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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 2/3 cups flour
2/3 cup cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1 tbsp plus 1 tsp vanilla extract, divided use
Cream cheese mixture:
1 (8oz) pkg cream cheese, softened
2 tbsp butter, softened
1 tbsp cornstarch
1 (14 oz) can sweetened condensed milk
1 large egg
Frosting:
2/3 cup butter, softened
5 3/4 cups sifted powdered sugar
1 1/3 cups cocoa
1 cup plus 2 tbsp milk
3/4 cup chopped walnuts, toasted
Preheat oven to 350. Grease 2 (9-inch) round cake pans; line with wax paper. Grease and flour wax paper. Set aside.
Cake: Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time beating until blended after each addition.
Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 tsp vanilla extract. Pour batter into prepared pans. Set aside.
Cream Cheese Mixture: Beat cream cheese, 2 tbsp butter and cornstarch at medium until creamy. Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well. Stir in remaining 1 tsp vanilla extract. Spoon cream cheese mixture evenly over batter.
Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
Frosting: Beat 2/3 cups butter at medium until creamy. Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tbsp milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency. Stir in remaining 1 tsp vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.
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FUDGE PECAN RIPPLE LAYER CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 2/3 cups flour
2/3 cup cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1 tbsp plus 1 tsp vanilla extract, divided use
Cream cheese mixture:
1 (8oz) pkg cream cheese, softened
2 tbsp butter, softened
1 tbsp cornstarch
1 (14 oz) can sweetened condensed milk
1 large egg
Frosting:
2/3 cup butter, softened
5 3/4 cups sifted powdered sugar
1 1/3 cups cocoa
1 cup plus 2 tbsp milk
3/4 cup chopped walnuts, toasted
Preheat oven to 350. Grease 2 (9-inch) round cake pans; line with wax paper. Grease and flour wax paper. Set aside.
Cake: Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time beating until blended after each addition.
Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 tsp vanilla extract. Pour batter into prepared pans. Set aside.
Cream Cheese Mixture: Beat cream cheese, 2 tbsp butter and cornstarch at medium until creamy. Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well. Stir in remaining 1 tsp vanilla extract. Spoon cream cheese mixture evenly over batter.
Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
Frosting: Beat 2/3 cups butter at medium until creamy. Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tbsp milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency. Stir in remaining 1 tsp vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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