Butter cream banded fudge cake *
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Butter cream banded fudge cake *
  Butter    Fudge    Cheese    Chocolate    Cakes    Creams  
Last updated 6/12/2012 12:54:07 AM. Recipe ID 16026. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Butter cream banded fudge cake *
 Categories: Cheese, Chocolate, Cakes
      Yield: 16 Servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------

MMMMM------------------------BUTTER CREAM-----------------------------
      8 oz Cream cheese; softened
      1    Egg
    1/4 c  Sugar
      3 tb Milk
      2 tb Butter; softened
      1 tb Cornstarch
      1 ts Vanilla extract

MMMMM----------------------------CAKE---------------------------------
      4 oz Unsweetened chocolate squar
    1/2 c  Butter; softened
      2 c  Sugar
      2    Eggs
      2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
  1 1/3 c  Milk
  1 1/2 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
      2 oz Unsweetened chocolate squar
    1/4 c  Butter
  3 3/4 c  Powdered sugar; sifted
    1/2 c  Milk
  1 1/2 ts Vanilla extract
 
   Butter cream: Combine cream cheese, egg, and sugar in a medium mixing
  bowl; beat on HI until smooth. Gradually add 2 tbsp of milk, the
  butter, constarch, and vanilla extract. Add another tbsp. of milk in
  needed to give smooth consistency. Set aside.
   Cake: Melt chocolate in top of double boiler and let cool. Cream
  butter and gradually add 2 cups of sugar, beating all the while. Add
  eggs, one at a time, beating after each addxition. Combine flour,
  baking powder, soda, and salt. Add to creamed mixture, alternating
  with the milk, beginning and ending with flour mixture. Mix each
  addition in well. Stir in melted chocolate and vanilla. Spread half
  of the chocolate batter into a greased and floured 13x9" pan. Spoon
  reserved butter cream mixture over the chocolate batter. Top with
  remaining chocolate batter. Bake at 350~ until a wooden pick inserted
  in the center comes out clean. Let cool completely in pan on a wire
  rack.
   Frosting: Combine chocolate and butter in top of a double boiler.
  Bring water to a boil, reduce heat to low and cook and stir until
  chocolate and butter has melted. Remove from heat. Let cool. Add
  confectioner's sugar and half of the milk, beating at medium speed.
  Add the vanilla and additional milk as needed to bring to spreading
  consistency. Spread on cooled cake.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 16026 (Apr 03, 2005)

[an error occurred while processing this directive]