December Project: Colors

Fudgy Double Chocolate Layer Cake

Hellloooo! Guess what, thanksgiving is tomorrow! Are you ready and all excited for turkey day? I know I am.

But on a side note, do you recall me briefly mentioning that I made a chocolate cake over the weekend? Well, here is it, in all its fudgy, double layer greatness!

I will not be lying to you when I say this cake is just delicious! Furthermore, I'm not ashamed to admit that I've already polished off half of the cake by myself. It makes me happy. My waist line on the other hand is not too pleased.

Ingredients:
Chocolate Cake
2 cups sugar
2 cups flour
3.4 cup cocoa powder, sifted to remove lumps
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
3/4 cup boiling water

Chocolate Frosting
1/2 cup butter, softened
2/3 cup cocoa powder, sifted
6 tbsp milk
2 tbsp corn syrup
3 cups icing sugar

Directions:
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with non-stick cooking spray.

2. Add sugar, flour, cocoa powder, baking powder, baking soda and salt to an electric mixer. Mix on low speed for 30 seconds to combine dry ingredients. Add the eggs, mill and oil, beating at medium speed for 2 minutes. With a spatula, fold in the boiling water. (Note: YES, this will be a very runny batter) Divide evennly into prepared tins.

3. Bake 23-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pans. Cool completely on wire racks before icing.

4. To make the frosting, cream together butter and cocoa on low speed. Add milk and corn syrup and combine for another minute. Add the icing sugar, one cup at a time,  making sure to scrape down the sides as you go. Beat until a smooth spreading consistency is achieved.

5. To assemble cake, place one cake layer on a serving dish and top with about 3/4 cup of the frosting. Spread evenly over the cake. Top with remaining layer and use the remainder of the frosting over the top and sides of cake.

Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat.

Tomato Soup Cake with Cream Cheese Frosting

Saying goodbye to a friend is never an easy thing. This past Sunday, I attended a farewell potluck brunch that was thrown for a good college friend of mine who is heading home to Colorado before going off to Law School in the fall. For brunch, I made a Tomato Soup Cake with Cream Cheese Frosting cake as my contribution to the party.

I know you're already a little curious and maybe even a tad turned off by the tomato soup in this cake and I don't blame you. I mean seriously? Tomato soup? Cake? But truth be told, this slightly rebellious recipe produces an amazingly intense colored spice cake that is fragrant and moist. The recipe is easy enough that even a goof in the kitchen could not screw it up! So go ahead, give it a try!

Ingredients:
4 Tablespoons Shortening/Crisco (I used unsalted butter instead)
2 cups Granulated Sugar
2 cans (10.75 Oz. Each) Condensed Tomato Soup
2 teaspoons Baking Soda
3 cups Flour
2 teaspoons Cinnamon
2 teaspoons Nutmeg
½ teaspoons Ground Cloves
_____
Frosting-
8 ounces, weight Cream Cheese, softened
1 pound Powdered Sugar
2 Tablespoons Milk, Or More To Reach Desired Consistency For Icing

Directions:
1. Cream together shortening and sugar.
2. In a separate bowl, combine the tomato soup and baking soda- yes, the foamy mixture you now have in your bowl is normal. Panic not, its the acid in the baking soda reacting with our soup.
3. Once combined, mix the soup and baking soda into the creamed sugar mixture. Add all other cake ingredients in the order listed.
4. Grease a bundt (Buunntttt!! LOL) pan
5. Spread into the prepared bundt pan and use a spoon or flat spatula to even out the surface
6. Bake at 350F for approximately 45-55 minutes, until done. Let cool.

To make the cream cheese frosting cream together powdered sugar and cream cheese in a bowl. Add enough milk to make it spreadable, usually about 2 tablespoons/ Pour over the cooled cake.

I got a little zealous with my milk to frosting ratio and my frosting got a little too runny for my liking, but the taste was still fab!

Recipe Courtesy of Tasty Kitchen