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Yellow cake with chocolate frosting
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| Yellow cake, double for a large multi layer cake. | |
| 2 cups | Swans Cake flour |
| 1 1/2 cups | sugar |
| 1/2 cup | shortening |
| 1 cup | milk |
| 3 1/2 tsp | baking powder |
| 1 tsp | salt |
| 1 tsp | pure vanilla extract |
| 3 | eggs |
| Preheat oven to 300 degrees, grease and flour one 9x13 pan or 2 round 8 in Cake pans Mix flour, baking powder, salt, set aside. In large bowl cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla. Pour evenly into prepared pan(s). Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Frost when cool. | |
| Frosting, chocolate buttercream. | |
| Double recipe for a multi layer cake | |
| 3 1/2 cups | confectioners sugar |
| 1 stick | butter, softened |
| 3 tbsp | milk |
| 1 tsp | vanilla extract |
| 2 oz | unsweetened chocolate, melted and cooled |
In large bowl combine confectioners sugar, butter, milk, and vanilla, at medium speed til creamy. Add hoc plate until well blended. If necessary add more milk, 1 tbsp at a time to reach desired consistency.
Keep refrigerated.
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