OK GP--Here it is....the Vanilla Creme Filling
(very similar to Gob filling but use powdered sugar)
1/4 C flour
1/2 C milk
1/2 c softened butter or margarine
2 tsp vanilla extract
1/4 tsp salt
4 c powdered sugar
In small saucepan, blend flour and milk; over low heat, cook, stirring constantly, with wire whisk, until mixture thickens and just begins to boil. Remove from heat; refrigerate. In a large mixer bowl, beat butter until creamy; blend in vanilla, salt and refrigerated four mixture(make sure it's completely cooled). Gradually beat in powdered sugar to spreading consistency. Spoon into a pastry tube with open star tip. Insert tip into center of top of cupcake. Gently squeeze until cupcake begins to peak. Cover top with a swirl of filling. Enjoy!!
I use Duncan Hines' Chocolate Fudge Cake Mix for the cupcakes. Bake them as directed and let cool completely.
Remember--chocolate cupcakes and cakes ALWAYS taste better the day AFTER baking--really!!
Here's the Chocolate Torte Filling, too.
Bake chocolate cake as directed for 2 8" or 9" round pans.
Cool completely. Split each cake into two horizontal layers.
Filling: First you'll need to whip 2 cups of heavy whipping cream. Also, grate a couple of tbsp of semisweet chocolate, set aside. In another mixing bowl, beat 1 8 oz pkg cream cheese, 2/3 cup granulated sugar, 1 tsp vanilla, 1/8 tsp salt until fluffy. Fold in whipping cream.
Place one layer of cake on a serving plate, spread with a fourth of cream mixture, sprinkle with some of the grated chocolate. Repeat layers. Cover and refrigerate 8 hours or overnight. Enjoy!!!
Janie |
