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Chocolate Yeast Cake
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A moist light chocolate cake topped with rich brown butter frosting.
This recipe makes One 13x9-inch cake
INGREDIENTS
| Flour | 3 cups | ||
| Active Dry Yeast | 2+1/4 tsp | ||
| Brown sugar, firmly packed | 1 cup | ||
| Sugar | 1 cup | ||
| Baking soda | 1 tsp | ||
| Salt | 1/2 tsp | ||
| Milk | 1+1/4 cups | ||
| Water | 1/4 cup | ||
| Shortening | 1 cup | ||
| Unsweetened chocolate, melted | 2 squares | ||
| Vanilla | 1 tsp | ||
| Eggs | 3 | ||
BROWN BUTTER FROSTING |
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| Butter or margarine | 1/4 cup | ||
| Powdered sugar | 2 cups | ||
| Milk | 3 to 4 TBSP | ||
| Vanilla | 1/2 tsp | ||
DIRECTIONS
Oven 350°F
In large mixer bowl, combine flour, yeast, brown sugar, sugar, soda and salt; mix well. In saucepan, heat milk and water to 120-130°F; add to flour mixture. Add shortening, chocolate, vanilla and eggs. Blend at low speed until moistened; beat 2 minutes at medium speed. Pour into 13 x 9-inch pan which has been greased on the bottom only. Cover; let rise in warm place 30 minutes. Bake at 350°F for 45 to 50 minutes until top springs back when touched lightly in center. Cool completely. Frost with Brown Butter Frosting.
Brown Butter Frosting: Melt butter or margarine until golden brown. Add to powdered sugar, milk and vanilla. Mix until of spreading consistency.