Twinkie Cake
Nov 1, 2010 Uncategorized
I discovered a new love and it’s seven minute frosting.
I made this cake for a cousin of mine who just graduated high school. He’s a boy so I figured he would like something really really chocolately and really really sweet. I was pretty upset with the appearance of this cake but the taste was phenomenal (for those with a sweet tooth).
Seven minute frosting is basically a pillowy frosting made out of egg whites and sugar. It tastes exactly like marshmallows and pairs perfectly with anything chocolate. I used this to fill layers of chocolate cake and fudge frosting which resulted in a rich cake that tasted a lot like a Twinkie.
Seven Minute Frosting (To just fill two layers of a cake, half the recipe)
- 1 3/4 cups sugar
- 1/2 cup water
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
1. In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.
My Favorite Fudge Frosting (triple the recipe to fill and frost 9 inch layer cake)
2 cups powdered sugar
5 tbsp cocoa
1/8 tsp salt
3 tbs. soft butter or margarine
4-5 tbsp heavy cream or milk
1. Combine all ingredients with enough milk to reach desired consistency. Beat until smooth.
Chocolate Cake
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the coffee last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
- When cakes have cooled, level the tops if necessary. Split each layer in half to create 4 layers.
- Put a smear of frosting on your cake board and place first layer down. Pipe a dam of fudge frosting along the outer edge. Fill with seven minute frosting and place second layer on top.
- Spread fudge frosting on second layer and place a third layer. Pipe another dam of fudge frosting and fill with seven minute frosting. Place last layer on top and frost entire cake with fudge frosting. Let chill for at least 2 hours.
Tags: 2 Eggs, Baking Soda, Ball Stage, Butter Or Margarine, Candy Thermometer, Chocolate Cake, Chocolate Frosting, Cocoa Powder, Cup Vegetable Oil, Egg Whites, Hot Sugar, Inch Layer Cake, Purpose Flour, Rich Cake, Seven Minute Frosting, Smooth Chocolate, Soda And Salt, Sugar Mixture, Teaspoon Vanilla, Tsp Salt
Pecan Pralines: Making That Pecan Taste Great
Jun 3, 2010 Chocolate Cupcakes Recipe
Anyone can make pecan pralines. The recipe is so simple that even the most uninformed in the kitchen can follow the 7 straightforward steps in making pecan pralines. But, there is a great deal of difference between making pecan pralines and making pecan pralines that taste great.
You can start with the standard recipe that everyone uses for pecan pralines. All you need are several available ingredients and you are ready to start.
Prepare 2 cups of brown sugar, ¼ cup of water, ¼ cup of evaporated milk, 2 cups of pecan pieces and halves, 2 teaspoons of vanilla, and 3 tablespoons of chilled butter cut in pieces. Put the sugar, milk, and water in a saucepan and mix. You can choose to butter the sides of the pan so the contents won’t stick. Heat the mixture until it boils, all the while stirring continuously to dissolve the sugar. Keep on doing this until the contents of your saucepan attains a soft ball consistency. You will know that you’ve reached this point when a drop of the mixture in chilled water forms a ball yet evens out when lifted up with the fingers. If you have a candy thermometer, you can check the temperature to see if it is between 2340 to 2400. Remove the mixture from the heat. Add the pecans, vanilla, and butter. Stir the butter and vanilla in thoroughly. Spoon the candy onto the wax paper. Add a little hot water to the mixture if it becomes too thick to transfer to the wax paper.
Getting that perfect pecan praline may take several experiments. Even following this standard recipe can give different results. Some people may have to eat batches upon batches of burnt, too-soft, too-thick, or especially dry pecan pralines before they get that perfect pecan praline. Others find it easy to whip up perfectly delicious pecan pralines without making more than one attempt. Each person also has his or her own preference that’s why some key ingredients are added to taste. There also are variations in the key steps involved to create that perfect praline.
There are an infinite number of ways to make your own distinctive pecan pralines. You can try adding bourbon or dark rum. You can use heavy or sour cream instead of evaporated milk. You can cook the butter with the sugar. Even toasting the pecans, which brings out the natural buttery caramel flavor, can also work. You can make creamier pecan pralines with light corn syrup or you can add cherries or marshmallows. You can add flavor with coconut, vanilla, chocolate, and peanut butter. You can pour the praline mixture over graham crackers and bake this in the oven to make praline bars or squares. Pecan pralines can even be used in muffins, cupcakes, cakes, or cheesecakes. There is no limit to where pecan praline mixtures can take you. Mixing pecan pralines with any of these desserts can create many an interesting outcome. The natural flavor of pecans allows this. You’ll just have to be imaginative and enough of a sweet tooth to have the patience to try things out.
Tanner’s Pecans and Candies has delicious pecan pralines, pies, and other sweet treats. Pecan Pralines never tasted this good.
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Tags: Batches, Brown Sugar, Candy Thermometer, Chilled Water, Consistency, Great, Hot Water, kitchen wax paper, Making, Milk And Water, Mixture, Pecan, Pecan Pieces, Pecan Pralines, pecans, Pralines, Saucepan, Spoon, Stick Heat, Straightforward Steps, Sugar Cup, Taste, Teaspoons, Vanilla, Water Forms, Wax Paper
