ea.
For the Ginger Buttercream Frosting:
Beat butter with an
Chocolate Buttercream Frosting.
In a large bowl,
Mix
all
ingredients
in
one\tbowl
and
beat with an electric mixer until well blended.\tPour batter into a greased and floured
9\tx
13-inch
cake
pan.\tBake
at
350\u00b0 until a toothpick pressed into the cake's center comes out clean.
Top the cake with chocolate buttercream frosting while it is still hot.
about 7 minutes.
Melt chocolate with 3/4 cup butter
he bowl, add the melted chocolate, vanilla, espresso, and rum, if
ftened butter.
Melt chocolate in double boiler. Then
repared pans.
Combine melted chocolate, baking soda and water and
uffin tin with paper cups (recipe makes 24 cupcakes). Pour batter
n wire rack.
Spread Chocolate Buttercream Frosting evenly over cooled brownie. Lift
Preheat oven to 400\u00b0.
In a large bowl, measure all ingredients except frosting.
With mixer at low speed, beat just until blended, scraping bowl constantly with rubber spatula. Increase speed to medium and beat 3 more minutes.
Drop batter by heaping teaspoonfuls onto cookie sheets.
Bake 8 to 10 minutes. When cool, top with frosting.
Decorate with colored sugars, if desired.
cover with second layer. Spread chocolate buttercream frosting over top and sides of
eeded.
Add the white chocolate and beat on low speed
ompletely.
Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
Place in
upcakes are cooling, make the buttercream by beating 2/3 cup
o cool before decorating with frosting.
Buttercream Frosting: Cream softened butter and
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
Chill.
For the Lemon Buttercream Frosting.
1/2 cup butter
br>To make the frosting, chop the chocolate into small pieces and
utter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are
ith the milk. Fold in chocolate chips. Spoon mixture into paper