BISCOCHITO
Source of Recipe
CAKE DOCTOR
List of Ingredients
CAKE:
SOLID VEGEGETABLE SHORTENING FOR GREASING THE PANS
FLOUR FOR DUSTING THE PANS
1 PACKAGE PLAIN WHITE CAKE MIX
1 CUP WHOLE MILK
8 TBS (1 STICK) BUTTER,MELTED
3 LARGE EGGS
1 TSP PURE VANILLA EXTRACT
1 TBS ANISE SEED
FROSTING:
8 TBS (1 STICK) BUTTER AT ROOM TEMPATURE
4 CUPS CONFECTIONERS' SUGAR
1 TSP GROUND CINNAMON, PLUS EXTRA FOR DUSTING THE TOP
4 TO 5 TBS MILK
Recipe
1. PLACE A RACK IN THE CENTER OF THE OVEN AND PREHEAT TO 350 DEGREES. GREASE TWO 9INCH CAKE PANS WITH VEG.SHORTENING AND DUST WITH FLOUR. SHAKE OUT EXCESS. SET THE PANS ASIDE.
2. PLACE THE CAKE MIX,MILKMMELTED BUTTER,EGGS,VANILL,AND ANISE SEED IN A LARGE BOWL. BLEND WITH AN ELECTRIC MIXER ON LOW FOR 1 MINUTE. STOP AND SCRAPE DOWN SIDES. INCREASE THE MIXER SPEED TO MEDIUM AND BEAT FOR 2 MINUTES MORE, SCRAPING THE SIDES AS NEDDED. THE BATTER WILL LOOK THINK AND WELL BLENDED. DIVIDE THE BATTER BETWEEN THE PREPARED PANS, SMOOTHING IT OUR. PLACE THE PANS IN THE OVEN SIDE BY SIDE.
3. BAKE THE CAKES UNTIL THEY ARE LIGHTLY BROWNED AND SPRING BACK WHEN LIGHTLY PRESSED, 25 TO 30 MINUTES. REMOVE THE PANS FROM THE OVEN AND PLACE THEM ON WIER RACKS TO COOL FOR 10 MINUTES. RUN A LONG SHARP KNIFE AROUND THE EDGE OF EACH LAYER AND INVER THEM ONTO A RACK, THEN INVERT THEM AGAIN ONTO ANOTHER RACK SO THE ARE RIGHT SIDE UP. ALLOW THEM TO COOL COMPLETELY, 30 MIN. OR MORE.
4. MEANWHILE,PREPARE THE FROSTING. PLACE THE BUTTER IN A LARGE MOXING BOWL AND BEAT WITH THE ELECTRIC MIXER ON LOW SPEED UNITL FLUFFLY, 30 SEC. ADD THE SUGAR,1 TSP CINNAMON,THE MILK, AND THE ANISE EXTRACT AND BLEND 1 MINUTE. INCREASE THE SPEED TO MEDIUM AND BEAT UNTIL LIGHT AND FLUFFY. 1 MINUTE.
5. TO ASSEMBLE THE CAKE,PLACE ONE LAYER,RIGHT SIDE UP, ON A SERVING PLATTER. SPREEAD THE TOP WITH FROSTING. PLACE THE SECOND LAYER,RIGHT SIDE UP, ON TOP OF THE FIRST AND THEN SPREAD THE TOP AND SIDES OF THE CAKE WITH FROSTING USING CLEAN,SMOOTH STROKES. LIGHTLY SPRINKLE CINNAMON ON TOP OF THE CAKE TO RESEMBLE THE BISCHOITO COOKIE
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