Black-and-Gold Marble Cake with Fluffy White Frosting

Black-and-Gold Marble Cake

3 tablespoons hot water

2 tablespoons sugar

2 squares Baker's Unsweetened Chocolate (melted)

3/4 teaspoon baking soda

2 1/2 cups sifted Swans Down Cake Flour

1 1/2 teaspoons Calumet Baking Powder

1 teaspoon salt

1 2/3 cups sugar

3/4 cup vegetable shortening* (at room temperature)

1 cup buttermilk or sour milk*

1 teaspoon vanilla

3 eggs

*To use butter or margarine, decrease buttermilk to 3/4 cup.

Stir hot water and 2 tablespoons sugar into the melted chocolate until smooth.  Then add 1/4 teaspoon baking soda and blend well.

Measure sifted flour, baking powder, salt, 1/2 teaspoon baking soda, and 1 2/3 cups sugar into sifter.  Stir shortening just to soften.  Sift in flour mixture.  Add buttermilk and vanilla; mix until all flour is dampened.  Then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand.  Add eggs; beat 1 minute longer in mixer or 150 strokes by hand.  Pour half the batter into a bowl, add chocolate mixture, and blend well.

Grease and flour bottoms and sides of two 9-inch layer pans.  Put large spoonfuls of batters into pans, alternating mixtures.  Then, with a knife, cut through batter once in a wide zig-zag course to marble.  Bake in a moderate oven (350 degrees) 30 to 35 minutes.

Fluffy White Frosting

3/4 cup sugar

1/4 cup light corn syrup

2 tablespoon water

2 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla

In top of double boiler, combine sugar, corn syrup, water, egg whites, cream of tartar, and salt.  Cook over rapidly boiling water, beating with mixer or rotary beater until mixture stands in peaks, about 7 minutes.  Remove from heat; add vanilla.  Continue beating until frosting holds deep swirls.  Frosts a 13 x 9 inch or 2 layer cake.

Cake recipe © Baker's Chocolate and Coconut Favorites book
Frosting recipe © Cooks.com website (4th option when searching 'Fluffy White Frosting')

Stuffed Meatloaf

Stuffed Meatloaf

Yield: 6
Prep Time: 20 minutes
Cook Time: 80 minutes

2 lbs. of 7% lean ground beef

2 packets of Beefy Onion Soup Mix

3/4 cup Italian bread crumbs

3/4 cup water

1 teaspoon liquid smoke

2 large eggs

1/3 cup ketchup

Creole  seasoning

Salt and pepper (to taste)

Spinach Dip (recipe below)

1 cup shredded cheddar cheese

16 oz. tomato sauce

I. Preheat oven to 360 degrees
II. Combine ground beef, soup mix, bread crumbs, water, liquid smoke, eggs, ketchup, Creole seasoning, salt, and pepper in a mixer and blend until the ingredients are combined.
III. In a 13 x 9 pan, spread a little less than 1 pound of the ground beef on the bottom making sure that it is flat and even.
IV. Spoon spinach dip onto the bottom layer, but do not go all the way to the edges.
V. Cover the spinach dip with the cheddar cheese.
VI. Then add the remainder of the beef.
VII. Make sure no cheese or spinach dip is showing.
VIII. Bake for 50-55 minutes
IX. Then top the meatloaf with the can of tomato sauce and bake for another 10 minutes.
X. Let the meatloaf rest for 10 minutes before serving.

Spinach Dip

8 oz. cream cheese

1 teaspoon liquid smoke

Creole seasoning (to taste)

1 cup Parmesan cheese (grated)

10 oz. frozen chopped spinach (thawed & drained)

2 cups sharp cheddar cheese (shredded)

I. Microwave cream cheese for 1-2 minutes until softened.
II. Combine all remaining ingredients with cream cheese and microwave at 3* 1-minute intervals until the dip is hot and creamy, stirring occasionally.



*It may be less depending on the wattage of your microwave, I found mine took 3 intervals.

Recipe © Beat The Chefs game show (show was cancelled)

Welcome

W E L C O M E .

Hello, and welcome to The Royale Panther!  This little blog is solely dedicated to my baby girl, Royale "Roy" Mustang and cooking.  Roy is a fat, lazy, lovable black Domestic Shorthair/Mixed Breed cat.  There is more in her "About" page but to summarize she enjoys sleeping wherever she can, getting high on catnip, chasing laser pointers, and sitting/walking/laying in front of my computer screen so I can't see.  She can be a pain in the ass, but I wouldn't have it any other way.

Roy is 100% OPEN for ANY and ALL fan art.  This is including TAME and ADULT art.  For adult art there ARE restrictions.  Please see the "Owner" page for ways of contacting me to find out what I will not allow.

Now, you're probably wondering "and cooking?  What is this weird woman talking about?" I plan on using this blog as not only a reference for art of Roy but for posting recipes that I either find in my families recipe tin or random recipes I find enticing in one of the many cookbooks that have taken over my house.  If any of you lovely readers find them appetizing and actually give them a try please let me know how it turns out and what you and/or your family thinks.

You are also MORE than welcome to suggest your own family recipes.  Just head on over to the "Owner" section and shoot me a message via one of the various methods of contacting me.