My New Chocolate Cake Creation 

 

Rashida’s Chocolate Cake with Dutch Baker’s Dark Chocolate Frosting

Rashida’s Chocolate Cake

Ingredients:

3 eggs

1 cup sugar

¼ cup oil

¼ cocoa dissolved in ½ cup of hot water

1 cup flour

2 tsp baking powder

¼ tsp salt

1  tsp vanilla extract

Directions:

Preheat oven 356 degree Fahrenheit or 180 Celcius. Mix eggs and sugar until light and fluffy.  Add oil and beat well.  Fold in the sifted dry ingredients.  Add cocoa mix, make sure it cooled down.  Last add vanilla extract.   Pour into two well greased pie pans and bake for 20-25 minutes.

Ingredients:.

Dutch Baker’s Dark Chocolate Frosting

1/2 cup + 1 tablespoons butter (112gms/9 tablespoons)

1/2 cup + 1 tablespoon (140mls) whipping cream

4 cups (500gms) icing sugar

1 cup (96gms) cocoa powder

1/2 – 1 teaspoon vanilla extract, to taste

Directions:

Whisk butter for about 2 minutes until creamy. Add in cocoa powder and whisk until smooth.

Add in the icing sugar alternating with cream and whisk for 2 – 3 minutes until smooth and creamy. Add more or less cream until desired consistency is reached.  Add in vanilla to taste and whisk for another minute until extra fluffy.

I added a layer of Buttermilk Cream Frosting in the middle and used Shortbread cookies with Strawberry Jam Filling and Hersey’s Kisses for decoration.

Grandma’s Truffles

Ingredients:

1/2 cup of mashed potatoes
1 cup of dark chocolate
1/2 teaspoon vanilla
variety of toppings for rolling such as cocoa powder, coconut flakes, powdered sugar or finely chopped nuts

Directions:

Melt chocolate in a small bowl in microwave.  Grandma always melted the chocolate in a pot on the stove, I usually use the microwave.  After the chocolate is melted stir in vanilla and mashed potatoes.  You need to stir a lot, I mean a lot.

After mashed potatoes and chocolate is well mixed, place the mixture in the refrigerator to firm, 30 minutes or longer.

Take tablespoon-sized hunks and roll between the palms of your hands. Roll in desired topping, place on a baking sheet and refrigerate until firm.

It will make about 12 and they will keep in the refrigerator for about one week.