Vanilla Layer Cake w/One-Minute Cooked Chocolate Icing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE
3 c. self-rising flour
2 c. sugar
3 eggs
2 sticks butter
½ c. buttermilk
½ c. sweet milk
2 tsp. vanilla
ICING
3 c. sugar
¼ c. plus ⅛ c. cocoa powder
¾ c. milk
1½ sticks butter
1½ tsp. vanilla
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Directions: |
Directions:CAKE
Step 1
Cream together butter and sugar.
Step 2
Add in eggs one-at-a-time.
Step 3
In a separate bowl, mix together the wet ingredients: buttermilk, milk, and vanilla.
Step 4
Measure flour and set aside.
Step 5
Alternate the flour and wet mixture, incorporating it into the egg mixture.
Step 6
Mix well, but don't over-mix. Pour into 3 prepared cake pans.
Step 7
Bake layers in a 350º oven until golden brown. Use a toothpick inserted in the center of the cake to determine doneness. The toothpick will come out clean if the cake is done. DON'T OVER-BAKE.
Step 8
Set the pans on a cooling rack to cool for 10 minutes. Then, turn the cake layers out of the pans onto the rack, and continue to cool completely.
ICING
Step 1
Mix together all the ingredients in a stainless steel, 2 qt. sauce pan.
Step 2
Bring icing to a boil on medium/medium high heat, stirring constantly. Boil icing for EXACTLY 1 minute. Be sure that the boil is one that cannot be stirred down before beginning to count the minute.
Step 3
Remove from heat and add vanilla.
Step 4
Using a hand mixer, directly in the pot, begin to beat (cool) the icing to the desired consistency, approximately 2½ to 3 minutes. This icing can be temperamental. Stop beating the icing before it becomes too thick because it will continue to harden as it cools further when spread on the cooled cake layers. Work as quickly as possible. It will be messy, but oh so good! |
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Personal
Notes: |
Personal
Notes: Grandma Doris Smith's Recipe
Tip" To make a cake extra special, use full-fat products such as "whole" milk and buttermilk. YUMMY!
Tip: To prepare the cake pans, grease the pans with some extra butter, placing a parchment paper liner in the bottom of each pan. Lightly spray the parchment paper with cooking spray, and press into the bottom of your pans. To cut your parchment paper liners, lay the paper on a flat surface, and trace around the outside of your pan. Then, cut them out. This ensures that your layers will lift out of your pans easily, without sticking, with little to no crumbs, which makes the icing process neater. I prefer the parchment paper pan method over the grease/flour method, which tends to create more crumbs.
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