Friday, January 2, 2009

It is time to bake again!

This cake is half "Chocolate Fudge" and half "French Vanilla"

The tree is down, outside on the lawn. It is the saddest day for me of the whole entire holiday. I do not like the day the tree comes down. It is a lot of work and the house after wards it so stark and bare.

The tinsel is gone and the lights have been dimmed for another year and so once more it is time to buckle down and start to bake again!

I promised to do the rest of the Holiday cakes so the next one on the list is the Half chocolate fudge and half French vanilla. Both of which are very rich, and by themselves create a wonderful taste experience, but to have the choice of either or, have a little of each as my husband would say, is to have a decadent choice of flavors to delight everyone.

10" x 3" deep cake round or square pan.
This cake serves approximately 25 people so cutting this size cake is different than just slicing an 8" or 9" round cake. More on that later.

Chocolate fudge cake ingredients.

* 1/2 cup butter or margarine, softened
* 1 1/4 cups packed brown sugar
* 2 egg
* 1 teaspoon vanilla extract
* 1 1/4 cup milk
* 1 1/2 cups all-purpose flour
* 6 tablespoons baking cocoa
* 1 1/2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 box instant chocolate pudding mix

*In a mixing bowl, cream butter and brown sugar.
* Beat in egg and vanilla.
*ADD milk gradually.
*Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with milk mixture.
*Set aside while you prepare the French vanilla batter

French vanilla cake ingredients

* 1 cup white sugar
* 1/3 cup butter, softened
* 2 eggs
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 1 cup milk
* 1/2 cup whole mix sour cream
* 1 teaspoon vanilla extract
* 1/2 ts. nutmeg
* 1/2 box french vanilla instant pudding mix

Directions for French vanilla cake
*In a mixing bowl, cream butter sugar.
* Beat in egg and vanilla.
*Combine the flour, baking powder, nutmeg and salt; add to creamed mixture alternately with milk mixture.
*Add pudding mix
* Blend in sour cream by hand

Pour into prepared pan.
Now this is where the half and half come in. You have to eyeball the center of the pan. Take both bowls, one in each hand,and start pouring together from the center out to the sides. The batter will fill up both sides as you pour. Stop pouring when the pan is evenly filled 2/3rd of the way with batter. That's it. Half and half.
The first time you do this is the hardest. It gets easier each time. But it is worth it. You don't have to bake two cakes for the same outcome!

Bake at 350 degrees F for 30 minutes, then cover top of cake with aluminum foil and turn oven down to 325 F. Cook for another 30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before inverting onto a wire rack. Cool cake completely.

Ice with butter cream icing.
Decorate for the occasion.

Tip for cutting larger round cakes

Start by cutting a circle in the center approximately 2" wide
Cut another circle half way from that point and the edge of the cake
Slice around the outside cut all the way around before you start cutting the second area.
This not only gives you an easier way to cut a larger round cake, but it gives you uniform slices that plate nicely. Especially if you are serving ice cream or fruit with the slices.

Post Script:
I am happy to see so many of you wishing to get in on the giveaway, but only one entrant has actually completed all the regulations. You have to post about the giveaway on your site and link it back to me. You can check out AKMom, she put it on the side. Very clever! Good luck.


  1. This looks very delicious, Rose, and so pretty!
    I am going to go put up a link on my sidebar, too!

  2. Good this will give you a second entry too!

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