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all occasion yellow cake

Posted Feb 21 2011 8:00am

All week long I’ve been hearing about yellow cake with chocolate frosting.

“Yellow cake,” Adam said, licking his lips and grinning as the ambulance sped down the icy mountain road. “With rich chocolate frosting. Please, dear. It’s all I want!”

“What’d he just say?” the medic asked me, clearly confused by the conversation.

I tried to explain that this was normal—not the getting hurt part—but the talking about cake part. When he had a kidney stone last September, I sat by his bedside meticulously writing down all the different foods he wanted when it was gone. Cake being the first.

Would it be wrong to say cake is the crux of our relationship? Or that our relationship is based on cake?

Nevermind. Don’t answer that.

I finally made “the” cake yesterday and I’m happy to report it was apparently everything Adam had hoped and dreamed. In fact, he couldn’t stop talking about it all night long and now today, we only have three slices left.

I have no idea how that happened.

It’s just a simple vanilla cake, really. Made even simpler by the fact that I frosted it with this:

Oh no I didn’t.

Oh yes I did.

And I wanted to hate it….really. Actually I did hate it for about three seconds. But then by the fourth second, the sweetness won me over and I ended up licking the spoon.

I felt dirty in the best way possible.

All Occasion Yellow Cake

yields one 8-inch (or 9-inch square) cake

Ingredients:

1 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 stick butter, softened

1/2 cup + 2 T sugar

1 egg

2 tsp vanilla extract

1/3 cup milk

chocolate frosting

rainbow sprinkles

Directions:

Preheat oven to 350.

In a medium sized bowl, combine the flour, baking powder and salt. Set aside.

Cream together the butter and sugar. Add the egg and beat until combined. Add the vanilla extract and beat again.

Add the dry ingredients alternately with the milk to the butter/sugar mixture and mix until smooth.

Scoop batter into a greased cake pan (or nine inch pan) and bake for 25 minutes, or until light, springy and golden.

When cool, frost with chocolate frosting and douse with rainbow sprinkles. Guaranteed to heal almost anything.

Time:

35 minutes

**This cake is also wonderful made into cupcakes. Just mix and bake as directed in greased cupcake tins. You could also double the recipe and make two cake layers for a yellow layer birthday cake.

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