Sunday, November 7, 2010

80's Cake

 I made a chocolate cake with a fudge layer and buttercream frosting yesterday for a friend birthday. The party was an 80's/90's dance party and the cake was dressed to match! I used a slightly different cake doctor recipe than the last cake and it was DELICIOUS! Very moist and the chocolate chips were a great addition! For the fudge I used the Eagle Brand sweetened condensed milk recipe and I made the Wilton buttercream recipe courtesy of my talented and beautiful sister.

Here are some photos and the recipes!

Ever-So-Moist Chocolate Cake
Serves: 16
Preparation time: 10 minutes
Baking time: 28 to 32 minutes
Assembly time: 10 minutes

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
* The Cake Mix Doctor says: If you are trying to cut calories and fat, substitute plain yogurt for the sour cream in the cake batter. But be forewarned that the sour cream produces a far moister cake than one with yogurt.


     3 cups (18 oz.) semi-sweet chocolate chips
     1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
     Dash salt
     1 1/2 teaspoons vanilla extract
     LINE 8- or 9-inch pan with wax paper.
     MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan 
- I used my cake pan so it would fit right in between my cakes!

Wilton Buttercream courtesy of LC.

            1 cup crisco, 1 stick butter creamed together. 1 Tbsp vanilla. 
            Then 1 bag of confectioners sugar until incorporated. 
            Then 4-8 Tbsp of water depending on how thick you want it. I usually do around 6 for a regular cake. 
            Then whip for 10 minutes.
             (Can substitute vanilla for other flavors such as almond, raspberry, mint etc, or the water for other liquids such as coffee, espresso etc.