Sunday, February 19, 2017

Marshmallow Chocolate Cake

Marshmallow Chocolate Cake

For the cake:
  • 1 (15.25 oz.) package Devil's Food cake mix
  • 3/4 c. water
  • 3/4 c. canola oil
  • 4 large eggs
  • 1 (10 oz.) package miniature marshmallows
For the icing:
  • 2 c. granulated sugar
  • 1/2 c. (1 stick) unsalted butter
  • 5 oz. evaporated milk
  • 1 (12 oz.) package semi-sweet chocolate chips {2 cups}
  • 1 tsp. vanilla extract
  1. PREPARE CAKE: In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
  2. Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
  3. PREPARE ICING: Place butter, sugar, and evaporated milk in a medium-sized saucepan. Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
  4. Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy. Working quickly, pour over marshmallows and smooth with a rubber spatula. Allow to cool completely.

Source:  The Kitchen is My Playground

Ritz Carlton Tea Room Leamon Pound Cake

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake.
This is the kind of recipe that keeps getting handed down. It's that GOOD and perfectly classic.
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested
Preheat oven to 350F
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.