Chocolate | Myrna's Yummy Cakes

28 Nov

Chocolate Fudge Buttercream Icing

Author: Kile // Category: Brownies, Butter Cream, Cakes, Chocolate Cake, Chocolate Chip, Cupcakes, Frostings, Fudge / Chocolate, Mocha

lazy town – cooking bookThis icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring.

Ingredients

1/2 Cup Margarine, softened
1/2 Cup +1 Tbls Vegetable Shortening
5 Cups 10X Powdered Sugar
1 Cup Semisweet Chocolate Chips (Ghirardelli is my preference)
1 1/2 Tsp Vanilla
4 Tbls Milk

Instructions

Mix margarine and 1/2 cup shortening until blended. Slowly add 4 cups powdered sugar, vanilla and 2 tbls of milk until creamy, set aside. Melt chips with 1 tbs shortening, mix until syrup like. This can be done in microwave…do not over heat. Poor chocolate into icing and mix well slowly adding additional cup of sugar alternting with 1-2 tbs of milk. Mix until creamy. Add black color paste if desired. Spread onto your favorite cake. Makes about 4 cups of icing. Can be stored in refrigerator for up to 2 weeks. Allow icing to sit until room temperature, then mix before spreading on cake. After that, WALA! Enjoy!!

Myrna

Rating 3.00 out of 5

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18 Nov

Super Moist Chocolate Cupcakes (Vegan Version)

Author: fancyshopper // Category: Artistic Cakes, Birthday, Butter Cream, Cakes, Chocolate Cake, Christmas, Cupcakes, Easter, Fall, Fudge / Chocolate, Holloween, Thanksgiving

These Chocolate Vegan Cupcakes are filled with butter-cream icing and are covered with Marshmallow Fondant. They are Super Moist and Yummy!!

Ingredients (use vegan versions):

1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Directions:

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.

1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this— making a great big mess.

4. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn’t even have to be greased.

5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork.

Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!! As you can see above!

TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Makes: 1 9×9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes

Myrna

Rating 3.00 out of 5

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05 Oct

Chewy Oatmeal Cookie

Author: Kile // Category: Oatmeal

Ingrediants:

3/4 c Butter flavored Crisco

1 1/4 c Firmly packaged light brown sugar

1 Egg

1/3 c Milk

1 1/2 ts Vanilla

3 c Quaker(R) Quik Oats (not instant or old fashion)

1 c All-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1 c Raisins

1 c Coarsely chopped Walnuts

Procedure:

Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes

Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half

Rating 3.00 out of 5

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19 Sep

Chocolate Cake

Author: Kile // Category: Chocolate Cake

This chocolate cake is different from the Sponge Chocolate Cake. It have more chocolate flavor and it will have a Cream filling, and Chocolate Icing.

Ingredients:

3 oz unsweetened chocolate

1/4 pound (1 bar or 4 oz) butter

2 medium eggs

2 cups flour (special for cake) sifted

2 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp salt

1 1/4 cups sugar

1 cup milk

1 tsp vanilla

Procedure:

Grease two 9″ Cake Pans
Using a double boiler, melt the chocolate over a low flame.
Sift the flour, measured. Add baking powder, Baking Soda, salt and sifted three times.
In a separate bowl cream the butter.
Add sugar a little bit at the time, then add the eggs. Mix well after add each one.
Add the melt unsweetened chocolate.
Add 1 tsp vanilla to the milk.
Add flour alternated with milk.
Put the mix in the pans.
Bake at 350 grades for 30 min.

Now follow the instruction to make the Cream filling for the Chocolate Cake.

You will need:

1/2 cup sugar

4 tbs flour

1/4 tsp salt

1 1/2 cups milk

2 egg yolks beaten

1 tsp vanilla

Procedure:

In a double boiler, put water to boil on the bottom .
Combine sugar, flour and salt on the top of the boiler.
Add milk and eggs.
Beaten constantly for 10 minutes.
Pullet out from hot, and when it get a little cold, add the vanilla.
Let it cool a little bit and put it on top of 1 cake, and put the other cake on top of the first one.
Iced and decorate the cake with Chocolate Icing.

Enjoy this cake, it is fun to do it an very tasty!

Rating 3.00 out of 5

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Chocolate Fudge Buttercream Icing

Ingredients

Instructions

Super Moist Chocolate Cupcakes (Vegan Version)

Chewy Oatmeal Cookie

Ingrediants:

3/4 c Butter flavored Crisco

1 1/4 c Firmly packaged light brown sugar

1 Egg

1/3 c Milk

1 1/2 ts Vanilla

3 c Quaker(R) Quik Oats (not instant or old fashion)

1 c All-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1 c Raisins

1 c Coarsely chopped Walnuts

Procedure:

Chocolate Cake

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