Recipe: Perfect Horseshoe cake *mom's recipe*

Recipe: Perfect Horseshoe cake mom's recipe Delicious, fresh and tasty.

Horseshoe cake mom's recipe. Prepare cake batter according to box directions, using bourbon to replace ⅓ cup water. Bake and cool cakes according to box directions. Using horseshoe template, carve cakes into horseshoe shape.

Our children and relatives always ask for it for special occasions.

Add eggs one at a time, beating well.

Add baking powder,vanilla and lemon flavorings; mix well.

You can cook Horseshoe cake mom's recipe using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Horseshoe cake mom's recipe

1. Prepare of Ingredient A.

2. Prepare 10 of cold eggs (6 whole/ 4 yolks).

3. It’s 160 g of Caster sugar.

4. You need of Ingredient B.

5. Prepare 1 tablespoon of ovalette.

6. You need 1 tablespoon of vanilla essence.

7. Prepare of C Ingredient.

8. Prepare 150 g of Top flour/ Hong Kong flour.

9. Prepare 1 teaspoon of baking powder.

10. You need of Ingredient D.

11. Prepare 75 g of melted butter.

12. It’s of Ingredient E.

13. It’s 3 g of chocolate emulco/paste.

14. It’s of Ingredient F.

15. You need of Nutella.

16. Prepare 12 of *12 tray.

See more ideas about Horse cake, Western cakes, Cake.

See more ideas about Cake, Horse cake, Western cakes.

Originating in Springfield, Illinois the Horseshoe is a regional favorite.

This open-faced sandwich is made with toasted bread topped with hamburger patties and piled high with french fries and cheese sauce.

Horseshoe cake mom's recipe step by step

1. Beat ingredient A until foamy. Medium high speed..

2. Preheat oven at 180°C for 30 minutes.

3. Add ingredient B and beat for another 5-10 minutes. After beating, the consistency should be at a stiff peakish. At low speed, add ingredient C then increase speed for 1-2minutes.

4. In a small bowl, add in small amount of the batter into the melted butter and whisk/fold. When everything is well mix, add the small batter that we have mixed into the rest of the batter and fold it gently.

5. Take out 110-150g of the batter and add in ingredient E. This will be our chocoate mixutre. Place the batter into a piping bag. Take out 10 g of the chocolate mixture and place it into a smaller piping bag.This is for the design and the rest are for the base..

6. Pipe out the chocolate base neatly onto the tray. Then, add in the white batter on top of it. Lastly, grab your small piping bag and create some design on the white batter..

7. Bake for 20-25 minutes at 180°C.

8. When its done. Add in desired filling on your cake (On the chocolate base) add fold im gently to prevent any breakage then wrap your cake with a cling wrap. •If cake is too thick, it may break like the second picture below (i used 8*8 tray which explains the thickness of the cake).

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This recipe is my mother's oldest and most popular chocolate cake recipe.

I always thought it should have a fancier name, but this is what she called it.