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EASY YELLOW CAKE RECIPE - HOMEMADE YELLOW CAKE

Everyone will enjoy this moist and easy yellow cake recipe made from scratch. This is mine, and it soon will be yours too.

If you’ve ever tried a yellow cake mix and wondered why yours didn’t come out like mine, it’s because you hadn’t made this one. Many more homemade cake recipes at the bottom of the page...

EASY YELLOW CAKE RECIPE

1/2 cup shortening
1/2 cup homemade unsalted butter
4 eggs
2 egg yolks
1 TBS pure vanilla extract

2-3/4 cup flour
3 tsp baking powder
1 tsp salt
1-3/4 cup milk

PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet also lined with parchment paper or a silicone mat.

Measure and sift the dry ingredients together.

In a mixing bowl, cream the shortening and butter together. For the lightest cake texture, be sure to cream the shortening and sugar very well, 2-3 minutes if using a stand mixer. Add the vanilla and eggs, one at a time, beating well after each addition. Add the flour mixture (1/2 cup at a time) alternatively with the milk; beginning and ending with the flour mixture. Pour batter evenly into the prepared cake pans.

Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

You've made the perfect cake, now here's the perfect frosting.

RICH CHOCOLATE FROSTING

1 cup homemade unsalted butter, softened (no substitutes)
4 cups powdered sugar, sifted
1-1/4 cups baking cocoa
2 tsp baking powder
1/4 to 1/2 cup evaporated milk

In a large mixing bowl, cream the butter until light and fluffy. Slowly add the powdered sugar, cocoa and vanilla and beat well. Begin with 1/4 cup of evaporated milk for the desired spreading consistency; adding more if needed.

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TIPS TO Make PERFECT Chocolate Covered Strawberries

SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.

The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.

If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.

SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.

SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.

SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

PERFECT Chocolate Covered Strawberries Recipes

A delicious twist on my favorite red velvet cake recipe. Yum.

HOMEMADE RED VELVET CHEESECAKE RECIPE

Ingredients

CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar

CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring

TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish

Directions

PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).

Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.

Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.

Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.

TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.

*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.

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