TUXEDO CAKE
This absolutely gorgeous cake was featured in Texas Co-op Magazine and comes from the Texas Hill Country's favorite Bakery--Rather Sweet Bakery and Cafe. It gives very detailed instructions, dont let the long list stop you from trying this cake--it is so worth the effort--just gorgeous!Hope you enjoy.
Provided by Peggy Lynn
Categories Dessert
Time 2h5m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
- Preheat the oven to 350°.
- Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
- Combine the butter, water and canola oil in a medium saucepan set over medium heat.
- In a large bowl, stir together the sugar, cocoa and flour.
- Pour the butter mixture into the sugar mixture and whisk until smooth.
- Whisk in the eggs, one at a time, then whisk in the buttermilk.
- Whisk in the baking soda, salt and vanilla all at once.
- Transfer the batter to the prepared pans.
- For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
- Set two layers on one rack and the third on the other.
- For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
- Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Monitor the layers carefully for doneness; each one may be done at different times.
- Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
- Cool the cakes completely, at least two hours, before frosting.
- To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
- Add the powdered sugar and whip until thoroughly combined.
- Place one cake layer on a plate and spread some of the frosting over the top.
- Top with the remaining layers, thickly coating the top and sides of each with frosting.
- Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
- To Make The Glaze: Place the chocolate in a medium bowl.
- Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
- Pour the hot cream over the chocolate and stir until it has melted completely.
- Stir in the syrup and the vanilla.
- Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
- Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
- Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
- Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
- Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
- The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.
Nutrition Facts : Calories 1136, Fat 69.7, SaturatedFat 32.9, Cholesterol 225.8, Sodium 500.1, Carbohydrate 124.3, Fiber 3.5, Sugar 82.3, Protein 10.5
TUXEDO CAKE
Steps:
- Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
- Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
- Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
- Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
- Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
- Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
- Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
- Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
- Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
- To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
- In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
- Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
- Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
- Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
- Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
- Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
- In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
- Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
- Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
- Slice and serve.
Nutrition Facts : Calories 1086 kcal, Carbohydrate 141 g, Cholesterol 137 mg, Fiber 3 g, Protein 8 g, SaturatedFat 28 g, Sodium 575 mg, Sugar 108 g, Fat 56 g, ServingSize 1 cake (12 slices), UnsaturatedFat 0 g
TUXEDO
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness. One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass. To achieve a more traditional Tuxedo flavor profile, simply omit the absinthe.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
- In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 3 milligrams, Sugar 0 grams
TUXEDO PASTA
Make and share this Tuxedo Pasta recipe from Food.com.
Provided by bmcnichol
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- In a skillet, saute the chicken, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.
- Add the lemon juice and broth.
- Bring to a boil.
- Reduce heat, cook and stir for 2 minutes or until heated through.
- Drain the pasta and add to skillet.
- Stir in the Parmesan cheese, basil and remaining butter.
Nutrition Facts : Calories 242.6, Fat 13.1, SaturatedFat 6.8, Cholesterol 71.9, Sodium 286.3, Carbohydrate 12, Fiber 1, Sugar 1.4, Protein 19.2
TUXEDO CAKE
Bring a dramatic-looking Tuxedo Cake to any special occasion. This chocolate Tuxedo Cake with white frosting and chocolate glaze is an elegant dessert.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
- Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
- Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
- Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 79 g, Fiber 1 g, Sugar 64 g, Protein 5 g
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