White slice cake with chocolate frosting
White slice cake with chocolate frosting
This white sliced ​​cake with chocolate frosting is simple to make, melts in your mouth, and is always very flattering!
This is a variant of our white Texas pancake, it has more almond extract flavor. However, if you prefer chocolate, you might even prefer our sour cream chocolate cake to this pancake!
Family favorite crepes
Are you a fan of crepes? I happen to love them. Let me clarify-I like them if they are homemade and covered with butter frosting instead of shortening. The cakes in those bakeries may be terrible. But this white paper cake with homemade chocolate frosting? This is simply a godsend opportunity.
If you have eaten Texas pancakes before, this recipe is similar. I grew up on these things, which is great. It often appears on my birthday. This version has a creamy white cake instead of the traditional chocolate.
I added my favorite secret ingredient-almond extract. It adds such a delicious flavor! I actually have a recipe for white Texas pancakes featuring almonds, and it’s great too! You can’t go wrong with this simple cake recipe!
One of the best things about this cake is the icing. You pour it on the cake while it is still hot and let it melt in all the corners and crevices. So amazing! I always let the children beg to lick the bowl. 🙂
How to make
Batter. Boil the butter and water in a medium saucepan. When the mixture is boiling, put the flour, sugar, and salt in a large bowl and stir. Pour the hot mixture over the dry ingredients and stir well. In a small bowl, whisk together the baking soda, sour cream, eggs, and seasonings. Add to a mixing bowl and beat until smooth.
bake. Pour into a greased 10-inch x 15-inch pan with rims. Bake at 375° for about 20 minutes or until the toothpicks are clean.
frost. Boil the butter, cocoa, salt and milk in a small saucepan. It may look condensed-that’s good. When the mixture is boiling, put 3½ cups of powdered sugar in the mixing bowl. Pour the boiling chocolate mixture on the powdered sugar. Beat until smooth and add vanilla. If needed, add more powdered sugar.
Chill for about 5 minutes and pour on the cake.
Change, service and storage
Variety: I like white cake because it is the perfect basis for the ingredients you choose.You can easily add to this white paper cake
- Your favorite chocolate sauce: Chocolate really makes the color of the chocolate sauce stand out.
- Some more chocolate! Mini chocolate chips, M&M’s, crushed Oreos, fudge drizzle.
- Berries: Strawberries and raspberries are particularly suitable for the white cake/chocolate frosting combination.
- Different frostings: cream cheese, strawberries, lemon are all delicious substitutes.
How much can this serve? One of the attractive aspects of crepes is that it can serve many people, making it a popular dessert for weddings, birthdays and dinners. Depending on the size you want, you can easily get 24-30 pieces.
Cake usually shop It’s really good, and this white cake is no exception.This means you can easily Make it in advance Eat later or enjoy leftovers for a few days.
- Room temperature: Cover and store at room temperature for about 4-5 days
- refrigerator: Cut the cake into three or four portions for easy packaging and storage. After cutting, wrap each part with plastic wrap, and then wrap it with aluminum foil. Label and freeze. The cake will be kept in the refrigerator for at least 2 months.
- if you want Store a frosted cake, You need to freeze it quickly first. Place these pieces in a single layer on a baking sheet and freeze for 2-3 hours. After freezing, you can wrap each piece and freeze it. Remove the plastic packaging before thawing.
For more cake slices, please check:
Course dessert
American cuisine
Preparation time 10 minutes
20 minutes cooking time
Total time 30 minutes
24 servings
Calories 291 kcal
Author Little Luna
cake
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla
Frost stem
- 1/2 cup butter
- 1/4 cup cocoa
- Dash salt
- 1/4 cup milk
- 3 1/2-4 cups powdered sugar
- 1 teaspoon vanilla
cake
-
Boil the butter and water in a medium saucepan. When the mixture is boiling, put the flour, sugar, and salt in a large bowl and stir. Pour the hot mixture over the dry ingredients and stir well. In a small bowl, whisk together the baking soda, sour cream, eggs, and seasonings. Add to a mixing bowl and beat until smooth.
-
Pour into a greased 10-inch x 15-inch pan with rims. Bake at 375° for about 20 minutes or until the toothpicks are clean.
frost
-
Boil the butter, cocoa, salt and milk in a small saucepan. It may look condensed-that’s good. When the mixture is boiling, put 3½ cups of powdered sugar in the mixing bowl. Pour the boiling chocolate mixture on the powdered sugar. Beat until smooth and add vanilla. If needed, add more powdered sugar. Chill for about 5 minutes and pour on the cake.
To learn more about her more amazing recipes, please see her in Cara’s creations!
The page you are looking for does not exist (404)