This rich, chocolate cake frosting has the consistency of a pudding.
It is paired with the 1 2 3 4 Cake in the images.
Ingredients
½ cup sugar
1 ½ Tbl cornstarch
1 oz chocolate square
dash of salt
½ cup boiling water
1 ½ Tbl butter
½ tsp vanilla
Directions
Mix sugar and cornstarch, add chocolate and salt. Add boiling water and cook until mixture thickens, stirring constantly. Add butter and vanilla. Spread on cooled cake while frosting is hot.
Ingredients
¼ cup butter
3 oz cream cheese
1 tsp vanilla
¼ cup milk
3 tsp cocoa
1 tsp instant coffee
4 cups confectioners sugar
Nana did not include any instructions with this recipe.
Ingredients (serves 8)
Instructions
Make the crust. Place the crust ingredients—flour, powdered sugar, and butter—in a blender or food processor. Process until a dough forms, about 30 seconds to a minute. Lightly grease the inside of a 9 to 10 inch wide, 1 inch high, tart pan with a little butter. Place the dough in the tart pan. Use your fingers to spread the dough and press it evenly all over the inside of the tart pan. (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge.) Place in the freezer and freeze for one hour or longer.
Pre-bake in a 350°F oven for 25 minutes. (It helps if before baking you line the crust with aluminum foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.) Remove from the oven and let cool for 15 minutes.
Heat the oven again to 350F. Place the chopped walnuts in the crust in the tart pan and spread evenly over the bottom. Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer.
Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt, vanilla—until smooth. Pour the egg mixture over the raspberries and walnuts in the crust.
Bake in the oven on the middle rack for 40 minutes, or until the top is nicely browned all over and the filling has set. When you remove the tart from the oven the center should still wiggle just a little. Take a sharp knife around the edge of the tart to separate it a little bit from the pan. This will make it easier to remove pieces once the tart has cooled. Let cool to room temperature to serve.
Ingredients
For the Crust
Basic Filling
For Chocolate Layer
For Rum-Flavored Layer
Topping
Instructions
For the Crust
Roll out the cookies fine. Mix with the melted butter. Line a nine-inch pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake ten minutes in a slow oven to set.
For the Pie
Soak the gelatin in the cold water. Scald the milk; add one-half cup sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatin. Divide custard in half.
To one half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.
Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding half of sugar slowly, Blend with the cooled custard. Add one tablespoon rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over-might. When ready to serve, whip the heavy cream stiff, adding two tablespoons confectioners’ sugar slowly. Pile over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate.
Ingredients
In a large bowl mix the following:
Add:
Ingredients (12-16 servings)
Pistachio layer
Lemon buttermilk cake
Lemon glaze
Instructions
Preheat oven to 350 degrees. Coat a 10-inch springform pan with baking spray.
For the pistachio layer
In a food processor, combine flour, pistachios, powdered sugar and salt. Pulse until well combined. Add butter and pulse until a green, uniform dough forms.
Pour dough into springform pan. Press into a firm crust on bottom of pan. Set aside.
For the cake layer
In bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest. Beat together until light and fluffy.
In separate bowl, mix together flour, baking powder, baking soda and salt and set aside.
With mixer running on low, add eggs one at a time, combining thoroughly after each addition. Add lemon juice (it will look curdled, but it’s not!).
Add half the dry ingredients, then half the buttermilk and combine well. Finish with the other half of the dry ingredients and the other half of the buttermilk, and mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.
Pour cake batter on top of pistachio layer.
Bake cake on middle shelf of preheated oven 25 to 35 minutes or until a toothpick inserted into center comes out clean. Let cake cool before removing from pan.
Meanwhile, prepare lemon glaze: Whisk powdered sugar and lemon juice until the desired consistency: opaque and thick enough to coat, but still runny enough to drip down the sides.
When cake is completely cooled, pour glaze over the top, letting it drip down the sides. Sprinkle with a few tablespoons of chopped pistachio nuts. Slice and enjoy!
Note: This keeps well for at least three days in the refrigerator.
a little of each 