CHOCOLATE FROSTING

CHOCOLATE FROSTING:

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

BUTTERCREAM ICING

VANILLA FROSTING:

-1/2 cup unsalted butter, softened (I used margarine)
-1 1/2 teaspoons vanilla extract
-2 cups confectioners' sugar, sifted
-2 tablespoons milk
-4 drops food coloring, or as needed (optional)


1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Tips:
-If you prefer to use just frosting to cover the cake instead of whip cream, add more milk so the frosting is more smooth and easier to spread.

-If you make the frosting more firm (less milk), decorations will also be more firm after it's chilled and less prone to being ruined by touch.

CHOCOLATE CAKE

So here's the chocolate cake recipe.  I'll be putting up the buttercream icing recipe up next.


CHOCOLATE CAKE:

-2 C sugar
-1 3/4 C all-purpose flour
-3/4 C HERSHEY'S Cocoa
-1 1/2 tsp baking powder
-1 1/2 tsp baking soda
-1 tsp salt
-2 eggs
-1 C milk
-1/2 C vegetable oil
-2 tsp vanilla extract
-1 C boiling water


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

VANILLA CAKE

Hey guys, it's been a while sine I've last posted.  I've been baking a bit in the last few weeks so I'll be putting up some new recipes, including a new banana bread recipe to replace the one I currently have.

So I'm just posting the recipe for vanilla cake because it's originally on another post, under "DOLL CAKES", but that was one of my first posts on this blog, so I put 4 recipes on one post, which makes it harder for me, and maybe others, in reaching the individual recipes.  The 4 recipes were vanilla and chocolate cake, and buttercream and chocolate frosting.  This is the vanilla cake post, enjoy.  :)



VANILLA CAKE:

-1 1/2 C all purpose flour
-1/2 C butter or margarine (softened)
-1 tbp vanilla extract
-2 eggs
-1 3/4 tsp baking powder
-1/2 C and extra 1/8 C milk (as suggested from others)
-1 C sugar
-food colouring (optional)


1. Preheat oven to 350°F. Grease the pans with butter or oil and coat with flour

2. Sift together the flour and baking powder in a separate bowl and set aside.

3. Make sure your butter or margarine is room temperature or softened. Cream the butter than add the sugar and cream some more. In small bowl, whisk/beat each egg one at a time and add each egg into the cream and sugar mix separately. Then add in the vanilla extract.

4. Add the dry ingredients mixture into the wet ingredients until all the ingredients are wet, add milk and stir.

5. Next pour the batter into a pan (if you chose to use more than one colour, bake in separate pans for each). Bake for about 20 min to 30 min, or when a toothpick comes out clean after being inserted into the cake. Let it cool.

Tips:
-If your butter is straight from the fridge and is hard, try microwaving it for at least 20 sec.

-If you use colouring, the colour of the cake will come out of the oven slightly lighter than it looked before as a batter.