Ingredients:
Cake
- 4 cups White Lily all-purpose flour, sifted
- 2 1/2 cups Dixie Crystals extra fine Granulated sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups milk
- 1 teaspoon butter extract
- 1 teaspoon pure vanilla extract
- 5 large eggs
- Bakers Joy baking spray
Instructions
- Preheat oven to 350 degrees, 325 if using dark coated pans.
- Prepare four 9 inch x 2 inch baking pans and set aside, I use Baker’s Joy. . In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand whisk, beat for 2 to 3 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 to 3 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 24 to 28 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack or parchment paper to cool completely.
- Boiled Chocolate Icing
- 3 cups Dixie Crystals extra fine granulated sugar
- 1 stick unsalted butter (do not substitute)
- 1/3 plus cup + 1 tablespoon Hershey’s cocoa powder
- 10 oz. Carnation evaporated milk (do not substitute)
- 1 teaspoon pure vanilla extract من Instructions
- In a very clean and completely dry heavy 4 quart saucepan, whisk together sugar and cocoa, making sure you break up all lumps. Whisk in milk and cook on medium heat, stirring constantly, add your butter while continuing to whisk. Once it comes to a full rolling boil, lower heat and continue to cook on a gentle boil while whisking constantly until the icing sticks to the back of a spoon Remove from heat and stir in vanilla. Ice between, on sides and on top of complete cooled layers.
Notes..
Don’t use margarine. I prefer Dixie Crystals extra fine granulated sugar for all my baking. Make sure you measure your flour correctly. If the eggs are running smaller, add an extra egg.
