Yellow Cake with Chocolate Butter Cream Frosting - 1/16 of 2 layer 9 inch cake

Name: Yellow Cake with Chocolate Butter Cream Frosting - 1/16 of 2 layer 9 inch cake Recipe
Yield: 16
Ingredients: Quick Yellow Cake; makes one 9x13 or two 9-inch cakes; 1/2 cup butter softened; 1 1/2 cups sugar; 3 eggs; 2 1/4 cups flour; 1 teaspoon salt; 3 1/2 teaspoons baking powder; 1 1/4 cups milk; 1 teaspoon vanilla; Take the butter out of the fridge to soften and preheat the oven to 350�F. Prepare one 9x13 pan or two 9-inch round pans by greasing them thoroughly with butter or non-hydrogenated vegetable shortening. You can also flour them if you want although this isn't strictly necessary. Sprinkle a little flour over them tilt and shake to distribute evenly then tap out the excess over the sink.; Mix the ingredients together in the order they're listed - creaming the softened butter and sugar first then adding the eggs flour salt baking powder and finally the liquids. Using an electric beater beat everything together on low for 30 seconds then high for 3 minutes.; Immediately pour into the prepared pans and bake for 25-30 minutes or until the tops spring back slightly when pressed.; Let cool on wire racks for at least 15 minutes then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn't feel like it's falling out smoothly lay a slightly damp kitchen towel over the pan and tap again. If necessary let the cakes cool more. If they have been baked thoroughly however they should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan.; Cool completely then frost and eat!

Number of Servings: 16

Ingredients

Quick Yellow Cakemakes one 9x13 or two 9-inch cakes1/2 cup butter, softened1 1/2 cups sugar3 eggs2 1/4 cups flour1 teaspoon salt3 1/2 teaspoons baking powder1 1/4 cups milk1 teaspoon vanillaTake the butter out of the fridge to soften and preheat the oven to 350�F. Prepare one 9x13 pan or two 9-inch round pans by greasing them thoroughly with butter or non-hydrogenated vegetable shortening. You can also flour them, if you want, although this isn't strictly necessary. Sprinkle a little flour over them, tilt and shake to distribute evenly, then tap out the excess over the sink.Mix the ingredients together in the order they're listed - creaming the softened butter and sugar first, then adding the eggs, flour, salt, baking powder, and finally the liquids. Using an electric beater, beat everything together on low for 30 seconds, then high for 3 minutes.Immediately pour into the prepared pans and bake for 25-30 minutes, or until the tops spring back slightly when pressed.Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn't feel like it's falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan.Cool completely then frost and eat!

Directions

Number of Servings: 16

Recipe submitted by SparkPeople user MELISS923.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 398.7
Total Fat: 22.1 g
Cholesterol: 126.6 mg
Sodium: 37.5 mg
Total Carbs: 47.4 g
Dietary Fiber: 1.4 g
Protein: 5.7 g

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