MOIST YELLOW CAKE,CREME FILLING,CHOCOLATE ICING
MY SON IS GROWN AND MARRIED BUT I STILL HAVE TO BAKE HIS FAVORITE CAKE FOR HIS BIRTHDAY.THE THREE EXTRACTS ESPECIALLY THE BUTTERNUT GIVES THIS A WONDERFUL FLAVOR.
Provided by sandra parker @spicy7
Categories Cakes
Number Of Ingredients 21
Steps:
- Pre-heat oven 350 degrees spray and line with parchment paper 2- 9in. cake pans MIX THE VINEGAR IN MILK IN A GLASS,SET ASIDE
- Sift together dry ingredients. Cream butter, Crisco and sugar 3 mins. until fluffy. Blend in eggs and yokes one at a time just till blended. Add flavorings .Starting with flour mix into creamed mix alternately with milk ending with flour, DON'T OVER MIX ,MIX JUST Till BLENDED.
- POUR EVENLY INTO PANS, DROP EACH LIGHTLY ON COUNTER ,RELEASES AIR BUBBLES. BAKE 28 -30 MINS. COOL 10 MINS. REMOVE, WRAP IN SARAN WRAP TO COOL COMPLETELY { this keep's it moist}.
- FOR FILLING CREAM BUTTER ,MARSHMALLOW CREME ,BUTTER, VANILLA,THEN ADD POWDERED SUGAR Slowly UNTIL CREAMY. SET ASIDE
- MICROWAVE CHOCOLATE CHIPS AND BUTTER {10 SECOND INTERVALS }STOPPING TO STIR TILL SMOOTH .BEAT POWDERED SUGAR IN ADDING MILK AND VANILLA, SLOWLY.
- PLACE 1 COOLED CAKE LAYER ON PLATE SPREAD ON FILLING PLACE SECOND LAYER ON THEN ICING CAKE. I PLACE MINE IN COVERED AIRTIGHT CAKE KEEPER IN REFRIGERATOR
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