How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Tuesday, December 17, 2013

Scratch Chocolate Cake

Very Delicious Softasilk Scratch Cake –
Deluxe Devil’s Food Cake
Prep time:  45 minutes
Bake time: 30 minutes

2 cups sugar
1 cup butter, softened
1 tsp vanilla extract
3/4 tsp almond extract
2 large eggs
2 ½ cups Softasilk Flour
1 cup dutch processed cocoa powder or unsweetened cocoa powder
2 tsp baking soda
½ tsp salt
2 ¼ cups buttermilk
Chocolate curls (optional)

Heat oven to 350.  Coak three 9 inch round cake pans generously with baking spray.  Beat sugar, butter, vanilla and almond extract in large bowl with electric mixer on medium speed until light and fluffy.  Beat in eggs, one at a time.  Mix cake flour, cocoa powder, baking soda & salt in medium bowl.  Beat into creamed mixture alternately with buttermilk on medium speed.  Beat 1 minute longer.  Pour into prepared pans. 
Bake 26 to 30 minutes or until toothpick inserted into center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely on a wire rack.

Buttercream frosting:
1 ¼ cups butter, softened
2 tsp vanilla extract
1 tsp almond extract
8-9 tbsp milk, divided
7 ½ cups of powdered sugar

Beat butter, vanilla and almond extract in a medium bowl with electric mixer on medium speed until creamy.  Gradually add 6 tbsp milk and powdered sugar, scraping bowl as needed.  Beat on high speed adding additional milk by the tabelsppon until the frosting reaches desired spreading consistency. 
Place 1st cake layer, rounded side down on a serving plate.  Spread with frosting to within ¼ inch of edge.  Level off top of 2nd layer.  Top with second layer, topside down.  Spread with frosting.  Top with third layer, top side up.  Frost sides and top of cake.  Garnish with chocolate curls.  Allow to stand at room temperature for 10 minutes before serving.

Makes 12 to 16 servings.

High altitude, above 3500 feet.  Heat over to 375.  Decrease sugar in cake to 1 ¾ cups and baking soda to 1 ½ teaspoons.  Increase cake flour to 2 ¾ cups.

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