Tuesday, February 26, 2008

Yellow Cake with Chocolate Frosting

Quite often I find myself in the same predicament which requires me to come up with dinner, or dessert with whatever I have in the pantry or fridge. We were having some friends over on Sunday night for dinner. Things got away from me on Saturday and I didn't have time to get to the store. So, I figured out dinner, but still wanted to have something for dessert. I found this recipe, and it turned out great. As I was making it, Dan brought up the topic of cake mix vs. scratch cake. I am a huge fan of cake mix, it's easy and delicious. He feels the same and expressed his doubts over this cake from scratch. But later that night as he was cutting his second slice, he said, "Well, this might be better than a mix". So here's the recipe for this dense and moist yellow cake!

Yellow Cake

1 cup butter
2 cups white sugar
4 eggs
3 teaspoons vanilla
2 3/4 cups all purpose flour
3 teaspoons of baking powder
1 teaspoon salt
1 3/4 cups milk

1. Preheat oven to 350. Grease and flour two 9 inch round pans or one 9x13 pan. (I used two 9" rounds. I trace the pan on paper, cut it out and lay it on the bottom of the pans, just like my Mama taught me. It ensures the cake comes out super easy.)

2. Cream together the butter and the sugar. Then beat in the eggs and the vanilla.

3. In a separate bowl, sift the flour, baking powder, and salt together.

4. Alternately add flour and milk to the creamed mixture. Mix well and pour into prepared pans.

5. Bake for 35-40 minutes or until toothpick inserted in center comes out clean. (mine took less time than recipe and browned a little on the edges. So just keep half an eye on it.)

I layered the two cakes and frosted with chocolate frosting. This is from the back of the Hershey Cocoa box.

Chocolate Frosting

1 stick butter/margarine
2/3 cup cocoa
3 cups powdered sugar (I used a 1/2 cup more)
1/3 cup milk
1 teaspoon vanilla

1. Melt butter and stir in cocoa

2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes about 2 cups frosting.

So if you're ever in a similar predicament or just want to try a scratch cake, this one'll do ya!

1 comment:

havingcakeandeatingit2 said...

Ohh! I love a good cake and I'm just a little picky since if it isn't a good cake I'd rather have the yummy caramel brownies.