Classic Butter Cake with Creamy Chocolate Frosting
2 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, room temperature
1 cup milk, room temperature
1 teaspoon vanilla
1 1/2 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
Position the rack in the lower third of the oven, 5 to 6 inches from the bottom; preheat oven to 350 degrees.
Grease bottom and sides of two 8-inch round pans (or one 13 x 9 pan). (I used nonstick cooking spray).
Pour flour, baking powder and salt in that order into a triple sifter. Sift onto a sheet of waxed paper to distribute ingredients evenly and to remove any lumps in the cake flour; set aside.
Crack the eggs into a small bowl, and whisk together just to combine the yolks and whites.
Pour the milk into a liquid measuring cup, add the vanilla and stir to combine.
Place the butter in a bowl of a heavy-duty mixer.
Cream butter on medium speed until it is lighter in color, clings to the sides of the bowl and has a satiny appearance, 30 to 45 seconds. Maintaining the same speed, add sugar in a steady stream. When all the sugar is added, stop the machine and scrape the gritty, sandy mixture clinging to the sides into the center of the bowl. Continue to cream at the same speed for 4 to 5 minutes, or until the mixture is very light in color and fluffy in appearance.
With the mixer still on medium speed, pour in the eggs, tablespoon by tablespoon.
Continue to cream, stopping the mixer and scraping the sides of the bowl at least once until the mixture appears fluffy, white and increased in volume (it almost resembles whipped cream cheese and any grainy appearance has disappeared).
Add one-fourth of the flour mixture and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Then pour in one-third of the vanilla-flavored milk, stirring to blend together. Repeat this procedure, alternating dry and liquid ingredients, ending with the flour. With each addition, scrape the sides of the bowl, and continue mixing until smooth.
Spoon equal amounts of batter into each pan. Bake for 30 to 35 minutes for 8-inch round pans or 35 to 37 minutes for 13 x 9 pan, or until the baked surface springs back slightly when touched lightly in the center and the sides begin to contract from the pan.
Place cake pans on racks and let them cool 5 to 10 minutes before removing from pans (I let mine cool a bit longer and when I make a 13 x 9 cake, I leave the cake in pan and serve it from the pan).
Cool cake completely before frosting.
Makes one 8-inch layer cake or one 13 x 9 cake.
Source: Flo Braker's The Simple Art of Perfect Baking
Creamy Chocolate Frosting
1/2 cup shortening
6 squares unsweetened chocolate, melted
4 1/2 cups icing sugar
1 teaspoon vanilla
6-8 tablespoons milk (approximately)
In medium bowl, mix all ingredients except milk. Add milk a little at a time until desired consistency is reached.
Source: Hershey's Chocolate and Cocoa Cookbook
Printed from Brenda’s Canadian Kitchen