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Archive for October, 2009

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Tomorrow is HALLOWEEN but these knitted ornaments from Anthropologie make me anxious for Christmas!

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Best Ever Chocolate Cake

Cake

I have not tried this recipe for Best Ever Chocolate Cake…but I will.  It looks oh so yummy,  very easy, and absolutely gorgeous for the upcoming holiday festivities!

Makes: 12 to 16 servings
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour

Ingredients
•       3/4  cup butter, softened
•       3  eggs
•       2  cups all-purpose flour
•       3/4  cup unsweetened cocoa powder
•       1  teaspoon baking soda
•       3/4  teaspoon baking powder
•       1/2  teaspoon salt
•       2  cups sugar
•       2  teaspoons vanilla
•       1-1/2  cups milk
•         Chocolate-Sour Cream Frosting (see recipe below)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, lightly grease bottoms of three 8-inch round baking pans or
two 8x8x2-inch square or 9×1-1/2-inch round cake pans. Line bottom of
pans with waxed paper. Grease and lightly flour waxed paper and sides
of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl, stir together the flour, cocoa powder, baking
soda, baking powder; and salt; set aside.

3. In a large mixing bowl, beat butter with an electric mixer on
medium to high speed for 30 seconds. Gradually add sugar, about 1/4
cup at a time, beating on medium speed until well combined (3 to 4
minutes). Scrape sides of bowl; continue beating on medium speed for 2
minutes. Add eggs, one at a time, beating after each addition (about 1
minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating
on low speed just until combined after each addition. Beat on medium
to high speed for 20 seconds more. Spread batter evenly into the
prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square
pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round
pans, or until a wooden toothpick inserted in the center comes out
clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel
off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch
cake in pan on a wire rack; cool thoroughly. Frost with desired
frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting:  In a large saucepan melt 1 12-ounce
package (2 cups) semisweet chocolate pieces and 1/2 cup butter over
low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce
carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered
sugar (about 1 pound), beating with an electric mixer until smooth.
This frosts tops and sides of two or three 8- or 9-inch cake layers.
(Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and
store frosted cake in the refrigerator.

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