Quick-and-Simple Yellow Cake
Source of Recipe
Jane and Pat T
Quick-and-Simple Yellow Cake
2-1/2 cups bleached all-purpose flour
1/4 cup cornstarch
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 large eggs
2 tsp. vanilla extract
2 sticks butter (16 Tbs.), softened
2 cups granulated sugar
Chocolate Frosting (recipe below)
Adjust oven rack to middle position and heat oven to 350° F. Grease and flour 2 8-inch cake pans.
Mix first four ingredients in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup. With an electric mixer, beat softened butter into dry ingredients, first on low, then increased to medium, until mixture forms pebble-size pieces. Add about 1/3 of the milk mixture; beat on low until mixture is smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Divide batter evenly between the two prepared cake pans.
Bake until a cake tester or toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Set pans on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and dump cakes onto rack. Let cool completely, at least 1 hour. (Cakes can be double-wrapped in plastic at room temperature for a day or frozen for a few weeks.)
Meanwhile, make frosting. Split each cake in half crosswise to make four layers. Starting with one of the cake tops, place it on a cake plate, top side up; frost. Place cake bottom on top, bottom side up; frost. Repeat with remaining cake to form four layers. Frost sides of cake. Serve. For the best texture, cake should be covered with plastic wrap and served within a few hours.
Soft and Creamy Double Chocolate Frosting
1/2 cup egg substitute, such as Egg Beaters (or 4 egg yolks with enough milk to equal 1/2 cup), plus extra milk, if necessary
1/2 cup unsweetened cocoa powder
1/2 tsp. instant coffee powder
1 tsp. vanilla extract
1/4 tsp. salt
1 stick (8 Tbs.) butter
4 ounces unsweetened chocolate, melted
3 cups confectioner's sugar (sifted only if it contains hard lumps)
4 tsp. light corn syrup
Mix egg substitute (or eggs and milk), cocoa, coffee powder, vanilla and salt in a small bowl. Beat butter in medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth.
Add confectioner's sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into the mixture, then at medium speed until frosting is light and fluffy. Add corn syrup; beat until frosting is smooth and glossy. If frosting is stiff, add droplets of milk until it is spreadably soft.
(Frosting can be refrigerated in an airtight container for up to a week and microwaved for a few seconds until just spreadable.)
Cake serves 12.
Per serving: 669 calories, 8g protein, 94g carbohydrates, 31g fat (18g saturated), 3g fiber, 590mg sodium.
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