Sunday, March 3, 2013

Sour Cream Chocolate Cake with Chocolate Pan Frosting



It's official; my short-term, long-term substitute teaching job came to an end on Friday.

Sniff!  Sniff!

I'm serious!

It's amazing how quickly you can come to love a group of kids! 

Each one is unique and each one holds a special place with me!

I hope the regular teacher gets sick .  . . and calls me!

Not that I want her sick; I just want to be back in her class!

Understand!  My heart's in the right spot!

Now that I'm not working 14 hours a day, I'm going to have a bit of time to post some recipes.

My cherubs are super excited; and so is the Mr.!

We haven't had anything creative since I went to work in November!

Part of that is because I've barely been to the store!

It's amazing what you can throw into a lunchbox and call it "healthy!"

Today, I baked this chocolate cake!

Sour Cream Chocolate Cake with Chocolate Pan Frosting

1 box chocolate cake mix with pudding in the mix
1 cup sour cream
3 eggs
3/4 cup milk
1/2 cup oil
1 tsp. vanilla

Preheat the oven to 350 degrees.

Place all of the ingredients into a mixing bowl and mix well for 1 minute.  Stop the mixer, scrape the sides, and mix on medium high for 2 minutes until smooth.

Grease and flour two 9 inch cake pans.  I like to use square ones (that's because we live in a round world!).

Evenly divide the cake batter between the two pans and place in the oven.  Bake for 28-32 minutes.  Test for doneness. Remove from the oven and cool for 5 minutes before removing from pan and cooling on wire racks.

While the cake is cooling, make the icing.

Chocolate Pan Frosting

1 1/2 cup of butter
1/2 cup of cocoa powder
1/2 cup milk
about 5 1/2 cups powdered sugar, sifted

Melt the butter in a sauce pan.  Add the cocoa and the milk.  Stir together until a smooth consistency and cook over medium heat.  Bring to "almost" a boil and cook for 1 minute longer.

Remove from the heat and add the sifted powdered sugar, a bit at a time, stirring until well mixed.  The frosting will be the consistency of hot fudge sauce.  As this frosting cools, it begins to set up.

Place one layer of the cake on a plate (maybe one that has a bit of a rim on it).  Slowly pour about 1 cup of frosting onto the cake.  I do this a little at a time and gently push it to the edge; I let it "set up" between adding frosting.

Top with the second layer.  Add the frosting the same way; a little at a time and gently push it to the edge of the cake.  Because the frosting is pourable, if you pour it all at one time, it will run off of the cake.  I pour, push, and wait just a bit (just seconds), then I pour, push, and wait.

Serve!

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