For those of you who have been following this blog awhile know that my husband does not like sweets. I do! I was craving yellow cake with simple chocolate icing but I didn’t want a large batch of cupcakes or cake. I came across this cookbook a few years ago “Small-Batch Baking”. Perfect! Cake just for me!
Unsalted butter, at room temperature
1/2 cup all-purpose flour, sifted
3 Tbs. buttermilk
1/8 tsp. baking soda
Yolk of 1 large egg
1/2 tsp. pure vanilla extract
3 Tbs. unsalted butter, melted and cooled
1/3 cup sugar
1/4 tsp. salt
Pans Required:
Two 14-or 14.5 ounce cans or small pan (I used a small wilton heart shape pan)
1 baking sheet
Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.
place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture and whisk just until blended and smooth.
Spoon the batter into the prepared pan(s) . Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.
Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely. (The unfrosted cakes can be stored in an airtight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month. Let them return to room temperature before frosting.)
Frost!!!
I used Betty Crockers Whipped Chocolate frosting. I normally am not a big fan of frosting but this I could of ate the whole can!!
grt
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