Saturday, August 25, 2007

Chocolate Cake

¾ c. butter, softened
3 eggs
2 c. all-purpose flour
¾ c. unsweetened cocoa powder
1 t. baking soda
¾ t. baking powder
½ t. salt
2 c. sugar
2 t. vanilla
1 ½ c. milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1½-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan.

2. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. 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. Make sure you keep scraping the bottom of the bowl. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree oven for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30-35 minutes for 9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks.

Frosting: Chocolate Deluxe Icing
2 c. sifted confectioners sugar
¼ t. salt
1 large egg
1/3 c. soft shortening
2 squares (2 oz.) unsweetened chocolate, melted (microwaved for 30-60 seconds)

Beat ingredients together until fluffy.

Notes: This was so yummy. Very moist. Because I have dark non-shiny pans I decreased the oven temp to 325 and I think that helped.

Source: Cake - Better Homes and Gardens, Frosting - OFR.

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