Tuesday, December 4, 2012

Chocolate Cake With Vanilla Fudge Frosting

Chocolate Cake With Vanilla Fudge Frosting


¾ cup butter
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups sugar
2 teaspoons vanilla
1½ cups milk


1.                  Allow butter and eggs to stand at room temperature for 30 minutes.  Grease bottoms of two 8x8x2- inch square or 9x1½ -inch round cake pans.  Line bottoms of pans with waxed paper; grease and lightly flour pans.  Or grease one 13x9x2-inch baking pan.  Set pan(s) aside.  In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.

2.                  Preheat oven to 350°F.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, ¼ cup at a time, beating on medium speed until well combined.  Scrape sides of bowl; beat 2 minutes.  Add eggs one at a time, beating after each addition.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.  Beat on medium to high speed for 20 seconds more.  Spread into prepared pan(s).

3.                  Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan.  30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near center(s) comes out clean.  Cool cake layers in pans or wire racks for 10 minutes.  Remove layers from pans.  Peel off waxed paper.  Cool thoroughly on racks.  Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.  Frost with desired frosting.

Vanilla Fudge Frosting


1 tablespoon butter
1½ cups sugar
½ cup milk
1/8 teaspoon salt
1 teaspoon vanilla


1.                  Mix the butter, sugar, milk, and salt in a heavy-bottomed pan.
2.                  Bring to the boiling point over moderate heat, then boil without stirring until the mixture reaches 234°F, or the “soft-ball stage”.
3.                  Let cool, then beat until thick enough to spread.
4.                  Add the vanilla.
5.                  You will have enough to fill and frost an 8 or 9 inch two layer cake.

Chocolate Cake With Vanilla Fudge Frosting was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on “Cakes And Frosting”; page 166.

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Frosting And Fillings”, page 651 of the Twelfth Edition. 

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Thank You!

Shirley-Ann Pearman

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