Corrie’s Yellow Cake

This is the recipe I used for Clint’s groom cake.  I iced it with a milk chocolate cream cheese icing (equal parts cream cheese and butter…totally decadent).  Anyway, it is a classic and delicious recipe, good for cupcakes or cakes and challenges any boxed yellow cake mix.  It is from Martha Stewart:

Yellow Cake Recipe

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 1/4 cups buttermilk
  • 1 1/2 teaspoons pure vanilla extract

Directions

  1. Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8-by-2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
  2. In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
  3. Slowly add the flour mixture on low speed, alternating with buttermilk, a little of each at a time, beginning and ending with the flour mixture. Beat in vanilla.
  4. Divide batter evenly between prepared pans. Bake for 25 minutes; rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans; set cakes, top side down, on wire racks, and allow to cool completely, about 1 hour.
  5. Once cooled, ice cakes as desired.  Martha has an icing recipe for this cake with Lemon filling and chocolate icing…haven’t tried, but sounds quite delicious!

http://www.marthastewart.com/recipe/yellow-cake-with-lemon-filling?autonomy_kw=classic%20yellow%20cake&rsc=header_47

Corrie’s Yellow Cake

Triple Chocolate Cake

Post by Amy

This is incredible.  I often cut strawberries and arrange them on the top right before serving.  Sprinke the powder sugar right before serving too, or the  cake will absorb it.  I have to cook for a full hour and the inside of the cake is amazingly moist and the chocolate chips stay melted for a long time.  

Triple Chocolate Cake

1 pkg. chocolate cake mix (no pudding in mix)
3/4 c. oil
3/4 c. water
4 eggs
1 sm. box instant chocolate pudding
1 c. sour cream
1 sm. pkg. chocolate chips

 

Combine cake mix, oil, water, eggs, pudding and sour cream in a large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Stir in chocolate chips. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 55 to 60 minutes. Cool in pan for 15 minutes, then turn cake onto plate and finish cooling. Frost, or sprinkle with confectioners’ sugar, if desired.
Triple Chocolate Cake