixture alternately with sour cream, beginning and ending with
flour mixture. Beat at low speed just until blended after each
addition. Gradually add 1 cup hot water in a slow, steady stream,
beating at low speed just until blended. Stir in vanilla.
Spoon cake batter evenly into 3 greased and floured 8-inch round
cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
Frosting:
1
(12-ounce) can evaporated milk
1 1/2 cups
sugar
3/4 cup
butter or margarine
6 egg yolks
1 1/2 teaspoons
vanilla
2 cups
chopped pecans, toasted
1 1/2 cups
sweetened flaked coconut
Stir together first 4 ingredients in a heavy 3-quart saucepan
over medium heat; bring to a boil, and cook, stirring constantly, 12
minutes. Remove from heat; add remaining ingredients, and stir until
frosting is cool and of spreading consistency.
Sunday, October 7, 2012
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