Chocolate
Cake With Vanilla Fudge Frosting
Ingredients
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
Method
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
Ingredients
1
tablespoon butter
1½
cups sugar
½
cup milk
1/8
teaspoon salt
1
teaspoon vanilla
Method
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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