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Yellow Cake With Chocolate Frosting
Prep Time: 00:25
Cook Time: 00:25
1 1/8 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 ( stick) butter at room temperature
1 cup sugar
1 tsp vanilla extract
1/4 sour cream
1/2 cup milk
1 cup butter ( stick) at room temperature
2 1/4 cups powdered sugar (more if needed)
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 tsp vanilla extract
Dash of salt
1Preheat oven to 350 F. Grease AND FLOUR baking pans.
2Mix flour, baking soda, and salt in a bowl.
3In another bowl, cream butter on high until creamy and smooth. I use a hand mixer, but a stand mixer will work just as well.
4Add the sugar and beat into butter for a full 3 minutes on high until well combined.
5Reduce speed to medium-high and add the egg. Beat in until well combined.
6Put the speed back up to high and add the vanilla extract and sour cream.
7Reduce speed to LOW, add the dry ingredients in thirds alternating with the milk. Mix each time until just combined. Don't overmix! The batter will be pretty thick, but smooth and creamy.
8Spread batter into pans and bake for 20-25 minutes, or until the cake is slightly browned and a toothpick (or a knife since we never have toothpicks) comes out clean. Let cool COMPLETELY.
9For the frosting: cream that butter again, this time about 4 minutes.
10Mix the cocoa powder and powdered sugar together and gradually add to the butter, on low speed.
11Add the milk, vanilla, and salt. Beat for about 3 minutes on medium high speed. If the batter is too thin, add more powdered sugar.
12Frost the cake when it is completely cooled and out of the pan.
*This recipe originally made a 12x17 inch cake, so feel free to double this recipe to make that much or visit the original recipe at Sally's Baking Addiction!
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