Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.
Combine all cake ingredients at once in your mixer’s bowl. Run mixer on low speed with paddle attachment until combined, about 30 seconds. Increase speed to medium and beat for 5 minutes. Scrape side of bowl halfway through.
Allow the batter to rest in the bowl for a few minutes, then run a butter knife through the batter to remove any air bubbles. Pour batter into prepared cake pans and bake for 22-32 minutes, or until cake tester comes out clean and top springs back to your touch.
Cool in pan on wire rack for 10 minutes then remove from pans and cool completely.
For the frosting:
Melt the chopped chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Cool.
Place powdered sugar into the food processor and blitz to remove lumps. Add remaining frosting ingredients and process until smooth.
Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly, leaving about 1/2? from the edges. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
Spoon another 1/3 of the frosting onto the top of the cake. Spread the sides of the cake smooth then spread the frosting on top in a swirly, textured way.
Hint: For my swirled top, I hold the icing spatula over the top outside edge and turn the plate as I go, working my way into the center.
Saturated fat: 17.2 g Unsaturated fat: 10.2 Carbohydrates: 91.9 g Sugar: 64 g Fiber: 1.8 g Protein: 7.7 g Cholesterol: 157.6 mg
This recipe for Classic Yellow Cake with Chocolate Frosting was printed from AmandasCookin.com - https://amandascookin.com/my-birthday-cake-dedicated-to-the-memory-of-my-mother/ and can only be printed for education or personal use.