Food Processor Chocolate Whipped Cream Frosting Recipes

EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING

Steps:

• FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
• Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
• NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
• Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
• FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
• FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
• 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
• Love of Eating.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

FOOLPROOF CHOCOLATE FROSTING

Steps:

• In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
• Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
• Scrape sides of bowl, then add chocolate (cooled to 85º - 100º F) and pulse until smooth and creamy, 10 to 15 seconds.
• Frosting can be used immediately or held.
• The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.