BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
AUNT MARY'S COOKIES
This was my great-grandma's sister's recipe. It's an oldie but a goodie!
Provided by Julie Rehagen
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Place sheets of waxed paper onto a work surface.
- Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
- Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g
AUNT MARY'S CHOCOLATE LEAD CAKE
Steps:
- Cake:
- Mix together until thick and smooth. Bake in a 9x12 or 2 layer greased & floured pan(s) at 350 for 45 minutes.
- Frosting:
- Add Baker's semi-sweet chocolate, butter and sugar in saucepan, milk to moisten. Boil til it threads off spoon. Remove from heat and beat in vanilla. Frost cooled cake. yummy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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