Butter Cake with Chocolate Buttercream Icing

Ingredients:

• 1 1/2 cups (3 sticks) butter , room temperature
• 2 1/4 cups granulated sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon No Color Almond Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk

Makes:

About 10-12 servings.

Instructions:

step 1

Preheat oven to 325ºF. Spray cake pans with baking spray.

step 2

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pan.

step 3

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Loosen sides and remove. Cool completely before icing.

step 4

Level cakes if necessary. Spread a small amount of icing on bottom layer. Top with second layer and ice entire cake.

Chocolate Buttercream Icing:

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.