Sometimes you just want a nice dessert. This is that kind of dessert. A rich yellow cake with a creamy chocolate frosting. I have also used this cake recipe for the basis of my grandma's Pineapple Upside Down Cake and it turns out wonderful. In my quest to move away from highly-processed foods and finding quality homemade equivalents, I think you will like this just as well, if not better, than any store-bought cake mix. Boxed cake mixes taste terribly metallic to me. This is a simple recipe that you can whip up in no time. This is a moist and delicious cake.
It could also be made into cup cakes, a layer cake, or any form of pan you'd want, just remember to adjust the time it takes to bake.
And of course, you can use any frosting you'd like on this cake, it is just that chocolate pairs so well with a yellow cake! But a vanilla or cream cheese frosting would be just as good. I will leave that choice up to you. Enjoy!
Lori's Yellow Cake With Chocolate Frosting
Preheat oven to 350 degrees
2 1/4 cups sifted unbleached flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 tsp real sea salt
1 1/4 cups milk
1 stick (1/2 cup) real butter, softened
1 Tbls vanilla
3 large eggs*
Frosting recipe, follows
Cut wax paper to fit bottoms of 3 9"x1 1/2" round or square pans. Spray pans with cooking spray or use palm shortening. Spray or grease the paper; set aside.
In a large mixing bowl, combine flour, sugar, baking powder, and salt.; set aside.
In a 2 cup measuring cup, add milk, then add enough olive oil to make 1 1/3 cups.
Add milk/oil, butter, and vanilla to flour and blend well. With an electric beater, beat on medium speed for two minutes, scraping sides occasionally.
Add eggs and beat an additional two minutes, scraping sides.
Pour into prepared pans and bake at 350 for 20-25 minutes or until cake tests done with a toothpick by coming out clean.
Cool in pans for 15 minutes; remove from pans, remove paper and cool completely. Frost as desired.
3 cups confectioners' sugar
*Farm fresh eggs are best.