Tuesday, February 1, 2005

Dark Chocolate Frosted Yellow Cake

Best Yellow Cake

1 cup butter
1 1/2 cups white sugar
4 whole eggs plus 2 egg yokes
3/4 cup milk
1 1/2 teaspoons Penzey's Mexican Vanilla (whatever you do, don't use imitation vanilla).
1/2 small box vanilla pudding mix
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks slowly and one at a time, then stir in the vanilla. Beat in the flour (that you have double sifted) mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans(s)

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks. (or you can bake in one 13 x 9 inch pan for 30-35 minutes).

Dark Chocolate Frosting
1/2 c cocoa powder
1/2 c hot water
2 1/4 c butter, at room temperature and chopped into about 6-8 pieces
1/4 c confectioner sugar
1 lb dark chocolate
2 c semisweet chocolate chips
Melt dark chocolate and semisweet chocolate chips in double boiler, stirring and scraping the sides of the bowl while it melts. Remove from heat source and allow to cool slightly.

Mix cocoa powder and hot water till smooth and set aside.

In mixing bowl beat pieces of butter and sugar until fluffy, then drizzle in melted chocolate, mixing well while continuing to scrape the side of the bowl.

Slowly add in the cocoa/hot water mixture and stir til combined. This makes lots of frosting for one cake.

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