For everyone who have been emailing me for a copy of the recipe... This is the recipe I personally use for my back to Greenhills memories cake. Enjoy.
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Unsweetened Cocoa or Dutch Processed Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon real vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans
or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and
salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat
on medium speed of mixer 2 minutes (batter will be thin). Pour batter
evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for
rectangular pan or until wooden pick inserted in center comes out clean. Cool 10
minutes; remove from pans to wire racks. Cool completely. Frost as
desired. Yields 10 to 12 servings.
fudge frosting
2 cups sugar
1 1/4 c cocoa powder
1/4 c all purpose flour
1 cup water
1 1/4 c condensed milk
2 cans evap milk
1/2 c butter
combine sugar, cocoa powder and flour in a sauce pan. in a mixing bowl combine all liquid ingredients then pour into a saucepan. whisk until well combined. place the saucepan on low heat and keep whisking until frosting is thick and of spreading consistency . blend in butter when ready, spread on cooled cake.
This is another frosting I do:
1 1/2 cups Evaporated Milk
1 cup sugar
1/2 cup unsweetened cocoa powder, sifted
1/4 cup butter
cook together in a double boiler or a heat diffuser using a wire whisk until creamy. cool for 5 minutes then add the butter.
For the caramel filling you will need to boil a can of condensed milk and cool before pouring.
Would love to hear your comments .
