Sunday, April 15, 2012

Birthday Time AGAIN....

Double Chocolate Cookie Dough Filled Cake with White Chocolate Butter Cream Frosting

(You need to make 1 1/2 batches to get a 3 tiered cake)
Bring to boil:
          1 stick butter
          ½ cup Crisco or omit and replace with 1/2 cup butter
          4 heaping TB cocoa powder
          1 cup water
Add and stir until dissolved:
          2 cups sugar
          2 eggs, mix well after each
          1 tsp vanilla
Mix together:
          2 cups flour
          1 tsp  baking soda
          1 tsp  cinnamon
In a large bowl mix dry with wet ingredients, then add:
          ½ cup buttermilk or sour cream
Add in after all other ingredients are mixed, fold in: 
          2 cups semi sweet chocolate chips

Bake:  350 degrees for 20 to 25 minutes in a greased & floured 3 round 8".

Chocolate Chip Cookie Dough Filling
1/2 cup butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 (8 ounce) packages cream cheese
1/2 cup confectioners' sugar
3/4 cup semisweet mini chocolate chips (if you don't have mini..then pulse regular chips in a blender)
In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.
Remove from heat, whisk in the vanilla and set in refrigerator to cool.
Beat the cream cheese and confectioner  sugar for 1 minute.
Slowly beat in the cooled butter mixture and beat again for another minute.
Stir in the chocolate chips. Refrigerate until cooled and spreading consistency.
Spread 1/2 the filling on top of bottom layer of cake.  Place next layer on top, spread remaining filling on top of layer.  Place final layer on top.  Frost....

PLEASE do a crumb coating first!  It will save a lot of frustration!

White Chocolate Butter Cream Frosting
1/2 cup Crisco shortening 
1/2 cup (1 stick) butter softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
1 box White Chocolate instant pudding mix
2 tablespoons milk
Makes: About 3 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. With the first cup, add the dry pudding mix.  Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

Because my daughter wants a ZEBRA cake..I am just going to use the white chocolate butter cream frosting.  Then decorate with zebra sugar sheets.  BUT..and I mean BUT..I would definitely frost with a fudge frosting had it not been for the zebra thing:


1/3 c. butter
1/3 c. Ghiradelli's unsweetened cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla (or 1 TB coffee creamer)

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small mixer bowl; cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups.

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