Ingredients
· 3/4 cup butter flavored vegetable shortening, 140 grams
· 1 1/4 cup sugar , 300 grams
· 2 1/2 cups cake flour, sifted, 300 grams
· 3 teaspoons baking powder, 14 grams
· 1/4 teaspoon salt
· 8 egg yolks, beaten, 130 grams
· 3/4 cup milk , 180 grams
· 1 teaspoon vanilla
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

They are baked on on the cooling racks now, no disasters with getting them out of the cake pans.

Next, American chocolate butter cream frosting.

http://www.cookingforengineers.com/recipe/180/Buttercream-Frosting-American

Then I'm going to frost the cake. It will look like a total disaster. /sigh

 

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but how does it taste? THAT will be the only thing that REALLY matters to your eaters

 

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The cake tasted great not too sweet, buttery, firm. I used a convection oven at 350 and it cooked up excellent with a nice even brown but
I didn't want it to get too brown so I turned it down to 350 after 18 minutes and let it cook until done about
10 more minutes.

The butter cream was just OK. I wanted to try this one because it was the easiest butter cream I have found. The french butter creams use
like 4 egg yolks and two eggs, then you make a simple syrup and drizzle it in the eggs while still hot.

Cook them like you would any custard. I didn't have an instant read thermometer so I cooked them over a double boiler until they coated
the back of my spoon and I could run my finger down the middle and leave a wide track. This part is tricky but I've made a lot of ice cream
and this step isn't any different than ice cream.

 

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grats

 

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Great Job... most the stuff I make now is from scratch. The Family likes it more

Nice....I hate to bake. Too damn messy.

 

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I'm not a big cake fan, so my "taste buds" aren't that developed ... I've had many a home made cake, and it tastes the same as box to me.

Now icing on the other hand - def prefer making from scratch.

 

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I like scratch cakes more because they seem to have more texture than boxed mixes. You can also add any of your own flavors you want quite easily.

Silver

 

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I'm with Silver on this one. I will take home made "anything" over store boughten or boxed.

 

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*shrug*

I suppose - it holds true for most things - but as I don't like cake period, it doesn't matter lol

 

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