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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 96708" data-attributes="member: 1246"><p>Texas Cake / Peanut Butter Fudge Cake</p><p> </p><p>Ingredients</p><p>2 cups Sugar </p><p>1/4 cup Cocoa </p><p>2 cups All purpose flour </p><p>Fudge Frosting </p><p>1 teaspoon Baking soda </p><p>1/2 cup Butter or margarine </p><p>1/2 teaspoon Salt </p><p>1/3 cup Milk </p><p>1 8 oz. container Sour cream </p><p>1/4 cup Cocoa </p><p>2 large Eggs lightly beaten</p><p>1 1 lb. pkg. Powdered sugar </p><p>1 cup Butter or margarine </p><p>1 teaspoon Vanilla extract </p><p>1 cup Water </p><p> </p><p>InstructionsCombine first 4 ingredients in a large bowl; stir in sour cream and beaten eggs. Melt butter or margarine in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat. </p><p> </p><p>Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15 X 10 inch jellyroll pan.</p><p> </p><p>Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake.</p><p> </p><p>FUDGE FROSTING:</p><p> </p><p>Melt butter or margarine in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla extract. </p><p> </p><p>NOTE: To thin frosting, add 1 to 2 tablespoons milk.</p><p> </p><p>PEANUT BUTTER-FUDGE CAKE: Omit sour cream in cake , and substitute 1-1/2 cups creamy peanut butter and 1/2 cup buttermilk. Continue as directed to prepare cake and Fudge Frosting. Garnish with miniature peanut butter cup candies, halved, if desired.</p></blockquote><p></p>
[QUOTE="moreluck, post: 96708, member: 1246"] Texas Cake / Peanut Butter Fudge Cake Ingredients 2 cups Sugar 1/4 cup Cocoa 2 cups All purpose flour Fudge Frosting 1 teaspoon Baking soda 1/2 cup Butter or margarine 1/2 teaspoon Salt 1/3 cup Milk 1 8 oz. container Sour cream 1/4 cup Cocoa 2 large Eggs lightly beaten 1 1 lb. pkg. Powdered sugar 1 cup Butter or margarine 1 teaspoon Vanilla extract 1 cup Water InstructionsCombine first 4 ingredients in a large bowl; stir in sour cream and beaten eggs. Melt butter or margarine in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15 X 10 inch jellyroll pan. Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake. FUDGE FROSTING: Melt butter or margarine in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla extract. NOTE: To thin frosting, add 1 to 2 tablespoons milk. PEANUT BUTTER-FUDGE CAKE: Omit sour cream in cake , and substitute 1-1/2 cups creamy peanut butter and 1/2 cup buttermilk. Continue as directed to prepare cake and Fudge Frosting. Garnish with miniature peanut butter cup candies, halved, if desired. [/QUOTE]
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