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Receta Rowell's Inn Old Vermont Cocoa Cake
by Global Cookbook

Rowell's Inn Old Vermont Cocoa Cake
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  Raciónes: 12

Ingredientes

  • 1/2 c. Unsweetened cocoa
  • 1/2 c. Boiling water
  • 1/4 c. Butter, softened
  • 1/4 c. Shortening
  • 2 c. Sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla
  • 2 x Large eggs
  • 1 1/2 tsp Baking soda
  • 1 c. Buttermilk
  • 1 3/4 c. All-purpose flour
  • 2 Tbsp. Lowfat sour cream
  • 1 Tbsp. Maple syrup
  • 1/3 c. Minced walnuts
  • 1/2 c. Butter, softened
  • 1/2 c. Unsweetened cocoa
  • 2 Tbsp. Corn syrup
  • 1 tsp Maple syrup
  • 3 c. Confectioners' sugar
  • 6 Tbsp. Lowfat milk

Direcciones

  1. Impressive and special, this is a celebration cake. The layers are thin and fragile, so be careful when removing them from the pans.
  2. Cake - Combine the cocoa and boiling water and set aside. Cream the butter, shortening, sugar, salt, and vanilla till fluffy. Add in the Large eggs one at a time, beating well after each addition. Stir the soda into the buttermilk and add in alternately with the flour to the creamed mix.
  3. Preheat oven to 350 F. Prepare 3 9-inch cake pans by greasing them and lining them with waxed paper. Measure 1 2/3 c. batter into a small bowl and stir in the lowfat sour cream, maple syrup, and nuts. Pour into 2 of the cake pans.
  4. Blend the cocoa-water mix into the remaining batter and pour into the remaining pan. Bake for 25 to 30 min. Cold 5-min before removing from the pans. Spread Cocoa Maple Frosting between the layers, on the sides, and over the top of the cake.
  5. Cocoa Maple Frosting - Combine the butter, cocoa, corn syrup, and maple syrup. Add in the confectioners' sugar alternately with the lowfat milk. Beat till smooth and of a spreading consistency.
  6. Receipe from: Rowell's Inn, Simonsville, Vermont