MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE
This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.
Provided by Brenda Benzar Butler
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
- Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
- Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 41.5 g, Cholesterol 25.8 mg, Fat 12.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 96 mg, Sugar 39.5 g
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
Steps:
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
BROWNIES WITH A CHOCOLATE GLAZE AND MINT FROSTING
These brownies come from Cook's Illustrated. Best. Brownies. Ever. They take some time to make due to cooling after baking and applying the frosting but it's well-worth it. They can be made, of course, without the glaze and/or frosting and are still excellent.
Provided by Tomorrow Never Knows
Categories Bar Cookie
Time 5h
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in middle of oven; set to 325°F.
- Construct a foil sling: Cut one 18" length foil and fold it lengthwise so that it is 8-inches wide.
- Fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
- Cut one 14-inch length foil and, if using extra-wide foil, fold it lengthwise so that it is 12" wide; fit into width of baking pan in same manner, perpendicular to first sheet.
- Spray foil-lined pan with nonstick cooking spray.
- Whisk together flour, salt, and baking powder in medium bowl; set aside.
- Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
- (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat an additional 30 seconds. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
- Add eggs, one at time, whisking until thoroughly combined after each addition.
- Whisk in vanilla.
- Add about one third of flour mixture and fold with rubber spatula until almost fully incorporated; repeat with half of remaining flour, then all of remaining flour, folding until batter is completely smooth and homogeneous.
- Transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface.
- Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
- Cool on wire rack to room temperature, about 2 hours.
- For the frosting: In standing mixer fitted with flat beater, beat butter and confectioners' sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes.
- Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency.
- Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
- For the glaze: Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.
- Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
- Cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve.
- (Store leftovers in airtight container in refrigerator).
Nutrition Facts : Calories 289.4, Fat 16.1, SaturatedFat 9.9, Cholesterol 65.9, Sodium 75.3, Carbohydrate 36.6, Fiber 1.3, Sugar 28.8, Protein 2.7
CHOCOLATE CAKE WITH MINT FROSTING
Make and share this Chocolate Cake With Mint Frosting recipe from Food.com.
Provided by Atomic Girl Cooks
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Stir cocoa and hot water over heat until blended. Remove from heat and beat until smooth. Let cool.
- Sift together flour, baking powder, baking soda, salt, 2/3 cup sugar, and instant coffee. Make a well in the centre and add oil, cooled cocoa mixture, and egg yolks. Beat until batter is smooth.
- Add cream of tartar to egg whites and beat until foamy. Gradually add the 1/3 cup sugar and beat until whites are very stiff. Fold into batter evenly.
- Bake in 8 x 8 square pan at 325 for 30 minutes.
- For the frosting, combine butter, icing sugar, cream, peppermint extract, and a couple of drops of green food colouring until smooth. Frost cooled cake and decorate with chocolate sprinkles.
Nutrition Facts : Calories 368.7, Fat 11.7, SaturatedFat 3.5, Cholesterol 80, Sodium 329.4, Carbohydrate 62.8, Fiber 1.3, Sugar 48.5, Protein 4.6
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