This was about as close to perfect as dessert can get in my opinion (and that's pretty high praise from someone who typically passes on cake). I started with Grandma's Picnic Perfect Chocolate Cake recipe (a long-time favorite, as you can see)
and I topped it with Pioneer Woman's That's The Best Frosting I've Ever Had! It's fantastic! The texture is like that frosting you can get on Sam's Club cakes (not the buttercream option), but instead of tasting like some cousin to the non-nutritive cereal varnish invented by Clark Griswold, it's a perfect combination of butter and not too much sweetness. Really, try it - you'll never want buttercream again.
I divided the batter into a 6" and 8" Wilton round pan. We ate the smaller one and I froze the other one until you all get here later this month. I think you'll be pleased.
3 comments:
Okay, I'm tired of following the links to the frosting recipe every time I want it.
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
Preparation Instructions
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
Kate said she's successfully replaced the cup of milk with flavored coffee creamer or half milk, half Bailey's. Yum!
I just made this cake into mini cupcakes and fyi, it made 95 plus 5 regular sized ones.
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