Sunday, February 13, 2011

Yellow Cake with Chocolate Glaze

Yum
I adapted this cake from Smitten Kitchen.  I've made this cake with butter and margarine and it turned out good both times.  Of course it's always better with butter.  Also I don't buy buttermilk.  This time I used yogurt.  The time before I used 1 tbsp vinegar and enough milk to measure 1 cup.  I don't have cake flour. I used all-purpose flour but reduced the amount.  I made half the recipe.  The chocolate glaze is from Anna Olsen.  I cut the recipe in half.  I found previously the whole recipe was just too much.  The chocolate glaze tastes just like the chocolate glaze you get on donuts.

I wanted to fill the cake. I didn't have time to make custard so I bought some pre-made vanilla pudding and used that to fill.  It was okay but custard would have tasted so much better.  I like eating this cake chilled.  I know if I had followed all the directions on Smitten Kitchen it would have turned out even better....but I had to work with what I had....




Yellow Cake
Adapted from Smitten Kitchen
Printer Friendly

2 cups minus 4 tbsp all-purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened or margarine
1 cup sugar
1 tsp vanilla powder
2 large eggs, at room temperature
1 cup yogurt

Preheat over to 350 F.  Grease a 9-inch round cake pan. Line with parchment paper and then grease again.  (I used an oil spray to grease)

Sift together flour, baking powder, baking soda, salt and vanilla powder in a medium bowl.  In a large bowl beat together butter and sugar at medium speed until pale and fluffy.  Add eggs 1 at a time, beating well after each addition.  Add flour in 3 batches, mixing until just incorporated (don't overmix the batter).

Spread batter in prepared cake pan.  Bang on counter a couple of times to get rid of any air bubbles.  Bake for 35-40 minutes, or until cake is golden and toothpick inserted in the center comes out clean.  Cool on a rack for 10 minutes in the pan.  Run a knife around the edges and invert onto rack.  Discard parchment paper.  Cool completely before frosting.

Chocolate Glaze (I used half of this recipe)
Anna Olsen 

4 oz semi-sweet chocolate, chopped
2/3 sweetened condensed milk

Stir chocolate and condensed milk in a pot over medium-low heat until melted and shiny.  Spread glaze over cake.

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