Bakers Chocolate Cake Frosting Recipes

BAKERY FROSTING

Steps:

• In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

BAKER'S® ONE BOWL FUDGE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool 5 min. or to room temperature.
• Add sugar, butter and vanilla; beat with electric mixer on low speed until well blended.
• Gradually add milk, beating until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

BAKER'S® CHOCOLATE CAKE & FROSTING

Steps:

• Heat oven to 350ºF.
• Microwave 1-1/2 pkg. (6 oz.) chocolate and 3/4 cup margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted and mixture is well blended.
• Use mixer to beat granulated sugar into chocolate mixture. Add eggs, 1 at a time, mixing well after each. Blend in 2 tsp. vanilla. Add 1/2 cup flour, baking soda and salt; mix well. Add remaining 2 cups flour alternately with water, mixing well after each addition.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 33 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Melt remaining chocolate. Beat cream cheese and remaining margarine in large bowl with mixer until blended. Add melted chocolate and remaining vanilla; mix well. Gradually beat in powdered sugar until light and fluffy.
• Stack cake layers on plate, filling and frosting with chocolate frosting.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coconut-Pecan frosting (recipe follows).
• Oven at 350ºF.
• Melt chocolate in water, cool.
• Cream butter and sugar.
• Beat in egg yolks.
• Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture, alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake for 30 minutes or until cake springs bake when lightly pressed in center.
• Cool 15 minutes; remove and cool on rack.
• Frost cake.
• COCONUT-PECAN FROSTING.
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Makes 4-1/4 cups.

BAKER'S FROSTING

Steps:

• On med. heat, cook flour, sugar, and milk until thickened.
• Let cool.
• Add powdered sugar, shortning, salt and vanilla.
• Beat until creamy and smooth.