Old Fashion Yellow Cake With Chocolate Icing Food

OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING

Steps:

• To make cake, preheat oven to 350°F
• In a large bowl, beat shortening until light.
• Slowly beat in sugar.
• Add egg and egg yolks, one at a time, beating well after each addition.
• Sift flour with baking powder and salt.
• Add to batter in 3 parts, alternating with 3 parts milk.
• Stir in vanilla.
• Beat egg whites until stiff.
• Fold into batter.
• Pour batter into two buttered and floured 8-inch round cake pans.
• Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
• Cool on a wire rack before icing.
• To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
• Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).

YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
• Sift together the flour, baking powder and salt in a large bowl and set aside.
• In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
• Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
• For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
• In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
• Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!

OLD FASHIONED YELLOW CAKE WITH EASY CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Spray your baking dish(s) with non stick spray.
• Beat together the butter,oil, sugar, baking powder, salt, and vanilla. Scrape down the bowl. Beat for about 2-3 minutes or until slightly pale in color.
• Add the eggs one at a time, scraping the bowl at least twice. Beat until thick.
• Stir in the flour until just combined then add the milk. Beat for another 1-2 minutes until light and fluffy being careful not to over beat as this can make a tough cake.
• Pour into prepared pan. Bake for 30 minutes for a 9 x 13, 25 minutes for two 8 or 9 inch pans and 15 minutes for cupcakes or until top of cake is light brown and toothpick inserted in the center comes out clean. Remove from oven and cool.
• With an electric mixer, combine butter, milk and vanilla until light and fluffy.
• Add powdered sugar and cocoa. Mix slowly for one minute, scrape down sides and beat for 1-2 minutes until light and fluffy.
• Spread onto cooled cake and serve!

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

OLD-FASHIONED YELLOW CAKE

Steps:

• In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.

OLD-FASHIONED YELLOW CAKE W/ CHOCOLATE FROSTING RECIPE - (3.9/5)

Steps:

• Preheat oven to 350F. Grease and flour two 9-inch round cake pans. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla. Using a hand mixer, beat mixture for 2 minutes, scraping down the sides of the bowl. Add the eggs and beat for another 2 minutes. Divide the batter between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes to rack to cool completely. Make the Frosting: Add all ingredients to a mixing bowl. Using a hand mixer, beat until spreading consistency, adding a dab more milk if needed. Makes about 2 cups frosting. Frost between the layers, over the top and on the sides of cake.