GOLDEN CHOCOLATE CAKE
At our Wisconsin farm, dessert was just as important as the main course. This idea has followed us to California, where I'm still on the lookout for good dessert recipes. This moist cake is a favorite since it's chock-full of fun ingredients like chocolate candy bars, pecans and coconut. -Kay Hansen, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 412 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 330mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
GOLD CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
- Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
- Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.
GOLD CAKE
This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
- Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g
GOLDEN CAKES
This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.
Provided by Gale
Categories Desserts Cakes Yellow Cake Recipes
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
- In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g
YELLOW LAYER CAKE WITH CHOCOLATE-SOUR CREAM FROSTING
Provided by Janet McCracken
Categories Cake Chocolate Dessert Bake Kid-Friendly Birthday Party Potluck Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 to 16 servings
Number Of Ingredients 25
Steps:
- For cake:
- Arrange racks in upper and lower thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
- Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3-4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
- Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5-6 minutes. It's very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
- With mixer on low, add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.
- Divide batter evenly among prepared pans, about 3 1/2 cups per pan. Smooth tops.
- Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35-40 minutes.
- Transfer cakes to wire racks; let cool in pans for at least 30 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
- Using a long serrated knife, remove top dome and any bumps from each cake to create a flat surface. Slice each cake in half horizontally to make 6 layers total. DO AHEAD: Cakes can be baked 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.
- For frosting and assembly:
- Stir chocolate and corn syrup in a large metal bowl set over a large saucepan of simmering water until melted and smooth; remove from heat. Stir sour cream, salt, and vanilla in a medium metal bowl; set over same saucepan of simmering water. Stir until mixture is warm but not hot, about 2 minutes. Add sour cream mixture to chocolate mixture; stir until smooth and glossy. Set aside.
- Using an electric mixer, beat powdered sugar and butter in a medium bowl until light and fluffy, 2-3 minutes. Scrape down sides of bowl. Slowly beat in chocolate mixture. Continue beating until no lumps remain, about 2 minutes. Frosting should be smooth and shiny. Cover and chill until slightly firmed up, about 30 minutes.
- Place 1 cake layer on a cake stand or large plate. Spoon 1/3 cup frosting over; using an offset spatula or the back of a spoon, smooth frosting to edge of cake, creating an even layer. Place another cake layer on top. Repeat with frosting and remaining cake layers. Spread remaining frosting over top and sides of cake. DO AHEAD: Cake can be made 1 day ahead. Cover with a cake dome and store at room temperature.
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YELLOW LAYER CAKE WITH CHOCOLATE–SOUR CREAM FROSTING
From bonappetit.com
4.2/5 (168)Estimated Reading Time 5 minsServings 12-16
- Arrange racks in upper and lower thirds of oven; preheat to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
- Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3–4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
- Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5–6 minutes. It’s very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
CHOCOLATE SOUR CREAM FROSTING RECIPE | KING ARTHUR BAKING
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- Set a saucepan with about 1” of water in it over high heat. Bring the water to a boil then reduce the heat so that the water is just barely simmering.
- As the water is heating, combine the chocolate with the butter in a large metal bowl or the bowl of a stand mixer. Set the bowl over the saucepan, ensuring the bottom isn’t touching the water.
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