Hi everyone!

I went to an american food store in town and bought a frosting that looked tasty. The only problem is that I don't know what to do with it =)

Can someone help me? The frosting is called cookies and creme and it's a white frosting with pieces of chocolate cookies in it.

It says that you can spread it on a chocolate cake both inside and outside. Any other way?

Can anyone share a chocolate cake recipe from scratch?

Greatful for advice.

By Palmbchprincess on Sunday, February 2, 2003 - 06:59 pm:

I'm not sure what your question is asking. Are you asking for the best technique to apply frosting? If so I can give you instructions. As far as the choc cake recipe, I don't really have a good one, but I'm sure Hershey's website would have a delicious one.

By Renee on Sunday, February 2, 2003 - 09:21 pm:

Here is one of my favorite recipes and I've included the frosting recipe I use too. But you could use the cookies and creme you bought.

Chocolate Lovers Cake
Ingredients
2 C. all purpose flour
2/3 C. Nestle Toll House Baking Cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 3/4 C. granulated sugar
3/4 C. (1 1/2 sticks) butter, softened
2 tsp. vanilla
2 eggs
1 C. water
Chocolate Lover's Frosting

Combine flour, cocoa, baking powder, baking soda, and salt in medium bowl. Beat sugar, butter, and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Alternately beat flour mixture and water into sugar mixture until well blended. Spread into 2 well-greased and floured 9" round cake pans or 1 13 X 9" sheet pan. Bake in pre-heated 350 degree oven for 25-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire racks to cool completely. Frost w/Chocolate Lover's Frosting (below).


Chocolate Lover's Frosting

Ingredients
3 C. sifted powdered sugar, divided
2/3 C. Nestle Toll House Baking Cocoa
1/2 C. (1 stick) butter or margarine, softened
5-6 Tbsp. milk, divided
1 tsp. vanilla


Beat 1 cup sugar, cocoa, butter, 2 Tbsp. milk, and vanilla in small bowl until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups frosting.

By Ammari on Tuesday, February 4, 2003 - 02:13 pm:

Thank you!

Well, my biggest problem was what kind of cake I would put the frosting on, so thank you so much Renee for the recipes.

Now I just have to figure out what kind of frosting I will use on the cake! =) The chocolate lovers frosting sounds soo good!

Do you have any experience from the cookies and creme frosting? Is it good?
Do you usually just serve the chocolate cake with the chocolate frosting on as it is or with something on the side?

I love strawberries but we can only get the frozen ones this time a year and they usually get a bit sad after defrosting them.

By Renee on Tuesday, February 4, 2003 - 06:42 pm:

I've always made just my plain chocolate frosting. You could add your strawberries for garnishment. My dh loves the cake with a scoop of vanilla icecream.

By Dana on Wednesday, February 5, 2003 - 12:43 pm:

Ammari, I've used renee's recipe for the frosting. It is WONDERFUL!

By Tatyana on Thursday, March 13, 2003 - 01:12 pm:

This cake is considered the most delicious and expensive that you can buy in Russia. Now you have a chance to bake it at home. You can substitute kefir with plain yoghurt. Bon Appetit!

Method
At first make cream. Mix chopped butter with cacao in a mixer very carefully. Add condensed milk and mix again. Put cream in the fridge while dough is made.
Now let's make dough. Mix kefir, cognac and cacao in the mixer, then add all other ingredients for dough. Mix everything very well. The dough must look like sour cream. Bake 7-8 shortcakes (heat oven 180-200 C). Shortcakes are baked very quickly
about 15 minutes. Let a shortcake to get cooled a little, then spread cream on the shortcake. When all the shortcakes are creamed, spread the cream on the top and on the sides of the cake. Put the cake in the fridge for a couple of hours. Decorate the cake with
fruits and chocolate chips.




Ingredients
Dough:kefir - 0,5 l.
flour - 3 c.
sugar - 3 c.
3 eggs.
cocoa - 50 g.
baking powder - 2 ts.
cognac or brandy - 3 tb.
Icing:butter - 500 g.
condensed milk (with sugar) - 1 can (300 g).
cocoa - 50 g.



Tips for Americans making Cake "Prague":
Let me suggest that Americans set the oven at 385F. When baking the layers, aim for the thickness of a pancake. I found that putting about a cup of batter in a well greased pie plate or springform pan produced a good thickness. Let them cool to room temp before spreading cream, or it will not stick.
Tatyana

By Palmbchprincess on Thursday, March 13, 2003 - 03:38 pm:

I'm sorry Tatyana, I didn't understand 90% of those instructions or ingredients. I guess its the culture gap, and the fact that you use a metric system. The cake sounds delicious, from what I did understand!

By Feona on Thursday, March 13, 2003 - 03:56 pm:

Thanks for the recipe. Welcome to the board.

I am 1/2 russian on my dads side. Half scotch on my moms side.

By Feona on Thursday, March 13, 2003 - 04:09 pm:

Recipe Conversion

Liquid Measures
1 cup 8 fluid ounces 1/2 pint 237 ml
2 cups 16 fluid ounces 1 pint 473 ml
4 cups 32 fluid ounces 1 quart 946 ml
2 pints 32 fluid ounces 1 quart 0.946 liters
4 quarts 128 fluid ounces 1 gallon 3.785 liters
8 quarts one peck
4 pecks one bushel
dash less than 1/4 teaspoon

Dry Measures
3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams
2 tablespoons 1/8 cup 1 fluid ounce 28.35 grams
4 tablespoons 1/4 cup 2 fluid ounces 56.7 grams
5 1/3 tablespoons 1/3 cup 2.6 fluid ounces 75.6 grams
8 tablespoons 1/2 cup 4 ounces 113.4 grams 1 stick butter
12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams
32 tablespoons 2 cups 16 ounces 1 pound 453.6 grams
64 tablespoons 4 cups 32 ounces 2 pounds 907 grams

Conversion applet courtesy of Café Creosote