Chocolate Cake With Pudding Frosting
Jun 29, 2013 16:55:33 GMT -5
Post by PrisonerOfHope on Jun 29, 2013 16:55:33 GMT -5
Chocolate Cake With Pudding Frosting
Ingredients:
1 3/4 cups unbleached all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup black strong coffee (1 Tbsp coffee with 8 oz boiling water)
1 cup buttermilk OR combine 1 Tbsp vinegar with 1 cup milk OR 1 cup equivalent of buttermilk powder & water
1 tsp vanilla extract
Directions:
Grease a 13 x 9 inch cake pan (or two 9 inch round pans for round cake or makes about 36 cupcakes) and line the bottom of the pans with wax paper cut to size.
In a mixing bowl, sift all dry ingredients together. Then take a rubber spatula and thoroughly mix the dry ingredients together.
Mix in all of the wet ingredients and do a quick mix with your rubber spatula and then mix with an electric mixer until well blended but don't overmix.
Pour evenly between pans and bake at 350 degrees for 28-30 minutes or until after inserting a toothpick into the center of a cake, it reveals just crumbs.
Pudding Frosting
Mix vanilla pudding mix with milk in one bowl, using an electric mixer, until pudding sets. In another bowl whip up cream cheese using an electric mixer. Add cool whip to the cream cheese and mix together well.
Add vanilla pudding to the cream cheese-cool whip mixer and mix together well.
Store in the refrigerator until the cake cools. After frosting the cake, the cake will need to be stored in the refrigerator.
For best results, after frosting the cake, refrigerate the cake for at least 30 minutes before serving.
Ingredients:
1 3/4 cups unbleached all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup black strong coffee (1 Tbsp coffee with 8 oz boiling water)
1 cup buttermilk OR combine 1 Tbsp vinegar with 1 cup milk OR 1 cup equivalent of buttermilk powder & water
1 tsp vanilla extract
Directions:
Grease a 13 x 9 inch cake pan (or two 9 inch round pans for round cake or makes about 36 cupcakes) and line the bottom of the pans with wax paper cut to size.
In a mixing bowl, sift all dry ingredients together. Then take a rubber spatula and thoroughly mix the dry ingredients together.
Mix in all of the wet ingredients and do a quick mix with your rubber spatula and then mix with an electric mixer until well blended but don't overmix.
Pour evenly between pans and bake at 350 degrees for 28-30 minutes or until after inserting a toothpick into the center of a cake, it reveals just crumbs.
Pudding Frosting
Mix vanilla pudding mix with milk in one bowl, using an electric mixer, until pudding sets. In another bowl whip up cream cheese using an electric mixer. Add cool whip to the cream cheese and mix together well.
Add vanilla pudding to the cream cheese-cool whip mixer and mix together well.
Store in the refrigerator until the cake cools. After frosting the cake, the cake will need to be stored in the refrigerator.
For best results, after frosting the cake, refrigerate the cake for at least 30 minutes before serving.
