- 2 Scant cups sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter flavored shortening
- 2 cups cake flour (not self rising)
- 1 cup cold water
- 1 teaspoon soda
- 1 tablespoon hot water
- 3 Egg Whites
Preheat oven to 350 degrees. Grease AND flour 2 9 inch cake pans. In a large bowl, sift together the sugar and unsweetened cocoa, 3 times. Add the shortening and cream together. Alternately add the cake flour and cup of cold water. Mix until smooth. In a small bowl, dissolve the baking soda in the hot water and add to cake mixture. In another medium bowl, beat the 3 egg whites until stiff peaks form. Fold the egg white into the other cake mixutre until completely incorporated. Pour into prepared cake pans and bake for 25-30 minutes, check with toothpick for doneness. Cool on wire cooling rack for 20 minutes and invert out of pans onto racks, turning so the top is up. Cool completely and ice. Place one cake layer, top down on cake plate and spread with one cup of frosting. Add other layer, top up and ice top and sides. Enjoy!!!
CHOCOLATE BUTTER CREAM FROSTING ( or plain butter cream without chocolate)
- 1/4 cup butter, softened
- 1 teaspoon real vanilla extract
- 1/4 teaspoon salt
- 1 pound confectioner's sugar
- 1/3 to 1/2 cup CREAM (be sure to use cream or half and half as that is what gives it, it's rich taste!)
- 6 Tablespoons unsweetened powdered cocoa or 2 ounces unsweetened cocoa, melted
Cream butter in large mixing bowl. Mix in the powdered or melted unsweetened chocolate. Add vanilla extract, salt, sugar and cream. Beat until smooth and of spreading consistency. If you want to make butter cream icing and not with chocolate, just eliminate it, and you can add a few drops of food coloring if you want color in it.
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