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    Sunday, September 27, 2015

    Lizzie's Old Fashioned Cocoa Cake with Caramel Icing Recipe

      Lizzie's Old Fashioned Cocoa Cake with Caramel Icing Recipe

    For the Cake:

    2 cups  all-purpose flour, plus more to grease pans
    2/3 cup  cocoa
    1 1/4 teaspoons bicarbonate of soda
    1/4 teaspoon baking powder
    1 teaspoon salt
    1 1/3 sticks (2/3 cup ) butter , plus more to grease pans
    1 2/3 cups  sugar
    3 large eggs
    1/2 teaspoon vanilla extract
    Cooking spray

    For the Caramel Icing :

    4 cups  sugar
    1 cup  milk
    1 stick (1/2 cup ) butter
    1 teaspoon vanilla extract
    1/8 teaspoon bicarbonate of soda
    Special equipment: candy thermometer
    Lizzie's Old Fashioned Cocoa Cake with Caramel Icing Recipe

    1. Preheat the oven to 180°C. Grease and lightly flour two 9-inch cake pans

    For the cake:

    1. Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter  and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups  water, beginning and ending with the flour.

    2. Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.

    For the caramel icing:

    1. Mix 3 cups  of the sugar and the milk in a heavy saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup  of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts.

    2. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 160°C to 180°C on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 115°C. Add the butter , vanilla extract and baking soda.

    3. Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing  is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing  is still warm. If it becomes too stiff, add a few drops of hot water.
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    Item Reviewed: Lizzie's Old Fashioned Cocoa Cake with Caramel Icing Recipe Rating: 5 Reviewed By: Mrs. Chef
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