It’s really amazing how a thick layer of frosting can save the day. Yesterday, Husband and I baked 2 cakes for a birthday today. Since he wasn’t feeling up to reading the recipe, I read it to him, as I baked a completely different recipe. In the end, we wound up with one beautiful yellow cake with chocolate chips (Husband’s masterpiece) and one dry-at-the-edges-gooey-in-strange-places chocolate cake. You see, while reading Husband’s instructions, I completely forgot to add sugar to my cake until it was already in the pan. I grabbed a whisk (bad idea) to mix in the sugar, not thinking of how this would scratch off my protective grease and flour layer on the pan. Oops. My usually perfect chocolate cake turned out looking more like a brownie with oddly dry edges and small mountains unevenly dispersed. After removing from the pan, we knew that the only way to fix the damage done was some trimming of the edges and a thick coat of frosting, my hero!
Here’s the finished product. You can hardly tell that it was a terrible misshapen mess of a cake. Hopefully the eaters don’t notice. Fingers crossed! P.S. I’m aware that my piping needs practice 🙂 This cake is half yellow with chips, half chocolate
original recipe here
This cake is the simplest ever! It tastes great, is fluffy and light, yet holds together well for frosting. I like the fact that it doesn’t have much of a dense, buttery flavor.
2 c. flour
1 1/3 c. sugar
3 t. baking powder
1 t. salt
1/2 c. shortening
1 c. milk
2 t. vanilla
1/3 c. chocolate chips of choice (Mini would probably be best.)
Preheat to 350F. Sift dry ingredients into large bowl. Add the rest of the ingredients excluding eggs and beat 2 min. at medium speed. Add eggs and beat an additional 30 seconds. Mix in chips. Pour into a greased and floured 9×13″ or 2-8″ round pans. Bake 30-35 min.