If you are from Washington it is more than likely you know what a Frango is. As I am relatively a newcomer to the Pacific Northwest, it was only recently that I became educated in the world of Frangos. Frango mints are a smooth and delicious brand of chocolate truffles that were created here in Seattle in the early 1900's. A little history lesson, Frangos were created by the Frederick & Nelson Department stores in 1918, and later recipes and trademarks were acquired by Marshall Fields of Chicago. After some legal drama a lot of years later Macys became the only place that now carries the northwest version of this long standing truffle.
I learned from my husband that his sister grew up loving Frango's and remembered having this Frango Mint Cake that his mom would bring home on special occasions from Frederick & Nelsons. With her birthday on the way, I thought what a better gift than to surprise her with a cake from her childhood (also a great way to save myself from eating the rest of the box of Frangos Santa brought me this year). So I began my search to find the recipe. I went days finding recipes and showing them to my husband, who would look at them and say "no that's not it", until finally I came across an old Frederick & Nelson book, which no doubt had the recipe I was looking for!
Needless to say she was very surprised and loved it! Mission accomplished! If you are looking for something new to try, give this cake a whirl! You will not be disappointed!
Frangos can be ordered on Macys online ( Click here to order )
Frango Mint CakeCake Ingredients: 6 Frango Mint Dark Chocolates, chopped Fine 2 ounces unsweetened chocolate, chopped fine 1/2 cup boiling water 2 1/2 cups sifted cake flour 1/4 cup unsweetened non alkalized cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar 4 large eggs, at room temperature 3/4 teaspoon pure vanilla extract 1 cup buttermilk Directions: 1.Place the rack in the center of the oven and preheat the oven to 350f. Generously butter three 9-inch round layer cake pans. Line the bottom of each with a circle of waxed paper. Lightly butter the paper. 2. Put the Frango Mints and unsweetened chocolate in a small bowl. Add the boiling water and stir until smooth. Let cool to room temperature. 3. Sift together the cake flour, cocoa, baking soda, and salt. Set Aside. 4. With an electric mixer on medium speed, beat the butter until smooth. gradually add the sugar and increase to high speed. Continue beating about 2 minutes until mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in vanilla and chocolate mixture. Alternately add the buttermilk and dry ingredients, adding about one-third at a time, beginning with buttermilk. 5. Divide the batter among the prepared pans. Bake for 15 minutes. Rearrange the pans in the oven from front to back so they bake evenly. 6. Continue baking 15 to 20 minutes longer, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes. Loosen from the pans and invert onto a wire rack. Peel off the waxed paper and cool completely. Frosting Ingredients: 30 Frango Mint Dark Chocolates. chopped fine 2 ounces unsweetened chocolate, chopped fine 2 1/4 cups (4 1/2 sticks) unsalted butter, softened 1 cup plus 2 tablespoons confectioners sugar sifted Directions: 1. For the frosting, melt the Frango Mints and Chocolate in the top of a double boiler over simmering water, stirring until smooth. Set aside to cool. 2. With an electric mixer, beat the butter until smooth. Gradually add the cooled chocolate. Add the confectioners sugar and beat until smooth. 3. Invert one layer onto a cake plate. Smooth about 1 cup frosting over it. Top with another layer and frost. Add top layer, upside down. Evenly frost the top and sides of the cake with the remained frosting. Sprinkle the cake with additional chopped Frango Mints. |
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