 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. Katarina Greer, Victoria, British Columbia Ingredients:
1/2 cup butter, softened |
1-1/4 cups packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
6 tablespoons baking cocoa |
1-1/2 teaspoons cream of tartar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup water |
1/2 cup milk |
frosting: |
1/2 cup butter, softened |
1 cup confectioners' sugar |
1/4 cup baking cocoa |
1 to 2 tablespoons milk |
1 can (16 ounces) vanilla frosting |
Directions:
1. Grease a 13-in. x 9-in. baking pan; line with parchment paper. Grease the paper; set aside. In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with water and milk, beating well after each addition.
2. Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Discard parchment paper. Cool cake completely.
3. For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter. Spread with chocolate frosting; decorate with vanilla frosting. Yield: 16-20 servings.
|
|