CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 2 cups of frosting
Number Of Ingredients 0
Steps:
- Beat 3 sticks softened butter and 1/4 teaspoon salt with a mixer on medium-high speed until fluffy, 2 minutes. Gradually beat in 1 1/2 cups confectioners' sugar on low speed until combined.
- Add 2 tablespoons unsweetened cocoa powder and 2 teaspoons vanilla and beat on medium-high speed until fluffy, about 3 minutes. Beat in 6 ounces cooled melted semisweet chocolate until smooth and fluffy, 2 to 3 more minutes.
- Spread the frosting on the cake. Refrigerate 30 minutes before serving.
CHOCOLATE BOURBON BROWNIES WITH DOUBLE FROSTING
When I made these for my husband, he called them "the single best thing you've ever made for me." It doesn't get much better than that! These are fairly involved to make, but they are worth the effort. The white frosting layer reminds me of the filling for Oreos. This came from a Southern Living Magazine cookbook.
Provided by Vino Girl
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F Grease the bottom of a 9-inch square pan.
- Combine sugar, shortening and water in a saucepan.
- Bring to a boil over low to medium heat, stirring constantly until the sugar melts.
- Remove from heat.
- Mix chocolate chips and vanilla together until smooth.
- Beat in eggs.
- Stir in flour, baking soda, and salt.
- Add the nuts.
- Bake for 30 minutes or until shiny and firm on top.
- Remove from oven and pour bourbon over the top of the brownies.
- Cool completely.
- To make the first (white) frosting, beat the butter and vanilla together until creamy.
- Gradually add the sugar until smooth.
- Spread evenly on top of the cooled brownies.
- Chill until firm.
- To make the chocolate glaze, melt and stir together the chocolate chips and shortening in double boiler until melted and smooth.
- Spread glaze on top of the white frosting.
- Chill until the frostings are firm, and cut into squares.
- Store any uneaten brownies in the refrigerator.
Nutrition Facts : Calories 523.8, Fat 33.7, SaturatedFat 12.7, Cholesterol 55.6, Sodium 144.4, Carbohydrate 54.1, Fiber 3.2, Sugar 44.1, Protein 4.4
BOURBON CREAM CHEESE FROSTING
A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!
Provided by Susan Hissam
Categories Desserts Frostings and Icings Cream Cheese
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.3 g, Cholesterol 40.9 mg, Fat 14.2 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.2 mg, Sugar 39.2 g
BOOZY BOURBON CHOCOLATE CUPCAKES
Taste for yourself what the buzz is all about! A bit of bourbon, a hit of coffee liqueur and some vanilla vodka-spiked frosting make these sophisticated chocolate cupcakes the ultimate "holiday helpers."
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
- For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
- To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.
Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 27 g, TransFat 0 g
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING
A friend of mine was talking about how awesome this cake was - so I asked her where she got the recipe. This is from Southern Living magazine (Sept '06). Recipe #270666 and Recipe #270668 are also needed, and posted separately.
Provided by knitaholic
Categories Dessert
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottoms of 3 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set aside.
- Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter evenly into prepared pans.
- Bake at 350°F for 25 to 28 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cakes will appear thin).
- Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake). Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired).
- Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
CHOCOLATE FROSTING IV
This is one of my favorite chocolate frosting recipes.
Provided by NELL 2
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and cocoa. Stir in water to make a paste. Add milk and butter. Cook over medium heat until it comes to a boil. Continue boiling for 5 minutes. Remove from heat and beat until cool enough to spread on cake.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 54.6 g, Cholesterol 19.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 4.1 g, Sodium 61.2 mg, Sugar 53.2 g
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BOURBON CHOCOLATE FROSTING - ALTON BROWN
From altonbrown.com
Servings 5Estimated Reading Time 50 secsCategory SweetsTotal Time 15 mins
- In a stand mixer fitted with the paddle attachment, beat the butter and mayonnaise on high speed until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.
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