2 Cups Flour 1 tsp. Baking Soda
2 Cups Sugar 1 tsp. Vanilla
1/2 Cup Butter or Margarine Frosting:
1/2 Cup Shortening 1/2 Cup Butter or Margarine
1 Cup Water 2 Tbsp. Cocoa
1/4 Cup Cocoa 1/4 Cup Milk
2 tsp. Vinegar 3 1/2 Cups Powdered Sugar
2 Eggs 1 tsp. Vanilla
In a large mixing bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the vinegar, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 9 x 13 baking dish. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. While cake bakes, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, remove from heat. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over cake as soon as you take it out of the oven.
Lemonade Cake
1 pkg. Lemon Cake Mix
1 pkg. Lemon-flavor instant pudding
4 Eggs
1 Cup Water
1/4 Cup Oil
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Blend well; then beat at medium speed for 4 minutes. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 45-50 minutes. Test for doneness. Cool in pan 5 minutes. Thoroughly prick warm cake with utility fork completely through to the bottom of cake. Gradually spoon glaze over cake until completely absorbed. Cool.
Lemonade Glaze: Combine about 1/2 Cup Lemonade flavor drink mix, 1/2 Cup water and 2 Tbsp. melted butter or margarine in a bowl. Add 2 Cups powdered sugar, blending well with fork or wire whisk. Or you can use 1 can (6 oz.) frozen concentrated lemonade and omit water and butter.)
Microwave Chocolate Outrage Snack Cake
1 Cup Margarine, softened 2 Eggs
1 1/3 Cups Oatmeal 1 tsp. Vanilla
1/2 Cup Flour 1 pkg. (12 oz.) chocolate chips, divided
1 Cup Brown Sugar
Combine all ingredients except chocolate chips. Beat 3 minutes at medium speed until creamy. Stir in 1 Cup chocolate chips. Spread batter into greased 8-inch square microwavable dish, cover with waxed paper. Microwave at HIGH 4 minutes, rotate dish 1/4 turn. Microwave at HIGH an additional 4 to 5 minutes or until top appears dry. Sprinkle remaining chips over top of warm cake. Let stand 10 minutes; spread over cake. Cool. Best when stored in the refrigerator.
Peanut Crunch Cake
1 pkg. Yellow cake mix 1/2 to 3/4 Cups Chocolate chips, divided
1 Cup Peanut butter 1/2 to 3/4 Cups Peanut butter chips, divided
1/2 Cup Brown sugar 1/2 Cup Chopped peanuts
1 Cup Water
3 Eggs
1/4 Cup Oil
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 Cup. Add water, eggs, and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each, chocolate and peanut butter chips. Pour into a greased 9 x 13 baking dish. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes.
Chocolate Bundt Cake
1 pkg. Chocolate cake mix 1 3/4 Cups Milk
1 pkg. Instant chocolate pudding 2 Eggs
3 Tbsp. Cocoa 2 Cups Chocolate chips
In a large mixing bowl, combine cake and pudding mixes, cocoa, milk and eggs. Beat on low speed until moistened; beat on medium speed 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 55-60 minutes. Cool for 10 minutes, remove from pan. Dust with powdered sugar if desired.
Hot Fudge Sundae Cake
1 pkg. Chocolate cake mix 4 squares (1 oz. each) Unsweetened chocolate
1/2 gallon Vanilla ice cream (brick) 1/4 Cup Butter or margarine
Fudge Sauce: 1 1/2 tsp. Vanilla
1 can (12 oz.) Evaporated milk 1/4 tsp. salt
1 3/4 Cups sugar Whipped cream & cherries, for garnish
Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Prepare, bake and cool cake following package directions. Remove cake from pan. Split cake in half horizontally. Place bottom layer back in pan. Cut ice cream into even slices and place evenly over bottom cake layer ( use all of ice cream ). Place remaining cake over ice cream. Cover and freeze. For sauce, combine evaporated milk and sugar in medium saucepan. Stir constantly on medium heat until mixture comes to a rolling boil. Boil and stir for 1 minute. Add unsweetened chocolate and stir until melted. Beat over heat until smooth. Remove from heat. Stir in butter, vanilla and salt. Cut cake into serving squares. Spoon hot fudge on top of each cake square. Garnish with whipped cream and maraschino cherry.
Fudgy Chocolate Layer Cake
1 3/4 Cups Flour 2/3 Cup Sugar
1 Cup less 1 Tbsp. Cocoa 2/3 Cup Brown Sugar
1 1/4 tsp. Baking soda 2 Eggs
1/8 tsp. Salt 2 tsp. Vanilla
3/4 Cup Butter, softened 1 1/2 Cups Buttermilk
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, sugar and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. At low speed, alternately beat flour mixture and buttermilk into butter mixture just blended. Divide batter equally between prepared pans. Bake cake 25 to 30 minutes. Cool completely.
Frosting: To prepare frosting, beat 1/2 Cup butter, softened, and 1 Cup powdered sugar at medium speed until light and fluffy. Add 3 ounces unsweetened chocolate, melted, and 2 tsp. vanilla; continue beating until shiny and smooth.
Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings.
Rocky Road Cake
1 pkg. Devil's food cake mix 2 Eggs
1/2 Cup Margarine, melted 1 Cup Chopped peanuts
1/4 Cup Brown sugar 3 Cups Marshmallows (miniature)
1/3 Cup Water 3/4 Cup Chocolate ready-to-spread frosting
Heat oven to 350 degrees. Grease and flour 9 x 13 pan. Mix half of the cake mix (dry), margarine, brown sugar, water, and eggs in large bowl until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes. Sprinkle with marshmallows. Bake an additional 10 to 15 minutes or until marshmallows are puffed and golden. Heat frosting in 1-quart saucepan over medium heat, stirring constantly, until thin. Drizzle over top. Cool completely.
Mini-Morsel Pound Cake
3 Cups Flour 1 Tbsp. Vanilla
1 tsp. Baking powder 4 Eggs
1/2 tsp. Salt 3/4 Cup Milk
2 Cups Sugar 1 pkg. (12 oz.) Mini-chocolate chips
1 Cup Butter, softened
Preheat oven to 325 degrees. In a small bowl, combine flour, baking powder and salt; set aside. In a large mixing bowl, beat sugar, butter and vanilla until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini morsels. Pour into greased and floured 10-inch fluted tube pan. Bake 70 to 80 minutes. Cool in pan 15 minutes. Remove from pan and cool completely. Dust with powdered sugar, if desired.
Hershey's Light Chocolate Cake
1 1/4 Cups Flour 1 Cup Sugar
1/3 Cup Cocoa 1 Cup Skim milk
1 tsp. Baking soda 1 Tbsp. White vinegar
6 Tbsp. Extra light corn oil spread 1/2 tsp. Vanilla
Heat oven to 350 degrees. Spray two 8-inch round pans with cooking spray. In bowl stir flour, cocoa and baking soda. In saucepan, melt corn oil spread; stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan; stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes or until toothpick inserted comes out clean. Cool. Fill and frost with Light Cocoa Frosting, listed below.
Terrific Chocolate Cake
1 1/4 Cups Flour 3 ounces unsweetened chocolate bars
1 tsp. Baking soda 1 tsp. Vanilla
1/4 tsp. Salt 2 Eggs
1/2 Cup Butter, softened 1 Cup Milk
1 1/4 Cups Sugar
Preheat oven to 350 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large mixing bowl, beat butter, sugar, chocolate bars and vanilla at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture alternately with milk. Pour into two greased and floured 8-inch round pans. Bake 35-40 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Fill and frost with Chocolate Buttercream Frosting.
Tangy Lemon Streusel Cake
1 pkg. Lemon cake mix 3 Eggs
1 container (8 oz.) plain yogurt 1 Cup Finely chopped walnuts
1/3 Cup Oil 1/3 Cup Brown sugar
]1/4 Cup Water 1 tsp. Cinnamon
Heat oven to 325 degrees. Grease and flour a 9 x 13 pan. Reserve 2 Tbsp. of the dry cake mix. Beat remaining cake mix, yogurt, oil, water and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Mix walnuts, brown sugar, cinnamon and reserved cake mix. Pour half of the batter into pan. Sprinkle with half of the walnut mixture. Repeat with remaining batter and walnut mixture. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean; cool. Serve with Cool Whip, if desired.
Chocolate Cherry Torte
1 pkg. Devil's food cake mix 1 container (8 oz.) Cool Whip, divided
1 can (21 oz.) Cherry pie filling 1/4 Cup Toasted sliced almonds, for garnish
1/4 tsp. almond extract
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake following package directions for original recipe. Combine cherry pie filling and almond extract in small bowl. Stir until blended. To assemble, place one cake layer on serving plate. Spread with 1 cup Cool Whip, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of edge. Decorate cake edge with remaining Cool Whip, as desired. Garnish with sliced almonds. Refrigerate until ready to serve.
Chocolate Almond Pound Cake
1 pkg. Devil's food cake mix 4 Eggs
1 1/2 Cups Chopped almonds, divided 1/2 Cup Oil
1 pkg. (4-serving size) Chocolate instant pudding mix 2 tsp. Vanilla
1 Cup Sour cream 1 Cup Mini chocolate chips
Preheat oven to 350 degrees. Grease and flour two 9 x 5 x 3-inch loaf pans. Spread 1 cup almonds evenly on baking sheet. Toast in 350 degree oven for 8 to 10 minutes or until fragrant. Cool completely. For cake, combine cake mix, pudding mix, sour cream, eggs, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 4 minutes. Fold chocolate chips and 1 cup toasted almonds into batter. Pour into pans. Sprinkle remaining 1/2 cup almonds evenly on top. Bake at 350 degrees for 45 to 50 minutes. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right side up. Cool completely. For glaze, combine 1/2 cup powdered sugar and 1 Tbsp. milk in small bowl. Stir until smooth. Drizzle over cooled loaves.
Sock-It-To-Me Cake
Streusel Filling: Cake:
1 pkg. Golden cake mix, divided 4 Eggs
2 Tbsp. Brown sugar 1 Cup Sour cream
2 Tbsp. Cinnamon 1/3 Cup Oil
1 Cup Finely chopped pecans 1/4 Cup Water
Glaze: 1/4 Cup Sugar
1 Cup Powdered sugar
1 or 2 Tbsp. Milk
Preheat oven to 375 degrees. Grease and flour 10-inch tube pan. For streusel filling, combine 2 Tbsp. cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans; set aside. For cake, combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake at 375 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. For glaze, combine sugar and milk in small bowl. Stir until smooth. Drizzle over cake. Variation: For a quick glaze, heat 1/2 cup Vanilla ready-made frosting in small saucepan over medium heat, stirring constantly, until thin. Drizzle over cooled cake.
Marble Cake
1 Cup Butter 3 1/4 tsp. Baking powder
2 Cups Sugar 1/2 tsp. Salt
4 Eggs, separated 1 Cup Milk
2 tsp. Vanilla 1 Cup Chocolate syrup
3 Cups Sifted cake flour
Cream butter and sugar. Add egg yolks one at a time; beat well. Add vanilla. Alternately add sifted dry ingredients and milk. Fold in stiffly beaten egg whites. Pour half of the batter into greased bundt pan. Add chocolate syrup to remaining batter and mix well. Pour over batter in pan and swirl. Bake at 350 degrees for 1 hour.
White Texas Cake
1/2 Cup Shortening 2 Cups Flour
2 Cups Sugar 1 3/4 Cups Buttermilk
2 Egg whites 1 tsp. Vanilla
1 tsp. Baking soda 1/2 tsp. Almond extract
1 tsp. Salt
Beat shortening, sugar and egg whites until fluffy. Add baking soda and flour alternating with buttermilk. Add vanilla and almond flavoring. Pour into a 9 x 13 greased and floured pan. Bake 20 to 25 minutes at 400 degrees, or until a toothpick comes out clean. Top with icing. For icing: Mix 1/2 cup melted margarine, 1/3 cup buttermilk and 1 pound powdered sugar (4 to 4 1/2 cups), and spread on cake while still warm. Top with coconut, if desired.
Red Devil's Food Cake
1 Cup Butter 1 tsp. soda in 1 Tbsp. boiling water
2 1/2 Cups Sifted cake flour 5 Eggs, separated
1 Cup Buttermilk 2 Cups Sugar
1/2 tsp. Salt 1 tsp. Vanilla
1/2 tsp. cocoa 1 tsp. Red food coloring
Cream together butter and sugar, add salt, cocoa and beaten egg yolks. Alternately add flour and buttermilk, mix well. Add vanilla, then soda dissolved in boiling water and red food coloring. Lastly fold in beaten egg whites. Bake in 9-inch layer cake pans in 350 degree oven for 40 to 45 minutes.
Chocolate Frosting: Cream 1/3 cup butter and add 1 pound sifted powdered sugar alternately with 4 Tbsp. cream. Add 1 1/2 tsp. vanilla and 3 squares melted unsweetened chocolate. Blend thoroughly and spread on cake.
Turtle Cake
1 pkg. German chocolate cake mix 1 (14 oz.) pkg. Kraft caramels
3/4 Cup Butter 1 Cup Chopped pecans
1 can Evaporated milk 1 Cup Milk chocolate chips
Heat oven to 350 degrees. Grease and flour 9 x 13 pan. Mix up cake mix as directed on box, except using 2/3 cup of the evaporated milk in the cake mix. Put 1/2 the cake mix into the prepared pan. Bake at 350 degrees for 10 to 15 minutes. Melt caramels with 1/3 cup evaporated milk in microwave. Pour over cake, then sprinkle pecans and chocolate chips over caramel mixture. Pour the remaining cake batter over the top of the nuts and chocolate chips. Bake at 350 degrees for 20 minutes. Let cool and serve or it's good warm too.
Better Than Sex Cake
1 German Chocolate cake mix 1 tub (8 oz.) Cool Whip
1 can Sweetened Condensed milk 6 oz. Heath bar, crushed
1 jar Caramel ice cream topping 6 oz. Plain Hershey bar, crushed
Bake cake as directed in 9x13 pan. Take the handle of a wooden spoon and poke holes all over the cake while it's still warm. Pour can of sweetened condensed milk over warm cake, repeat with caramel topping. Refrigerated for 6 hours. Frost cake with Cool Whip and sprinkle with crushed Heath & Hershey bars. Serve immediately.
Pumpkin Streusel Coffee Cake
1 pkg. Deluxe Yellow cake mix, divided 1/4 Cup Sugar
1 Cup Canned pumpkin 1/4 Cup Water
1 Cup Sour cream 2 tsps. Pumpkin pie spice, divided
4 Eggs 2 Tbsp. Brown sugar
Preheat oven to 350 degrees. Grease and flour 10-inch tube pan. Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1 1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pumpkin pie spice. Sprinkle over top of batter. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up and cool completely. Makes 12 to 16 servings.
Chocolate Pudding Cake
1 Cup Flour 1/3 Cup Butter, melted
3/4 Cup Sugar 1 tsp. Vanilla
2 Tbsp. Cocoa 1/2 Cup Sugar
2 tsp. Baking Powder 1/2 Cup Brown sugar
1/4 tsp. Salt 1/4 Cup Cocoa
1/2 Cup Milk 1 1/4 Cups Boiling water
Preheat oven to 350 degrees. Stir in flour, 3/4 cup sugar, 2 Tbsp. cocoa, the baking powder and salt. Mix in milk, butter and vanill with a fork until smooth. Spread batter evenly into an ungreased 9-inch square pan (batter will be thick). Sprinkle with brown sugar, 1/2 cup sugar and 1/4 cup cocoa. Pour boiling water over batter. Bake at 350 degrees for 40 minutes. Let stand 15 minutes, then spoon into dessert dished or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped cream, if desired.
Note: I liked this cake better served cold from the refrigerator as opposed to served warm.
Pudding Poke Cake
1 box Chocolate cake mix, PLUS ingredients to prepare it
1 pkg. Vanilla pudding mix, PLUS ingredients to prepare it
Prepare cake as directed on box and bake. About 5 minutes before cake is done prepare pudding as directed on box. When cake is done and still warm poke holes in cake with end of a wooden spoon. Pour pudding over cake and let set. You can use any combination of cake and pudding flavors. Have Fun!!!
Pumpkin Pie Cake
1 pkg. Yellow cake mix 1 1/2 Cups Sugar
1 stick Butter 1 Tbsp. Pumpkin pie spice
4 Eggs 1 tsp. Salt
2 cans (16 oz. each) Pumpkin 3 1/3 Cups Evaporated Milk
Mix eggs, pumpkin, sugar, salt, pumpkin pie spice and evaporated milk. Pour into a greased 9x13 pan. Sprinkle the dry cake mix over the pie filling in pan. Slice butter and dot on cake mix. Bake in a 350 degree oven for 50 minutes or until toothpick comes out clean. Cool and keep refrigerated. Serve with whipped cream.
Coca-Cola Cake
1 Cup Coca-Cola 1/2 tsp. Salt
1/2 Cup Oil 2 Eggs
1 stick Margarine 1/2 Cup Buttermilk
3 Tbsp. Cocoa 1 tsp. Baking soda
2 Cups Sugar 1 tsp. Vanilla
2 Cups Flour
In a saucepan, bring coca-cola, oil, margarine and cocoa to a boil. Mix the sugar, flour and salt and pour into the boiling liquid and beat well. Add the eggs, buttermilk, baking soda and vanilla; beat well. Pour into a greased and floured sheet cake pan. Bake at 350 degrees for 20 to 25 minutes.
Frosting:
1 stick Margarine 1 tsp. Vanilla
3 Tbsp. Cocoa 1/2 to 1 Cup Pecans, chopped
6 Tbsp. Coca-cola or milk 1 lb. Powdered sugar
In a saucepan, combine the butter, cocoa and coca-cola and heat until the butter melts. Beat in the remaining ingredients and spread on the hot cake.
Black Magic Cake
2 Cups Sugar 2 Eggs
1 3/4 Cups Flour 1 Cup Buttermilk or Milk plus 1 Tbsp. Vinegar
3/4 Cup Cocoa 1 Cup Strong black coffee or boiling water
2 tsp. Baking soda 1/2 Cup Vegetable oil
1 tsp. Baking powder 1 tsp. Vanilla
1 tsp. Salt
Preheat oven to 350 degrees. Grease and flour two 9" pans or a 9 x 13 pan. In large bowl, stir together dry ingredients. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed 2 minutes (batter will be thin). Pour batter evenly into prepared pans. Bake 30 to 35 minutes for 9" pans and 35 to 40 minutes for 9 x 13 pan, or until toothpick inserted near center comes out clean. Cool in pan 10 minutes, remove from pans to wire rack. Cool completely. Frost as desired.
FROSTING
Decorating Buttercream Icing
1 Cup Solid shortening 4 Cups Sifted powdered sugar
1 tsp. Clear vanilla 2 Tbsp. Water
1/2 tsp. Salt
Cream shortening with electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you're ready to decorate.
Cream Cheese Icing
3 pkgs. (8 oz.) slightly softened cream cheese
3 Cups sifted powdered sugar
Beat cream cheese until smooth. Add sugar and mix thoroughly. Beat at high speed until smooth. Do not overmix.
Buttercream Decorating Icing
6 ounces evaporated milk 4 ounces cream cheese
2 pounds powdered sugar small can of shortening, room temperature
Cream the evaporated milk and powdered sugar. If it's too heavy add a little more milk. Next add cream cheese; cream. If it's still too dry add some more milk. Scrape the bowl. Next add a small can of shortening, add a little bit at a time; blend well.
Twinkie Filling
Combine in large mixing bowl; 1/2 cup butter or margarine, 1/2 cup Crisco, 1 cup granulated sugar, 3/4 cup (6 ounces) evaporated milk and 1 Tbsp. vanilla. Beat until light and fluffy and mixture doubled in bulk (about 8 to 10 minutes). The longer you beat it the better it becomes. This is good as a filling and icing on a two layer cake. Makes enough to cover one two layer cake.
Glaze
1 Cup Powdered sugar 1 tsp. Vanilla
1 Tbsp. Margarine or butter, softened 1 to 2 Tbsp. Hot water
Mix all ingredients until smooth and of desired consistency. Makes a good drizzle for cakes and cinnamon rolls.
Light Cocoa Frosting
1 envelope dry whipped topping mix (Dream Whip) 1 Tbsp. Cocoa
1/2 Cup Cold skim milk 1/2 tsp. Vanilla
In small mixer bowl, stir together whipped topping mix, milk, cocoa and vanilla. Beat on high speed of mixer about 4 minutes or until soft peaks form. Goes with Hershey's Light Chocolate Cake, listed above.
One-Bowl Buttercream Frosting
6 Tbsp. Butter or margarine, softened 1/3 Cup Milk
2 2/3 Cups Powdered sugar 1 tsp. Vanilla
1/2 Cup Cocoa
In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
Chocolate Cream Cheese Frosting
2 1/2 squares (2 1/2 oz.) Unsweetened chocolate, broken
1 pkg. (3 oz.) Cream cheese
1/4 Cup Milk
3 to 3 1/2 Cups Powdered sugar
In medium microwave-safe bowl, place chocolate, cream cheese and milk. Microwave at HIGH 1 1/2 minutes; stir. Microwave at HIGH an additional 30 seconds to 1 minute or until soft and smooth when stirred. Gradually add powdered sugar, beating until smooth. About 2 cups frosting.
Five-Minute Chocolate Frosting
1/2 Cup plus 1 Tbsp. butter or margarine 1/2 Cup Milk
3/4 Cup Cocoa 2 Tbsp. Vanilla
4 Cups Powdered sugar
Cream butter or margarine until softened in small mixing bowl. Add cocoa; blend well. Gradually add powdered sugar alternately with milk and vanilla; beat to spreading consistency (more milk may be needed). Spread frosting onto dessert with spatula. Makes about 2 cups frosting, enough to frost 2 1/2 dozen cupcakes or an 8 or 9-inch layer cake.
Baker's One Bowl Fudge Frosting
6 squares Baker's semi-sweet chocolate 2 tsp. Vanilla
1 pound (about 4 cups) Powdered sugar 1/2 Cup Margarine, softened
1/3 Cup Milk
Microwave chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted. Beat in sugar, milk, vanilla and 2 Tbsp. of the margarine with electric mixer on low speed until completely mixed. Beat in remaining margarine until smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until spreadable.
Peanut Butter Frosting
1 pkg. (8 oz.) Cream cheese, softened 1 Cup Peanut butter
1 can (14 oz.) Sweetened condensed milk
Beat softened cream cheese until fluffy. Gradually beat in milk and peanut butter until smooth. Frosts an 8 or 9-inch layer cake. Refrigerate leftovers. Makes about 3 1/2 cups.
Buttercream Frosting
1/3 Cup Butter, softened 1/4 tsp. Salt
1/4 Cup Cream or evaporated milk 4 Cups Powdered sugar, divided
1 tsp. Vanilla
Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, milk, vanilla, salt and 1 cup powdered sugar. Turn to stir speed and mix about 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix about 1 1/2 minutes, or until well blended. Stop and scrape bowl.
Turn to stir speed. Gradually add remaining 3 cups powdered sugar and mix until blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon at time, if necessary. Turn to speed 4 and beat about 1 minute, or until smooth. Enough frosting for 2-layer or 13x9x2-inch cake.
Buttercream Decorating Icing
1/2 Cup Crisco
1/3 Cup Butter, room temperature
1 pound Powdered sugar (4 Cups)
2 Tbsp. Milk
1 tsp. Vanilla
Cream shortening and butter. Add sugar, milk and vanilla. Blend on medium speed until all is creamy and blended. Decorate cake as desired.
