Monday, July 5, 2010

Chocolate Cake

A moist, super fluffy classic chocolate cake by Better Homes & Gardens.  Pairs well with The Best White Frosting (as shown).
Serves 12 - 16
  • 3/4 cup Butter, softened
  • 3 Eggs
  • 2 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 3/4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla
  • 1 1/2 cups Milk
  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, lightly grease two 8" round cake pans and then dust with flour to prevent sticking.  Preheat oven to 350* degrees F.
  2. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 - 4 minutes). Scrape sides of bowl and beat for an additional 2 minutes.
  4. Add eggs, 1 at a time to butter mixture, beating after each addition.
  5. Alternately, add flour mixture and milk to butter mixture, beating on low speed after each addition, just till combined.  Beat on medium to high speed for 20 seconds more.
  6. Spread batter evenly into prepared pans, tap pans on counter to remove air bubbles.
  7. Bake for 35 - 40 minutes or until toothpick comes out clean.
  8. Cook cake layers in pans for 15 minutes.
  9. Remove from pans and let cool completely on wire racks before frosting.

No comments:

Post a Comment