Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, February 28, 2012

I found this recipe over on Bakerella's website. I'll never, ever be as talented as she is in the cake pop department, but I sure can make a good cake! I really enjoy a moist cake so I decided to give this one a try. It was all she said it was! Very moist and tasty! I followed her directions to the "T" and it came out great. I used my own filling and frosting on it but if you have a favorite frosting, by all means use it. Just wanted to share her recipe and I included 
my chocolate filling and frosting recipes for you, too. 

I included her recipe below but you can click here to go to Bakerella's page to see the recipe on  her website. While you're there, have a look at her magnificent cake pops. Oh my...the woman's phenomenal!! 

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

  • Preheat oven to 350 degrees.
  • Grease and flour (3) 8 inch cake pans.
  • Using a mixer, cream butter until fluffy.
  • Add sugar and continue to cream for about 7 minutes.
  • Add eggs one at a time. Beat well after each egg is added.
  • Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
  • Add vanilla and butter flavoring to mix; until just mixed.
  • Divide batter equally into three cake pans.
  • Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
  • Bake for 25 – 30 minutes (depending on your oven) until done.
  • Cool in pans for 5 – 10 minutes.
  • Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
  • Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:
  • Combine 1 cup of sugar and 2 cups of water.
  • Bring to boil and boil for approximately 3 minutes. Let cool.
  • Pour liquid into a spray bottle or pouring bottle.

Cake assembly:
  • Unwrap first layer and using a serrated knife, level off the top of your cake.
  • Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
  • Add a layer of frosting to your bottom layer. Repeat on second and third layers.
  • Frost the sides.

Here's the stuff for the cake. 
Grease and flour 3 8-inch cake pans.

Cream the butter until fluffy. Then add the sugar 
and beat that for about 7 minutes.

Add the eggs one at a time.

Then add the flour and milk alternately, 
beginning and ending with flour.

Add in the vanilla and butter flavoring.

Divide among the greased and floured pans.

Bake 'em up. Let them cool for a bit then 
wrap the layers in plastic wrap to retain moisture.

Chocolate Frosting

6 cups sifted powdered sugar, divided use
1 1/3 cup cocoa
1 cup (2 sticks) butter
¾ cup milk, divided use
2 teaspoon vanilla extract

Beat 2 cups powdered sugar, cocoa, butter, vanilla extract and about half of the milk in a large mixing bowl until creamy.

Gradually beat in remaining powdered sugar and milk and mix until smooth.

Makes about 4 cups frosting.

Now for the frosting. 
Here's what you need.

Mix 2 cups of powdered sugar, the cocoa, 
vanilla and butter in a mixing bowl.

Then add the remaining powdered sugar and the milk.

Whip it until it's fluffy and creamy.

Chocolate Whipped Cream Filling

1 ½ cups heavy cream
¾ cup powdered sugar
2 – 3 tablespoons cocoa
1 teaspoon vanilla

Whip cream for a couple of minutes. Add powdered sugar, cocoa and vanilla and continue beating until cream reaches
spreading consistency.

Divide in half and spread between layers of cake.

Frost with chocolate frosting.

Here's what you need for the filling.

Whip the cream a bit then add in the
powdered sugar, cocoa and vanilla.

Continue beating until it looks spreadable.

I brushed on the sugar/water mixture on my layers 
ike Bakerella suggested. The moister the better!

Start assembling the cake. 
Divide the filling between the first and second layer 
then frost the sides and top with the chocolate frosting! 
You'll have plenty of frosting!!

Chocolatey goodness!!!

Rich and decadent!


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