![]() ![]() Alternate the milk and powdered sugar until your desired consistency is reached. Make the Frosting: Beat the butter and cocoa powder together.Beat with mixer on high for about 5 minutes or until light and fluffy. Once the flour/milk mixture has cooled, add the butter, vanilla and sugar to the bowl.Pour into the bowl of your standing mixer and let cool completely, stirring occasionally. Cook over medium-low heat until thickened, about 5 minutes, whisking constantly. Make the Filling: Whisk together flour and milk in a small saucepan making sure there are no lumps.If you are using gluten-free flours, cakes are usually better a day or two after baking. The cake layers can be baked a day or two in advance, wrapped tightly in plastic and refrigerated.Cool in pans for 10 to 15 minutes, remove from the pans and and place upright on wire cooling racks and cool completely.Bake in hot oven for about 25 minutes, spinning the pans halfway through the baking time, or untilfine crumbs cling to a wooden toothpick inserted in the center of the cake layers.Divide equally between the two prepared pans. Pour the wet ingredients into the dry ingredients and beat until smooth. In a measuring cup combine the oil, egg (if using), vinegar, vanilla and water. In the bowl of your standing mixer, combine the flour, sugar, cocoa, baking soda and salt.Butter 2 (9-inch) round cake pans and dust with cocoa powder. Prepare the Cake: Preheat oven to 350☏.Happy Chocolate Monday everyone and make sure you check out all the links below to some truly amazing recipes from the members of the Secret Recipe Club! I learned to cook standing next to my grandmother Mimi and Micha learned from her granddaddy. Something tells me Micha and I would be fast friends if we ever get the chance to meet in person. Because it does not require any eggs, you can make it for your family and friends even if they are allergic to eggs or casein! I added an egg to help compensate for the liquid absorption rate of the flours in my gluten-free baking, but if eggs are an allergen for someone in your family, leave it out. There is another bonus to making this cake. It is the perfect dessert for all the chocoholics in our lives! This is a chocolate cake with a vanilla cream filling and chocolate frosting. If you’ve never had the chance to taste one of these little treats, it is a bit like a Ho-Ho or Ding Dong. Today’s recipe is a recreation of a true southern classic, the Little Debbie snack cake. ![]() This is one food blog that you can turn to when time and ingredients are short and find many options that will thrill your friends and family! She focuses on recipes that can be put together quickly with ingredients in your pantry, never sacrificing taste for ease of preparation. ![]() She developed a passion for Mexican food while in California and embraced the classic recipes her mother’s family grew up eating when she moved back South. Micha calls herself a “Double Southerner” having lived in Southern California and the Deep South. ![]()
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