Chocolate Custard Cake With Butterscotch Orange Frosting Recipes

CHOCOLATE CUSTARD CAKE WITH BUTTERSCOTCH ORANGE FROSTING

Steps:

• Preheat the oven to 350°F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
• Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
• Beat together the oil and sugar in a mixing bowl.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla and the applesauce.
• Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
• Divide the batter evenly between the two pans.
• Bake for about 45 minutes or until cake is fully cooked.
• Custard filling:.
• Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
• Cook until the mixture thickens.
• Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
• (I flash freez my custard filling to chill faster while stirring every two minutes).
• Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
• Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
• Cut cake in half and fill with custard. Drizzle with frosting.

SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
• In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
• Wash and dry the beaters.
• In another large mixing bowl, combine the egg whites, cream of tartar and salt.
• Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
• Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
• Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.

CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING

Steps:

• Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
• In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
• Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
• Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
• Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
• Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.

DEVIL'S FOOD CAKE WITH ORANGE FROSTING

Steps:

• Preheat oven to 350°F Line two 9inch cake pans with waxed paper and grease. In a bowl, mix the cocoa and 3/4 cup boiling water until smooth. Set aside.
• With an electric mixer, cream the butter and sugar until ight and fluffy. Add the eggs, one at a time, beating well.
• When the cocoa mixture is lukewarm, stir into the butter mixture.
• Sift together the flour, baking saoda and baking powder twice. Fold into the cocoa mixture in three batches, alternating with the sour cream.
• Pour into the pans. Bake until the cakes pull away from the pan 30-35 minutes. Let stand for 15 minutes in pans, then remove from pans, cool on wire rack.
• Thinly slice the orange rind strips. Blanch in boiling water, 1 minute.
• For the frosting:
• Place all ingredients in top of a double boiler or bowl set hot water. With electric mixer, beat until mixture holds soft peaks. Remove from heat and beat until thick enough to spread.
• Sandwich the cake with frosting, then spread over the top and sides. Arrange rind on top.

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes. , Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING

Steps:

• CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
• Remove pan from heat; let cool until lukewarm.
• Meanwhile, preheat oven to 350*F.
• Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
• Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
• Beat with an electric mixer on high speed until well blended.
• (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
• Add the other egg.
• Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
• Beat in the remaining flour and milk, then the chocolate, until blended.
• Scrape batter into the prepared pan.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 5 minutes.
• Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
• Turn right side up and cool completely.
• MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
• Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
• With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
• Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
• Reduce mixer speed to low and beat in the remaining powdered sugar.
• Increase speed to medium and beat the frosting for 1 minute longer.
• ASSEMBLE THE CAKE: Cut the cake in 2 layers.
• Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
• Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
• MAKE THE FUDGE SAUCE: (OPTIONAL).
• Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
• Reduce heat to low and simmer for 5 minutes.
• Remove saucepan from heat.
• Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
• Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
• Serve warm.