If you made my pumpkin cupcake recipe last week, you’ll have leftover cream cheese frosting. Here’s another amazing cake to use that leftover icing on. This comes straight from the 1997 edition of Joy of Cooking. It is an odd recipe, and making it takes more bowls than any other cake I’ve ever made. But it’s worth the extra washing up—rich and chocolaty!
In bowl #1, combine:
1 cup sugar
½ cup unsweetened cocoa
½ cup buttermilk or yogurt
In bowl #2, combine:
2 cups flour
1 tsp baking soda
½ tsp salt
In bowl #3, combine:
½ cup buttermilk or yogurt
1 tsp vanilla
In bowl #4 (a large one), cream:
8 Tbsp (125 g) unsalted butter, softened
Gradually add and beat on high speed until light in colour and texture:
1 cup sugar
Beat in 1 at a time:
2 eggs
Beat in the cocoa mixture. Add the flour mixture in 3 parts, alternating with the buttermilk mixture. Spoon into greased and floured pans (makes 2 9×2-in layers), or paper lined muffin tins (makes about 18).
Bake at 180°C (350°F) for 30-25 min for cake, 25 min for cupcakes.
looks so good
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