AMAZING day After Christmas 10 Layer Chocolate Southern Little Layer Cake! скачать в хорошем качестве

AMAZING day After Christmas 10 Layer Chocolate Southern Little Layer Cake!

The day After Christmas Southern Little Layer Cake Ingredients: CAKE 2 ½ cups granulated sugar 1 cup butter, 2 sticks 1/2 cup butter-flavored shortening 6 eggs, room temperature 2-3 teaspoons vanilla extract 4 ½ cup all-purpose flour 1 ½ teaspoon baking powder 1/4 teaspoon salt 3 cups whole milk, warmed HOT CHOCOLATE FROSTING NOTE: This is from the original recipe. I doubled it and it was more than enough to frost the cake. We had a lot leftover. I don't think this alone would be enough to frost the cake unless you had some way of saving the frosting that runs off and using that. I would say to go ahead and double it. You can save the extra for something else. Or you could just make a half batch of the recipe to pour over the top. 1 cup unsalted butter, 2 sticks 2 cups granulated sugar 1 cup brown sugar, packed 3/4 cup unsweetened cocoa powder, sifted 9 oz heavy cream 3 oz whole milk pinch sea salt. 1 tablespoon vanilla extract Directions: Preheat oven to 350 F. Line 8 inch round cake pans with parchment paper, or grease the pans and flour lightly. Set aside. In a large bowl, cream together sugar, butter and shortening. Add eggs one at a time, mixing well after each egg. Mix in vanilla extract. Set aside. Add the flour, salt, and baking powder into the wet ingredients, alternating with the milk until batter is combined. Be sure to scrape down the sides of the bowl. Pour 1 cup of the batter into each prepared pan and spread into an even layer. Bake for 10-12 minute until edges are lightly golden and center of cake is set. The cake will continue to cook as it cools. Once pans are warm to the touch, remove cake and place on a cooling rack to finish cooling. Repeat with the rest of the cake layers. While layers are cooling make the frosting (see note about frosting before continuing) To make the frosting, in a large saucepan melt butter in deep skillet. Stir in granulated sugar, brown sugar, cocoa powder, heavy cream, and milk. Reduce heat to low and add vanilla extract and salt. Keep the icing hot while you frost the cakes. Frosting should be the texture of thick chocolate syrup. Place the first layer on a cake board on top of a cooling rack. Place a pan on a baking sheet under the cooling rack to catch the dripping frosting. Spoon about 1/4 cup of frosting (may need a tad bit more) in between each layer and spread it over it out. Repeat until all layers have been stacked and frosted. Next, make up another batch of frosting. When frosting is done pour it over the top of the cake. This will fill in any gaps and give the cake a smooth frosted finish. Let the cake sit until the icing is firm.