Luscious, Creamy Chocolate Icing
Makes enough to generously frost and fill one (8- or 9-inch) layer cake or 2 dozen cupcakes.
Note: The brown sugar makes the chocolate taste fudgier and the corn syrup makes the frosting easily spreadable and gives it a slight sheen. You can use either chips or chopped bar chocolate. This recipe is from “BakeWise” by Shirley Corriher.
• 12 oz. (2 c.) milk chocolate, chips or chopped
• 9 oz (1 1/2 c.) semisweet chocolate, chips or chopped
• 2 tbsp. light brown sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 3 tbsp. light corn syrup
• 1 1/2 c. sour cream
Place the chocolate in a large microwave-safe bowl and microwave on 50 percent power for 30-second intervals, stopping to stir after every interval, until completely melted and smooth. This will take two to three minutes.
In a large mixing bowl, whisk together the brown sugar, salt, vanilla and corn syrup. Stir in the sour cream with a few strokes. Add the melted chocolate. Stir until no sour cream streaks remain and it’s very smooth. It will be beautiful. If it is too thin, let it stand for an hour at room temperature until slightly thickened. Use generously.
Yellow Butter Cake
Makes 2 (8- or 9-in.) layers for one layer cake.
Note: This classic is from “Betty Crocker’s Cookbook.”
• 2 c. flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. (1 1/2 sticks) unsalted butter, softened
• 1 1/2 c. sugar
• 2 tsp. vanilla extract
• 3 eggs
• 3/4 c. milk
• 1/2 c. sour cream
Heat oven to 350 degrees and place rack in center position. Grease bottom and sides of 2 (8- or 9-inch) round cake pans with shortening; lightly flour. Or cut parchment circles to fit in pans and spray lightly.
In small bowl, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter and sugar with electric mixer on medium speed, scraping bowl occasionally, about 3 minutes or until light and fluffy. Do not underbeat. Beat in vanilla.
Beat in eggs, 1 at a time, just until smooth. On low speed, add flour mixture alternately with milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream.
Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour, before frosting.
Nutrition information per each of 16 servings:
Calories 490 Fat 27 g Sodium 150 mg
Carbohydrates 60 g Saturated fat 15 g Total sugars 42 mg
Protein 6 g Cholesterol 80 mg Dietary fiber 2 g
Exchanges per serving: 2 starch, 2 carb, 5 fat.