Icing Cake

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When I was growing up as a small child, I always looked forward to the chocolate cakes made at home that my grandmother used to do for my birthday. In our family, my grandmother was a baker and bake something special for us every day. Fortunately, she passed on her love for cooking for me.

This recipe is done the old way and is topped off with some delicious chocolate icing. Once the cake cools, you have to save in a container of cake. If is hot and humid outside, we recommend storing in the refrigerator.

Cake Ingredients:

1 / 2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 / 2 teaspoon salt
Milk 1 / 2 cup
2 teaspoons vanilla extract
1 / 4 cup canned evaporated milk

Preheat oven to 350 degrees.

In a large mixing bowl, beat softened butter and granulated sugar. Gradually add eggs, one at a time, beating after each addition.

In a medium size bowl, combine those of dust with flour, baking soda and salt. Gradually add 1 / 2 of flour mixture to wet ingredients and beat for 1 minute. Pour into cup 1 / 2 milk and beat again, followed by the remaining flour mixture. Add the vanilla extract and beat again. Finally, stir in the cup 1 / 4 of evaporated milk and beat until all ingredients are well combined.

Note: If the batter seems really hard, add a little extra milk.

Lightly coat a 9 x 13 "with nonstick cooking spray. Pour into the pan. Bake in oven at 350 degrees for 35 to 45 minutes or until cake is done in the center. Cool cake on a rack wire.

Chocolate icing Ingredients:

2 1 / 2 squares baking chocolate
2 cups granulated sugar
1 / 2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt baking chocolate over low heat. Add the granulated sugar and evaporated milk. Bring to the boil and boil for 2 to 3 minutes or until it forms a soft ball when dropped into cold water. Remove pan from heat and add butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cake cooled.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking and passing her family's recipes down to her children. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com

What is the difference between ice and ice cake cookie?

Can anyone give me the difference between cake ingredients and icing cookie? I am speaking of cake icing that remains soft versus cookie icing that hardens quickly. Soft pastel ice I do not know if I can turn tha red icing cookies, or if I need a completely different recipe.

Hello - There are seven different types of coverage: Buttercream, Royal, ganache, fondant, rolled fondant, floors and tiles. For cookies, you generally want to use either fixed or based Royal its goal for the final product. ice map is usually poured over baked goods and then hardens and remains bright ... than a glazed donut. This is done powdered sugar, water and corn syrup. royal icing or current can be transmitted in baked goods and hardens very quickly. This is also the glue used to assemble the gingerbread houses. This icing is made of egg whites and powdered sugar. Both are very easy to make and are very sweet and both are essentially just sugar. From the wording of your question, I'd say you're looking for royal icing. True, You can use American buttercream (butter and sugar) and thawing and the outer "skin" will become hard, but never dry and royal icing. Try making a small batch of royal icing, I think you will be satisfied with results.http: / / www.joyofbaking.com / RoyalIcing.html Happy baking!