Recipe by TXOLDHAM
This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes
Top Review by germansheperd
I've been looking a long time for a good moist cake and this is the one. I toped it with a chocolate icing. Perfect! I'll make it again. Here's the icing I used. <br/>1 stick butter softened<br/>2/3 c. Hershey's Cocoa<br/>3 c. powdered sugar<br/>1/3 c. milk<br/>1 tsp. vanilla extract<br/>Beat softened butter, cocoa, powdered sugar, milk and vanilla until smooth. <br/><br/>Yummy! Enjoy!
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups sugar
- 3 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk, at room temperature
- 1 1⁄2 teaspoons vanilla
Directions See How It's Made
- Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
- Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
- Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
- Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.