Classic Butter Cake with Chocolate Frost
Source of Recipe
M.J. Benjamin
List of Ingredients
1 cup butter, softened
1/2 cup shortening
2 3/4 cups sugar
5 eggs
3 cups cake flour, sfited
1/4 tsp baking powder
3/4 cup evaporated milk
1/4 cup water
2 tsp vanilla
Icing:
1 pkg (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 box (16 ounces) confectioners sugar (4 cups)
1/3 cup baking cocoa
1 tsp vanilla extract
Recipe
Preheat oven to 350 F. Grease three 9 inch round baking pans and line bottoms with waxed paper. Grease and flour top of waxed paper and sides of pan. Cream the butter, shortening, and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each additon. Combine the flour and baking powder. Set aside. Combine the milk, water, and vanilla. Add the flour mixture to the batter alternately with the milk mixture, beginning and ending with the flour mixture. Divide the batter evenly among pans and bake for 30-35 minutes or until the toothpick inserted near the center comes out clean. Cool layers in pans for 10 minutes. Remove from the pans and cool on wire racks. To prepare icing, beat cream cheese with the butter on medium speed until smooth. Gradually beat in the confectioners sugar until light and fluffy. Blend in the cocoa and vanilla. Continue beating until smooth. Spread between layers and over the sides and top of the cake.
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