BEST HOE CAKE RECIPE RECIPES

Steps:

• Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
• In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
• Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
• Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
• When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
• Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
• When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

Steps:

• Preheat oven to 400º, heat the cast iron skillet at the same time.
• In a medium sized mixing bowl….
• Add Cornmeal
• Add Flour
• Add Sugar
• Add Salt
• Add Baking Soda, whisk all the dry ingredients together.
• Crack 2 Eggs into a measuring cup or small bowl.
• Add 1-1/2 cups of Buttermilk, whisk wet ingredients together.
• Remove hot skillet from oven, add one stick of Butter and let melt.
• Add the Egg and Buttermilk mixture to the dry ingredients.
• Pour all but 2 Tablespoons of melted butter into the mixture.
• Stir the ingredients just enough to mix them together. Don’t overmix, some lumps in the batter are desired.
• Pour the batter into the cast iron skillet.
• Bake at 400º for about 25 minutes.
• Test for doneness by inserting a wooden toothpick or skewer. If it comes out clean, bread is done. If it doesn’t come out clean, return the bread to the oven and cook a few minutes longer.
• Remove the baked Cornbread from the oven, place skillet on a cloth or cooling rack and let sit for about 10 minutes to cool
• Slice warm, serve and Enjoy.