We are having company this evening after going out to eat. When I was thinking about what I might bake, this cake came to mind, as it is really one of my favorite cakes. I know I say that about every cake, but really, this is one of my most favorite. It has chocolate frosting, almond flavored vanilla frosting and a gooey chocolate ganache topping that just tops it off beautifully.
All you need to do is make one Duncan Hines Chocolate Fudge Cake mix according to directions for the 2 9″ layers. Then make a Duncan Hines French Vanilla Cake mix, following the directions for the 9″ layers, giving you 4 layers when you have finished.
Layer the vanilla/chocolate layers one at a time, frosting between them with your favorite chocolate frosting. If you need a good one, there is one of the blog. When you have all 4 layers (chocolate,vanilla, chocolate, vanilla) frost with the almond vanilla frosting, which is as follows.
1/2 cup of softened butter
1/2 cup Crisco Shortening
Heavy Whipping Cream to get to spreading consistency (about 1/2 to 2/3 cup probably)
1-2 teas of almond extract (remember, almond extract is stronger than vanilla so start with 1 teas and taste. If you desire a little more almond flavor, add a little at a time)
3 to 3 1/2 cups powdered sugar
Beat all ingredients until well blended and of spreading consistency. Frost sides and top of cake. Top with the ganache. I used Martha Stewarts ganache recipe. When it gets to room temperature, spoon over top of cake, allowing it to drizzle down the sides of the cake.
This makes a beautiful presentation!
Tag: Frostings
Can you tell I’m loving the new Fall Baking magazine? If you see one at your grocery store, you really should pick one up. It has just a bunch of fabulous recipes. These almond cupcakes are so good and finish off beautifully with a great buttercream frosting.(NO…you cannot use store bought frosting, this time I will tell on you)
1 1/3 cups all purpose flour
1/4 cup finely ground almonds
1/2 teas baking powder
1/2 teas baking soda
1/4 teas salt
1/4 cup butter, softened
1 cup sugar
1 large egg
1/2 teas almond extract
1/2 teas vanilla
1 cup whole buttermilk
Preheat oven to 350. Line 12 muffin cups with paper liners. Set aside.
In a medium bowl, combine flour, almonds, baking powder, baking soda and salt, whisking to combine well. Set aside.
In a large bowl, beat butter and sugar on medium-high speed until light and fluffy. Add egg and extracts, beating until smooth. Gradually add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture and beating one medium speed until well combined. Divide batter evenly among prepared muffin cups.
Bake until cupcakes tests done (about 15-18 minutes)
Let cool for 30 min. Remove from the pan and let cool completely on wire rack but out of drafts (to avoid becoming dry)
Frost with frosting and chopped almonds, if desired.
Frosting
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup heavy whipping cream
1/2 vanilla bean, split lengthwise and seeds scraped and reserved
In a large bowl, beat butter with mixer at high speed until creamy. Add powdered sugar,1 cup at a time, beating well after each addition. Add cream and beat until smooth. Add vanilla seeds (or 1 teas vanilla extract OR 1/2 teas almond extract and 1/2 teas vanilla)
Almond-Strawberry Cream Cheese Bunny Bites
Using a Duncan Hines French Vanilla cake mix, I just made the cake according to the box directions, in a 9×13 pan, but added 1 full teas almond extract. (I love wedding cake, so when I get a craving for wedding cake, I just make up this exact cake and add almond flavored butter frosting to it, wa la…wedding cake in an instant.)
Because I was needing just a little bite of something for ladies at a Bible Study today, I thought this would be the perfect little “bite” of something sweet for them. Just cut your cake into 2″ squares. The frosting is amazing and feels almost whipped. I had some Easter colored M&M’s on hand (of course, and peanut M&M’s and Hershey’s chocolate eggs and Coconut flavored M&M’s, can you tell our house is never without chocolate of many flavors?) which I just placed one on the top of each one. Setting the little squares in cupcake liners I swirled on the strawberry-cream cheese frosting and they turned out so pretty.
Strawberry-Cream Cheese Frosting
1 box of powdered sugar (about 3 1/2 cups)
1 stick of butter, softened
4 oz softened cream cheese
3 tables strawberry juice and if desired, a little whipping cream. Add these slowly as to not get mixture to thin. If necessary, add more powdered sugar if you get a little too much juice and it gets a little too thin. (Oh, what a dream that is of mine, to hear, “my she has gotten just a little too thin, don’t you think?”…will never happen)
Enough whipping cream and strawberry juice from frozen strawberries to get frosting to spreading consistency. You can omit the whipping cream and use all strawberry juice. I just had some left over whipped whipping cream in fridge so added that to the mixture. Beat until all lumps and cream cheese is blended well and is light and fluffy.
Chocolate Castles 