Celebrating – Home-keeping – Nesting
We are going to be celebrating our daughter’s birthday! I’m making what she considers the perfect Chocolate Cake. I’m also enjoying taking care of our home…celebrating, home-keeping and nesting. Thankful and blessed for our cottage life.
|I shared earlier how and why I put a chicken in my kitchen.|
Ever So Moist Chocolate Cake
- Solid vegetable shortening for greasing the pans
- Flour for dusting the pans
- 1 package 18.25 ounces devil's food cake mix with pudding
- 1 cup sour cream
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Perfect Chocolate Frosting
- 1 cup semi-sweet chocolate chips
- 1/2 cup half-n-half
- 1 cup butter cut into tablespoons 2 sticks
- 2 1/2 cups confectioner's sugar sifted
Place a large mixing bowl full of ice in the kitchen sink.
Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
Remove the pan from the heat.
Whisk the confectioners' sugar into the mixture until it becomes smooth.
Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudge-like in appearance, 4 to 5 minutes.
Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.