| Bunting is maple twigs, fabric scraps and embroidery floss that I braided--super sweet Littlest Pet shop critters were a cute addition:):) |
This is the cake I made for Autumn's 5th birthday....it is a super moist rich chocolate cake topped with vanilla Buttercream icing---YUMMY!!!
Cake:
2 cups all purpose flour
2 cups sugar
1/2 c Hershey's regular unsweetened cocoa powder
1/4c Hershey's special dark cocoa powder
2 tsp baking powder
1 tsp salt
1 1/2 tsp baking soda
1 cup whole milk
1/2 cup Canola oil
2 eggs
3 tsp vanilla extract
1 cup strong brewed coffee--hot
-Preheat oven to 350 degrees--prep cake pans--I used 2, 9 inch round, lightly sprayed then floured
-Place flour, sugar, cocoas, baking powder, baking soda, and salt in large mixing bowl.
-combine
-add milk, canola oil, eggs, and vanilla, mix on medium speed until well mixed.
-reduce speed to low and add hot coffee--be careful!---when mixed well, beat on high for about a minute
-place into cake pans and bake for about 20-30 minutes or until toothpick tester comes out clean. cool then frost
Vanilla Buttercream icing:
1 stick unsalted butter--or use salted if that's what you have on hand
2 1/2 c confectioners sugar--sifted
2-3 tablespoons of half and half or whole milk
1/2 tsp vanilla
-Cream together room temp butter, vanilla, and 1/2 c confectioners sugar at a time, adding half and half or milk when needed for consistency. Be careful not to add too much or your frosting will be too runny and slide off your cake. When you have a good consistency beat on a higher speed for 1 minute
--Frost cake or just enjoy straight from the bowl!!!
| Don't mind the lovely background, I sat this on the workbench to photograph!!! |
