Directions: |
Directions:Chocolate Cake
Adjust oven rack to middle position and heat oven to 325 degrees. Spray bottom and sides of 13-by-9-inch metal baking pan with vegetable oil spray.
In medium bowl, whisk together sugar, flour, baking soda, and salt.
In large saucepan, combine chocolate chips, milk, and cocoa. Place saucepan over low heat and cook, whisking often, until chocolate chips are melted and mixture is smooth, about 5 minutes. Turn off heat. Slide saucepan to cool burner and let mixture cool slightly, about 5 minutes.
Add oil, eggs, and vanilla to saucepan with chocolate mixture and whisk until smooth, about 30 seconds.
Add flour mixture and whisk until smooth, making sure to scrape corners of saucepan.
Use rubber spatula to scrape batter into greased baking pan and smooth top (ask an adult for help because saucepan will be heavy).
Place baking pan in oven. Bake until toothpick inserted in center comes out with few crumbs attached, 30 to 35 minutes.
The cake is done when a toothpick inserted in the center comes out looking like this—with just a few crumbs sticking to it.
Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cake cool completely in pan, about 2 hours.
Use icing spatula to spread frosting evenly over cooled cake. Cut cake into pieces and serve. Use rubber spatula to mound frosting in center of cake. Then use icing spatula (also called an offset spatula because the blade isn’t straight) to spread frosting evenly to edges of cake.
Milk Chocolate Frosting
This recipe makes enough to frost 12 cupcakes or one sheet cake.
In large microwave-safe bowl, combine chocolate and cream. Heat in microwave at 50 percent power for 1 minute. Stop microwave and stir with rubber spatula. Heat in microwave at 50 percent power until melted, 1 to 2 minutes. Remove bowl from microwave.
Add softened butter to chocolate mixture and use whisk to stir and break up large butter pieces. Let sit until butter is fully melted, about 5 minutes. Whisk until completely smooth.
Refrigerate frosting until cooled and thickened, about 1 hour.
Use electric mixer to beat frosting on medium-high speed until frosting is light and fluffy, about 30 seconds. Serve.
Vanilla Frosting
This recipe makes enough to frost one layer cake
In bowl of stand mixer (or large bowl if using handheld mixer), combine softened butter, cream, vanilla, and salt. Lock bowl into place and attach paddle to stand mixer, if using.
Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl.
Start mixer on low speed. Slowly add confectioners’ sugar, a little bit at a time, and beat until smooth, about 4 minutes.
Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Stop mixer. Remove bowl from stand mixer, if using. |
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