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Chocolate Frosting II

Reviewed: May 11, 2008
I made this frosting (alongside some cream cheese vanilla frosting) to use on a yellow cake (Four Egg Yello Cake from thsi site) for my daughter's birthday decorated as Diego (from Go, Diego, Go). It had a very nice, buttery flavor. Much nicer than what you can buy premade, which always has that artificial additive taste. It also had a dark, rich chocolate color (which works well for brown hair!) But I had to add an additional 1 1/2 Tbsp. of milk to make it smooth and thin enough to spread on a cake. I also had to work quickly to frost as it seemed to want to dry out fairly quickly (at one point, I had to add a drop of milk and remix it to smooth it out again). I also made sure to alternately add the milk and powdered sugar to the chocolate mixture, and just mixed it in the pan (heat turned off). There was a moment I thought it wouldn't turn out when the frosting seemed to almost curdle, but I added more milk and mixed like crazy and it smoothed out. Oddly enough, it didn't easily stick to my cake like my cream cheese frosting did. But the flavor more than compensated for the higher difficulty of using it. I would use this again, but with the alterations I made.
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Four Egg Yellow Cake

Reviewed: May 11, 2008
I made this cake for my daughter's second birthday decorated as Diego (from Go, Diego, Go). I feel somewhat bad rating this having adjusted ingredients (50/50 butter/shortening, 3 tsp. vanilla, only 1 1/2 C. milk), but I must say that I think there might be several things that are contributing to a poor outcome for some people. My recipe was somewhat runny, so I omitted the last 1/4 C. of milk, but I live in a slightly higher altitude (problem?). It might also be because there is a large # of eggs in this that if they are not very well incorporated, and butter is used instead of shortening (or in part) and perhaps not creamed fully, that this may be causing the butter and eggs to separate in the cooking process, similar to a chess pie (which has similar ingredients), causing a different consistency and a strong egg smell. But mine turned out very well. I made it twice because I managed to break the first one handling it (the 1st was 9X13, the second was 2 9in round pans). The cake was slightly reminiscent of yankee cornbread in taste, but it's ingredients are similar, minus the cornmeal. Still, it was very tasty and very moist, but dense enough to be handled for decorating. I would recommend doing a crumb coat with the frosting and using baking/parchment paper to line the bottom of your pan. My family devoured the first ruined cake even without frosting.
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