FRENCH SILK LAYER CAKE
We just can't get enough French silk pie, which is why we couldn't help ourselves-we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it's indulgent, impressive and sure to be the star of your next holiday or special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
- In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
- Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
- Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.
Nutrition Facts : Calories 620, Carbohydrate 64 g, Cholesterol 110 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 46 g, TransFat 1 g
BONNIE BUTTER CAKE WITH FRENCH SILK FROSTING
One of my husband's favorite cakes is a butter cake with chocolate frosting. In fact, it's pretty much a favorite with just about everyone. I have to say, though, a yellow cake mix just doesn't have the same "pure" flavor that a homemade one does. So, when I make this, I always make it from scratch. This is one of the best...
Provided by Angela (Grammy) Derby
Categories Cakes
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350' F. ease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.
- 2. In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy. Continue beating for 5 minutes on high speed, scraping bowl occasionally.
- 3. Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk. Pour into pans.
- 4. Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
- 5. Frost with French Silk Frosting or your favorite chocolate frosting recipe.
- 6. In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. Makes enough frosting for two 9" layers or three 8" layers. Variation: This cake is also delicious with a lemon frosting.
FRENCH SILK FROSTING
This frosting is fluffy and sweet. It is an old family favorite, requested at every birthday. Tops chocolate cake perfectly. Makes enough for one 9x13 cake, 1 layered cake, or 1 bundt cake.
Provided by RSL5709
Categories Dessert
Time 10m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine butter, powdered sugar, chocolate, and vanilla.
- Beat with electric mixer until smooth, on lowest speed.
- Gradually add enough milk to make frosting spreadable (approx. 2 T.).
- Beat until light and fluffy.
- Spread on cake of choice.
FRENCH SILK CHOCOLATE FROSTING
Make and share this French Silk Chocolate Frosting recipe from Food.com.
Provided by Damar12
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Cream butter and sugar until light and fluffy.
- Add melted chocolate and vanilla.
- Beat until smooth.
- Add eggs, one at a time, beating for 5 minutes after each.
- Chill before spreading on cake.
- We use this on Duncan Hines Chocolate Pudding cake mix, but any cake will do.
FRENCH SILK CHOCOLATE PIE
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
Provided by Pillsbury
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
- Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 33.5 g, Cholesterol 130.3 mg, Fat 30.9 g, Protein 4.8 g, SaturatedFat 17.7 g, Sodium 306 mg, Sugar 21.5 g
FRENCH SILK CHOCOLATE PIE I
This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.
Provided by Ruth
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g
FRENCH SILK FROSTING
When I first made this receipe I had premelted chocolate, and it asked for 1 square of melted chocolate, dummy me I remelted the already melted chocolate, well it would not thicken up so didn't want to waste all the other ingredients already mixed together so my idea to thicken it up was to add cream cheese, WOW did that ever...
Provided by Linda Rodgers
Categories Cakes
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a bowl blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk then add cream cheese, beat on medium speed until smooth and fluffy.
- 2. Frosts a 8-9 cake or a double layer cake.
FRENCH SILK CHOCOLATE FROSTING
Creamy, dreamy, melt-in-your-mouth frosting! Haven't made this in years, just found my old recipe and putting it here for safe keeping so I don't lose it again!!!
Provided by Wildflour
Categories Dessert
Time 8m
Yield 1 enough for small cake, 1 serving(s)
Number Of Ingredients 5
Steps:
- In small heat-proof dish, melt chocolate in microwave. Stir occasionally, and do not scorch/burn!
- Set aside to cool, you don't want this to be warm, just cooled/room temperature Should take about 10 minutes to cool on the counter.
- When cooled, beat all ingredients together except milk.
- When all is mixed and beaten well, beat in milk gradually.
Nutrition Facts : Calories 2646.2, Fat 153.6, SaturatedFat 96.8, Cholesterol 329.8, Sodium 1116.4, Carbohydrate 338.3, Fiber 9.4, Sugar 314.2, Protein 9.6
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