#5: Butter Cake with Chocolate Pan Frosting


Here is a cake that is so simple, yet so mouth watering good! This cake lasts about 2 days in my house, if I am lucky. No cake lover will pass up this cake.

Basic Butter Cake

Method

  1. Preheat oven to 350 degrees. Generously grease two 9 inch round pans, or one 9×13 pan with solid vegetable shortening, dust with a little cake mix. Set aside.
  2. Place cake mix, milk, melted butter, eggs, and vanilla in mixing bowl. Blend with electric mixer for 1 minute, scrape sides, continue mixing on medium for 2 minutes. Pour batter into pan(s). Place in oven.
  3. Bake until cake is golden brown and springs back when touched lightly with your finger. 20 – 30 minutes. Remove pans from oven, place on wire rack to cool.

Chocolate Pan Frosting

  • 8 tablespoons (1 stick) butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/3 cup whole milk
  • 3 – 4 cups powdered sugar
  1. Place the butter in a medium/large saucepan and melt over low heat, 2 to 3 minutes. Stir in cocoa powder and milk until mixed well. Let mix just come to a boil, stirring, and then remove pan from the heat.
  2. Stir in confectioners sugar until desired smooth consistency.
  3. Frost completely cooled cake immediately, before frosting cools, because this goes on best while warm!!
  4. Top with your favorite topping i.e. marshmallows, sprinkles,  nuts, coconut
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