When The Cake Must Be Chocolate And Pink
From jeffersonstable 14 years ago
- 60 minutes to make
- Serves 810
“The very pink of perfection” Diana Vreeland, the great fashion icon of mid Twentieth Century once said, “I adore that pink! It's the navy blue of India!”. Today, she would not be surprised that pink is the new color replacement of all colors for an entire generation of girls from all countries. Read more What does this mean? Is it like Cyndi Lauper’s answer, “Girls Just Want To Have Fun”? Or does it go deeper? A psychic expert recommends to put some pink in your life when you want calm feelings, to neutralize disorder, relaxation, acceptance and contentment. No matter the import, the request, by a particular little Birthday Girl, demands a perfect pink solution and here we have a real contender. One delicious double chocolate cake inside with a luxurious soft rosy pink frosting outside. This was the finale to a dinner menu that featured, what else? Something pink! A gorgeous hunk of rosy salmon decorated with flowers. What a swell party it was...everything “in the pink”. See less
Ingredients
- For the Double chocolate cake we used a favorite of ours: shopping list
- Milliken & Feniger’s buttermilk chocolate cake shopping list
- see complete story at http://jeffersonstable.typepad.com/jeffersonstable/2009/06/when-the-party-cake-has-to-be-chocolate-pink.html shopping list
- We made it in two layers and as an extra special addition of chocolate richness, shopping list
- we made a sauce from 1/2 C. best quality chocolate nuggets melted with 2 T. decafe coffee and 1 T. super fine sugar. shopping list
- When the cakes were done & cooled we pierced them with a wooden skewer all over the top and then poured on the sauce so that it would slowly melt down into the cakes to create a moist, super chocolate effect. shopping list
How to make it
- For the Frosting...
- 1 pound cream cheese at room temperature
- 3/4 pound unsalted butter at room temperature
- 1 1/2 pounds confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- Red food coloring
- Beat together the cream cheese, butter and vanilla and orange juice
- until light and fluffy. Add the confectioners' sugar a little at a time
- And whip until it is velvety and light.
- Add the extracts and drops
- of red food coloring to the desired level of pinkness.
- One hour before serving, frost the cake by filling the center lavishly.
- Then, spread the rest generously over the entire cake.
- We added the swirling Birthday candles
- and had bouquets of scented pink roses nearby.
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