To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. On medium speed, add the eggs, two at a time, then add the sour cream and vanilla. Place the second layer on top, top side up, and frost the top and sides. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Add the confectioners' sugar and mix until just smooth (don't whip!). Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.įor the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Butter and flour an 18 x 12 x 1-1/2-inch sheet pan (see note). When the cakes are done, allow to cool for 10 minutes. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Beat in the eggs, one at a time, scraping down the bowl as needed. Pour the batter evenly into the 2 pans and smooth the top with a knife. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Fold in the 4 ounces of coconut with a rubber spatula. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda and salt. The mixture might look curdled don't be concerned. Add the vanilla and almond extracts and mix well. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Grease them again and dust lightly with flour. In a separate small bowl, combine the sour cream, eggs. Meanwhile, combine the flour, sugar, baking soda, and salt in a separate bowl. In a medium saucepan over medium heat, combine the water, butter, and cocoa powder. Grease 2 (9-inch) round cake pans, then line them parchment paper. Preheat the oven to 350☏ and butter an 18×13 baking pan.
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