How To Make Black Cow Cake

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Elearning
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Description

This is one of a series of YouTube videos I put together for my young niece to teach her how to cook.

Vocal Characteristics

Language

English

Voice Age

Middle Aged (35-54)

Accents

North American (General)

Transcript

Note: Transcripts are generated using speech recognition software and may contain errors.
Okay, The next thing we're going to make is called a black cow kick. I have the recipe here. This is something I have never made. A friend of mine watches Rachel Ray. Um, I think it's on Wednesday mornings she has on her TV show some like two or three ingredient recipes that she has, um, they make on her show. And one of the things that they had was a black carol cake. And I thought, Well, you know, that sounds interesting. Black cow is usually chocolate and root there, so the ingredients for this one is like I said, it was a two ingredient thing. It's a chocolate cake, and I actually chose a devil's food cake mix because I kind of like Devil's food cake. So I thought, Well, I'm gonna try it with that and see how that works. And then A and W root beer is just happens to be the kind that I chose usedto love A and W root beer. There wasn't a and W root beer stand here when she could drive up and get cold, cold and W. And we could go to the beach and then come back and get a cold. And w I loved that. Now, the first thing that you do, any time you're gonna bake a cake is you have to preheat your oven. And all that is that you're simply gonna turn your oven on too bake. And then this one says, preheated to 350 degrees. So we turned that Evan temperature to 350. And then the other thing you need to know is when you're baking a cake, you want to make sure that your burner, I mean, that your rack in your oven is in the middle position, so we make sure that that's there. We don't look at our dirty stove. I'm working in somebody else's Get Jennette's mass State. Okay, um, so it says we take one box of chocolate cake mix. We're going to open that up and put it in our oh, okay. Better safe than sorry Will open this up with them. Life. I don't want to pull it up in. And exploiting everywhere would not be good. Okay, Right. And then it says a 12 ounce bottle of root beer, obviously is a much bigger bottle of root beer. So we'll get our measuring cup here, all right, on my measuring cup. Fortunately, it tells me exactly where 12 ounces is, and it says 12 ounces is really close to 1.5 cups of liquid. So I'm gonna open up this bottle. I'm gonna pour 12 ounces. That smells so good. There we go. OK, and when you're pouring it, it's gonna foam up a little bit. So we need to let it settle and make sure we've got a full 12 ounces after the phone goes away. We're a little bit more in there. Here we go. Okay. The recipe says the cake mix and the root beer together and then mix that up. Ooh, that's using. It's really interesting. Okay? And again, I'm gonna start real slow. I actually think I'll mix it up just a little bit by hand. It's funny, the way that's reacting, it's it's no longer liquid is all foam. We'll mix it up just a little bit so that we don't get up a proof. Go start on the very lowest setting and usually on cake mixes. You don't want to mix it a lot. You just want to mix it until all the dry ingredients have mixed in. So we'll do that. And we're supposed to I should have done this first, cause it's a degrees are our pan. But I use Pam to grease it with, and all you do is just spray the bottom. Sure, it is coated really well. And I also spray the sides. And this is a nonsense that you always prepare your pan. Even if it's a non stick pan. Sometimes they stick. Now that oil all over my hands I'm gonna that all get a spoon here, every last bit out. It smells good again. If you were here, I'd let you lick the beaters. Just pour that in. It's really sick. This is one of those things it takes. I have really small hands, and it's not easy to hold on to this. So you may need some help from your sisters. We're from your mom or your dad. Dads are good, and that's to groups. They almost dropped it. That would not have been. I'm gonna use my fingers like getting in there. Okay. I think we've done good. And then we make sure spread this out just a little bit Here we go, all right. And my happiness not quite heated up yet. Okay. But as soon as it's heated up, and I should have waited until it was heated up before I mixed that, but as soon as it's heated up, I'm going to stick it in and we cook it for 35 minutes and I will tell you you have to be really careful when you're baking a cake. Um, you don't want to like if I was making something else on top of the stove because my my evidence on the, um right underneath stove I wouldn't want to do anything to shake the Evan because cakes will fall if they're kind of delicate when they're baking. So you want to make sure that your you're not doing something that will shake the counter shakthi Evan So it would be real careful with anything else that I was doing. And then the other thing is not all. Evans will cook the same temperature, So you really need to check your cake ever so often, you don't want to open the door because that will also make the cake. Fall of cold temperature from the outside gets on the inside. It will make cake fall. You just want to kind of keep an eye on it. And, you know, about 10 5 to 10 minutes before it's supposed to be done. Look at it and see what it looks like. A cake that is done. If you touch the top of it, it will kind of spring back. You can also test it with a toothpick, and I'll show you how we do all of that and just a little bit. But I'm gonna turn the video off now. And as soon as it's ready, I'm gonna put it in. Its not my oven is ready right now, so I'll go ahead and put it in. Let's do that. How? We're gonna set the timer for it. Said 35 minutes. But I'm gonna set it for 30 minutes just to double check. And I'm gonna stop the video and we'll come back in about half an hour and check it. Okay? We've got about 15 more seconds left for our cake, and I want to show you I turned the light on in the event and I don't know if you concede e, Probably not you probably can't see inside of their. But there goes the beeper, and what I do is I take a toothpick. Okay, if you can see that toothpick. Uh, probably not, but anyway, you know what to think. Looks like we very carefully eat some potholders here. We're very carefully going to open the door, because if you do it too fast, your cake might fall. But let's open the door. Look at the beautiful cake in there, and we want to be really careful. This is probably where you need to get an adult involved, and I'm gonna just touch the top of it, and it does spring back. Now, I'm gonna take my toothpick and stick kind of middle and pull it back out. And it's perfectly clean when I stick it in there and pull it out. So that means my cake is done. Remember I told you that not all ovens cook exactly alike. Well, this one didn't cook for 35 minutes it for 30 minutes. All right, there's our beautiful cake. And we would be really careful. Don't drop it cause it'll collapse on us. Stick that back in there. Okay, Now, this is a nonstick pan and normally on a nonstick pan. When you empty the cake out, it's gonna just put their does are timer is time to take it off. Um, normally, it's it will come right out. Well, I shouldn't say. Normally it's supposed to come right out, but occasionally they don't. So one of the things that we always do is just loosen it a little bit from the sides. And actually, when I put my little life down in there, it feels like it's totally loose from this will almost totally lose from the side. This is the most nerve wracking part of doing a K kiss is turning it over and getting it out of the pan because you just hope and pray that is not going to stick to your pan and separate all out. Oh, now there's an easy way to do this. I'm gonna show you. Um, I said earlier that normally what I would do is put this out on a rack, and what I mean is like a cookie sheet, um, cookie cooling rack. It's kind of, um, crisscrossed, and it's open and it's meant alighted, and it's kind of up off of the, uh stands up off the counter a little bit, so it lets your cake cool, But I don't have one, cause I met somebody else's kitchen, so we'll just do this. We're gonna empty it out onto the cake plate that we're gonna put it on, and I just take that cake plate and put it right over the top. And that pan is still hot, so we're gonna just take it and flip it right over now. When I put that down, I did not put that down. That's hot cake, pan. I didn't put it down directly on the counter. I put it on something because it's thinks it's hot and this is gonna loosen right up. And there it is. There's our beautiful cake. Oh, I wish you were here and could smell. It smells so wonderful. So and it doesn't say to put any icing on it or anything, but I'm gonna wait for it to cool a little bit. It's still very, very hot, and then we'll take a bite of it.