Quebec cooking: Small cakes Jos Louis Style

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Leftover icing can be used for another cake; it can be frozen and brought to room temperature before using. For a chocolate icing blend in cocoa powder.

Small cakes Jos Louis style

Servings: 10 to 12

Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

Cakes
 ½ cup (85 g) vegetable shortening
 1 cup (200 g) sugar
 2 eggs
 1 ¾ cups (220 g) all-purpose flour
 ½ cup (43 g) unsweetened cocoa powder
 2 tsp (10 ml) baking powder
 1 tsp (5 ml) baking soda
 1 tsp (5 ml) salt
 1 cup (250 ml) milk
 1 tsp (5 ml) pure vanilla extract
Buttercream
  cup (75 g) butter at room temperature
  cup (65 g) vegetable shortening
 2 tbsp (30 ml) hot water
 1 tsp (5 ml) pure vanilla extract
 2 ½ cups (285 g) icing sugar

Cakes
1

Set a rack in the center of the oven. Preheat oven at 350 °F (180 °C). Grease 2 cookie sheets.

2

Cream shortening in a large bowl. Add sugar and beat until well blended. Add eggs and beat 2 minutes on high speed.

3

In another bowl, mix flour, cocoa, baking powder, baking soda and salt.

4

Beating at low speed, add flour mixture alternating with milk. Add vanilla.

5

Drop the dough by large heaping tablespoonfuls about 2 inches (5 cm) apart on cookie sheets. Bake one sheet at a time until a toothpick inserted in a cake comes out clean, 8 à 12 minutes . Cool 2 minutes and remove with a large spatula to cool on a rack. Cakes can be filled when they are at room temperature.

Buttercream
6

Cream butter and shortening in a large bowl. Add hot water beating constantly.

7

Beating constantly, add icing sugar in 3 parts. Mix in vanilla. Buttercream will have the texture of cake frosting.

8

Put a large tablespoonful of buttercream on the flat side of a cake, spread buttercream and put another cake, flat side on buttercream. Press gently to spread buttercream between the 2 cakes. Proceed with remaining cakes. Store in an airtight container.

Ingredients

Cakes
 ½ cup (85 g) vegetable shortening
 1 cup (200 g) sugar
 2 eggs
 1 ¾ cups (220 g) all-purpose flour
 ½ cup (43 g) unsweetened cocoa powder
 2 tsp (10 ml) baking powder
 1 tsp (5 ml) baking soda
 1 tsp (5 ml) salt
 1 cup (250 ml) milk
 1 tsp (5 ml) pure vanilla extract
Buttercream
  cup (75 g) butter at room temperature
  cup (65 g) vegetable shortening
 2 tbsp (30 ml) hot water
 1 tsp (5 ml) pure vanilla extract
 2 ½ cups (285 g) icing sugar

Directions

Cakes
1

Set a rack in the center of the oven. Preheat oven at 350 °F (180 °C). Grease 2 cookie sheets.

2

Cream shortening in a large bowl. Add sugar and beat until well blended. Add eggs and beat 2 minutes on high speed.

3

In another bowl, mix flour, cocoa, baking powder, baking soda and salt.

4

Beating at low speed, add flour mixture alternating with milk. Add vanilla.

5

Drop the dough by large heaping tablespoonfuls about 2 inches (5 cm) apart on cookie sheets. Bake one sheet at a time until a toothpick inserted in a cake comes out clean, 8 à 12 minutes . Cool 2 minutes and remove with a large spatula to cool on a rack. Cakes can be filled when they are at room temperature.

Buttercream
6

Cream butter and shortening in a large bowl. Add hot water beating constantly.

7

Beating constantly, add icing sugar in 3 parts. Mix in vanilla. Buttercream will have the texture of cake frosting.

8

Put a large tablespoonful of buttercream on the flat side of a cake, spread buttercream and put another cake, flat side on buttercream. Press gently to spread buttercream between the 2 cakes. Proceed with remaining cakes. Store in an airtight container.

Jos Louis cakes

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