Moms Ultra Quick Yellow Cake And Chocolate Dip Food

YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
• Sift together the flour, baking powder and salt in a large bowl and set aside.
• In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
• Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
• For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
• In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
• Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!

CAKE CHIPS AND DIP

Steps:

• Preheat the oven to 250 degrees F. Spray two 18-by-13-inch rimmed baking sheets with nonstick spray.
• Prepare the cake batter according to the package directions and divide it between the prepared baking sheets. Bake until the tops are dry and beginning to crack, about 1 hour and 15 minutes. Let cool completely.
• Drizzle with the melted chocolate and top with the sprinkles. Let the chocolate harden at room temperature, about 45 minutes.
• Break the cake into chip-size pieces. Serve with the frosting on the side for dipping.

MOM'S ULTRA QUICK YELLOW CAKE AND CHOCOLATE " DIP"

Steps:

• CAKE: Preheat a 9x13 pan. In a bowl, stir together all ingredients. (No need to do the wet ingredients first then dry.).
• Pour into the pan and bake until a toothpick comes out clean, about 30 minutes.
• DIP: In a med. saucepan, begin to melt the butter. As it melts, add the remaining ingredients, stirring well to combine. Bring to a boil and boil one minute, stirring while it boils. Remove from heat.
• NOTE: It helps to wait until the cake is done to make the dip. The cake will still be warm. Cut that cake slice in half and smother it with the dip and enjoy!

CHOCOLATE DIP

Steps:

• Combine ingredients with whisk.
• Chill.

FLUFFY CINNAMON CHOCOLATE DIP

Steps:

• Place chocolate chips and 1/4 of the cool whip in a microwave safe bowl.
• Cook on medium power until chocolate is melted (about 2 min).
• Fold in rest of cool whip, cinnamon and vanilla.
• Mix well.
• Chill 30 minutes.

ULTRA CHOC-CHIP CAKE

Steps:

• Preheat oven to moderate 108°C (350°F/Gas 4).
• Brush a deep 20 cms (8 inch) round cake tin with melted butter or oil. Line base and sided with baking paper.
• Using electric beaters, beat butter and sugar until light and creamy, add coffee powder. Beat until combined.
• Add eggs gradually, beating well after each addition, add vanilla essence.
• Transfer mixture to large bowl. Using a metal spoon, fold in sifted flours, soda and cocoa alternately with buttermilk. Stir until combined and smooth. Stir through chocolate bits.
• Pour mixture into prepared tin, smooth surface. Bake 50-60 minutes or until skewer comes out clean when inserted into the centre of the cake. Leave cake in tin for 30 minutes before turning onto wire rack to cool.
• To make icing melt butter and chocolate in a small heatproof bowl, stand bowl over a pan of simmering water until chocolate is smooth and glossy. When cool, spread icing evenly over top of cake. Decorate with chocolate zig zags if desired.
• To make zig-zags, Wrap a rolling pin with baking paper. Place 100 gram (3 1/2 oz) chocolate melts in heat-proof bowl, stand bowl over pan of simmering water. Stir until chocolate has melted and mixture is smooth. Pour into paper icing bag, seal end and snip off tip. Drizzle chocolate over backing paper in zig zag patterns. When set, carefully lift off with a flat-bladed knife. Store in an airtight container in the refrigerator between sheets of greaseproof paper.
• Storage time for cake, could be made up to 3 days ahead. Store in an airtight container. Decorated (icing/zig-zag) on the day you need to use the cake.

QUICK YELLOW CAKE

Steps:

• Heat oven to 350*.
• Mix dry ingredients in lg bowl.
• Add shortening, milk and vanilla.
• Beat on med for 2 minutes.
• Add eggs and beat for 30 seconds more.
• Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.