I am no baker. I can count on my fingers the number of times I have baked a layer cake. My first attempt was pretty good. There is an art to the icing - it must be warm enough to spread, but it cools quickly so you must work fast. I realized that as the icing cooled! There is enough icing for 3 layers, but since I only had 2 pans, the chocolate was very thick on the top.
Granny's Layer Cake with Chocolate Icing
Yellow Cake Layers
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cups butter
2 teaspoons vanilla
1 1/4 cups milk
Preheat oven to 350 degrees F. Grease the bottom of 2 9-inch cake pans, line with waxed paper and flour. Sift together flour, baking powder and salt. Cream sugar and butter together. Add eggs and vanilla and beat until thoroughly mixed. Add flour mixture and milk, alternating and beating after each addition. Continuing beating one minute after all ingredients are added. Pour evenly into the prepared pans and bake 30 -35 minutes, or until a wooden toothpick comes out clean. Cool layers on wire racks for 10 minutes. Remove from pans and cool completely on wire racks before frosting.
3/4 cup cocoa
3 cups sugar
3/4 cup butter
3/4 cups evaporated milk
Put all ingredients in a large saucepan. Stirring frequently bring to a boil and cook 1 minute. Remove from the heat and let cool until hand temp on the bottom of the pan. Beat to spreading consistency. Ice layers immediately.
So what will I do next time?
- Buy new cake pans, 3 of them, and a cake spreader.
- Make sure all ingredients are room temperature.
- Watch the icing closely for the right temperature for spreading.
Who knows, I may one day be a baker!