The cake we make is extra moist. It's the Duncan Hines Extra Moist Chocolate Fudge, and then, unlike on the box, we add one box of Jello instant vanilla pudding (4 serving), 4 eggs, 1/2 cup of oil and 1 cup of water.
But it's the icing that makes this one special, so here is our family's secret recipe:
Ingredients:
- 2 eggs, separated
- 2 squares of semisweet baker's chocolate
- 6 tbsp cold, double strength coffee
- 1 1/2 cup icing sugar
- 1 cup butter, softened
- 1 tsp vanilla
- pinch of salt
Directions:
In a small bowl, melt chocolate squares on low heat and let cool to room temperature.
In a large mixing bowl, mix together butter and icing sugar.
Add egg yolks, one at a time.
Add vanilla, chocolate and salt, mixing until combined.
Slowly add coffee, one tablespoon at a time, mixing very well, especially around the edges.
In another bowl, beat egg whites until stiff peaks form.
Slowly add egg whites, one dollop at a time, back into icing.
Cut your cake into three sections -- I use thread for the neatest cut. Take a really, really long piece of thread and fold into four sections so it's still about 2 feet long.
Hold it at the back of the cake and slowly bring your hands together until they cross.
Separate the layers and using an icing knife and a offset spatula to ice. Use 1/4 of the icing for each layer and 1/2 for the whole cake.
No comments:
Post a Comment