BEST YELLOW CAKE RECIPE WITH CHOCOLATE FROSTING RECIPES
BETTER BOXED YELLOW CAKE WITH CHOCOLATE FROSTING RECIPE ...
Every Southerner knows the beauty of a good boxed mix. Cookies, cornbread, and muffins are on the table and ready to enjoy in mere minutes thanks to the genius of boxed goodies. They promise a hassle-free trip to the kitchen and almost taste as good as Mama's homemade recipes (almost). Most folks would agree that box yellow cake mix shines above them all. It's classic, versatile, and oh-so tasty. But have you ever wondered how to make yellow box cake taste like homemade? It's actually as easy as swapping out a few key ingredients. Most boxed cake mixes call for water, oil, and eggs. Substitute the oil for melted butter and the water for whole milk (it's the Southern way – after all), and we guarantee your boxed mix will taste better than ever. Top it off with our homemade chocolate icing for the ultimate decadent dessert. This semi-homemade recipe is the ideal treat to make when you're in a pinch for time.
Provided by Southern Living
Total Time 2 hours 0 minutes
Yield Serves: 12 (serving size: 1 slice)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly grease 2 8-inch round pans with cooking spray, then line with parchment paper.
- Prepare cake mix according to package directions, substituting whole milk for water and melted butter for oil. Divide batter evenly among prepared pans and bake according to package directions. Remove from oven and let cool in pans 10 minutes. Invert cakes onto a wire rack; remove parchment paper, and let cool completely about 1 hour.
- Prepare chocolate frosting: Beat butter with an electric mixer on medium speed until smooth, about 2 minutes. Add powdered sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed 30 seconds, then increase to high speed and beat until smooth and just beginning to lighten in color, about 1 minute. Spread frosting on cake layers and decorate as desired.
YELLOW BUTTER CAKE WITH CHOCOLATE FROSTING RECIPE | MARTHA ...
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 8
Steps:
- Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners' sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.
- Using a serrated knife, trim tops of cakes to make level; brush off crumbs. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate, and spread top with 3/4 cup of frosting. Place the second layer on top, bottom side up, and spread top with 3/4 cup of frosting; repeat process with the third layer. Place the remaining layer on top of the third layer, bottom-side up; insert a dowel into the center of cakes if necessary. Spread entire cake with remaining frosting. Decorate with sprinkles, if desired.
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