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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1 1/4 cups milk
3 large eggs
1 1/2 tsp vanilla extract
6 oz (6 squares) semisweet chocolate, chopped
Carnival Nut Filling
6 tbsp packed dark brown sugar
3 tbsp all purpose flour
3/4 cup milk
3 tbsp unsalted butter
3/4 cup (3 oz) chopped walnuts
2 tsp vanilla extract
Choice of Frosting
Preheat oven to 350, placing the rack in the center of the oven. Lightly grease to bottoms of two round cake pans and line each with a round of waxed paper trimmed to fit and then great the paper and sides of the pan. Lightly flour and tap out any excess.
In a medium bowl sift the dry ingredients. Add all the remaining ingredients, exept the chocolate and beat on medium speed for 3 minutes, scraping the sides of the bowl occasionally, to make a thick, fluffy batter. Stir in the chopped chocolate. Divide the batter in the cake pans. Smooth tops with spatula and firmly tap pans from the hight of 4-6 inches to level the batter and remove air bubbles on surface to level. Bake on same shelf until the tops spring back when lightly touched and a toothpick inserted in the center emerges clean, 35-45 minutes. Cool in pans on a rack for 10 minutes. Run a knife around the edges and invert onto racks, peeling off and discarding the waxed paper. Return one layer to an upright position and cool both layers to room temperature.
While the cake is baking and cooling, prepare the filling. In a midium heavy saucepan, stir together the brown sugar and flour; stir in the milk until blended. Place over moderate heat and, stirring constantly, bring to a boil. Reduce the heat and simmer, stirring, for 3 minutes. Remove from the heat and stir in the butter, nuts and vanilla. Cover with waxed paper or plastic wrap placed directly on the surface, cool to room temperature.
Brush the crumbs from the layers and place one layer bottom side up on a serving dish and spread filling. Add the second layer, bottom side down, over the filling and spread top and sides with remaining frosting. If desired, pipe the remaining frosting with stars or rosetts around the top. Let set for 1-2 hours before serving. If refrigerted, the icing will harden. Let soften to room temperature before serving.
Chocolate Butter Frosting
5 oz (5 squares) unsweetened chocolate, chopped
1 cup unsalted butter, softened
3 1/2 cups sifted confectioner's sugar
2 large eggs, lightly beaten
1 1/2 tsp vanilla extract
Melt chocolate in a double boiler over barely simmering water. Cool to room temperature.
Place butter in a large bowl and beat in a mixer until fluffy, about 1 minute. Gradually beat in sugar alternately with the eggs and vanilla. Beat in the cooled chocolate to make a frosting of good spreading consistency. Use at room temperature; the frosting will set if chilled.
Fudge Frosting
1 ½ cups granulated sugar
1 cup heavy cream
6 oz unsweetened chocolate, chopped
1 cup unsalted butter, softened
2 tsp vanilla extract
In a heavy saucepan combine the sugar and heavy cream. Place over moderate heat and, stirring constantly, bring to a boil. Reduce the heat and simmer for 10 minutes without stirring. Remove from the heat and stir in the remaining ingredients, continuing to stir until chocolate and butter has melted. Turn into a bowl and cool to room temperature, stirring occasionally. Refrigerate, stirring frequently, until thickened and of a good spreading consistency. Use to frost a cake before the frosting sets completely.
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Carnival Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1 1/4 cups milk
3 large eggs
1 1/2 tsp vanilla extract
6 oz (6 squares) semisweet chocolate, chopped
Carnival Nut Filling
6 tbsp packed dark brown sugar
3 tbsp all purpose flour
3/4 cup milk
3 tbsp unsalted butter
3/4 cup (3 oz) chopped walnuts
2 tsp vanilla extract
Choice of Frosting
Preheat oven to 350, placing the rack in the center of the oven. Lightly grease to bottoms of two round cake pans and line each with a round of waxed paper trimmed to fit and then great the paper and sides of the pan. Lightly flour and tap out any excess.
In a medium bowl sift the dry ingredients. Add all the remaining ingredients, exept the chocolate and beat on medium speed for 3 minutes, scraping the sides of the bowl occasionally, to make a thick, fluffy batter. Stir in the chopped chocolate. Divide the batter in the cake pans. Smooth tops with spatula and firmly tap pans from the hight of 4-6 inches to level the batter and remove air bubbles on surface to level. Bake on same shelf until the tops spring back when lightly touched and a toothpick inserted in the center emerges clean, 35-45 minutes. Cool in pans on a rack for 10 minutes. Run a knife around the edges and invert onto racks, peeling off and discarding the waxed paper. Return one layer to an upright position and cool both layers to room temperature.
While the cake is baking and cooling, prepare the filling. In a midium heavy saucepan, stir together the brown sugar and flour; stir in the milk until blended. Place over moderate heat and, stirring constantly, bring to a boil. Reduce the heat and simmer, stirring, for 3 minutes. Remove from the heat and stir in the butter, nuts and vanilla. Cover with waxed paper or plastic wrap placed directly on the surface, cool to room temperature.
Brush the crumbs from the layers and place one layer bottom side up on a serving dish and spread filling. Add the second layer, bottom side down, over the filling and spread top and sides with remaining frosting. If desired, pipe the remaining frosting with stars or rosetts around the top. Let set for 1-2 hours before serving. If refrigerted, the icing will harden. Let soften to room temperature before serving.
Chocolate Butter Frosting
5 oz (5 squares) unsweetened chocolate, chopped
1 cup unsalted butter, softened
3 1/2 cups sifted confectioner's sugar
2 large eggs, lightly beaten
1 1/2 tsp vanilla extract
Melt chocolate in a double boiler over barely simmering water. Cool to room temperature.
Place butter in a large bowl and beat in a mixer until fluffy, about 1 minute. Gradually beat in sugar alternately with the eggs and vanilla. Beat in the cooled chocolate to make a frosting of good spreading consistency. Use at room temperature; the frosting will set if chilled.
Fudge Frosting
1 ½ cups granulated sugar
1 cup heavy cream
6 oz unsweetened chocolate, chopped
1 cup unsalted butter, softened
2 tsp vanilla extract
In a heavy saucepan combine the sugar and heavy cream. Place over moderate heat and, stirring constantly, bring to a boil. Reduce the heat and simmer for 10 minutes without stirring. Remove from the heat and stir in the remaining ingredients, continuing to stir until chocolate and butter has melted. Turn into a bowl and cool to room temperature, stirring occasionally. Refrigerate, stirring frequently, until thickened and of a good spreading consistency. Use to frost a cake before the frosting sets completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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