Category Archives: Icing and Frostings

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Sour Cream Chocolate Cake with added booze! Cake + booze= fun

Here is where I go on and on about the fluffy snowflake I saw outside of my window this morning and the purring of my cat. Google is a fickle creature and ranks sites with long & boring stories higher.

Print Recipe

SOUR CREAM CHOCOLATE CAKE

Cook Time45 minutes
Course: after church coffee hour, cake, Dessert
Cuisine: American
Keyword: alcohol, chocolate, chocolate cake
Servings: 12 slices

Equipment

  • 9" tube pan

Ingredients

Cake:

  • 1/4 pound butter
  • 1 cup sugar
  • 2 eggs
  • 2 squares baking chocolate melted
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 tablespoons Grand Marnier or Cointreau

Chocolate Glaze:

  • 5 tablespoons butter
  • 4 tablespoons light corn syrup
  • 5 squares bittersweet chocolate grated

Instructions

Cake

  • Cream the butter and sugar.
  • Add the eggs and the melted chocolate and mix well.
  • Sift together the dry ingredients and add them to the batter alternately with the sour cream.
  • Add the vanilla and pour the batter into a buttered 9" tube pan.
  • Bake in a preheated 350° oven for 15 minutes, then raise the heat to 375°and bake for 30 minutes more.
  • Place cake on a rack, cool for 5 minutes, and then remove it from the pan.
  • When the cake is cool, sprinkle it with the orange-flavored liqueur.

Glaze

  • In a small saucepan, heat the butter and corn syrup until they are well blended.
  • Remove from the heat and stir in the grated chocolate.
  • Pour on the top of the cake.
  • It will spill down, and you can spread this evenly over the sides.
baking, Cake, Icing and Frostings, International Foods, IR Shalom Chapter of Hadassah (Guelph ON) Cookbook, Jewish/ kosher, MCM food, recipe

Maple Sea Foam Frosting

 

IR Shalom Chapter of Hadassah Cookbook
Print Recipe

Maple Sea Foam Frosting

Author: IR Shalom Chapter of Hadassah

Ingredients

  • 2 egg whites
  • 1 1/2 cups light brown sugar
  • 3/4 tsp maple flavoring
  • 1/2 cup water

Instructions

  • Combine egg whites, brown sugar with water, in the top of double boiler and mix well.
  • Beat at high speed for 7 minutes or until mixture will hold its shape.
  • Remove from heat and add flavoring, beat again until stiff peak form.
  • Makes enough to fill and frost an 8" or 9" layer cake.

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baking, Cake, Cookies!, Icing and Frostings, International Foods, IR Shalom Chapter of Hadassah (Guelph ON) Cookbook, Jewish/ kosher, MCM food, recipe

Butterscotch King

 

IR Shalom Chapter of Hadassah Cookbook
Print Recipe

Butterscotch King

Author: IR Shalom Chapter of Hadassah

Ingredients

  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 2 tbsp corn syrup
  • 1 cup powdered sugar
  • 3 tbsp butter

Instructions

  • Combine brown sugar, milk, and syrup in a saucepan, heat but do not boil.
  • Add powdered sugar and beat until smooth.
  • Add butter, 1 tablespoon at a time and continue beating.
  • Stand pan in ice water and beat until thick enough to spread

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