Cream butter and sugar and mix until well blended. Add eggs one at a time. Add flavoring and beat at high speed for 3 minutes. Add flour.
To prepare as layer cake, pour batter into three (presumably buttered and floured, presumably standard 8 or 9 inch round pans) and bake at 358 degrees (?? 360? or 350?) for 1/2 hour.
To prepare as pound cake, add 1 tablespoon butter flavoring (extract, not oil) and 1 tablespoon lemon extract. (may add a teaspoon more vanilla as well)
Chocolate Icing
Layer Pound
3 oz 2 oz (baking) chocolate 3 c 2 c sugar 3/4 1/2 stick butter (1/4 lb per stick) 1 1/2 1 T vanilla 1 1/8 3/4 cup milk pinch pinch poot?? poox? roox? Rocket? What is that? Salt? Has to be salt!
Cook until mixture forms soft balls, then beat well
( ... )
The frosting seems to be the complicated bit here. Does she melt the chocolate before adding butter and sugar? Or does she melt it and the butter together and then add sugar, then let it melt and caramelize a bit?
You're describing the standard "soft ball" technique for testing a melted sugar/caramel for doneness, and it appears she's adding just enough milk to extend it out once she gets to a soft ball stage..
The order of ingredients and how long and how hot you cook them is probably important here.
Comments 8
Is this an omission, or am I reading it wrong?
Reply
( ... )
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Mrs. Clay's Chocolate Cake
2 sticks butter (1/2 lb)
2 cups sugar
6 eggs
1 tablespoon vanilla
2 cups flour
Cream butter and sugar and mix until well blended. Add eggs one at a time. Add flavoring and beat at high speed for 3 minutes. Add flour.
To prepare as layer cake, pour batter into three (presumably buttered and floured, presumably standard 8 or 9 inch round pans) and bake at 358 degrees (?? 360? or 350?) for 1/2 hour.
To prepare as pound cake, add 1 tablespoon butter flavoring (extract, not oil) and 1 tablespoon lemon extract. (may add a teaspoon more vanilla as well)
Chocolate Icing
Layer Pound
3 oz 2 oz (baking) chocolate
3 c 2 c sugar
3/4 1/2 stick butter (1/4 lb per stick)
1 1/2 1 T vanilla
1 1/8 3/4 cup milk
pinch pinch poot?? poox? roox? Rocket? What is that? Salt? Has to be salt!
Cook until mixture forms soft balls, then beat well ( ... )
Reply
( ... )
Reply
Does she melt the chocolate before adding butter and sugar? Or does she melt it and the butter together and then add sugar, then let it melt and caramelize a bit?
You're describing the standard "soft ball" technique for testing a melted sugar/caramel for doneness, and it appears she's adding just enough milk to extend it out once she gets to a soft ball stage..
The order of ingredients and how long and how hot you cook them is probably important here.
Reply
( ... )
Reply
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