Old Fashioned Yellow Cake W Chocolate Frosting Recipe 395

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.

YELLOW LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
• Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
• In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
• For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
• For chocolate frosting: Sift the confectioners' sugar, cocoa and salt together. Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low and add sugar mixture in two batches, beating well after each. Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with a medium star tip.
• For assembly: Using a long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.

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.).

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!

YELLOW SHEET CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet pan or a 9×13 inch quarter sheet pan. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the sour cream.
• Add 1/2 of the cake flour mixture/dry ingredients and 1/2 of the milk and beat on low speed until combined. Add the remaining dry ingredients and milk and beat on low speed until combined. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
• Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. For a 12×17 inch sheet cake, bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. For a 9×13 inch sheet cake, bake for 36-40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. With either size, make sure you rotate the cake pan once or twice during bake time.
• Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake cools, make the frosting.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy, about 2 minutes. Using a fine mesh strainer or sieve, sift the confectioners' sugar and cocoa together. Add the sugar/cocoa mixture to the butter, then beat on low speed for 20 seconds. Stop the mixer, then add the milk, corn syrup, vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in an extra splash of milk.
• Frost cooled cake and top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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.

OLD FASHIONED CHOCOLATE FROSTING

Steps:

• Combine the milk, vanilla and salt in a microwave proof bowl. Microwave in 10 seconds increments until the milk is almost boiling. Pour the warm milk over the cocoa and whisk until smooth. Set aside to cool.
• Beat the butter on medium speed until it is softened and beginning to aerate. With the mixer running on low, slowly add the sugar to the butter and mix until completely combined. Scrape the sides of the bowl. Add the cooled cocoa mix, switch to the whisk.
• Whip until light and aerated.
• Use right away. Can be stored in the refrigerator until ready to use. Re-whip before using.

YELLOW CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
• In a large bowl, cream sugar and butter until smooth. Add oil and mix
• Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
• Stir together baking powder, salt, and flour in a medium bowl.
• Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.
• Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don't over-bake or the cake will be dry.
• Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
• Stir together the butter and cocoa powder.
• Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
• Once the cake has cooled completely, frost with chocolate frosting.
• Tips for making ahead and freezing the cake are above in the post.

OLD FASHION YELLOW CAKE WITH CHOCOLATE ICING

Steps:

• 1. 1. Sift dry ingredients 2. Add butter and vanilla 3. Add milk and eggs 4. Bake 350 in 2 pans for 30-35 min.
• 2. Icing 1. 1 stick butter/softened 2. 3c powdered sugar 3. 1/3 c milk 4. 2/3 c cocoa 5. 1t vanilla Melt butter, stir on cocoa. Alternate sugar and milk. Add vanilla.