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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Hope Meece of Ambia, Indiana took a cherished family recipe, downsized it for a pair, and came up with this cute rendition of a luscious old classic. Ingredients:
2 tablespoons butter, softened |
6 tablespoons sugar |
2 tablespoons sour cream |
2 tablespoons beaten egg |
1 tablespoon red liquid food coloring |
3/4 teaspoon white vinegar |
1/4 teaspoon vanilla extract |
2/3 cup king arthur unbleached all-purpose flour |
1 tablespoon baking cocoa |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup buttermilk |
frosting: |
2 tablespoons plus 1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup 2% milk |
1/2 cup butter, softened |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the sour cream, egg, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
2. Pour into three 5-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature.
4. In a small bowl, cream butter and sugar. Beat in vanilla and milk mixture until fluffy. Spread frosting between layers and over top and sides of cake. Yield: 6 servings.
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