Monday, February 6, 2012

CHOCOLATE CAKE WITH FLUFFY WHITE ICING




Chocolate Cake Challenge for the month of February 2012!  No cupcakes has to be a cake, a real cake.  This challenge wasn't to difficult, who doesn't like chocolate cake.  We all follow along with Tina from Mom's Crazy Cooking.  She does all the hard work to link us all up, sent out e-mails to keep us all focused. Thank you Tina. I went out into blog land and found a cake recipe.  I found my cake at my baking addiction, made by Jamie and is a super easy moist chocolate cake.  A keeper for sure.  Its all made in one bowl, how easy is that.  But, the icing was a bit of a prolbem.  I have a recipe for a fluffy white icing that my mom made for a 100 years.  I wanted this icing!  It creamy, not real sweet, doesn't harden, just a nice frosting.  I searched and searched  then I found it!  I found it!  So happy and so was Dorothy when she made it and posted on her blog crazy for crust.  This is weird but she posted this on what would of been my mother 92 birthday 1/23!  It's ok Mother would be happy she was a baker.  For what ever reason I can't post a comment on Dorothy's blog.  So Dorothy thank you.  It's a great recipe.  This was my mom's go to frosting.  So on to the cake and icing.................happy baking, Andi.



Print recipe

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
2 Tbsp King Arthur Flour Black Cocoa, optional*
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 tsp vanilla extract

1.  Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans or a 9x13 inch cake pan.  Set aside

2.  Using your large mixing bowl with the whisk attachment combine the sugar, flour, cocoa, baking soda, baking powder and salt.  Mix these ingredients together until combined.   Add eggs, buttermilk, coffee, oil and vanilla.  Beat on medium speed for about 2 minutes.  The batter will be thin.  Divide the batter evenly between the two baking pans.  Or if only using the one pour the batter into the prepared pan.  Bake at 350 degrees for about 30-35 minutes for the round pans and 35- 40 minutes for the 9x13 baking pan.   Always watch your oven and check your cakes.  Test when a toothpick inserted in center of cake comes out clean.  Remove from oven.  Allow to cool for about 10 minutes, then carefully remove your cakes to a cooling rack.   Cool completely before icing. 

* Black Cocoa is optional - It give a depth of flavor and color to the cake.

  
Fluffy White Icing
Double this recipe if going to frost a two layer cake.  

4 Tbsp Flour
1 cup milk
Using whisk combine the above into a small saucepan and cook over medium high heat and continue to whisk this until a thick paste is formed.  Place in the refrigerator until cool. 
In the bowl or your stand mixer add:
1/2 cup butter, softned
1/2 cup shortening
1 cup sugar
1 tsp vanilla
In your stand mixer with the whisk attachment add the ingredients and mix this well on medium speed.  Then add the cooled paste and continue to beat on high speed until fluffy.    

Happy Baking, Andi

  

Photobucket

Sharing with  











31 comments:

  1. Look delicious Andi, if you want add to the blog hop of Lizzy here is the link on ly go and add because the blog hop is about chocolate, your is perfect! (lol)

    http://thatskinnychickcanbake.blogspot.com/

    ReplyDelete
  2. OMG, this cake looks delicious. I want a huge slice for breakfast right now!

    ReplyDelete
  3. Your Chocolate cake looks fab! Sounds great with some coffee in the cake. YUM! :)

    ReplyDelete
  4. I love the last picture of the piece of cake--It looks so yummy and decadent!

    ReplyDelete
  5. Looks wonderful! I love how the white frosting looks on the dark cake!

    ReplyDelete
  6. Your cake looks perfect. My mom also made a frosting similar to this one, it was always so yummy.

    ReplyDelete
  7. I never heard of Black cocoa! I'll have to look for it.

    ReplyDelete
  8. Andi, this looks divine! PS I cannot comment using my wordpress ID

    ReplyDelete
  9. Looks great! I really like white icings with chocolate cake to cut the chocolatey-ness a bit. Isn't that frosting great? Around here people use that recipe to cover red velvet cakes and make Ding Dong/Twinkie cakes.

    ReplyDelete
  10. Looks and sounds delicious! Love the addition of the coffee.

    ReplyDelete
  11. What a terrific blog! Thanks so much for coming by and seeing my chocolate cake. Yours looks amazing and now I need some sourcream scones :0)

    Would love if you shared at my "Beat the Winter Blues" party on Saturday.

    ReplyDelete
  12. Your cake is beautiful! I can't wait to try it out, especially the frosting!!

    ReplyDelete
  13. What I meant to say was THANK YOU FOR SHARING...so sorry......busy day....
    -Heather
    www.made-famous-by.com

    ReplyDelete
  14. Your cake looks wonderful and so professional.

    If you haven't already, I'd love for you to check out my Crazy Cooking Challenge entry: Double Chocolate Meyer Lemon Mousse Cake

    Lisa~~
    Cook Lisa Cook

    ReplyDelete
  15. This cake looks amazing! I'm glad you liked the recipe I posted. I'm so sorry about the whole commenting thing, I'm not sure what's going on. I want some of this cake!

    ReplyDelete
  16. Oh slide me a piece please. This looks amazing.

    ReplyDelete
  17. Hi Andi,
    Your presentation of this wonderful cake is beautiful, makes me want to curl up by the fire with a nice slice of that cake. Thanks for sharing and hope you have a wonderful week!
    Miz Helen
    #7

    ReplyDelete
  18. That flour icing is delicious. My mom called it "continental icing" and used it, too. Your cake looks wonderful!

    ReplyDelete
  19. It sounds like a great recipe!

    Jen #79

    ReplyDelete
  20. Stopping by from the Friday Favorites Blog Hop! http://queenofsavings.com

    ReplyDelete
  21. WOW!!!! Linking your blog to Take Six's FB page! This is one awesome place to visit!

    ReplyDelete
  22. Congrats! You were featured on last week's ATBS! Come back, grab the I was Featured button, and join this weeks TBS where the theme is random! Yup, anything goes!
    Cupcake Apothecary
    http://cupcakeapothecary.blogspot.com/

    ReplyDelete
  23. I can't say no to that chocolate cake. This is really luscious and yummy. Thanks for sharing.

    ReplyDelete
  24. Take your time creaming the butter, beat/cream for at least 5 minutes to get lots of air into the butter. Add the sugar and beat/cream really well again.

    ReplyDelete
  25. I've had problems with the white frosting, it came out really saucy and not pipabale , and as i tried to fill the cake it pourd all out! why? i followed ur recipe by the letter :( ii just wasted the ingredients and the amazing moist cake and decided to make them as trifles in cups.

    ReplyDelete
  26. Hi Turkia, I am very sorry that you had prolbems with the icing, this icing has been made a millions times by my mother and I have made many many times over the years. Also Dorothy at Crazy for Crust made it and fell in love. You can see her recipe on the highlighted name above the recipe. All I can think is that you didn't mix it long enough. The consistency is that of whipped cream. I can't say I have ever piped with it, Was the day humid? that could be a prolbem. Also did you whip the sugar and shortening and butter long enough. I just don't know what to say. Its a wonderful icing but according to Dorothy it needs to be whipped a long time. And I always use my kitchen aid then I can just let it go..................good luck and I do feel bad I hope it will try it again..........andi thanks for your visit

    ReplyDelete
  27. Looks great. Have you ever tried buttercream icing before? I found a recipe here that looks good.

    ReplyDelete