Live, Love, Bake! You know the saying, stressed spelled backwards = desserts. Bake your world a better place. I do! There are several healthy benefits that come from baking & cooking. Clearly not everyone will agree…example my son. He assists at times but it’s not something he enjoys. For me baking relieves stress, stimulates senses, tastes delicious and it makes others happy too : )
Thanks to a friendly colleague for sharing her Mom and Grandmom’s recipe. A sweet & simple yellow cake from scratch. The chocolate frosting is from Candace Nelson, Sprinkles Baking book. #lifeiswhatyoubakeofit #bakersmaketheworldsmellbetter 💛
Cake Ingredients: 2 1/2 cups flour – 1/1/2 cups sugar – 1 tsp salt – 1/2 cup butter – 3 tsp baking powder – 2 eggs – 1 1/4 cups milk – 1 teaspoon vanilla – 1 small package vanilla pudding Bake 350 for 30-40 minutes
Tangy Chocolate Frosting: 1 lb 2 ounces bittersweet chocolate, chopped – 4 cups confectioners’ sugar – 1/2 cup unsweetened cocoa powder – 1/4 tsp fine sea salt – 1 1/2 (8 ounce) packages cream cheese, slightly softened – 1/4 cup (1 1/2 sticks) unsalted butter, room temperature – 1 1/2 cups sour cream
Frosting Directions: In a microwave safe bowl, microwave the chocolate on high for 2-3 minutes, stopping and stirring every 45 seconds until melted. Let the chocolate cool to room temperature for 20-30 minutes. In a medium bowl, sift together confectioners’ sugar, cocoa powder & salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy. Reduce speed to low and add the sugar mixture in two parts, followed by the chocolate and the sour cream, beating until blended after each addition and making sure not incorporate too much air into the frosting.
