Puerto Rican Cake Frosting Food

JAN'S GRANDMOTHERS PUERTO RICAN CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350. Prepare a 9x13 pan with parchment at the bottom or spray it with Baking Pam. OR divide the batter and pour it into prepared 8 inch round cake pans. Use the bottom of the pan to trace circles from the parchment.
• 2. In a large bowl sift together flour, cornstarch, 1 1/2 to 2 C sugar, baking soda, and salt. DO NOT ADD THE COCOA!! But don't worry if you do, I have it still tastes great!! I promise. I have also made this cake and forgot the sugar!! It was good but wasn't sweet! Thankfully the frosting was sweet though...
• 3. In a medium saucepan over medium heat bring the water, butter and cocoa to a slow simmer, stirring with a flat bottomed wooden spatula across the bottom and around the sides of the pan to avoid scorching the mixture. Simmer 5 minutes. Remove from the heat & add the vanilla, fold into the sifted dry ingredients. This will cool the cooked mixture. Incorporate until it is barely mixed. Mix the slightly beaten eggs and buttermilk in a bowl and add it to the batter. Don't over mix it. No buttermilk? Use regular milk + 3 tsp of vinegar. Tastes great! I promise!
• 4. Pour the batter into prepared pans. Spread the batter evenly, tap the pan on the counter to allow bubbles to come up. Bake the cake for 30 minutes or until the cake springs back when touched. If using round tins, place pans side by side in the oven, then switch positions of pans at the halfway time of baking. Once baked cool on a cooling rack.
• 5. FROSTING: 1/2 Stick of Butter, 3 Tbsp Baking Cocoa, 2 Tbsp Milk, 1 1/4 C Powdered Sugar, 1/2 tsp Vanilla. In a medium size saucepan stir together butter, cocoa, & milk bring to a slow boil avoid scorching. Remove from heat gradually add the powdered sugar & vanilla, stir until smooth. While the frosting is warm, pour it over the cooled cake the frosting will make its way down the sides, use a knife to smooth it to your liking or leave it alone.
• 6. Let it cool, cut yourself a piece of cake and enjoy it with your favorite beverage. --This recipe can be doubled, just use bigger pans, adjust the baking time as necessary and watch closely for under or over baking. Enjoy.

BIZCOCHO MOJADITO CAKE

Steps:

• Cake:.
• Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
• Add egg yolks, incorporate one at a time. Then add in flavoring extract.
• Lower mixer speed to low and alternately add milk and flour, ending with flour.
• Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
• Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
• Soaking Syrup:.
• Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
• Almond Buttercream Frosting:.
• Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.

PUERTO RICAN PINEAPPLE RUM CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350°F.
• Make the glaze and pineapples:.
• In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
• Make the cake:.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
• Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
• To serve:.
• In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.