Yellow cake with chocolate frosting
3 cups flour
2 teaspoons baking powder
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1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 sticks (1 cup) butter, softened
2 cups granulated sugar
1 stick (1/2 cup) butter
1/3 cup each: Cocoa powder, evaporated milk or half-and-half
4 cups sifted confectioners' sugar
1 teaspoon vanilla
Makes 12 servings.
Heat oven to 350 degrees. Mix the flour, baking powder and salt in a medium bowl; set aside. Combine the milk and vanilla in a small bowl; set aside.
Beat the butter in a large bowl with a mixer on medium speed until creamy. Add the sugar; beat until light and evenly combined. Add the eggs, one at a time, beating until the mixture is smooth, about 3 minutes. Add one-third of the flour mixture; beat on low speed until well combined. Beat in half of the milk mixture. Beat in one-third of the flour mixture and the remaining milk. Beat in the remaining flour mixture just until combined.
Scrape the batter into two greased and floured 9-inch round cake pans; bake until golden brown and cakes spring back when touched lightly in the center, 25-30 minutes. Cool pans on wire racks 10 minutes; turn out the cakes onto the racks. Turn the layers top side up. Cool completely.
For the frosting, combine the butter, cocoa and evaporated milk in a medium saucepan over medium heat; heat to a gentle boil. Cook, stirring, until mixture is dark and shiny, about 3 minutes. Remove pan from heat; stir in the confectioners' sugar and vanilla; beat with an electric mixer on low speed until smooth and thick.
Place one cake layer, top side down, on a cake plate; spread about 1 cup of the frosting over the top. Cover with second cake layer, top side up; spread the remaining frosting evenly over the sides and top.
Nutritional information per serving: 641 calories, 35 percent of calories from fat, 26 g fat, 16 g saturated fat, 134 mg cholesterol, 99 g carbohydrates, 7 g protein, 200 mg sodium, 2 g fiber.