need recipe for white cake with chocolate frosting
Well, I just made the Cake Bible's downy all occasion yellow, though I wouldn't call her recipes that easy. I froze the layers and am serving it Thursday-- we'll see how it turns out (my first try). BUT, for frosting I highly recommend the Hershey's Dark cocoa frosting recipe-- my husband thinks buttercream is too rich and this icing is perfect. You could, of course, use a more high brown cocoa if you wanted. It is really, really good and so is the Deep, Dark Chocolate Cake. http://www.hersheys.com/recipes/recip...
This is one of the moistest, most special - and yet simple - cakes I know. The flavor is tremendous, and honestly, it's actually not a challenging batter at all, and the frosting is ridiculous if you can veer from chocolate. If not, the cake would be great with any chocolate frosting.
Here's a white cake I love making... it's the Old-Fasioned Buttermilk Wedding Cake from the old farmer's almanac. I've made it for birthdays, showers, and even a wedding. I've used a cream cheese frosting and a buttercream, but a chocolate would be great with it. I"d say a chocolate buttercream would be lovely. I have had my eye on the cake LAcupcake suggests, so if you bake that one you gotta report back on it...
1 cup butter, softened
3 cups sugar
4 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
Preheat over to 350°. Grease and flour three 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder, and salt. Pour in buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir.
In another bowl, beat egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter evenly among the prepared pans. Bake for 20 minutes at 350°F , then lower heat to 300° and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes, remove from pans and continue cooling on racks.
I just googled this recipe, and found one nearly identical - the only difference is it calls for 6 egg whites: http://www.almanac.com/recipe/old-fas...
This recipe does not indicate sifting is necessary. I'm looking forward to trying it. My MIL is coming to town a week after her birthday, and she likes white wedding cake with chocolate frosting. Looks like this may be the cake for our dinner!
I used this yellow cake recipe (not the frosting but that sounds great too) recently and it was easy and very very good. I got lots of compliments on the cake itself and I think the sour cream gives it a really nice tang and a moist quality.