Old Fashioned Tea Time Milk Chocolate Cake Recipes

Steps:

• Take everything out of the refrigerator so that all ingredients can come room temperature.
• Preheat the oven to 350 degrees F.
• Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
• Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
• To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
• While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
• Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
• You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
• Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
• Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
• Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
• I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Steps:

• CAKE:.
• Sieve the flour, sugar, salt and cocoa together.
• Rub in the margarine or butter.
• Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
• Beat well until light and fluffy and well mixed.
• Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
• Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
• Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
• ICING:.
• Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
• Beat until smooth and thick.
• Allow to settle for about 5 minutes before icing the cake.
• ASSEMBLING THE CAKE:.
• When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
• Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
• Decorate each rosette with a nut half, chocolate button or fresh raspberry.
• Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
• In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
• In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
• For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350. Coat an 8-inch round cake pan with cooking spray. Cut an 8-inch round of parchment paper, and place in bottom of pan. Coat parchment with cooking spray. Dust with flour, tapping out excess; set aside.
• Sift flour, baking soda, and salt into a medium bowl; set aside.
• Put chocolate, 1/4 cup milk, the granulated sugar, and 1 egg yolk into a heatproof bowl set over a pan of simmering water. Stir until thickened; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in remaining yolk. Reduce speed to medium-low. Mix in flour mixture in 3 batches, alternating with 1/4 cup water, remaining 1/4 cup milk, and extracts. Mix in chocolate mixture.
• Beat egg white to soft peaks; fold into batter with a rubber spatula. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, 25 to 30 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cake to loosen; turn out onto rack. Remove parchment; let cool completely.
• Using a long, serrated knife, halve cake horizontally. Place bottom half, cut side up, on a cake stand; spread with 1 cup frosting. Top with remaining half; spread frosting over entire cake.

Steps:

• PREPARE cake batter according to pkg directions.
• Pour into 3 greased& floured 8" round cakepans.
• BAKE at 325 for 20-25 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Remove from pans, and cool completely on wire racks.
• BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.
• CHOP 9 ounces (28 nuggets) of the candy bars finely.
• Fold cream cheese mixture and chopped candy into whipped topping.
• SPREAD icing between layers and on top and sides of cake.
• Chop remaining 3 ounces (8 nuggets).
• Sprinkle half of chopped candy nuggets over cake.
• Press remaining chopped candy along sides and bottom of cake.