Pink Tuxedo Cake Recipes

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
• Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
• Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
• Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.

Steps:

• 1. HEAT over to 350 degress. PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
• 2. MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
• 3. CUT each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
• 4. MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Store cake in refrigerator.

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Black ganache: Put whipped cream into a stainless steel saucepan and put it on low heat. When its hot, add the chocolate pieces and let it rest for 1 minute, then stir with a whisk until chocolate has melted and becomes shiny and creamy. Allow the ganache to cool in the freezer for approx. 15 minutes. When cool, beat the ganache cream with an electric mixer until it becomes fluffy and pale. White and cream ganache cream ganache for cake dressed: Follow the same procedure as for the black ganache cream! If you want, you can make one single black ganache cream, but keep about a quarter for covering the cake. Assembling the cake: Place the 1st cake layer (the sponge) on a plate, add the black ganache and level it well. If it seems soft,refrigerate the cake for aprox. 30 min. Over the black ganache cream, add the second layer of the white ganache and refrigerate as well, then put the second layer of cake (the sponge)and level the cake well with the remaining ganache.9Aprox. ¼ from the black ganache) Introduces the cake in the refrigerator until the frosting is ready. Glaze: (frosting) read more on http://gabrielacuisine.ro