Super Chocolate Cake with Fudge Frosting

 Dry Ingredients

2 Cups All-Purpose Flour

2 Cups Sugar

3/4 Cup Unsweetened Cocoa Powder

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

Wet Ingredients

2 Eggs

1 Cup of Buttermilk

1/2 Cup Vegetable Oil

2 tsp Vanilla Extract

1/2 Cup Sour Cream

1 Cup Hot Water

Method

Preheat oven to 350

Grease you sheet pan

In a large bowl, mix dry ingredients.

Add eggs, buttermilk, oil, vanilla, and sour cream.  Mix until smooth.

Slowly stir in the hot water (batter will be thin)

Pour into pan and tap gently to release bubbles.

Bake in a half sheet pan (12x18) for 18-23 minutes

Fudge Frosting

1/2 Cup Butter

1/4 Cup of Milk

1/4 Cup of Cocoa Powder

3-4 Cups of Powdered Sugar

1 tsp Vanilla

Pinch of Salt

Method

Melt butter, milk, and cocoa in a saucepan

Remove from heat, stir in vanilla and powdered sugar until smooth.

Pour and spread over warm cake for a classic glossy finish

Candy Clay/Molding Chocolate

Candy Clay/Molding Chocolate

Ingredients:
12 oz. bag of your preferred color of candy melts
1/4 cup light corn syrup

Method:
In a microwave-safe bowl add candy melts and microwave in 30 second intervals stirring in between. It usually takes 3 times at 30 seconds to melt the chocolate.  Stir to smooth out.  Add corn syrup and gently stir from the outside in, using a folding method. Stir until soft serve ice cream consistency.  Don’t over stir.

Once finish pour mixture onto a large piece of plastic wrap and spread it out with a spoon to flatten.  Add another piece of plastic wrap on top and flatten out even more.  Seal and leave on counter for a few hours until completely cool.  It will be hard, don’t worry.  Start kneading and it will soften right up and you can mold it into whatever shape you would like.

Marshmallow Fondant

Marshmallow Fondant

Ingredients:
8 oz. mini marshmallows
2 Tbs. water
4 cups powdered sugar
Food coloring (optional)

Method:
Place marshmallows and the water in a large microwave-safe bow.  Microwave on high for 1 minute, until marshmallows are puffy and expanded.

Stir marshmallows with a rubber spatula until they are melted and smooth.  If some unmelted marshmallows remain, return to microwave for 30-45 more seconds, until the marshmallow mixture is free from lumps.

If you want colored or flavored fondant, you can add several drops of food coloring at this point and stir until incorporated.

Add powdered sugar and begin to stir with the spatula.  Stir until sugar begins to incorporate and it becomes impossible to stir anymore.

Scrape the marshmallow sugar mixture out on to powdered sugar sprinkled surface.  It will be sticky at first, totally ok.

Dust hands with powdered sugar and begin to knead the fondant mixture like bread dough, working the sugar in the marshmallow with your hands.  Continue to knead until fondant smooths out and loses its stickiness.  Add more sugar if necessary.  Make into a ball, wrap in Saran Wrap and let rest for a 1/2 hour on counter.