Old-Fashioned Yellow Cake With Chocolate Icing
photo by Baby Kato
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
1 8-inch cake
ingredients
-
Cake
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 whole egg
- 3 egg yolks
- 1 1⁄2 cups sifted cake flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 3 egg whites
-
Icing
- 3 ounces unsweetened chocolate
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup unsalted butter, cut into 8 pieces
- 1 egg yolk, beaten
- 1 1⁄2 teaspoons vanilla
directions
- To make cake, preheat oven to 350°F
- In a large bowl, beat shortening until light.
- Slowly beat in sugar.
- Add egg and egg yolks, one at a time, beating well after each addition.
- Sift flour with baking powder and salt.
- Add to batter in 3 parts, alternating with 3 parts milk.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold into batter.
- Pour batter into two buttered and floured 8-inch round cake pans.
- Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
- Cool on a wire rack before icing.
- To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
- Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).
Reviews
-
This recipe made an awesome cake JackieOhNo! No wonder your dh requests it for his birthday. It is very special. The cake & icing were quick and easy to make with spectacular results. The yellow cake was tall, moist, tender and light, had a lovely flavor, with a great crumb. The chocolate icing was out of this world. Soft, chocolately and velvety, thick, rich and decadent. Thank you for posting a new family favorite that my dh is still raving about. Made for May Swap/Aussie
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!!