My BFF Michele is coming over tomorrow to celebrate St. Patty’s Day and since she is bringing the booze I’m going to supply the meal (Corned Beef & Cabbage which I will post about later) and, of course, dessert. I was going to use a box cake and canned icing but realized I was would be missing out on a perfect blogging opportunity ~my first cake made completely from scratch!
Yellow cake with chocolate frosting is my fav and I used my Google-Fu skills to find a scrumptious sounding yellow cake recipe on Chef Talk and I lucked out because the author, BettyR, also included her delicious looking chocolate fudgey icing recipe as well~score!
Since this is my first attempt at cake making I barely deviated from the recipe (I only have 2 cake pans so it’s a two layer cake instead of three) and I Made This:
2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
- Preheat oven to 350°
- Cut wax paper to fit the bottom of (2) 9 x 1 1/2-inch round pans.
- Spray the pans with cooking spray, place the wax paper in the pans and spray the paper. I imagine you can just butter then flour the cake pans to prevent sticking but since this is my first cake I didn’t want to take any chances
- In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. I used my Kitchen Aid stand mixer with the paddle attachment and it worked beautifully!
- Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
- Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer (or stand mixer) on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
- Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
- Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
- Frost as you like although I recommend this chocolate fudgey gooey recipe
Decorated with green and gold sprinkles in honor of St. Patty’s Day:
~As a side note, DO NOT forget to remove the parchment paper from the cakes before icing…like I did lol. We still ate it but we had to peel it and scrape the icing first 🙂 Luckily after a day of heavy drinking we really didn’t care.