CHOCOLATE CAKE WITH DIVINITY ICING
Provided by Trisha Yearwood
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool.
- Preheat the oven to 350 degrees F.
- Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
- Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake.
- Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
- In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.
DIVINITY FROSTING
I found this recipe in Southern Living Magazine. When growing up I remember my parents making divinity together. I always liked eating the divinity before it got hard, so a frosting is the next best thing to that.
Provided by Shirley King
Categories Dessert
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 6
Steps:
- Place first 4 ingredients in a 4-quart mixing bowl.
- Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended.
- Beat mixture at high speed 3 to 5 minutes or until stiff peaks form.
- Gradually add powdered sugar, beating at low speed until blended.
- Stir in toasted pecans.
- Spread Divinity Frosting immediately on cake.
Nutrition Facts : Calories 889.6, Fat 26.3, SaturatedFat 2.3, Sodium 124.3, Carbohydrate 168.4, Fiber 3.5, Sugar 107.1, Protein 4.4
DIVINITY
White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.
Provided by Cathy
Categories Desserts Candy Recipes Divinity Recipes
Yield 48
Number Of Ingredients 6
Steps:
- Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
- Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
- Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g
NO-COOK DIVINITY
Steps:
- Beat frosting mix (dry), corn syrup, vanilla and boiling water in small mixer bowl on high speed until stiff peaks form, about 5 minutes.
- Transfer to large mixer bowl; gradually beat in sugar on low speed. (It may be necessary to stir in the last cup of sugar by hand.) Drop in nuts.
- Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over if necessary to dry bottoms of candies; let dry at least 12 hours. Store candy in airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY DIVINITY
Add something special to your holiday dessert platter with this Easy Divinity recipe. Just a few ingredients and some extended drying time create deliciously light, sweet, nougat-like candies. The best part is that you can customize your Easy Divinity candy recipe with a variety of ingredients, like nuts, candied fruit and even crushed peppermints. These confections are perfect for satisfying your family's collective sweet tooth, but they also make great holiday gifts or party favors! Gently place Easy Divinity candies in an airtight container with waxed paper between layers, and tie with a colorful ribbon for a festive favor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 16h45m
Yield 72
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper.
- Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. On low speed, gradually beat in powdered sugar, scraping bowl occasionally. Stir in nuts. Drop mixture by teaspoonfuls onto lined cookie sheets.
- Bake 5 minutes; remove from oven. Slide parchment paper with candies from cookie sheet onto cooling rack. Let stand about 4 hours on parchment paper or until tops of candies feel firm. Remove candies from parchment paper, using small icing spatula to loosen edges if needed. Turn candies over, and place bottom sides up on cooling racks. Allow candies to dry at least 12 hours. Store in airtight container with waxed paper between layers.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 9 g, TransFat 0 g
DIVINITY, THE EASY WAY
I got this recipe from my sister 25+ years ago. At holiday time, we would always get together and make all kinds of candies, cookies and other treats for christmas giving. We haven't made as much the last few years because everyone is trying to eat healthier but this one is stil requested every year.
Provided by Jeanne Benavidez
Categories Other Snacks
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a large mixing bowl, combine the dry frosting mix, corn syrup, vanilla and boiling water.
- 2. Using an electric stand-mixer, beat on high speed until stiff peaks form (about 5 minutes). Light hand-mixers aren't usully powerful enough.
- 3. Reduce speed to low and gradually blend in sugar.
- 4. Gently stir in the nuts.
- 5. Using a teaspoon, drop the mixture onto waxed paper. When outside of candy feels firm, turn over; dry at least 12 hours (depending on the humidity).
- 6. Store in airtight container.
DEVIL'S FOOD WHITE-OUT CAKE
The cake is three layers of devil's food with a fourth one crumbled over the icing, artfully if your cake is neat, desperately if it's not. Crumb topping is a great mask for many of the aesthetic problems a cake might have.
Provided by Emily Weinstein
Time 2h40m
Number Of Ingredients 19
Steps:
- Center a rack in the oven and preheat to 350 degrees. Butter two 8-by-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
- To make the cake: Sift together the flour, cocoa, baking soda, baking powder and salt.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
- Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
- When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.
- To make the filling and frosting: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
- Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees on the candy thermometer. While the syrup is cooking, start beating the egg whites.
- When the syrup is at about 235 degrees, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable - don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.
- To assemble the cake: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting - it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.
- Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 32 grams, TransFat 0 grams
MOMS DIVINITY RECIPE - (4/5)
Provided by jasonhewitt
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Beat dry frosting mix, corn syrup, vanilla and boiling water until blended. Beat on high for 5 minutes or until stiff peaks form. Gradually beat in sugar on low. Stir in 1 cup chopped nuts, if desired. Drop by teaspoons onto wax paper-lined cookie sheet. Bake for 5 minutes. Let cool for about 4 hours or until firm. Turn to all bottom to dry. Air dry for about 12 hours. Store in air-tight container. (Doesn't work well when humid out!)
WHITE DIVINITY FROSTING
Steps:
- To prepare frosting, heat sugar, corn syrup and water in small saucepan over medium heat. Bring to a boil, but do not stir. Heat to 242°F on candy thermometer, about 4 minutes.
- In large bowl, beat egg whites until stiff. Pour a thin stream of hot syrup into beaten egg whites, mixing constantly at medium speed until whites become stiff again, about 5 minutes; beat in vanilla and almond extracts.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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