Toot Sweets

If you missed the wonderful cake baking class held last week here are the recipes that Sister Carr shared;

The Very Best Chocolate Cake (makes 2 - 8" layers)

1/2 cup butter (1 stick)

1 cup water

1/2 cup oil

2 cups all purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup milk

2 large eggs

2 tsp. vanilla extract

1. Preheat oven to 350 and prepare pans.

2. Melt butter in a pan or in the microwave, combine water and oil in a medium bowl. Once butter is melted pour it into the water and oil mixture. Let cool until lukewarm.

3. Meanwhile mix flour, sugar, cocoa powder, baking soda and salt.

4. Whisk milk, eggs and vanilla into butter mixture.

5. Add liquid to flour mixture all at once, beat with mixer to blend. Divide evenly into prepared pans.

6. Bake 30 -35 minutes. Cool cakes in the pans on a wire rack for about 10 minutes. Run a knife around the edges to loosen, release the cake and place onto a wire rack. Cool.

Buttercream Icing (makes about 3 cups)

1/2 cup butter (1 stick)

1/2 cup solid vegetable shortening

1 tsp. vanilla extract

4 cups confectioners sugar (sifted) (1 lb)

2-3 tbsp. milk

1. Ina large bowl, cream shortening and butter together with a mixer until well blended.

2. Add vanilla, mix.

3. Gradually add the sugar 1 cup at a time beating, well on medium speed.

4. The icing will appear dy. Add milk and beat at medium speed until light and fluffy.

Keep bowl covered with a damp cloth until ready to use. Store in an airtight container in the fridge up to 2 weeks.