One of the mini-resolutions I've made for myself since I took the challenge to "do something small", is spend more time in the kitchen. I haven't put any specific parameters on that, so it could mean cooking a new recipe every night, or it could mean making sure the dishes are done before I go to bed. (I'm more likely to keep a flexible resolution, aren't you?)
This week it meant baking a cake at the beginning of the week.
The recipe is from The Cake Mix Doctor. All of her recipes are worth the extra few minutes they take, compared to baking straight out of a box. Believe me--you will never want to eat a plain mix cake again. The difference is huge! I adapted the recipe from cupcakes to one big 3-layer cake, but I can't remember the final time difference, so I'm going to list it here as written in the book.
Sour Cream Chocolate Cupcakes with Sour Cream Chocolate Frosting
Makes 18 to 20 cupcakes
1 package plain devil's food frosting
2 tablespoons unsweetened cocoa powder
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon pure vanilla extract
Sour Cream Chocolate Frosting (below)
1. Preheat oven to 350. Line cupcake pans with liners. Set pans aside.
2. Place cake mix, cocoa powder, sour cream, oil, water, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low for 1 min. Stop machine and scrap down sides. Increase speed to medium and beat 2 min more. Pour batter into the cupcake pans, filling about 3/4 full. Place in preheated oven.
3. Bake cupcakes until they spring back when lightly pressed with your finger. 28 to 38 minutes. Cool pan on a rack for 5 minutes. Then remove the cupcakes and place them on the rack for 15 minutes, until completely cool.
4. Spread the tops with the frosting. (below) Place the cupcakes on a tray in the refrigerator for 30 minutes to set the frosting.
Sour Cream Chocolate Frosting
Makes 2 1/2 cups
4 tablespoons (1/2 stick) butter
3 ounces semisweet chocolate, finely chopped
1/2 cup sour cream
2 1/4 cups confectioners' sugar
2 tablespoons hot water
1 teaspoon vanilla
1. Place butter and chocolate in a small saucepan and melt over low heat, 3 to 4 minutes. Stir until chocolate is melted and smooth. Let cool slightly, then stir in the sour cream.
2. Transfer the mixture to a large mixing bowl. With mixer on low speed, add half the powdered sugar and 1 tablespoon hot water, beating to incorporate. Then add the remaining sugar and water and continue beating until spreadable and without lumps. Stop the machine and add the vanilla. Blend well, 30 seconds.
3. Use at once on the cake or cupcakes.
Notes about the recipe:
Make sure you have enough sour cream--it takes a lot. Take the extra time to set the frosting in the fridge, because it's a little runny otherwise. Eat a small dinner, or just skip dinner altogether and have cake instead. It is that good. I added sugar crystals to the top for a little crunch.
When you make this cake, you are going to want the whole book. Get it here! (an affiliate link)
p.s. Happy Birthday, Dad!
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