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Yellow Cake with Dark Chocolate Frosting

12 Oct

Basic Yellow Cake with
“Especially Dark” Chocolate Frosting

I have to let everyone in on a secret . . . I cannot bake cakes. I only started being able to bake cookies within the last 2 years. Thanks to Mark teaching me his many cookie baking tips, now I am no longer intimidated by cookies. But cakes . . . . that’s another story. I have never been successful with baking cakes, not even a “Stir N Frost” cake. I don’t like to give up on things . . . . so here is another attempt at baking a birthday cake for Mark after a few years of avoiding the whole entire cake baking process. It was actually edible, a bit dry, but the flavor was good.

This is a basic yellow cake recipe from a Betty Crocker’s cook book with “Especially Dark” Chocolate Frosting from the back of a Hershey’s Cocoa can.

Yellow Cake Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups milk
  • 1/4 cup shortening
  • 1/4 cup salted butter, softened
  • 1 tsp vanilla
  • 3 eggs

Preheat your oven to 350, grease and flour 2 @ 9″-inch cake pans. Beat all ingredients on low-speed 30 seconds. Scrap the sides of the bowl down then beat on high-speed 3 minutes, scraping the bowl occasionally. Pour the batter equally into the cake pans.

Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean or until the cake springs back when touched lightly in the center. Cool the pans on a wire rack for 10 to 20 minutes, remove from pans and cool completely on wire rack. Once the cake is completely cooled apply the frosting.

“Especially Dark” Chocolate Frosting Ingredients:

  • 1/2 cup salted butter
  • 2/3 cup Hershey’s Special Dark Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreadable consistency. Add small amount additional milk, if needed. (I had to use almost 2/3 cups milk) Stir in the vanilla. Makes about 2 cups and will frost 2 9″-inch cakes.

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1 Comment

Posted by on October 12, 2012 in Desserts

 

Tags: , , , , , , ,

One response to “Yellow Cake with Dark Chocolate Frosting

  1. trkingmomoe

    October 23, 2012 at 11:01 PM

    I wish I had a nickel for every time I made that yellow cake from Betty Crocker Cook book. Good old fashion stand by. I just looked on my can of hersey’s cocoa. Up it is there too. Time to copy that frosting recipe down . It looks soo good. A real chocolate fix when chocolate cravings hit.

     

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