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Chocolate Iced Yellow Cake (photos)
Posted on 2/25/15 at 8:37 pm
Posted on 2/25/15 at 8:37 pm
If you were lucky like I was, your mom made this cake for you when you were a kid, and then if your luck continued into adulthood, you stumbled onto someone who loves you enough to make this cake over and over, whenever you ask.
Sunday night, the wife (MHNBPF) made this cake for me. It is old fashioned, as country as your granny and really good.
Yellow Cake with Chocolate Icing
For the Cake, you'll need:
250 grams of AP flour (2 cups)
2 eggs
1 stick of unsalted butter (1/4 pound)
1 Tablespoon Baking Powder
1 teaspoon salt
1 1/4 cups sugar
1 cup milk
2 teaspoons vanilla
2 - 10 inch cake pans
Parchment paper to line pans
Butter to coat pans
Oven preheated to 350 degrees F
Cut parchment paper rounds to line bottoms of pans (helps to remove the cooked layers from the pan and coat inside of pans with butter
Dust pans with AP flour
Cream butter and then add sugar. mix well. Forget the Kitchenaid for a minute. I can remember seeing my mom do all of this with a hand cranked mixer or a wooden spoon.
Add the two eggs - one at a time and mix well.
Weigh 250 grams AP flour
Add the flour slowly in small portions, alternating with milk.
Add salt and 1 Tablespoon baking powder. This seems like a lot of baking powder but as you will see later, it lightens the finished cake and gives it an excellent rise.
Mix well - maybe 3-4 minutes on medium speed. Scrape sides and bottom to make certain all of the flour is mixed in.
Add vanilla and continue mixing - another 2 minutes.
Portion the batter into the two pans. It won't look like enough batter but the cake will rise to completely fill the pan.
Smooth out
and bake both layers in a 350 degree oven for not quite 30 minutes until a pick inserted into cake comes out clean. Remove the layers when done and cool in the pans on a wire rack for at least 10 minutes. Toward the end of cooling, run a sharp knife around the edge to free the cake layers from the side walls of the pans.
This recipe will make a two layer cake that is about six inches high. To make a (taller - more modern)three layer cake, increase the recipe by 1/3.
While the layers cool,
make chocolate frosting.
You'll need
3 cups Powdered sugar
1 stick unsalted butter (melted)
2/3 cup cocoa
1/3 cup milk plus a teaspoon or so additional to make it the consistency you like
1 teaspoon vanilla
Add the melted butter to cocoa in a mixing bowl
Then add the milk and begin mixing a low speed Scrape walls and bottom to be certain all of the cocoa is incorporated.
Increase the speed and slowly add the powdered sugar
and the vanilla. Continue mixing until the icing gets smooth and consistent. Scrape walls and bottom
Here it is! Chocolate Icing!
The only problem is there is pitifully little here to allow for finger samples. What a shame. This stuff always brings back memories of kitchen table after supper family birthday party chocolate cake.
Icing the cake:
When the cake layers have cooled about ten minutes, run a sharp knife around the edge and turn the layers out onto the racks to cool another twenty minutes or so. They need to be nice and cool before icing.
To ice the cake, place a bit of icing on the platter and position the first layer. The wife likes to place parchment paper under the edges of the bottom layer to protect the platter from icing when icing the cake. wWhen all is ready, ice the top of the bottom layer.
and position the top layer.
At this point, the cake needs to be crumb coated. To crumb coat, ice a very thin coat on the cake and then allow the crumb coated cake to rest an hour. This will make it much easier to ice the cake.
After the crumb coat has set into the cake (an hour later), the real icing is (artfully) applied and the paper removed from the bottom edges.
Time to eat cake.
Oh Happy Day!
All my stuff
Sunday night, the wife (MHNBPF) made this cake for me. It is old fashioned, as country as your granny and really good.
Yellow Cake with Chocolate Icing
For the Cake, you'll need:
250 grams of AP flour (2 cups)
2 eggs
1 stick of unsalted butter (1/4 pound)
1 Tablespoon Baking Powder
1 teaspoon salt
1 1/4 cups sugar
1 cup milk
2 teaspoons vanilla
2 - 10 inch cake pans
Parchment paper to line pans
Butter to coat pans
Oven preheated to 350 degrees F
Cut parchment paper rounds to line bottoms of pans (helps to remove the cooked layers from the pan and coat inside of pans with butter
Dust pans with AP flour
Cream butter and then add sugar. mix well. Forget the Kitchenaid for a minute. I can remember seeing my mom do all of this with a hand cranked mixer or a wooden spoon.
Add the two eggs - one at a time and mix well.
Weigh 250 grams AP flour
Add the flour slowly in small portions, alternating with milk.
Add salt and 1 Tablespoon baking powder. This seems like a lot of baking powder but as you will see later, it lightens the finished cake and gives it an excellent rise.
Mix well - maybe 3-4 minutes on medium speed. Scrape sides and bottom to make certain all of the flour is mixed in.
Add vanilla and continue mixing - another 2 minutes.
Portion the batter into the two pans. It won't look like enough batter but the cake will rise to completely fill the pan.
Smooth out
and bake both layers in a 350 degree oven for not quite 30 minutes until a pick inserted into cake comes out clean. Remove the layers when done and cool in the pans on a wire rack for at least 10 minutes. Toward the end of cooling, run a sharp knife around the edge to free the cake layers from the side walls of the pans.
This recipe will make a two layer cake that is about six inches high. To make a (taller - more modern)three layer cake, increase the recipe by 1/3.
While the layers cool,
make chocolate frosting.
You'll need
3 cups Powdered sugar
1 stick unsalted butter (melted)
2/3 cup cocoa
1/3 cup milk plus a teaspoon or so additional to make it the consistency you like
1 teaspoon vanilla
Add the melted butter to cocoa in a mixing bowl
Then add the milk and begin mixing a low speed Scrape walls and bottom to be certain all of the cocoa is incorporated.
Increase the speed and slowly add the powdered sugar
and the vanilla. Continue mixing until the icing gets smooth and consistent. Scrape walls and bottom
Here it is! Chocolate Icing!
The only problem is there is pitifully little here to allow for finger samples. What a shame. This stuff always brings back memories of kitchen table after supper family birthday party chocolate cake.
Icing the cake:
When the cake layers have cooled about ten minutes, run a sharp knife around the edge and turn the layers out onto the racks to cool another twenty minutes or so. They need to be nice and cool before icing.
To ice the cake, place a bit of icing on the platter and position the first layer. The wife likes to place parchment paper under the edges of the bottom layer to protect the platter from icing when icing the cake. wWhen all is ready, ice the top of the bottom layer.
and position the top layer.
At this point, the cake needs to be crumb coated. To crumb coat, ice a very thin coat on the cake and then allow the crumb coated cake to rest an hour. This will make it much easier to ice the cake.
After the crumb coat has set into the cake (an hour later), the real icing is (artfully) applied and the paper removed from the bottom edges.
Time to eat cake.
Oh Happy Day!
All my stuff
This post was edited on 2/25/15 at 8:56 pm
Posted on 2/25/15 at 8:39 pm to MeridianDog
This with a tall glass of ice cold milk..
Marron!
Marron!
Posted on 2/25/15 at 8:41 pm to MeridianDog
man I love some yellow cake. WOW
and this
quote:
This with a tall glass of ice cold milk..
and this
This post was edited on 2/25/15 at 8:43 pm
Posted on 2/25/15 at 8:51 pm to MeridianDog
Yellow cake with chocolate icing is one of the GOAT.
Posted on 2/25/15 at 9:08 pm to MeridianDog
Oh. My. God.
I'm making this Sunday
I'm making this Sunday
Posted on 2/25/15 at 9:09 pm to CBandits82
Reminds me of the cake my great grandma used to make. I knew what time it was when I saw that old metal cake dome!
Posted on 2/25/15 at 9:28 pm to MeridianDog
I just wept a little.
That's beautiful.
That's beautiful.
Posted on 2/25/15 at 10:19 pm to MeridianDog
All-time favorite. We actually had one for our wedding cake !
Posted on 2/25/15 at 10:35 pm to MeridianDog
We literally have one of these cakes in our kitchen at this very moment
Posted on 2/25/15 at 11:05 pm to MeridianDog
Looks great, but only a "B" for the pics...not a single one of someone licking the beater. Cardinal sin.
Posted on 2/25/15 at 11:26 pm to MeridianDog
For the 31 years I've been alive, my grandmother asks me what kind of cake I want for my birthday. Every year since I've been able to talk, this cake has been my answer.
Posted on 2/25/15 at 11:29 pm to MeridianDog
doing god's work right cher!
Posted on 2/25/15 at 11:49 pm to 8thyearsenior
put some chopped pecans on top and you're in business
Posted on 2/25/15 at 11:58 pm to Lester Earl
Nothing better than yellow cake with chocolate icing.
Posted on 2/26/15 at 12:39 am to MeridianDog
Yep. My grandmother made it all the time. My mom made it. Then, I learned how. So good.
Put a little almond extract in the cake. Lightens it up.
Put a little almond extract in the cake. Lightens it up.
Posted on 2/26/15 at 5:24 am to AlaTiger
I'm not a big cake guy, more of a pie guy and my wife made a nice chess pie tonight. However I would eat that cake and I learned something. The crumb coat. I've baked a few since I do like a pound cake and now I know how to ice it.
So thanks.
So thanks.
Posted on 2/26/15 at 7:04 am to MeridianDog
That's fantastic.
It will never happen in my kitchen though unless someone does it for me! Too much work!
It will never happen in my kitchen though unless someone does it for me! Too much work!
Posted on 2/26/15 at 7:17 am to MeridianDog
More restaurants need to sell plain cake like this for dessert
Posted on 2/26/15 at 8:26 am to MeridianDog
pray to god you don't drop that shite
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