Chocolate Cake With Heavenly Frosting
2 cups flour
2 cups granulated sugar
1 cup water
2 large eggs
3/4 cup sour cream
1/4 cup melted butter
1 teaspoon salt
1 teaspoon vanilla extract
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
4 ounces unsweetened chocolate, melted.
Melt butter and chocolate together. In mixing bowl add eggs, water, sugar, sour cream and vanilla extract. Mix, and add flour, salt, baking soda and baking powder. Lastly add the melted butter with the chocolate. Pour into 2 (9") pans or 3 (7") pan that have been sprayed with baking spray and lined with parchment paper. Bake until cake tester comes out clean. About 30 minutes, depending on the pan size you use.
1 1/2 cups granulated sugar
1/8 teaspoon salt
1/2 teaspoon cream of tarter
1/2 cup water
4 egg whites, (that have come to room temperature)
1/2 teaspoon vanilla extract
In a small saucepan, add the sugar, salt, and cream of tarter. Stir mixture to combine; add the water.
Over medium heat, bring mixture to a boil, stirring constantly until it is clear. Now stop stirring, allow the mixture to boil until it reaches the 240' on a candy thermometer. I used my thermapen which works great! ! If it begins to form crystals around the edge of pan, just wash it down with water on a pastry brush.
Remove from heat and set aside. In a large bowl beat the egg whites until they form soft peaks.
Once the eggs whites are at a soft peak, begin to slowly pour the boiled sugar mixture into the egg whites. Pour the mixture along the side of the bowl while beating the two together.
Make sure to pour the sugar mixture in a slow steady stream, beating the frosting the entire time. Once all the sugar mixture has been added, pour in the vanilla extract. Beat until the frosting is thick enough to form stiff peaks.
Once the frosting has thickened to for stiff peaks, begin frosting the cake.
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