YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING
Make and share this YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING recipe from Food.com.
Provided by CryingFakeTears
Categories Dessert
Time 1h14m
Yield 10 10, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
- Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
- Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
- For The Frosting: Met the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the coca mixture into a medium size bowl. Let it cool slightly.
- Add the milk and vanilla alternately with the powdered sugar to the bowl until you have the spreading consistency you desire.
Nutrition Facts : Calories 677.1, Fat 22.7, SaturatedFat 13.2, Cholesterol 123.5, Sodium 681.6, Carbohydrate 111.1, Fiber 2.3, Sugar 78.7, Protein 9.1
YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
- Sift together the flour, baking powder and salt in a large bowl and set aside.
- In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
- Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
- For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
- In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
- Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!
TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING
When I first got married, my husband told me that his favorite cake was a simple yellow cake with chocolate icing. I wanted to make a birthday cake for him from scratch, and this was the result. He never would eat a box cake again! This is especially nice with a tall glass of milk.
Provided by JackieOhNo
Categories Dessert
Time 1h10m
Yield 1 8-inch cake
Number Of Ingredients 15
Steps:
- To make cake, preheat oven to 350°F
- In a large bowl, beat shortening until light.
- Slowly beat in sugar.
- Add egg and egg yolks, one at a time, beating well after each addition.
- Sift flour with baking powder and salt.
- Add to batter in 3 parts, alternating with 3 parts milk.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold into batter.
- Pour batter into two buttered and floured 8-inch round cake pans.
- Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
- Cool on a wire rack before icing.
- To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
- Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).
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