Please read entire recipe before you begin to insure that you have all necessary utensils and ingredients!
Please keep in mind that this is NOT a 'quick cake'. The longer the batter is mixed after each ingredient is added the better your cake will be; this is VERY important!
Two 9 inch round cake pans
Preheat oven at 350 degrees
Cook and stir in a double boiler (Or use a large saucepan filled with about 3 inches of water and place the smaller sauce pan filled with the ingredients below):
4 oz Bakers brand unsweetened chocolate (or another brand if Bakers brand is not available where you live)
1/2 cup milk (2% or whole)
1 cup light brown sugar, firmly packed
1 egg yolk (use large eggs)
Remove from heat when thickened. Let cool. (Custard may thicken a little once it is cooled)
In another bowl (or on wax paper)
Sift before measuring:
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
In another bowl
Beat until soft:
1/2 cup unsalted butter
Add and cream until light:
1 cup sifted sugar
Beat in one at a time:
2 egg yolk
In another bowl
1/4 cup water
1/2 cup milk
1 teaspoon of pure vanilla extract
Add the flour mixture to the butter mixture in three parts, alternating with the milk mixture Stir the batter until smooth after each addition. Stir in the chocolate custard. (may make the batter look speckled) Whip until stiff but not dry (will make soft peaks): 2 egg whites Fold them lightly into cake batter. Bake in greased pans for about 25 minutes.
Prepare the following paste. Cook and stir over low heat in a heavy sauce pan:
5 tablespoons flour
1 cup milk
When thickened, remove from heat and cover with a piece of waxed paper. The paper should be directly on the paste to prevent crust from forming on the top. Let cool completely. In a bowl beat the following:
1 cup butter
1 cup sugar
Add the paste to the butter mixture and beat until fluffy.
1 teaspoon pure vanilla
Continue to beat until fluffy.
Once your cake is completely cooled, you can put the icing on.
(If you have baked the cake a day ahead of time place the icing in the refrigerator until you are ready to serve the cake. Beat it one more time before putting on cake.)
Remember the main ingredient in the icing is BUTTER so if serving in a warm climate do not put the icing on the cake until you are ready to serve it!
There are lots of 'Quick & Easy' chocolate cake recipes around, but they taste like 'quick & easy' cakes! My recipe is simple and uses ingredients that you will easily find at any grocery store. It is very important that you purchase the exact brands that I list in the recipe (No, I am NOT being paid buy any of these brands companies...they just make the best tasting cakes!) and please follow my instructions to the letter (no matter how odd they may seem!).
Unique Candy Covers.com has been kind enough to host my recipe offer so you can send any emails to me at: CakeRecipe@BabyShowerFavors.net
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"I did not want to pay $2 for a cake recipe but I really wanted to make a special cake for my Mom's 70th birthday. Well, if I ever lost this recipe I would gladly pay $50 to get it back! It was not only a hit at my Mom's party but I have made it for five or six other parties; by request! It is a superb cake that is very simple to make. Ruth, that special step that makes it so moist is ingenious!" Susan Park Salt Lake City, UT
"Wonderful recipe! I have passed it on to my 13 year old and she loves to make this recipe for cupcakes. I have to stop her from eating all of the frosting before there is nothing to frost the cupcakes with!" Judith Moore Knoxville, TN
"I have never made a cake this moist before. The _______was a wonderful idea and so obvious! I have made it for a baby shower, birthday and an office party and have never had to take left over cake home!" Sara Dunns Miami, FL
I would like to thank everyone who has sent notes to me about the success they had with this cake recipe. I love knowing that other people around the world are enjoying it as much as my family and friends have! Ruth