“Yellow Cake with Chocolate Frosting” is sort of a family tradition. It was usually the cake of choice when our son Robert was asked what kind he wanted. Mom’s was always a cake mix, but I am a failure with cake mixes. This recipe however always works for me.
Growing up it wasn’t Sunday dinner without cake for dessert. There are several funny stories that go along with that as well. So that it wouldn’t get cut before dinner it was most often placed, frosted and usually sprinkled, in the upper cupboard second shelf on top of the mixing bowls. More that once the cupboard was opened and the cake fell out. Not always a total disaster and most of the time still edible.
After getting married and having children this was still tradition at my parents house. When we would visit Sunday evenings and there was always cake. Wasn’t it great that I married someone who adores cake?
Yellow Cake with Chocolate Frosting
2/3 cup Butter
3/4 cups sugar
1 1/2 tsp vanilla
3 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk
yellow food coloring (optional)
Cream butter and slowly add sugar beating until light. Add eggs and vanilla, beat until fluffy. Sift dry ingredients together and add alternately with milk. Food coloring can be added if the butter and eggs fail to make the batter yellow enough. Just a couple of drops will do the trick. Pour batter into a greased and floured 9” X 13” baking dish. Bake at 350° for 30-35 minutes. Cool. Frost cake with chocolate butter cream frosting.
Butter Cream Frosting
1/3 cup butter
Pinch of salt
1/3 cup cocoa powder
3 cup powdered sugar
1/4 cup milk
1 1/2 tsp vanilla
Cream butter, salt, vanilla and one cup powdered sugar mixed with cocoa until light and fluffy. Add remaining powdered sugar and milk alternately, beating until smooth and the desired spreading consistency.
Make this wonderful cake and it might become a favorite in your family. ENJOY!