HFST Sew Delicious: Cakes and Frosting

Chocolate Cake Variation

Yellow Shortened Cake OR ¼ cup butter, softened

¼ cup butter, softened 3 Tbsp. cocoa

2/3 cup sugar ¾ cup sugar

½ tsp. vanilla ½ tsp. vanilla

1 egg 1 egg

1 ¼ cup flour 1 ¼ cup flour

1 teaspoon baking powder ½ tsp. baking powder

¼ teaspoon salt ½ tsp. soda

2/3 cup milk 1/4 tsp. salt

¾ cup milk

Preheat oven to 350. Stir together the flour, salt, baking powder, (soda and cocoa for chocolate). Place butter and vanilla in another bowl. Add sugar very gradually while mixing on medium speed. Add the egg. Beat for 1 minute. Add approximately half the flour mixture and half the milk. Beat at medium speed for one minute. Add the last portion of flour and liquid. Beat for 2 more minutes at high speed.

Round cake: Bake for 25 minutes. Twelve cupcakes: Bake for 15 minutes.

Angel Food Cake

2 egg whites

1/8 teaspoon cream of tarter

1/8 teaspoon salt

¼ cup plus 1 tablespoon sugar

¼ cup flour

1/8 teaspoon vanilla

Preheat oven to 350.

In a small bowl, stir 1 tablespoon of sugar with the flour.

In a clean glass or metal bowl, beat egg whites until foamy. Add cream of tarter, salt, and vanilla. Continue beating until soft peaks form. Add remaining sugar in approximately 5 portions to the beaten egg whites. Beat 6-8 revolutions of the beater after each addition of sugar. Do not over-beat. Add the flour mixture in four equal portions to the egg white-sugar mixture. Fold in gently. Do not over-blend. Use the rubber spatula to push the batter into an un-greased baking pan. Bake for 25-30 minutes at 350. The top will spring back when lightly pressed with the finger.

Vanilla Buttercream Frosting

1/2 cup butter, softened

1 3/4 cup powdered sugar

1/2 tsp. milk

1/2 tsp. vanilla

Chocolate Frosting

1/4 cup butter, softened

1/3 cup cocoa

1 1/2 cup powdered sugar

1/2 tsp. vanilla

Creamy Chocolate Frosting

Chocolate frosting