Toastmaster TSM10 - Manual (Page 15)

15
VANILLA BUTTER CREAM
FROSTING
1 ⁄
2
cup butter or margarine,
softened
2 tsp vanilla extract
3 cups confectioners sugar
4 TBL cream
Place all ingredients in a large
mixing bowl. Starting at Speeds
1-2 begin incorporating sugar into
other ingredients. Gradually increase
to Speeds 9-10 and whip until
frosting reaches a spreading
consistency. Add more sugar if
mixture is too thin and more cream if
it is too thick.
Makes: 2 cups
Frosts: 1 10-inch Bundt cake or
two 8-inch layers
CHOCOLATE BUTTER CREAM
FROSTING
Using above recipe, add 1 ⁄
3
cup
cocoa and increase sugar to 3 1 ⁄
2
cups.
EASY CHOCOLATE BUNDT CAKE
1 pkg. (12 oz.) chocolate chip
morsels
1 ⁄
2
cup water
2 1 ⁄
2
cups cake flour
2 tsp baking soda
1 ⁄
2
tsp salt
1 ⁄
2
cup butter or margarine
2 cups sugar
4 eggs
1 cup buttermilk
Melt chocolate in water in a
saucepan or microwave oven; allow
to cool slightly. Sift flour with baking
powder and salt and set aside.
Preheat oven to 350°. Grease and
flour a 10-inch Bundt pan. Place
butter and sugar in a mixing bowl.
Start blending at Speeds 1-2,
increasing to Speeds 7-8. Add one
egg at a time, blend until the mixture
is light and fluffy.
Slowly add chocolate to mixture and
continue to beat on a high speed
until all the chocolate is blended into
the mixture. Add flour mixture,
alternating with buttermilk,
beginning and ending with flour
mixture. Blend at Speeds 3-4 just
until smooth. Pour batter into pan
and bake for 35-40 minutes or until
a toothpick inserted in center of the
cake comes out clean. Cool and
frost with Vanilla or Chocolate Butter
Cream Frosting or top with
powdered sugar.
Makes: 1 10-inch Bundt cake
All of the following recipes call for using beaters, unless otherwise
specified.