Gold Cake With Easy Fudge Frosting
"This is probably the first cake I ever made that was from scratch and not out of a box. It is still one of my favorites today, and goes perfectly with a tall glass of milk."
photo by katew
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Cake
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 1⁄4 cups unsifted flour
- 1 cup milk
-
Frosting
- 4 ounces unsweetened chocolate
- 3 tablespoons butter
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla
- 2 1⁄2 cups sifted confectioners' sugar (approximately)
- 1⁄4 cup milk
directions
- For cake: In a bowl, cream butter until light. Gradually beat in sugar and vanilla. Beat in eggs, one at a time. Add salt and baking powder, mixing well.
- Add unsifted flour alternately with milk, beginning and ending with flour. Pour the satiny batter into a greased and floured 13x9x2-inch baking pan. Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean. Let cake cool in pan on rack. Frost.
- For frosting: In the upper half of a double boiler, over hot water, melt chocolate with butter. Stir in salt and vanilla. Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely. Spread over cooled cake.
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Reviews
-
Fabulous and easy cake to do and could lend itself to flavourings if need be. I put a cream cheese frosting on mine and gave it as a gift. I doubled the recipe and that worked well and the cake was a lovely colour and very moist - highly recommend to all. -
This is so easy and so yummy. The cake is very moist. We made cupcakes and donuts with this. I got 12 donuts and 12 cupcakes. Beware, the cake rises a lot, so if making cupcakes only fill half way. I am sure I will be making this cake again as it is so easy and yummy. I did cheat with the frosting simply because I was nearly out of powdered sugar when I went to make it. Thanks.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
