I made this cake yesterday and it turned out really well. I was very excited [smile] to find a frosting recipe that did not use a lot of refined white sugar. Generally I use cream cheese icing, but it does not always taste the best with a variety of cakes. I've also made boiled frosting but it takes a lot of time to make. On the other hand this frosting recipe tastes delicious and is thick, smooth, easy to spread and very fast and easy. :)
Butter Cake
1 cup butter
1 1/2 cups sugar
4 eggs separated
2 teaspoons vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
With an electric mixer, cream butter and sugar until light and fluffy. Separate the eggs and add the yolks to the butter mixture, add the vanilla. Mix until combined.
Sift the flour and baking powder together in a medium size bowl.
In another bowl, beat the egg whites with the salt until they hold stiff peaks. Set aside.
Combine the the dry ingredients with the butter mixture, add the milk. Gently fold in the egg whites to lighten the mixture. Mix just until blended.
Divide the batter between the pans and bake until the cakes pull away from the sides of the pan, about 25 minutes, transfer the cakes to a rack to cool.
Sandwich the layers with frosting, then spread on the top and sides.
Chocolate Sour Cream Frosting
5 1-ounce squares semisweet chocolate
1/2 cup sour cream
1/8 teaspoon salt
Melt the chocolate squares. Let chocolate cool down then stir in the sour cream and salt. :)
4 comments:
This recipe sounds sooo delicious and the picture looks almost good enough to eat!! Thanks for sharing.
Thank you for sharing both of the recipes! Your cake looks just beautiful! Not to mention delicious. :)
That looks really good. Where did the milk at the end come from though.
Oops, thanks for pointing that out to me Margaret! It's supposed to say 'salt' not milk! :) I changed it to the right thing.
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