Ingredients: |
Ingredients: Cake
2 1/2 cups sifted cake flour
4 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 stickes) unsalted butter at room temperature
1 1/4 cups sugar
8 egg yolks
1 tsp vanilla extract
3/4 cup milk
Grandma's Fudge Frosting:
1 1/2 cup sugar
1 cup heavy cream
6 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
2 tsp vanilla extract
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Directions: |
Directions:Place a rack in the center of the oven. Preheat the oven to 350 F. Butter and flour two 9-inch round cake pans; knock out the excess flour.
Sift the cake flour, baking powder, and salt onto a sheet of waxed paper.
In a large bowl, beat the butter until fluffy. Gradually beat in the sugar and continue beating until blended. Add the egg yolks and vanilla and beat until pale in color, 2 to 3 minutes. In 3 increments, beat in the dry ingredients alternately with the milk.
Pour into the prepared pans, smooth the tops, and bake for about 35 minutes, or until the tops spring back when lightly touched. A toothpick inserted in the center of a cake should come out clean. Transfer the pans to wire racks and let cool for 5 minutes. Run a knife around the edges to loosen the cakes from the pans and untold onto the racks. Place one layer right sides up. Let cool completely.
Meanwhile, make the frosting: In a medium,heavey saucepan, combine the sugar and cream. Please over medium heat and, stirring constantly, bring to a boil. Reduce heat to low and simmer for 10 minutes without stirring. Remove from heat and stir in the chocolate, butter, and vanilla, continuing to stir until the chocolate and butter melt. Pour into a bowl and let cool to room temperature, stirring occasionally, Refrigerate, stirring frequently, until thickened to a good spreading consistency.
Please one layer, upside down, on a serving plate and spread with 1 /14 cups of frosting. Place the second layer on top, right side up, and frost the top and sides with the remaining frosting. Refrigerate to set the frosting, but serve at room temperature. |
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