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.