I have been trying to find a good (from scratch) yellow cake recipe that’s moist, tender and has good flavor. After months of searching, testing and tinkering I’ve finally found what I was looking for.
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0. This is a combination of two recipes; one was a pound cake and the other was a yellow cake. All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake. Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.
0.
0. So I decided to try combining the two recipes and hit the nail on the head the second try. I’ve made three more since just to be sure it would come out the same each time and it does.
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0. Here is the recipe.
0.
0. Basic Yellow Cake
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0. 2 1/4 cups all-purpose flour (do not sift the flour)
0. 1 1/2 cups granulated sugar
0. 3 1/2 teaspoons baking powder
0. 1-teaspoon salt
0. 1 1/4 cups milk
0. Vegetable oil
0. 1 stick butter (not margarine), softened
0. 1-tablespoon vanilla extract
0. 3 large eggs
0.
0. Preheat oven to 350°
0.
0. Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
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0. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
0.
0. Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
0.
0. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
0.
0. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
0.
0. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in
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0.
0. Cooked Chocolate Frosting
0.
0.
0. Mix together in a large microwave save bowl:
0. 1-1/2 cups granulated sugar
0. 1/4 cup + 2 tablespoons cornstarch; packed
0. 7 tablespoons cocoa
0. 1 tablespoon butter
0. 3/4 teaspoon salt
0.
0. Stir in with a wire wisk :
0. 1-1/2 cups boiling water
0.
0. Cook in microwave on high at 1 minute intervals stirring well after each with the wire whisk. As mixture begins to thicken cook at 30 second interval until the mixture is very thick.
0.
0. Then stir in 6 tablespoons of butter and 1 tablespoon of vanilla; stirring until the butter is melted; cool to frosting consistency and frost cake.
0.
0. If you prefer to cook it on the stove just stir the boiling water into the dry ingredients and cook over medium heat stirring constantly until thick and bubbly; remove from heat and add the butter and vanilla.  



”People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf” – George Orwell.
0.
0. “What we do, more than anything we say, reveals what we truly value the most.” – An Unknown Soldier

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CHOCOLATE PRALINE BUNDT CAKE 

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cups water
2 Tbsp Instant Coffee Granules (I use Starbucks instant espresso packs)
7 ounces dark chocolate (65-75% Cacao), chopped
1-1/2 cups sugar
1 cup unsalted butter, softened
1 tsp Madagascar vanilla
3 large eggs
FOR CAKE: 
Preheat oven to 325 F. Grease 10-inch Bundt pan.
Combine flour, baking soda and baking powder in small bowl. Bring water and coffee granules to boil in small saucepan; remove from heat. Add chocolate; stir until smooth.
Beat sugar, butter, and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture.
Pour into prepared Bundt pan.
Bake for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely.
Place on plate.
Pour Praline Frosting over the top of the cake letting it drip down the sides. 
PRALINE FROSTING (from Southern Living, see below for link)
Ingredients
1/4 cup sweet butter
1 cup firmly packed brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 tsp Madagascar vanilla extract
1 cup chopped pecans, toasted
Preparation 
Bring first 3 ingredients to a boil in 2-quart saucepan over medium heat, stirring often, and boil 1 minute.
Remove from heat, and whisk in 1 cup powdered sugar and vanilla extract until smooth.
Stir in toasted pecans, stirring gently 3 to 5 minutes or until mixture begins to cool and thicken slightly.
Pour immediately over cake. 

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