Bundt Cake Pan – Best Price!

In this video, Betty demonstrates how to make her Best Chocolate Cake with Double Frosting. This cake is composed of three moist chocolate layers that are frosted with Betty’s Never Fail White Icing and then Betty’s Rich Chocolate Frosting over the top of that. It is a gorgeous cake and is absolutely delicious! You will find the two cake icings in separate videos. Ingredients: ¾ cup plus 2 tablespoons cocoa powder 1 cup boiling water 2 tablespoons butter, softened to room temperature 2 cups sugar 2 cups self-rising flour ½ cup additional butter, softened to room temperature ½ cup buttermilk 2 eggs 1 teaspoon vanilla extract Betty’s Never Fail White Icing (video is in bettyskitchen) Betty’s Rich Chocolate Frosting (video is in bettyskitchen) dark chocolate curls or shavings, optional In a small saucepan, combine ¾ cup plus 2 tablespoons cocoa powder, 1 cup boiling water, and 2 tablespoons butter. Stir until smooth and set aside. Place 2 cups sugar and 2 cups self-rising flour in a large mixing bowl and stir until well-blended. Add cocoa mixture and ½ cup butter. Use an electric mixer on medium speed to blend. Add ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Beat for 2 minutes with electric mixer. Ladle batter into 3 greased and floured 8-inch cake pans that have lined with waxed paper on the bottom. (I used 8 ¾-inch cake pans, resulting in thinner layers and shortened cooking time.) Bake at 350 degrees (F) for approximately 25 minutes, or until a toothpick inserted …

In this video, Betty demonstrates how to make a luscious and dramatic Black Forest Cake. This is an easy cake to make, and it will be spectacular on your holiday table! Ingredients: ½ cup butter, softened 2 cups sugar 3 well-beaten eggs 1 tablespoon vanilla extract 1 cup milk ¾ cup cocoa powder 2 ¼ cups self-rising flour (2) 21-ounce cans cherry pie filling 3 cups heavy whipping cream, very cold ¼ cup confectioner’s sugar (same as powdered sugar or icing sugar) Begin by preparing two 9-inch or 9 ½-inch cake pans. Rub butter on the inner bottom and sides of each pan. Cut a circle of waxed paper (or parchment paper) to fit the inner bottom. Rub butter over the circle of waxed or parchment paper. Set aside. In a large mixing bowl, beat together ½ cup softened butter and 2 cups sugar, using medium speed of an electric mixer. Add 3 well-beaten eggs and beat until mixture is well-combined. Stir in 1 tablespoon vanilla extract and 1 cup milk. Add ¾ cup cocoa powder and 2 ¼ cups self-rising flour. Stir until dry ingredients are reasonably well combined. Now, beat the batter for 3 minutes on medium speed of an electric mixer. Divide the batter into two equal parts and pour each half into one of the prepared cake pans. Place pans on a center rack of oven. Bake at 350 degrees (F) for about 25 minutes, or until toothpick comes out clean. Be sure to use the toothpick test often, in order for the cake layers to be removed immediately when they are done. Let the cake layers cool in …