Want to make a glorious Spring cake that will be the highlight of your Easter brunch buffet? With tulips and daffodils popping up and the Bunny hopping by, celebrate the sunshine with a song in your heart.
I DID get what I paid for!
- 3/4 cup soft butter
- 3 eggs
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 2 tsp. vanilla
- 1 1/2 cups milk
In a large mixing bowl, cream the butter and sugar until well mixed, 3 to 4 minutes. Add eggs one at a time, beating for 1 minute with each addition. Alternate adding milk and dry ingredients to creamed mixture, beating on low speed until you've added all of it. Beat on medium-high for 2 more minutes. Spread evenly into prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans and cool on wire racks.
Fill and frost cake layers. If desired, top with chocolate curls and toasted nuts. Store cake in refrigerator. Makes 12 to 16 servings.
Chocolate Frosting: In a large saucepan, combine one 12-ounce package (2 cups) semisweet chocolate pieces, and 1/2 cup butter, heat over low heat until melted, stirring often. Cool for 5 minutes. Stir in one 8-ounce carton sour cream. Gradually add 4 1/2 cups sifted powdered sugar (about 1 pound), beating on medium speed until mixture is smooth.
Cream-Cheese Frosting: 12 ounces cream cheese, at room temperature, 4 cups powdered sugar, 1 1/2 tsp. vanilla, 2 Tbsp. fresh lemon juice. Cream the cheese and butter together. Slowly add the powdered sugar and fully incorporate it, (no lumps) about 4 minutes. Add the vanilla and lemon juice and mix well. Now add paste-color if you'd like!
"HAPPY EASTER" ALL!