Cooked Vanilla Frosting And My Favorite Chocolate Cake Recipe 435

COOKED VANILLA FROSTING (AND MY FAVORITE CHOCOLATE CAKE) RECIPE - (4.3/5)

Cooked Vanilla Frosting (and my favorite chocolate cake) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 19

Ingredients

For the cake:
1-3/4 cup all-purpose flour (I use King Arthur Flour unbleached flour)
2 cups sugar
3/4 cups unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
1 cup buttermilk (or 1 Tbsp lemon juice with milk to equal 1 cup; or 1 Tbsp vinegar with milk to equal 1 cup)
1/2 cup canola oil
1 tsp vanilla extract
For the cooked vanilla frosting:
5 Tbsp unbleached all-purpose flour (I use King Arthur brand)
1 cup milk
1 cup unsalted butter
1 cup granulated sugar
1-2 tsp vanilla
NOTE: I doubled these ingredients to be sure I had enough to frost a cake.

Steps:

For the cake: Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour. Preheat the oven to 350F. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes). Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean. Cool completely and frost. FOR THE FROSTING: Whisk together in a saucepan the flour and milk. Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.) Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve. Beat together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this). Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy (6-8 minutes) instead of grainy from the sugar -- almost like "magic"! Add 1-2 tsp vanilla and beat some more until it's light and creamy. TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.

COOKED VANILLA FROSTING

Cooked Vanilla Frosting image

This vanilla frosting is an old-fashioned cooked frosting that's easy to make. Use vanilla bean paste or vanilla extract to make this frosting.

Provided by Diana Rattray

Categories Dessert Cake

Time 20m

Number Of Ingredients 6

Ingredients

1/2 cup whole milk
2 tablespoons all-purpose flour
Pinch salt
1/2 cup sugar
4 ounces (1/2 cup) unsalted butter, at room temperature
2 teaspoons vanilla bean paste, or vanilla extract

Steps:

Gather the ingredients.
In a saucepan over medium-low heat, whisk the milk, flour, and salt together.
Continue cooking, stirring constantly, until the mixture is very thick and bubbly. Remove from heat and let cool to room temperature.
In a mixing bowl, beat the sugar and butter together until smooth and creamy. There should be no grittiness left in the mixture.
Beat in the cooled flour mixture until the mixture is light and fluffy.
Beat in the pure vanilla extract or bean paste.

Nutrition Facts : Calories 136 kcal, Carbohydrate 12 g, Cholesterol 26 mg, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, Sodium 20 mg, Sugar 11 g, Fat 10 g, ServingSize 1 Cup, UnsaturatedFat 0 g

OUR FAVORITE CHOCOLATE CAKE

Our Favorite Chocolate Cake image

This is the cake my family always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake.

Provided by Jeannette Gartner

Categories Desserts Cakes Sheet Cake Recipes

Yield 14

Number Of Ingredients 15

Ingredients

8 tablespoons shortening
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
1 teaspoon baking soda
1 cup milk
1 cup white sugar
1 ¾ cups all-purpose flour
½ teaspoon salt
2 ½ teaspoons vanilla extract
1 teaspoon instant coffee granules
¼ cup milk
¼ cup unsweetened cocoa powder
6 tablespoons butter
5 cups confectioners' sugar
1 ½ teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 72.2 g, Cholesterol 41.4 mg, Fat 15.9 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.9 g, Sodium 229.1 mg, Sugar 57.6 g

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