Friday, July 13, 2007

Chocolate Cake by Tucker Shaw by popular demand...

chocolate cake with white frosting

2 c all-purpose flour
1 c granulated sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
2 tsp pure vanilla
1/2 vegetable oil
3/4 c buttermilk
2 Tbsp white vinegar
1 c boiling water
Preheat the oven to 350. Lightly spray cooking spray into 2 9-inch round cake pans. Knock a little foour around in it and tap out the excess. Cut 2 rounds of parchment (baking) paper by tracing pans...Place each circle in the pans, first spraying each side.
Sift the first 5 ingredients. In a separate bowl, whisk together the eggs, vanilla, oil and buttermilk. Make a small well in the dry ingredients. Fill the well with the egg mixture. Add vinegar and mix well. Add the boiling water and stir well.

divide the batter evenly between the prepared cake pans and bake for 20-25 minutes or until the cake starts to come away from the sides of the pan. Let cool in pans on a wire rack for 15 minutes, then turn onto racks and cool for at least 2 hours

1 box powdered sugar
2 Tbsp unsalted butter
1 tsp pure vanilla
3-4 Tbsp whole or evaporated milk
Beat together the sugar, butter and vanilla. Add the milk until you get the consistency you want: spreadable, but not runny.

to doctor it up: spread a layer of rapsberry jam on each cake layer while it is still cooling. frost over the top. .

What to drink with it: champagne. It's a party dammit!
p.s. we've got a copy of Gentlemen Start Your Ovens in the KAXE kitchen. Available for loans!!

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