Thursday, March 11, 2010

Chocolate Cake w/ Whipped Cream Frosting

I debated about whether or not to post this recipe because the cake was not that great, this one is much better, but the frosting was absolutely fabulous.  So obviously I decided to post it and I hope you enjoy at least a part of it...or all of it.

1/2 c butter, softened
2 c sugar
2 eggs
1/2 c cocoa
2 tsp vanilla
2 1/2 c flour
2 tsp baking powder
2 tsp baking soda
2 cup boiling water
2 9" round cake pans, greased

* Preheat oven to 300 degrees. Combine butter, sugar and cocoa. Add eggs and vanilla. In a separate bowl combine flour, baking powder and baking soda. Slowing add flour mixture to the butter mixture. While this is mixing, slowly add the hot water, letting all the ingredients melt together, be sure to scape the sides as you go. The finished product will be runny and soupy; this means you did it the right way. Pour into round greased and floured (I use cocoa instead of flour) pans.
Bake at 300 for 30 min, or until toothpick comes out clean in the center.

Take it out of the oven and allow to cool for 15 min before removing from pans. Let the cake cool completely on wire racks before frosting.

8 oz cream cheese, softened
2/3 c brown sugar
1 tsp vanilla
pinch of salt
1 1/2 c. heavy whipping cream (must be heavy or it won't be thick enough)

* First beat the whipping cream with an electric mixer til it has thickened to stiff peaks stage. Set aside. In a separate bowl combine all the other ingredients and blend well together. Slowly add the cream to the rest of the mixture til it is thick. This makes plenty of frosting, you can put it between the two cakes or like I do, a 4 layer cake with it frosting between all the layers.
Blogging tips