Mystis Tuxedo Cake Recipes

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TUXEDO CAKE



Tuxedo Cake image

This absolutely gorgeous cake was featured in Texas Co-op Magazine and comes from the Texas Hill Country's favorite Bakery--Rather Sweet Bakery and Cafe. It gives very detailed instructions, dont let the long list stop you from trying this cake--it is so worth the effort--just gorgeous!Hope you enjoy.

Provided by Peggy Lynn

Categories     Dessert

Time 2h5m

Yield 12-14 serving(s)

Number Of Ingredients 17

1 cup unsalted butter (2 sticks)
2 cups water
1 cup canola oil
4 cups sugar
1 cup high-quality unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar
4 ounces high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup lyle's golden syrup (*this is imported from britain if you can't find it you can substitute light corn syrup)
2 teaspoons vanilla extract

Steps:

  • To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
  • Preheat the oven to 350°.
  • Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
  • Combine the butter, water and canola oil in a medium saucepan set over medium heat.
  • In a large bowl, stir together the sugar, cocoa and flour.
  • Pour the butter mixture into the sugar mixture and whisk until smooth.
  • Whisk in the eggs, one at a time, then whisk in the buttermilk.
  • Whisk in the baking soda, salt and vanilla all at once.
  • Transfer the batter to the prepared pans.
  • For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
  • Set two layers on one rack and the third on the other.
  • For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
  • Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
  • Monitor the layers carefully for doneness; each one may be done at different times.
  • Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
  • Cool the cakes completely, at least two hours, before frosting.
  • To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
  • Add the powdered sugar and whip until thoroughly combined.
  • Place one cake layer on a plate and spread some of the frosting over the top.
  • Top with the remaining layers, thickly coating the top and sides of each with frosting.
  • Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
  • To Make The Glaze: Place the chocolate in a medium bowl.
  • Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
  • Pour the hot cream over the chocolate and stir until it has melted completely.
  • Stir in the syrup and the vanilla.
  • Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
  • Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
  • Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
  • Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
  • Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
  • The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

Nutrition Facts : Calories 1136, Fat 69.7, SaturatedFat 32.9, Cholesterol 225.8, Sodium 500.1, Carbohydrate 124.3, Fiber 3.5, Sugar 82.3, Protein 10.5

HIS AND HERS TUXEDO CUPCAKE



His and Hers Tuxedo Cupcake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 19

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 egg
3/4 cup granulated sugar
1/2 teaspoon salt
3 egg whites
18 tablespoons (2 1/4 sticks) salted butter, softened and cut into pieces
1 tablespoon vanilla bean paste
2/3 cup confectioners' sugar
1/2 cup strongly brewed espresso coffee, cooled
12 ounces semisweet chocolate, broken into pieces
2 tablespoons vegetable oil

Steps:

  • For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
  • Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated.
  • Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting.
  • For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
  • Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes.
  • For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth.
  • For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using.
  • To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.

TUXEDO



Tuxedo image

The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness. One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass. To achieve a more traditional Tuxedo flavor profile, simply omit the absinthe.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 5

Absinthe, preferably St. George Absinthe Verte (optional)
2 1/2 ounces gin, preferably Greenhook
1/2 ounce manzanilla sherry
2 dashes orange bitters, preferably Regan's
Lemon twist, for garnish

Steps:

  • Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
  • In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 3 milligrams, Sugar 0 grams

TUXEDO CHEESECAKE



Tuxedo Cheesecake image

Nothing is more elegant then a cheesecake but this one looks so beautiful, you will be receive so many compliments. Not only does it look wonderful, it also tastes delicious.-Cindy Morris, Coyle, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, lightly beaten
TOPPING:
1 package (10 to 12 ounces) vanilla or white chips
3 tablespoons shortening, divided
2 cups semisweet chocolate chips
1 purchased frosted brownie with walnuts
Rosebud and sprig of flowering thyme

Steps:

  • In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes., In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm. , Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux.

Nutrition Facts : Calories 586 calories, Fat 41g fat (23g saturated fat), Cholesterol 125mg cholesterol, Sodium 295mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.

TUXEDO CAKE



Tuxedo Cake image

Bring a dramatic-looking Tuxedo Cake to any special occasion. This chocolate Tuxedo Cake with white frosting and chocolate glaze is an elegant dessert.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 16 servings

Number Of Ingredients 10

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/4 cup milk
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup butter, softened
1-1/2 tsp. vanilla
6 cups powdered sugar
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 oz. BAKER'S White Chocolate
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
  • Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
  • Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
  • Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.

Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 79 g, Fiber 1 g, Sugar 64 g, Protein 5 g

PINK TUXEDO CAKE



Pink Tuxedo Cake image

Black tie event? This is the dessert you need. A fun play on a pink tuxedo, the cake is both formal and fun at the same time!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 20

Number Of Ingredients 13

1 box white cake mix with pudding
Water, oil and egg whites called for on cake mix box
1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
10 egg whites
2 1/2 cups sugar
3 cups butter, softened and cut into 1-inch pieces
1/2 cup seedless raspberry preserves
2 teaspoons vanilla
4 to 5 drops pink food color
4 oz semisweet baking chocolate, chopped
1/3 cup whipping cream
White and black ready-to-use fondant, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make and bake white cake mix as directed on box using water, oil and egg whites. Make and bake devil's food cake as directed on box using water, oil and eggs.Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers about 45 minutes for easier handling.
  • Meanwhile, in small saucepan over medium heat, combine 10 egg whites and sugar. Cook, stirring frequently, until egg whites reach 160°F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Beat egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 10 to 15 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, beat until smooth. Add raspberry preserves, vanilla and food color and mix until blended.
  • Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 8 layers total. Alternate chocolate and white layers, filling each layer with 1/2 cup of the frosting. Thinly spread side and top of cake with 1 cup of the frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
  • In small saucepan over low heat, combine chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and smooth. Cool 5 minutes. Pour ganache mixture on top of cake and allow to drip down side of cake. Cut fondant to create tuxedo tie and buttons as shown in photo. Place on cake.

Nutrition Facts : Calories 690, Carbohydrate 71 g, Cholesterol 105 mg, Fat 8, Fiber 1 g, Protein 6 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 32 g, TransFat 1 g

IMPOSSIBLE CAKE



Impossible Cake image

This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h26m

Yield 12

Number Of Ingredients 15

¼ cup cajeta, sweetened caramelized goat's milk syrup
1 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter, softened
2 ½ tablespoons butter, softened
1 cup white sugar
1 egg
2 tablespoons strong brewed coffee
1 cup whole milk
2 ½ cups evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
  • Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
  • Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
  • Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
  • Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
  • Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
  • Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
  • Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.4 g, Cholesterol 132.6 mg, Fat 20.3 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 12 g, Sodium 364.3 mg, Sugar 40.9 g

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TUXEDO CUPCAKES - PLACE OF MY TASTE
Preheat oven to 375 F. Line cupcake pan. Combine all ingredients in a stand mixer and beat until combined. Fill cupcake liners ½ - ¾ full. Reduce heat to 350 F. Bake for 18-22 minutes until toothpick comes clean. Remove from oven and move cupcakes to cooling racks to finish cooling.
From placeofmytaste.com
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CHOCOLATE TUXEDO CAKE RECIPE (VIDEO) – BIRTHDAYCAKE
2022-01-30  · Chocolate Tuxedo Cake Recipe (video) January 15, 2016 admin. Get yourself ready for one of the most incredible chocolate cakes – the tuxedo cake! It’s incredibly chocolatey and incredibly delicious! This cake is made with rich chocolate cake layers sandwiched between creamy and rich no-bake cheesecake mousse layers. One bite and you’ll be hooked for life! I …
From birthdaycake.live
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TUXEDO CAKE ~ RECIPE | TASTEMADE - MASTERCOOK
2020-01-16  · For chocolate cake layers: 1 cup butter, softened at room temperature; 1 1/2 cups white granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup milk
From mastercook.com
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TUXEDO CHEESECAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes. Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes.
From foodnewsnews.com
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25 TUXEDO CAKE IDEAS IN 2022 | DESSERTS, CAKE RECIPES, CAKE
Apr 11, 2022 - Explore Lynne Viik's board "tuxedo cake" on Pinterest. See more ideas about desserts, cake recipes, cake.
From pinterest.ca
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GLUTEN FREE TUXEDO CAKE RECIPE
and the finest sweet temptations in stores you an easy template for gluten free tuxedo cake recipe couple). Moschino Timberland and Cavalli are a few of my favorites was a nerve wracking you should avoid eating sugar. This is no everyday process. Whether you want to roasting to know since people wore back then and Tissot watches allowing ...
From theglutenfreecake.com
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TUXEDO CAKE | RECIPE | TUXEDO CAKE, CAKE, CAKE RECIPES
Oct 14, 2015 - Tuxedo Cake is the little-black-dress of cakes! Simple, yet elegant with moist chocolate layers, whipped cream and a finish of dark chocolate ganache. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca
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Top Asked Questions

How do you cook a tuxedo cake?
Tuxedo cake is the most special and celebratory dessert! It’s moist chocolate cake with a thick white ganache filling and dark chocolate fudge frosting. Preheat the oven to 350°F (177°C) and grease three round 9-inch cake pans. Set aside.
What kind of Cake Mix do you use for a tuxedo?
The dark chocolate and white vanilla mimic the elegant colors of a tuxedo. This recipe features layers of black and white cake and chocolate and vanilla frosting for a delicious and sophisticated dessert. While it may sound complex, we make it easy by using boxed cake mix.
What is Costco Tuxedo cake?
Costco’s Tuxedo Cake is nothing like those cakes you buy at your local grocery store. You know what I’m talking about – the ones that are dry and have artificial-tasting icing. This cake is rich, chocolatey and you can definitely tell it’s made from high-quality ingredients.
Why is it called Tuxedo cake?
Tuxedo cake is so named because the dark chocolate and vanilla layers make it look like a black and white tuxedo. It also happens to be attractive enough to serve at a black tie event. I don't like this at all. It's not the worst.

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