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Prep 45 mins
Cook 30 mins
this is a really, really good cake. I'm not that into cake, really, and especially golden cake, but this is a winner.
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 8 ounces unsalted butter, softened at room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup milk (whole, 2 percent fat, or 1 percent fat)
For the chocolate fudge frosting
- 12 tablespoons butter
- 6 cups confectioners' sugar
- 6 ounces unsweetened chocolate, melted
- 1 tablespoon vanilla
- 1⁄3 cup milk
- Preheat the oven to 375 degrees F.
- Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
- Add the sugar and mix until blended.
- Add the eggs, 1 at a time, mixing after each addition until blended.
- Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
- Mix until just smooth.
- Pour into 2 cake pans.
- Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
- Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well.
- Add the confectioners' sugar gradually.
- Add the melted chocolate, then the vanilla.
- Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
- Place the second layer on top of that but bottom-side up, to create a nice flat top.
- Press down to secure the layer.
- Frost the top and sides using a swirling motion.
- Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.<br/>FUDGE ICING<br/>1/2 c. white sugar<br/>1/2 c. packed br. sugar<br/>1/2 c. cocoa (+)<br/>1/4 c. butter<br/>1 tsp. vanilla<br/>1/3 c. half & half/cream<br/>In saucepan combine all ingredients. Bring to a boil, and cook for 1 min. Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
NOTE: I did not make the cake because I have to avoid gluten. I only used this recipe because I hoped it would produce a reasonable facsimile to the icing on an Entenmann's Fudge Iced Golden Cake (since Mommy of Five did not specify the brand of pour-on icing she used). I used to enjoy that so much when we lived in Vermont, but it's not possible to get it here in The South (and the one time I did find it, it was a real Entenmann's cake, with the same labeling, but it was smaller, and the icing was not NEARLY as good. It was almost as if they had "dumbed it down" for the Southern palate (which is probably known for liking things too buttery and too sweet). They should never have changed it, I don't care what any focus group of Southerners might have told them... In any case, it's a moot point for me as I can't eat gluten anymore.<br/><br/><br/><br/>For anyone using this recipe for that purpose, search elsewhere as this recipe has waaaay too much sugar and not nearly enough chocolate/cocoa to compare well with the Entenmann's fudge icing.<br/><br/>I keep adding more melted chocolate and more Hershey's cocoa and ... it's still too sweet. And the color isn't right -- it should be much darker.