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Chocolate Velvet Layer Cake
2 cups (500 ml) cake flour
1
⁄2 cup (125 ml) unsweetened
baking cocoa
2 teaspoons (10 ml) baking soda
1
⁄4 teaspoon (1.25 ml) salt
10 tablespoons (185 ml) butter,
room temperature
Preheat oven to 350ºF (180ºC). In a small bowl stir together flour, cocoa, baking
soda, and salt. Set aside. Using flat beater attachment, cream butter and sugar
on setting 4. Add eggs 1 at a time beating well after each addition. Add vanilla.
Reduce speed to setting 2. Add half of flour mixture, then all of sour cream. Add
remaining flour mixture. Then slowly pour in coffee. Mix on setting 2 about 30
seconds. Turn off mixer and scrape sides and bottom of bowl. Turn mixer on to
setting 4 and mix until thoroughly blended. Divide batter between 2 greased and
wax paper lined 9-inch (23x3 cm) round cake pans. Bake 30 to 35 minutes or
until tests done. Cool in pan for 5 minutes then remove from pans and cool on
racks. Frost with Bittersweet Chocolate Frosting. Makes one 2-layer cake.
Bittersweet Chocolate Frosting
1
⁄3 cup (80 ml) butter, room temperature
2
1
⁄2 cups (625 ml) confectioners sugar
3
⁄4
cup (175 ml) unsweetened
baking cocoa
Using flat beater attachment, beat butter on setting 4 until smooth. Add confec-
tioners sugar and cocoa alternately with milk and continue beating until smooth.
Add vanilla and beat until smooth and blended.
Danish Apple Cake
2 eggs, separated
1
⁄4 cup (60 ml) butter, room temperature
1
⁄2
cup (125 ml) sugar
1
⁄
2 cup (125 ml) light brown sugar,
packed
1 teaspoon (5 ml) vanilla
Preheat oven to 325ºF (160ºC). Using whisk attachment, beat 2 egg whites on
setting 12 until stiff. Remove from bowl and set aside. Using same bowl (not
necessary to wash) and flat beater, beat egg yolks, sugars, and vanilla on set-
ting 4 until mixed. Add flour, baking powder, and cinnamon. Mix on setting 2
until blended. Add apples and beaten egg whites and stir on setting 2 just until
mixed. Pour into a greased 9-inch (23 cm) pie plate and bake for 45 minutes or
until browned. Serve topped with vanilla ice cream. Makes 6 to 8 servings.
2 cups (500 ml) light brown sugar,
packed
2 eggs
1 teaspoon (5 ml) vanilla
3
⁄4 cup (175 ml) sour cream
3
⁄4 cup (175 ml) cold brewed coffee
1
⁄4
cup (60 ml) milk
1 to 2 tablespoons (15 to 30 ml) cold
brewed coffee
1 teaspoon (5 ml) vanilla
1 cup (250 ml) flour
2 teaspoons (10 ml) baking powder
1
⁄2
teaspoon (2.5 ml) cinnamon
2 cups (750 ml) apple, peeled and finely
chopped
Cakes and Frostings
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