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Chocolate Chip

Ingredients

* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour

Directions

1. Grease 2 round cake pans and sprinkle with flour to avoid sticking.

2. in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.

3. Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.

4. sift together dry ingredients onto a piece of wax paper, (or separate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.

5. pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!

6. Fudge Frosting.

Myrna :rose:

 

To Make Cookies
Ingredients
2 cups flour
1 cup plus 1 tablespoon unsweetened cocoa powder
1 ¾ cups sugar
3/8 teaspoon baking soda
½ teaspoon salt
2 sticks plus 2 tablespoons butter, cubed and softened
5 tablespoons milk
1½ teaspoons vanilla extract

Directions
Preheat the oven to 350 degrees F and grease a baking sheet or line it with parchment.
In a large bowl or mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
Add the butter and mix until a dough forms.
Add the milk and vanilla and mix until the dough is smooth.
Mold the dough into one big block, wrap it in plastic or put it in a container, and refrigerate it for at least 30 minutes to overnight.
Roll out the dough to about ¼ inch thick. Cut out cookies with a round cookie cutter (or any shape you like). Place the cookies at least 1 inch apart on the baking sheet.
Bake for 8 to 10 minutes. If the cookies look a little soft when you take them out, don’t worry! They’ll firm up as they cool. Cool in the pan or move after a few minutes to a wire rack.

To Make Frosting
Ingredients
½ cup (1 stick) butter, softened
6 cups sifted confectioners’ sugar
½ cup whole milk
1 ½ teaspoons vanilla extract

Directions
In a bowl or mixer, cream the butter. Add the confectioners’ sugar 2 cups at a time, mixing well as you go. Add the milk and vanilla and mix until smooth and creamy.
Stick the frosting in the fridge for about 20 to 30 minutes to firm up before using. If you make it ahead of time to use another day, take it out of the fridge with enough time for it sit on the counter to soften, or stick it in the microwave for a short zap. The frosting keeps for up to 2 weeks.

To Make Chocolate Trucker Sandwich Cookies
If you’re using a piping bag, fill it 2/3 full with frosting. I like to use a star tip, but any tip will work. If you’re not using a piping bag, use a butter knife or small offset spatula.
Place a chocolate cookie upside down and put a nice dollop of frosting on the cookie. Place another chocolate cookie on top to make a sandwich. Press down gently to push the frosting out a bit. It’s so pleasing to see the frosting plump out to the edges of the cookies.
Let the sandwich cookies set for at least 15 minutes before stacking or placing in a container. The cookies well wrapped or in an airtight container will keep for 2 to 4 days.

Makes about 40 cookies

 

By: Myrna’s Yummy Cakes

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  :rose:

Ingredients

* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour

Directions

1.
1
Grease 2 round cake pans and sprinkle with flour to avoid sticking.
2.
2
in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.
3.
3
Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.
4.
4
sift together dry ingredients onto a piece of wax paper, (or seperate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.
5.
5
pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!
6.
6
Goes great with milk-free Fudgy Frosting.!

myrna

This ganache can be used in two ways, as a filling and/or poured over a cake.

To use it as a filling, refrigerate it, transfer it to a pastry bag, and pipe it out.

To pour ganache over a cake, melt it in a double boiler and simply pour it over a cake or layer. To top layers of pastry cream or chocolate mousse with ganache, pour it on and smooth it with a cake icing spatula.

INGREDIENTS

1 cup heavy cream
9 ounces semisweet chocolate, coarsely chopped
1 tablespoon light corn syrup

PREPARATION:

  1. Put the heavy cream in a saucepan and set over medium-high heat. As soon as it begins to simmer, remove the pot from the heat. Add the chocolate and stir with a wooden spoon to melt the chocolate. Stir in the corn syrup.
  2. Transfer to a bowl and refrigerate for about 1 hour. If using for filling, soften until pourable in a double boiler over medium heat.

This recipe appears in: Frosting or Icing

The Ultimate Chocolate Chip Cookie

3/4 c Butter Flavor Crisco

1 1/4 c Firmly packed light brown

-sugar 2 T Milk

1 T Vanilla

1 Egg

1 3/4 c All-purpose flour

1 t Salt

3/4 t Baking soda

1 c Semi-sweet chocolate chips

1 c Pecan pieces (opt)

HEAT oven to 375’F. COMBINE Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. BEAT egg into creamed mixture. COMBINE flour, salt and baking soda and mix into creamed mixture until just blended. STIR in chocolate chips and pecan pieces. DROP rounded tablespoonfuls (about 2 measuring tablespoons of dough) 3″ apart on ungreased baking sheet.

BAKE at 375’F. for 8-10 minutes for chewy cookies (cookies will appear moist – DO NOT OVERBAKE), or 11-13 minutes for crisp cookies. COOL on baking sheet 2 minutes. REMOVE to cooling rack. Makes 3 dozen 3″ cookies.

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Reviews

My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,
Myrna

Jackie

Thank you myrna cake was a big hit.

Bob