Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting Recipe
Photo: Oxmoor House
Celebrate a child's first birthday by making a smash cake and a cake the rest of the group can enjoy-- all from one recipe! By dividing the cake batter between two pans, this recipe allows you to make an individual cake for baby and a larger one for adults to enjoy.

Yield:

1 baby cake and 1 adult cake (serving size: 1/16 of adult cake)

Recipe from

Oxmoor House

Nutritional Information

Calories 343
Caloriesfromfat 0.0 %
Fat 10.9 g
Satfat 6.7 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.9 g
Carbohydrate 57.5 g
Fiber 0.8 g
Cholesterol 48 mg
Iron 1 mg
Sodium 290 mg
Calcium 55 mg

Ingredients

Cake:
Cooking spray
1 1/2 tablespoons all-purpose flour
3/4 cup butter, melted
1 1/4 cups fat-free sour cream
2 1/4 cups granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
13.5 ounces all-purpose flour (about 3 cups)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons low-fat buttermilk
Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
6 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
1/3 cup unsweetened cocoa
2 tablespoons fat-free milk
1/8 teaspoon salt
4 1/2 cups powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, coat bottom of a 13 x 9-inch baking pan and an 8-inch square baking pan with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with 1 1/2 tablespoons flour. Set aside.

3. Combine 3/4 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 1 tablespoon vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs and egg whites, 1 at a time, to sugar mixture, beating well after each addition.

4. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine 13.5 ounces flour, baking soda, and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

5. Pour about two-thirds of batter into 13 x 9-inch pan; pour remaining batter into 8-inch square pan. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

6. To prepare frosting, place cream cheese, 6 tablespoons butter, and 1 1/2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until blended. Gradually add powdered sugar, beating until well combined.

7. To prepare baby cake, cut 2 (4-inch) circles out of 8-inch square cake. Place 1 cake layer on a small plate; spread with 3 tablespoons frosting. Top with remaining cake layer. Spread 3/4 cup plus 1 tablespoon frosting over top and sides of cake.

8. To prepare adult cake, place 13 x 9-inch cake on a serving platter; spread 2 cups frosting on top and sides of cake. Store cakes loosely covered in refrigerator.

Note:

Jan Moon,

Cooking Light First Foods

August 2010
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