Plain white or yellow cake recipes
I'd like a dense, rich cake. I don't care re white or yellow, and I think a yellow would be heavier/denser because the egg yolks would be included.... I have a couple of recipes, one of which I am going to try tonight, but I want to see what you come up with? My daughter's bday is tomorrow, my son is the 10th. |
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Happy Birthday to her!!!!!!!!!! 
I LOVE this one http://forum.oes.org/viewtopic.php?t=23183 This is chocolate icing (looks gorgeous)... Dries looking really nice but may be too fancy for kids. This is very rich and good though but my husband just really prefers the recipe below: http://forum.oes.org/viewtopic.php?t=20214 BUT ...for all other cakes, I like this one. It's TO DIE FOR ....literally. everyone goes nuts over this crap. Rich, delicious... * 1C butter (no substitutes), softened * 4.5C powdered sugar * 1 1/4C cocoa * 1/2t vanilla * 1 cup milk mixing bowl, cream butter. beat in sugar, cocoa, vanilla. add milk but you'll probably have to add a little more like I did for the perfect spreading consistency (1T at a time!!) |
| All my recipes are for high altitude so won't work for you. But I have wanted someone to try this and tell me how yummy. Some of you may recognize it:
3 cups cake flour 1/2 t. baking soda 1/2 t. salt 1 cup butter, softened 2 cups granulated sugar 3 eggs slightly beaten 1 Tb. orange zest 1 1/2 t. vanilla 1 cup buttermilk or sour milk at room temp. Syrup: 1 cup freshly squeeze orange juice, 1/4 cup sugar Filling: orange marmalade.....12 ounces (or more) Frosting: 3/4 cup well chilled whipping cream 3 T. sugar 3/4 cup well chilled sour cream Preheat to 325. Butter 2, 9" cake pan, line with waxed paper or parchment and then grease and flour the paper (this sucker isn't going to stick in the pan!) Sift flour, soda and salt and set aside. Beat butter until smooth, then gradually add the sugar, a little at a time until the mixture becomes light and fluffy. Take your time here. Beat in eggs, orange zest and vanilla. Then alternate the buttermilk and dry ingredients until combined well and smooth, but don't over beat. Pour into pans, shake to remove bubbles and bake about 40-45 minutes or until tested done. Cool in pans 20 minutes. Meanwhile, make the syrup by sitrring together the OJ and sugar. Don't heat it, just mix it until the sugar is dissolved. Once mixed, poke holes in the 2 cakes (still in their pans), use toothpick or skewer and spoon syrup over each later allowing each application to soak in before adding more. You want it in the cake, now dribbling down the side. Let cake continue cooling. Filling: heat marmalade over med heat until is it just melted, let cool a few minutes. Frosting: whisk cream with sugar until peaks form. Add sour cream a little at a time until frosting is of spreading consistency. Assembly: Arrange one layer on presentation dish, carefully peel off the waxed paper. Spread 2/3 of marmalade over stop. Add second layer, peel off waxed paper. Frost sides and one inch of top with frosting leaving the center open. Spoon remaining marmalade into the void on top. Chill several hours before serving. |
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