Nonis Sour Cream Chocolate Cake With Brown Sugar Icing Food

SOUR CREAM CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Line a 9×9 pan with aluminum foil, coat with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and brown sugar on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
• Add egg, sour cream, and vanilla and mix on medium until light and smooth. Add cocoa powder, baking soda and salt and mix until smooth.
• Turn mixer to low and add in flour until well mixed.
• Stir in chocolate chips and spread the batter evenly in prepared pan.
• Bake 20-25 minutes or until center is set. Cool in pan on wire rack. Sift powdered sugar over the top, if desired.

Steps:

• Preheat oven to 350 degrees F/175 degrees C and grease cake pan(s) with non-stick spray. *I use Wilton Cake Release for best results
• Sift together cake and pastry flour, baking soda and salt; set aside.
• Cream butter in mixer for 2 minutes, then gradually add brown sugar and continue beating for 5 minutes. Add eggs one at a time, beating well after each addition.
• Add vanilla and chocolate. Alternately blend in flour mixture and sour cream, one third at a time, on low speed of electric mixer.
• Add boiling water; blend well. (***Batter will be thin.) Pour into prepared 8 or 9 inch round layer cake pan or deep square pans and/or cupcakes tins.
• Bake at 350 degrees for 35 to 40 minutes if making layer cakes, but about 5- 10 minutes longer for a deeper 8 or inch square cake (as in photos), or until cake tester inserted into center comes out clean. * Cupcakes need to be baked for about half the time ( 15 - 20 minutes)
• Cool in pans for 10 minutes. Remove and finish cooling on racks. Frost as desired.

SANDY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
• Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
• Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
• Make frosting:
• In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
• Assemble cake:
• Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.

OLD FASHIONED CHOCOLATE CAKE WITH BROWN SUGAR FROSTING

Steps:

• Heat oven to 350°F; spray bottom of 3 (9 inch) round pans with cooking spray. Line bottoms with parchment paper; spray paper. Sprinkle bottoms and sides of pans with flour, tapping out excess.
• Whisk water and cocoa in medium bowl until smooth. Whisk in buttermilk and 1 tbsp vanilla. Whisk flour, baking soda and salt in a large bowl.
• Beat 3 cups brown sugar and 1 1/2 cups butter in large bowl at medium speed 4 to 5 minutes or until light and creamy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture alternatively with chocolate mixture just until blended, beginning and ending with flour mixture. Divide batter between pans; smooth tops with spatula.
• Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean and cakes just begin to pull away from the sides of pans, rotating pans during last 5 minutes of baking if necessary. Cool in pans on wire rack 15 minutes. Invert cakes onto wire rack, remove parchment. Cool completely.
• Beat cream cheese and 1 cup butter in large bowl at medium speed 3 to 4 minutes or until smooth and creamy. Beat in powdered sugar and 1 1/4 cups brown sugar until well blended. Beat in 1 1/2 tsp vanilla.
• Put 1 cake layer, top-side up, on platter; spread with about 1 cup of frosting. Top with second cake layer; spread with one cup of frosting. Top with remaining cake layer; frost top and sides of cake with thin layer of frosting.
• Refrigerate 15 minutes. Frost top and sides of cake with remaining frosting. Refrigerate until ready to serve. (Cake can be made 1 day ahead. Cover and refrigerate).

NONA'S NOT-SO-SWEET SUGAR COOKIES

Steps:

• In small bowl, sift together dry ingredients: flour, baking powder, soda; set aside.
• Grate oranges to remove rind.
• After grating, squeeze juice; set aside.
• Cream together butter and sugar.
• Blend in orange rind and fresh orange juice.
• Add dry ingredients slowly and mix well.
• wrap in plastic wrap and chill for at least 1 hour (I usually chill longer).
• Roll out on well-floured pastry cloth or cutting board. Use flour to keep the dough from sticking to fingers, board, etc.
• Cut cookies with assorted cookie cuttesr.
• Place on an ungreased cookie sheet.
• Sprinkle with sugar, etc. (or whatever) before baking.
• Bake at 400° for 5-7 minutes. Be careful, as these can go from almost done to burnt very quickly.
• Makes approx 6 doz cookies, depending on the size of your cut-outs. I've never timed the prep process, as it's done in 2 stages.