Tag-Archive for ◊ butter ◊

29 Mar 2014 Caramel and Chocolate Covered Graham Crackers

Graham-crackers-2

It’s been a terrible, horrible, no good, very bad few days around here. We are all fine, but there was a family brouhaha that just didn’t sit right. We were all out of sorts, and, truth be told,  a bit afraid of what the future will bring, too.  So what to do? Make the all time favorite family comfort food, of course!

This recipe is rustic and quik, and it’s done in 20 minutes.  So it’s great just to start on this and put some of that pent up adrenaline to good use. But then there’s the cooling off period. Once made, these bars have to  sit in the refrigerator to harden up a bit. Again, another good thing.  A cooling off period is needed after a big family brouhaha.  Then comes the peace and contentment, sitting down with a good cup of coffee, some rustic chocolate covered graham crackers and reflecting on what went right and what went wrong, and figuring out how to right the wrongs and ultimately, bringing peace back to the family.

In August of 2005 my friends Sharon and Margie, from Lake Arrowhead Retreats, gave me a recipe for Saltine Toffee Cookies which they had found on AllRecipes.com.  Truth be told, the recipe didn’t sound very good.  Saltine crackers, brown sugar, butter, and melted chocolate?  Just say no.  But they insisted I try it.  They insisted the recipe was good.  I trusted them, they make some great food, so I tried it. It WAS good. VERY good.  Then I came to find out this recipe is sort of an Internet sensation and I might have been the last person on the planet to know about it!

Years pass, and one fine weekend, I took a chocolate making class.  The instructor of the class talked about how her mother used to make a ganache and pour it over crumbled up graham crackers as a bedtime snack for her and her siblings (I know, I know, what a Mom! I never did that for MY kids…).  Then the gears started churning.  Chocolate covered graham crackers are one of my favorite things in the whole wide world, but I had never made them.  The chocolate covered graham crackers from Starbucks are the best, but they are a bit too rich with a bit too much chocolate. OH!  The light bulb popped!  Could I make chocolate covered graham crackers for my kids, too?  I could one-up that other Mom, as well!  I could make chocolate covered graham crackers and with caramel!  Never mind that she was using a fancy ganache and I was just melting giant chocolate bars, LOL! What if I use the Saltine Toffee Cookie recipe but substitute graham crackers for the saltine crackers.  What if???

So I did it.  Many times.  My son says these are the best things I make. The last tin I made, hidden in the refrigerator behind the lettuce, lasted only three days.

Turns out, I am not the first person to think of this!  Lots of people on the Internet have used graham crackers instead of saltines with this recipe. Again, why am I one of the last people on the planet to know about this?! 🙂 Anyway, here’s my recipe.  You can find lots of versions all over, but this is the one that works for me.  Keep these Caramel Chocolate Covered Graham Crackers refrigerated, when they are not being eaten…  If these cookies sit out too long at room temperature the graham cracker starts to soften and loose it’s crunch 🙁 My 2005 copy of this recipe (with saltines rather than graham crackers) specifies that the recipe makes 35 servings. ROFLMAO!!! That’s so funny 🙂

Caramel and Chocolate Covered Graham Crackers

  • approx. 2/3 a box of graham crackers (two wax covered packages out of a box of 3 packages)
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1 large sized (4 or 5 oz) chocolate bar, chopped (I like a Symphony Bar or a Cadbury Bar, if you like dark chocolate, the Hershey’s Special Dark Bar is good)
  • ¾ cup chopped nuts (if you like nuts.  I have never added nuts) OR, if it’s December, crushed candy canes! (I loooove this option!)
  1. Preheat oven to 400 degrees.
  2. Line a rimmed cookie sheet with graham crackers.  Place the graham crackers as close together as possible. You will need most of 2 waxed covered packages. Set tray aside.
  3. In a medium saucepan, combine butter and sugar and stir constantly, over medium heat, until sugar is melted.
  4. Raise heat slightly, to bring mixture to a boil.  Boil vigorously for 3 minutes, without stirring–shaking the pan occasionally is OK (the original directions said to “stir constantly” but I have found this to make a grainy caramel layer).
  5. Immediately pour caramel over graham crackers.  Use an offset spatula to quickly spread the caramel evenly over the crackers.
  6. Place tray in hot oven and bake for 5 minutes.
  7. Remove tray from oven and sprinkled chopped chocolate evenly over top.  Let chocolate just sit on top of caramel for 5 minutes.
  8. Spread the now melted chocolate evenly over the caramel.  Sprinkle with nuts (if using).
  9. Let tray sit until chocolate has hardened.  This make take a few hours.  To speed things up, put the tray in the refrigerator for about 15-20 minutes.
  10. When chocolate is set, break bars into uneven pieces. Sneak a piece or two.  Serve or cover and hide in refrigerator until needed.

Thanks for stopping by my kitchen today!  If there is a brouhaha in your family, I hope it’s over quickly and sweetly!

08 Mar 2014 Kipferls (Vanilla Hazelnut Butter Cookies)

kipferl2

I had never, ever heard of Kipferls before.  Then, in two weeks they came into my life twice!  First, my friend Priscilla made some in the Culinary School Pastry Arts program she is enrolled in. I didn’t try one because I don’t like nuts.  I dislike nuts so much that the name of the cookie didn’t even register.  Then I read “The Book Thief” and Kipferls are important in one chapter.  Since I was hosting book club this month and since the author had contributed his mother’s recipe for Kipferls to “The Book Club Cookbook” that my friend Kayte  gave me for my birthday last year, I decided to make the cookie. I had to do a Google image search to see what they looked like! Then came the hunt for Hazelnut Flour.  It’s out there. I found it at Sprouts.  I was shocked by the price.  I told the cashier that there must have been a mistake.  She said she doubted it.  I asked her to call for a manager for a price check.  YEP.  She was right.  There was no mistake.  It’s $16.95 for a 14 oz. packet of Hazelnut Flour (aka Hazelnut Meal). After creating such a fuss, and with my book club in less than seven hours, I bought the dangblasted expensive and pitifully small bag of Hazelnut Flour. BTW, you don’t have to buy this flour to make these cookies.

How to avoid using expensive Hazelnut Flour:

1. Make your own.  Preheat oven to 350°F. Place 6 ounces (1 1/4 cups) of shelled hazelnuts on a baking sheet in a single layer. Bake 8–10 minutes, stirring occasionally until the hazelnuts are fragrant and brown. Remove the nuts from the  oven and let cool slightly. While still warm, though, fold the nuts inside a clean kitchen towel and rub vigorously to remove their skins. Place skinned nuts in a food processor fitted with the stainless-steel blade, and process until they are finely ground.

2. Substitute Almond Flour or Almond Meal for the Hazelnut Flour.  Almond Meal is about one-third the price of Hazelnut flour.  My German friend Karin said she always makes her Kipferls with Almond Meal, but her German relatives grind their own nuts.

To continue with my saga…Upon returning home with my $16.95 package of Hazelnut Flour, I got out the recipe and got started.  No! Two vanilla beans?  TWO?  For 36 cookies?  It is now clear to me that I am making World’s Most Expensive Cookie and I am thinking these better be good.  (They were, thank goodness. So good I might have to make them again, and again, and again…)

This recipe is based upon Markus Zusak’s recipe for Kipferls as published in The Book Club Cookbook.  I made some changes to the method and to the ingredients.  Mr. Zusak’s mother mixed her dough by hand, I tried it for a bit, then resorted to my electric mixer.  I split the use of the vanilla beans, putting one in the cookie and one in the powdered sugar, Mr. Zusak put both in the powdered sugar. I had to quadruple the amount of powdered sugar to cover all the cookies, and I covered the cookies with the powdered sugar while the cookies were still warm* so get a crackly, almost melted sugar coating on the cookies. (*Let the cookies cool a little, to firm up a bit.  If you toss hot cookies in powdered sugar, the cookie will break.)

Kipferls

Crisp German Vanilla Hazelnut Butter Cookies

For the cookies

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups Hazelnut Flour or Hazelnut Meal or alternative (see above)
  • 2/3 cup granulated sugar
  • 14 tablespoons (1 ¾ sticks) butter, at room temperature
  • 1 whole vanilla bean, split in half, and insides scraped off with a knife.  Discard the outside of the vanilla bean

For the vanilla sugar

  • 1 1/3 cup powdered sugar
  • 1 whole vanilla bean, cut crosswise into 1-inch pieces (different preparation than above)
  1. Make the vanilla sugar first.  Place the powdered sugar with the chopped up vanilla bean in the bowl of a food processor fitted with a metal blade.  Process until the vanilla bean has been incorporated into the powdered sugar, several 10 second bursts.  Place a fine meshed sifter over a small bowl and sift the powdered sugar to remove the unblended pieces of vanilla bean.  Pour vanilla sugar into a large Ziploc bag. Set aside.
  2. Preheat oven to 350°F. Spray two baking sheets lightly with cooking spray or line with parchment paper.
  3. Combine all purpose flour, hazelnut flour/meal, and granulated sugar in a large bowl. Cut butter into 1/2-inch pieces and add to flour mixture. Scrape the inside out of the split vanilla bean and add to bowl.  With an electric mixer, mix dough for 3-4 minutes or until a soft dough is formed.
  4. Pinch off small pieces of dough (1 T; 1/2 oz; 15 grams) and mold gently between your palms to form 3-inch ropes, thicker in the middle and tapered at the ends.   This took a bit of doing to master.  I rolled the dough to the length of my three middle fingers.  I rolled the dough a bit more firmly with my ring and index finger so the ends of the dough would be thinner. Fashion each piece of rolled dough into a crescent shape and place onto the prepared trays, see picture above.
  5. Bake in preheated 350º oven for 15-20 minutes or just until the cookies are beginning to turn brown.  Mr. Kusak says that once the Kipferls are brown, they are over cooked.
  6. Remove cookies from oven.  Cool just slightly and then toss into the Ziploc bag with the vanilla sugar–tossing the cookies while they are still hot creates a slightly melted-on, and truly special coating.  Toss  cookies in vanilla sugar.
  7. Remove cookie to a cooling tray and repeat with remaining cookies and vanilla sugar.  If you have vanilla sugar left over, you can re-coat the cookies.
  8. Let cool completely before eating. The cookies will crisp up as they cool.

 Yield: About 3 ½ dozen cookies

Kipferls1

I hope you enjoy the World’s Most Expensive Cookie!  They ARE good and worth the cost and the effort. Thanks for stopping by my kitchen today!

PS…I am making another batch of these cookies to take to a Tahoe retreat this weekend.  One bag of that dangblasted expensive Hazelnut Flour does make three batches of these cookies…AND, Costco sells vanilla beans now.  Note my friend Sally’s point, put the vanilla beans in the powdered sugar as soon as you get them.  Once you are ready to make the cookies, remove the beans and use as outlined above.  The benefit is that some of the essence of the vanilla beans will have soaked into the sugar…yummmmm.

11 Sep 2013 Caprese Garlic Bread (with Tomatoes, Mozzarella and Basil)

caprese bread

It’s just garlic bread, folks, but it’s garlic bread with an upgrade! After running across this recipe at Two Peas and their Pod,  I decided I needed to make it! I quickly sent texts to a few friends and invited them to come over for a light supper and four replied “YES”!  I served this bread, a platter of cold shrimp, some sliced melon, iced tea and lemon meringue pie. It’s  great having friends who are good with spur-of-the-moment things 🙂

The bread was very good!  The Balsamic Reduction highlighted the simple tomato, cheese, and basil topping.  I made a few changes to the original recipe:  I used my own garlic bread base, I adjusted the cooking time for the balsamic reduction and I baked the tomatoes on the bread instead of laying them on after cooking.  BTW, do not skip the balsamic reduction, it’s fabulous!

I hope you have some backyard (or farmer’s market)  tomatoes on hand, because store bought tomatoes just aren’t invited to this party! And the photo above shows a bit too much cheese.  I bought fresh mozzarella from Costco and it came pre-sliced, so I just went with it.  Turns out I used double the cheese!  Oooops!  No one complained though 🙂  The recipe below has the correct amount of cheese listed but if you want to up it a bit, that’s up to you. One other piece of advice, the tomatoes shrink when baked, so pile them on the bread.  I think I could have added another slice of tomato to each row!

Caprese Garlic Bread

AKA: Garlic Bread with Tomatoes, Mozzarella and Basil

  • 1 loaf sourdough bread, horizontally cut in half (french bread would work, too.  The original recipe called for ciabatta, but I am in the SF Bay Area and sourdough rules around here!)
  • 4 tablespoons salted butter, softened
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (plus and extra tablespoon or so for garnish)
  • 3 Tablespoons dried onion, if you have it
  • 2 teaspoons dried basil (or 2 Tablespoons fresh)
  • 2 teaspoons dried parsley (or 2 Tablespoons fresh)
  • 12 oz. fresh mozzarella cheese, sliced
  • 1/2 cup balsamic vinegar
  • 2-3 medium tomatoes, sliced
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup chopped fresh basil
  1. While you are getting all the ingredients together and doing the prep work, make the balsamic reduction. Place 1/2 cup balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. How do you know when the vinegar has been reduced by half? Keep the measuring jug near the pan.  Every once in awhile pour the hot vinegar into the measuring cup.  If it’s not at 1/4 cup yet, pour it back in the pan and continue boiling. Keep doing this until the vinegar has been reduced to 1/4 cup. This will take about 10-15  minutes. Set the reduction aside to cool.  You won’t  need to use it until just before serving.
  2. Preheat oven to 400 degrees F.
  3. In a small bowl combine butter, garlic, dried onion, basil, parsley, and parmesan cheese.  
  4. Cut the loaf of bread in half horizontally. Place both sides of the loaf on a large baking sheet with the cut side up. Spread the garlic butter mixture over both sides of the cut bread.  Spread to all the corners and completely to the outer edge of the bread.
  5. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely.
  6. Top the cheese with the sliced tomatoes.  Sprinkle tomatoes with salt and pepper, to taste. If desired, sprinkle a bit of parmesan cheese over the tomaotes.
  7. Bake the bread at 400 degrees for 12-15 minutes or until the cheese is melted.
  8. Remove the bread from oven.  Sprinkle fresh basil over the top of the bread and drizzle with balsamic reduction.
  9. Cut into slices and serve.

That’s all there is too it!  Enjoy the last of your summer tomatoes!  They are special, aren’t they? And thanks for dropping by today!

26 Jul 2011 Blueberry Chip Cookies

Hey world, there’s a new cookie on the plate!  It’s sort of like a chocolate chip cookie.  It has all the elements of a chocolate chip cookie.  It crunches like a chocolate chip cookie; crisp around the edges and chewy in the middle. It even looks like a chocolate chip cookie.  But it’s NOT!  It’s a Blueberry Chip Cookie!  Nope, not reminiscent of a blueberry muffin  or a blueberry cake.   Nothing like a blueberry tart or a sugar cookie with jam either.  I think it really is a chocolate chip cookie.  With blueberries. And white chocolate chips.

Two secret ingredients:  freeze dried blueberries and dried wild blueberries!  I had never seen freeze dried blueberries either, but there they were right on the shelf at Trader Joe’s, not too far from the dried blueberries.  The freeze dried blueberries are crushed into a powder and then mixed into the dough with the flour.  The small dried blueberries have a lot a flavor and don’t burst into a gooey mess when cooked.   Genius, pure genius!  And we have Irvin, from Eat the Love, to thank for this delightfully twisted Chocolate Chip Cookie 🙂

I made a few changes to the original recipe.  I didn’t use Kamut flour (what IS that?) and I didn’t make these jumbo.  Irvin made 18 cookies from this recipe (they must have been the size of a PIE!), I made 5 dozen.  I am not sure the sugar sprinkle is necessary, I might leave it off next time but my daughter liked the sparkle (she’s such a girlie girl).

Blueberry  Chip  Cookies

  • 3 cups plus 3 tablespoons All-Purpose Flour
  • 1/2 cup freeze dried blueberries, crushed into powder (put into a Ziploc and go to town with a meat tenderizer or rolling pin)
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon cinnamon
  • 1 1/4 cups (2 1/2 sticks) butter at room temperature
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 10 oz white chocolate chips (don’t use Nestle’s-they are nasty)
  • 1 cup dried wild blueberries (I’d probably add an extra 1/4 – 1/2 cup next time)
  • 2 tablespoons white sugar to sprinkle on top (optional)

1. Preheat the oven to 350º F and line a baking sheet with parchment paper or a Silpat.

2. Place the  flour, freeze dried blueberry powder, baking soda, baking powder, salt and cinnamon in a medium bowl. Whisk vigorously until the dry ingredients are evenly distributed and uniform in color.

3. Place the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment. On medium speed, cream the butter and sugar until light and fluffy, about three minutes.

4. Add one egg to the creamed butter and beat on medium until incorporated. Scrape down the sides and repeat with the second egg and then the vanilla.

5. Add 1/3 of the dry ingredients to the butter and beat on slow speed turning up the speed to medium as the ingredients incorporate into the dough. Scrape down the sides of the bowl and then add an additional 1/3 of the batter repeat, beating on slow to medium. Scrap and add the final 1/3 dry ingredients.

6. Add the white chocolate chips and dried blueberries to the cookie dough and turn the mixer on to slow speed, mixing in the chips and blueberries until evenly distributed.

7. Scoop a tablespoon of the dough, roll into a ball, place on cookie sheet and flatten slightly. Sprinkle with a little white sugar. Repeat.  I found I could place 14 cookies on each cookie sheet.

8. Bake in preheated 350º oven for  about 13 minutes or until the edges of the cookie starts to look golden brown. Remove from the oven and let rest on the pan for 5 to 10 minutes to cool before moving them to a wire rack to cool to room temperature.

Makes about 5 dozen cookies.

I am so pleased with these cookies!  They are so much like a chocolate chip cookie, but so different.  The dichotomy tickles me purple!   I hope you are the first person on your block to make Blueberry Chip Cookies!

Thanks for stopping by my kitchen today!

13 Jul 2011 Butterbeer Cupcakes

Harry Potter.  My 20 year old twins have tickets to the midnight show.  Of course they do.  They were in second grade when I read the first book to them. We stood in line at midnight for the fifth book to be released. After Book Two we had to buy multiple copies of each because no one (myself and their older sister included) could possibly wait for someone else to finish the book before they could start it. They’ve both read all seven books at least three times.  Yes, that’s right.  They’ve both read ALL seven books at least three times.  We have some books on ten disk CD sets.  They listen to them when driving home from college. They saw all seven movies on the day they were released. We own all the DVDs. Tomorrow’s movie premier:  Book Seven, part Two is the end.  The end of everything.  The last Harry Potter movie signals the end of their childhood just as much as their high school graduation, their high school prom, and their first nights in their college dorms rooms did.

My daughter is running a Harry Potter marathon tonight.  She’s  set up the Three Broomsticks Tavern.  Tonight’s specials: Butterbeer cupcakes and Cockroach Clusters (chocolate covered pretzel clusters sprinkled with powdered sugar) and Butterbeer Floats (cream soda with butter pecan ice cream).

These cupcakes are delicious; a from scratch cupcake, a filling, a frosting, and a drizzle!  To die for.  Oops. A double entendre.

I found the recipe at AmyBites, as have a good many other people!  Thanks, Amy!  I left out the artificial butter flavoring, and I should probably say to reduce the ganache by half.  Abby had a lot left over…, but I think it will be a good drizzle for that leftover butter pecan ice cream 🙂

Butterbeer Cupcakes

For the cupcakes:

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1/2 cup buttermilk
1/2 cup cream soda

For the ganache (for the filling and the drizzle):

1 11-oz. package butterscotch chips
1 cup heavy cream
.

For the buttercream frosting:

1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl with an electric mixer, cream butter until light and fluffy. Add sugars and beat until well-combined, about 5 minutes. Beat in eggs, one at a time, mixing well after each addition. Then beat in vanilla. Add one third of flour mixture to butter-sugar mixture and stir to incorporate.  Add half of the buttermilk and half of the cream soda and mix to combine. Add half of remaining flour mixture, mix well.  Add remaining buttermilk and cream soda, mix well.  Stir in remaining flour mixture.

Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For buttercream frosting: Cream butter in a large bowl until fluffy. Add in cooled ganache, vanilla, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Thanks for stopping by my kitchen today!  These are very, very good cupcakes, even if you are not into Harry Potter or Butterbeer 🙂  If you are into Harry Potter, you have to make them.  To mark and to celebrate the end of and era.  A very, very good era.

17 Jun 2011 Yellow Cake with Milk Chocolate Frosting

I made a cake last night.  No special reason.  The stars just aligned.

  • My daughter took my car, so I was stuck at home, alone, all night.
  • There was nothing on TV (is there ever?).
  • There was a “Cook’s” magazine under the TV remote.
  • There was a recipe for a yellow cake with chocolate frosting (one of my favorites), in the “Cook’s” magazine.
  • I have to make a  “Signature Cakes”, for the August Cookbook Club meeting.  (A “Signature Cake” is a showcase cake, appropriate for any celebration, that is so good people might start asking for it on their birthdays and such. )
  • A little “Signature Cake” practice wouldn’t hurt, and was probably needed.
  • I had just bought fancy-schmancy 9-inch layer cake pans at a hoity-toity gourmet store for 70% off.  Time to put them to the test!
  • I had all the ingredients on hand.

Who doesn’t like yellow cake with chocolate frosting?  It’s a classic!  The little editorial near the recipe on page 51 of the Spring 2011 edition of “Cook’s” said everything I want to say about Cake Mixes…chemical emulsifiers and leavening agents…monoglycerides and diglycerides….hydrogenated fats….artificial food coloring.  How about a good yellow cake without all that? This recipe delivers, and it’s moist and fluffy, too.  The taste? It HAS taste!  In my experience, cake mixes turn out cakes high on texture and color  with little taste other than that of sweet, overly-sweet.

The frosting spreads like a dream, and is rich, smooth, and will knock the socks off anyone who likes chocolate (who doesn’t like chocolate?).  The frosting is made with only 1 cup of powdered sugar (as opposed to the usual four cups), and is made with a food processor, not a mixer (a first for me).  Just a note though, this recipe results in a soft, creamy frosting (kind of like the canned stuff–but again, with TASTE…and none of that thick oily texture); so, if you are wanting a harder, fudge-type frosting, this is not the right recipe.

I am not sure this cake is fancy enough for my Cookbook Club….but it’s fancy enough for every other occasion.  I just may have found a “go-to” cake for many occasions.  It’s relatively easy to pull together, calls for no ultra-fancy ingredients, each layer is high and moist, and then there’s that creamy real milk chocolate frosting…

Yellow Cake

  • 2 1/2 cups (10 oz.) cake flour (I did use cake flour, and not all-purpose)
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 3/4 cup (12 1/4 oz.) sugar (divided use)
  • 10 tablespoons unsalted butter (I used salted, it’s all I had), melted and slightly cooled
  • 3 tablespoons vegetable oil
  • 1 cup buttermilk, at room temperature (if you bought a whole carton, freeze the leftovers until you are ready to make another cake)
  • 2 teaspoons vanilla extract
  • 6 large egg yolks, at room temperature
  • 3 large egg whites (make a Pavlova or meringue cookies with the leftover egg whites), at room temperature
  1. Preheat oven to 350 degrees.
  2. Prepare 2 9-inch cake pans with 2 inch sides.  Spray with Pam for Baking, or butter and flour.  Line with parchment paper.
  3. In a medium bowl combine flour, baking powder, baking soda, salt, 1 1/2 cups sugar.  Set aside.
  4. In another bowl combine melted butter, buttermilk, oil, vanilla and egg yolks. Set aside.
  5. Place room temperature egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Beat eggs until foamy, about 30 seconds. With the mixer running, gradually sprinkle remaining 1/4 cup sugar over over egg whites.  Continue to beat until stiff peaks form but beaten egg whites still look moist, about 60 seconds.
  6. Remove the egg whites from the mixer bowl to another bowl and set aside.
  7. In the now empty mixer bowl fitted with the whisk attachment pour in the flour mixture.  Turn mixer on low.  Gradually pour in the liquid ingredients and mix on low for about 15 seconds.  Stop and scrape bowl.  Mix again for another 15-30 seconds or until cake mixture is smooth and creamy.  Remove bowl f rom mixer.
  8. With a rubber spatula fold in 1/3 of the egg whites.  When those egg whites have been incorporated add remaining egg whites.  Gently fold in egg whites until no white streaks remain.
  9. Divide batter between the two prepared cake pans.  Now , one at a time, life the pan off the counter, and gently let it drop back down–to remove air bubbles from the batter.  Five light taps for each pan will do the trick.
  10. Bake cakes in preheated 350 degree oven for 22 – 30 minutes or until cake starts to pull away from sides of pan, and a toothpick inserted near the center of the cake comes out clean.
  11. Cool cakes in pan on wire rack for 10 minutes.  Invert cakes onto wire rack and cool for an additional hour or hour and a half before frosting.
  12. Unfrosted cake layers can be wrapped in plastic and stored in refrigerator for two days, or can be frozen for up to one month.  Thaw layers completely before frosting.

Milk Chocolate Frosting

  • 2 1/2 sticks unsalted butter (20 tablespoons), soft, but not runny (again, I used salted, it’s all I had on hand)
  • 1 cup powdered sugar
  • 3/4 cup Dutch processed cocoa powder
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla
  • 8 oz. good quality milk chocolate (I used Hershey Symphony Bars), melted and cooled slightly
  1. In a food processor, process butter, sugar, cocoa and salt until smooth, about 30 seconds, stopping once or twice to scrape down sides of bowl.
  2. Add corn syrup and vanilla to the mixture in the food processor and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl and pulse until smooth and creamy, another 10 – 15 seconds.
  3. Frosting can be made up to 3 hours in advance.  For longer storage, cover and refrigerate then let sit at room temperature for 1 hour before using.
  4. For other cakes, this frosting can be made with dark or semi-sweet  or bittersweet chocolate.

Thanks for stopping by my kitchen today. I hope you find an reason to make this cake.  Once you make it, I think you’ll make it again and again and again.  For other recipes, click on the “In The Kitchen With Polly” logo on the top left hand side of this webpage.  Let me know what appeals to you and what you make. I love reading your comments.

Polly