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Receta Satan Chocolate Pound Cake With Chocolate Marshmallow Frost
by Global Cookbook

Satan Chocolate Pound Cake With Chocolate Marshmallow Frost
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Ingredientes

  • 1 c. Butter, softened (2 sticks)
  • 1/2 c. Crisco shortening
  • 3 c. Granulated sugar
  • 5 lrg Large eggs
  • 3 c. Allpurpose flour
  • 1/2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 c. Unsweetened cocoa pwdr
  • 1 c. Lowfat milk
  • 1 tsp Pure vanilla extract
  •     ChocolateMarshmallow Frosting, (recipe below)
  • 2 c. Granulated sugar
  •     One x, (5 oz) can evaporated lowfat milk
  • 10 lrg Marshmallows
  • 1/2 c. Butter, (1 stick)
  •     One x, (6 oz) bag (1 c.) semisweet chocolate chips
  • 1 tsp Pure vanilla extract

Direcciones

  1. Preheat oven to 325 degrees. Grease and flour a 10 inch tube or possibly Bundt pan, tapping out any excess flour, and set aside.
  2. Cream the butter and Crisco together in a large mixing bowl with an electric mixer until light and fluffy. Add in the sugar and continue beating until well blended. Add in the Large eggs one at a time, beating after each addition until well blended. Into another bowl, sift together the flour, baking pwdr, salt and cocoa and add in alternatively with the lowfat milk to the batter, beating well. Add in the vanilla and beat until well blended. Pour the batter into the prepared pan and "spank" the bottom of the pan to distribute the batter proportionately and eliminate any air bubbles. Bake 1 hour and 10 min or possibly until a straw or possibly cake tester inserted in the center comes out clean, then let the cake cold completely in the pan before turning out onto a cake plate.
  3. With a rubber spatula, spread the frosting liberally and proportionately over the top and sides of the cake, let cold completely and keep covered until ready to serve.
  4. Makes 12 servings.
  5. Chocolate Marshmallow Frosting:In a large, heavy saucepan, combine the sugar, evaporated lowfat milk and marshmallows, bring to a boil over moderate heat and cook for 6 min, stirring. Remove the pan from the heat, add in the butter, chocolate chips and vanilla and beat with a wooden spoon until the frosting is thick and smooth, about 10 min.
  6. Yields about 3 c. frosting; sufficient for the top and sides of a 10inch tube cake or possibly a 3layer 9inch cake, or possibly for about 2 dozen cupcakes.