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Butter: Fudge Butter Cake




Source of Recipe


Sunset, MAY 2009


Recipe Introduction


Fluffy, moist cake, rich chocolate icing, and a simplicity that makes our mouths water. Grab a fork and dig in.



List of Ingredients




2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
About 1/2 cup unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
2/3 cup milk


Recipe



1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar and 1/2 cup butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.

2. Butter and flour 2 round 8-in. cake pans. Divide batter evenly between pans.

3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 20 to 25 minutes.

4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.

Make ahead: Up to 2 days, wrapped in plastic wrap and chilled.

---FUDGE FROSTING---

5 ounces unsweetened chocolate, chopped
8 tablespoons butter, at room temperature
About 3 cups powdered sugar, sifted
6 tablespoons milk


Melt chocolate in the top of a double boiler over simmering water. Let cool to room temperature, about 10 minutes. Add butter and beat on high speed with an electric mixer until light and fluffy, about 2 minutes. Add 3 cups powdered sugar and the milk; beat until smooth. Add more powdered sugar if frosting seems too thin.


Yield: 2 1/4 Cups