Post by Debbie on Jun 19, 2012 18:01:46 GMT -5
2 1/4 cups cake flour, sifted
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 pound milk chocolate, melted
8 ounces bittersweet chocolate, melted
12 ounces unsalted butter, softened
Heat oven to 350 degrees F.
Grease and flour two 8-inch round cake pans.
In a mixing bowl whisk together flour, sugar, baking powder, and salt.
Add shortening, 2/3 cup milk, and vanilla.
Beat on medium speed until shortening is incorporated, about 2 minutes.
Add remaining 1/3 cup milk and eggs and beat 2 minutes.
Pour batter into prepared pans and bake until golden brown and a toothpick inserted into center comes out clean, 30 to 35 minutes.
Cool in pans 15 minutes, then turn out and cool completely.
Make frosting:
Combine melted chocolate and butter and stir on medium-low speed until creamy and glossy, about 2 minutes.
Trim domed tops from cakes.
Place one layer on a cake plate and spread with 3/4 cup frosting, then top with second layer.
Cover entire cake with remaining frosting.
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 pound milk chocolate, melted
8 ounces bittersweet chocolate, melted
12 ounces unsalted butter, softened
Heat oven to 350 degrees F.
Grease and flour two 8-inch round cake pans.
In a mixing bowl whisk together flour, sugar, baking powder, and salt.
Add shortening, 2/3 cup milk, and vanilla.
Beat on medium speed until shortening is incorporated, about 2 minutes.
Add remaining 1/3 cup milk and eggs and beat 2 minutes.
Pour batter into prepared pans and bake until golden brown and a toothpick inserted into center comes out clean, 30 to 35 minutes.
Cool in pans 15 minutes, then turn out and cool completely.
Make frosting:
Combine melted chocolate and butter and stir on medium-low speed until creamy and glossy, about 2 minutes.
Trim domed tops from cakes.
Place one layer on a cake plate and spread with 3/4 cup frosting, then top with second layer.
Cover entire cake with remaining frosting.