Easy Delicious Dessert & Baking Recipes Sweetest Menu Twix cake
Make the Twix chocolate cake batter. Whisk the flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl. Set aside. In the bowl of a stand mixer, mix the eggs, buttermilk, oil, vanilla, and caramel extract until well combined. Add the dry ingredients to the wet and mix until just combined.
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Instructions. 1. Preheat the oven to 350 degrees. Spray two 9 inch cake pans with baking spray and place a parchment round in the bottom. Set aside. In a medium bowl, combine the flour, baking powder, salt, and cocoa powder. Set aside.
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Allow the cake (s) to cool in the tin for 10 minutes, then turn out onto a wire rack to cool. Make the frosting: In a large bowl or stand mixer, beat the butter until soft. Add the half the icing sugar and half the milk, then beat together. Add the remaining icing sugar and milk. Beat until smooth.
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Twix Cake. The ultimate candy cake is an easy vanilla cake baked on a shortbread cookie crust. This layer cake has a caramel filling and a shortbread buttercream decorated with a chocolate and caramel drip. Prep Time 45 minutes. Bake Time 30 minutes. Cooling Time 1 hour. Total Time 2 hours 15 minutes.
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Combine the milk chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave in 30 second increments, whisking in between. Continue to microwave in 30 second increments and whisk until you get a thick and smooth ganache that will easily pour over the top of the caramel and cake layer.
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Chocolate cake. Grease two 8-inch round cake pans and line the bottom with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
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For the chocolate cake. Preheat oven to 350ยฐF and spray the cake pans with pam baking spray. Using a hand mixer, beat together all ingredients until combined. Divide batter into the 3 cake pans. Bake at 350ยฐF for 28-35 minutes or until a toothpick comes out clean.
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To make the chocolate coating: Heat 1/2 cup heavy whipping cream and chocolate chips in a double boiler, stirring regularly until completely melted. TIP: You can also do this step in the microwave. Be sure to use a microwave-safe bowl, heating in 20 second intervals, stirring in-between. Handle with care, as bowl may become hot.
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Spray 9" X 13" cake pan with cooking spray. In a large bowl mix cake mix, water, eggs, and oil until well combined. Pour into prepared pan and bake 34-38 minutes, or according to package directions. While cake is still hot poke holes in the top of the cake using the handle of a wooden spoon. Pour caramel topping evenly over top of cake.
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Preheat the oven to 325 degrees Convection bake or 350 degrees traditional bake. Prep three 6" cake rounds OR two 8" cake rounds with a swipe of shortening and dust of flour, or 24 cupcake tin with cupcake liners. Set aside. In a food processor, add in the shortbread cookies and butter and pulse until a crumble forms.
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Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Prepare the cake according to the package directions and bake in the prepared pan until a toothpick inserted in.
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Shortbread Pt. 1. Cream your butter and sugar together in a bowl then in a separate bowl, mix the salt into the flour. Add the flour and salt to your butter mixture and mix together. Press the cookie crumbs into a 9x13" rectangular pan lined with parchment paper (bottom and sides) until it is super packed.
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Bake the cakes: Preheat the oven and grease pans. Combine all ingredients, and bake until a toothpick comes out clean. For the frosting: Combine butter, caramel sauce, salt,and vanilla. Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency. Build Cake: Layer the cake and around 1 cup of frosting.
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Whip on high speed until smooth. You can also use a large bowl and handheld electric mixer. Assemble: In a 9 x 13 baking dish, lay the vanilla wafer cookies along the bottom in a single layer to create the base of the cake. Spread half of the pudding and cool whip mixture on top of the cookies.
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Preheat the oven to 350ยฐF. Spray two 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again. In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and sugar together. Set aside.
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Mix at a medium speed until combined, scraping the sides and bottom of the bowl as needed. Mix in the remaining half of the dry ingredients on a medium speed. Scrape the sides of the bowl with a rubber spatula as needed. Pour the batter on top of the baked shortbread crusts, dividing the batter evenly between the pans.
