I was invited by SheSpeaks to take part in the Torani Syrups campaign. The company makes more than 100 delicious flavors of these syrups to add to your coffee, drinks, sodas, teas, or lemonades in a formula with pure cane sugar or a sugar-free version. However, I happen to love their products from prior experience and found not only are their syrups wonderful for heightening the taste of those hot or cold beverages to make them special, but also for baking and using in icing.
|Torani Coffeehouse Flavored Syrups|
I requested both of my Torani Syrups of Hazelnut and Pumpkin Pie in the sugar variety to compare it to the sugar-free, which is also excellent. In fact, you may also want to try the Caramel Syrup sugar-free version because it too is fabulous and also works beautifully with very easy chocolate cake for another delicious caramel cream icing.
A teaspoon or two added to your coffee can make it taste like it came out of an expensive coffeehouse instead of out of the grocery store. The Pumpkin Pie Syrup had just the right spice and made my coffee more festive for the holidays. And trust me, when you add a few tablespoons to my icing, you will find that hazelnut or caramel flavor multiplies with so much more intensity with that Torani Syrup than any extract.
I dare you to try my recipes to boost up flavor of icing or in your baking and you will be a Torani Syrup convert too!
*Disclaimer: This is a sponsored post for SheSpeaks and Torani. Nonetheless, this is my own honest opinion.*
You can a 10% off code to buy Torani Syrups online at the company’s website when you enter the code: SHESPEAKS at checkout. However, you need to hurry because this deal expires on 11/30/12.
One important step that I must point out is that you need to sift all the dry ingredients for the cake batter together for superior results.
My Favorite Chocolate Cake
2 cups of sugar
1-3/4 cups of flour
3/4 cup of unsweetened cocoa
1-1/2 teaspoons of baking soda
1-1/2 teaspoons of baking powder
3/4 teaspoon of salt
1 cup of milk
1/2 cup of canola oil
2-1/2 teaspoons of vanilla
1 cup of boiling water
My Hazelnut Cream (or Caramel Cream) Icing
3 cups of confectioners’ sugar
1/4 cup of margarine (not spread)
1/4 cup of milk
2 tablespoons of Torani Hazelnut Flavoring Syrup or Torani Caramel Flavoring Syrup
Beat everything together with your electric mixer until creamy and spreadable.
To Make the Cake Batter:
Sift the dry ingredients together in a large mixing bowl.
Add the eggs, milk, oil, and vanilla next and beat together with your electric mixer for a few minutes until well combined.
Now stir in the boiling water, a little at a time, with a whisk. Don’t try to rush pouring that boiling water in all at once or you can cause the batter to form lumps and ruin your cake. After the boiling water is added, the batter will be thin.
Pour your batter into two greased and flour or wax-paper lined 9-inch layer cake pans. Bake this for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let your cake cool for about 10 minutes in the pans before attempting to remove them. Trying to take them out too soon can cause your cake to fall apart.
Top with my Hazelnut Cream Icing or Caramel Cream Icing.
|My Favorite Chocolate Cake With Hazelnut Cream Icing|
|Here’s a piece of my Favorite Chocolate Cake with Hazelnut Cream Icing.|