k so people, this recipie for an all natural yellow cake and an uber easy chocolate frosting comes from cooks illustrated, a world renowned cooking magazine. I've tried it and its SO GOOD like not even kidding you, they're amazing. so here you go!
Fluffy yellow layer cake: makes 2 9inch round cake layers (or 1.5 dozen cupcakesish or one biggish sheet cake... you know the drill... it makes about as much as a box mix)
Ingrediants:
2.5 cups of cake or all purpous flower(with cake flower it'll be better but nobody really has that so all purpous works just as well, expecially if you add a teaspoon of cornstarch into it)
1+1/4 teaspoons baking powder (clabber girl =D)
1/4 teaspoon baking soda (arm&hammer dahlings, but not out of your frige)
3/4 teaspoon salt (mmm salt... PUT IT IN!)
1 3/4 cups sugar (mmm sugar)
10 tablespoons butter (thats 1.25 sticks luvs) melted and cooled slightly (cooled as in, not hot but still liquid, not cooled as in solid again)
1 cup buttermilk (35 cents for this much @ the l&f)
3 tablespoons vegetable oil (if you'd like you can use olive... but it tastes odd)
2 teaspoons vanilla extract (=D and a shot glass full for yawrself)
6 egg yolks (from large eggs... even tho idk anyone who buys small eggs)
+ 3 egg whites (give the other 3 to your dog/cat/wallobee to improve their coat)
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1. adjust oven rack to middle (the metal thing) and preheat oven to 350 degrees farenhight (176.66 for you anna and all yawr silly metric system using friends )
2. grease two 9 inch wide by 2 inch high round cake pans and line bottoms with parchment paper (lies... just grease and flower your 9 inch cakepan or put muffin liners in your cupcake pan...etc)
3.whisk flower, baking powder, baking soda, salt, 1.5 cups sugar together in a large bowl
4. in a slightly smaller bowl whisk together the melted butter, buttermilk, oil, vanilla, and yawr egg yolks.
5. in your stand mixer bowl(with the whisk attachment) or in a clean mixing bowl with a hand mixer beat your egg whites until foamy (...foamish, not meranguish) (so like 30 seconds on medium speed) then with the machine running gradually add the 1/4 cup of sugar then beat until stiff peaks form (this means you can put your finger in then pull it out and it makes a little peak but the mixture doesnt look dry) pull the eggwhites out and put them in a different bowl and set that bowl in the frige.
6.add flower mixture to the NOW EMPTY MIXER BOWL still fitted with whisk attachment and run it at low speed gradually pouring in the butter egg mixture. mix until mostly mixed together (a little dry flower will still remain) scrape sides and then mix again until fully mixed together.
7. with a rubber spatula or paddle like wooden spoon, fold egg whites (if you dont know how, youtube this.. its important) into the batter until no white streaks remain. divide batter evenly into your pans and tap lightly to dislodge any large air bubbles.
8. bake until a knife inserted into the middle comes out mostly clean (or toothpick for cupcakes) cool for 10 mins then dump out on a cooling rack. set them up strait and then cool until they're room temperature... then we get to frost *sexual lip licking here*
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fool proof choccit frosting
20 tablespoons butter (@_@ thats like... 2.5 sticks =D) softened to room temperature.
1 cup powdered sugar (a frosting staple)
3/4 cup coco powder (um... you can buy this in the grocerie stores... it should say dutch baking coco or something like that and the only ingrediant should be cocoa with no sugar)
pinch of table salt (pinch it!)
3/4 cup light corn syrup (=D have fun measuring that one without getting sticky)
1 teaspoon vanilla extract (and another shot for you =D)
8 ounces (a cup...) chocolate melted and cooled slightly (for this you can use chocolate chips or milk chocolate... depending on how intense you like your chocolate and how much you want to go down to the grocerie store and buy 8 oz worth of hershy bars)
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1. in a mixer with the whisk attachment (clean it up from the cake batter first)
mix butter, powdered sugar, cocoa powder and salt until smooth (30 seconds?) scraping the sides of teh bowl as needed
2. add cornsyrup and vanilla and mix until they're completely mixed in.
3. (this is the hardest step) scrape the sides of the bowl.
4. add your melted and cooled chocolate and mix until smooth and creamy.
frosting can be held (if you put it in the fridge.. leave it out for 15 mins to get it accustom to the warm again) or used immediatly
well there you go folks
tell me how you liked it =D
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[img:7db358df8d]http://i41.tinypic.com/28wngc6.jpg[/img:7db358df8d]
 -o0DeathWish0o- · Mon Feb 02, 2009 @ 09:32pm · 0 Comments |
