HK Almond & Chocolate Butter-cream Cake

By February 26, 2011 , ,

This recipe is on the back of the Swan's Down Cake Flour Box

 Almond Cake (Altered from 1-2-3-4 Cake)


Cook Time: 25 to 30 minutes
The Ingredients:

  •  1 cup butter or margarine (I used unsalted butter)
  •  2 cups sugar
  •  3 cups sifted Swans Down Cake Flour
  •  3 teaspoons baking powder
  •  1/2 teaspoon salt
  •  4 eggs
  •  1 cup milk
  •  1  3/4 teaspoon vanilla (Basically just short this teaspoon a bit)
  •  1   1 1/2 teaspoon almond extract (1 1/2 teaspoons Almond)

Baking Instructions:
Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.
Visit the Swan's Down site for alternate pan directions.


Chocolate Buttercream Frosting (Altered from Swan's Down 'Simple Chocolate Cake)
Recipe amount isn't enough for a 3 layer cake, 1.5 batches should do it)
  • 1 lb Powered Sugar
  • 1 stick of Unsalted Butter, softened
  • 3 tbsps milk' (+1 tbsp if needed)
  • 1 tbsp vanilla extract
  • 2 oz unsweetened chocolate, melted and cool (Two Nestle ready go packets)
  1. Sift Powered Sugar
  2. Cream butter, vanilla, milk.
  3. Gradually add powered sugar blending well in between.
  4. Add more milk 1 tbsp at a time if needed to get consistency right.
  5. Beat in chocolate.
  6. Beat on high to fluff.
The Cake


Fluffing the butter. Note if you scrape while trying to mix your poor whisk will look like that =(
 The fastest and best way to soften butter, plus it mixes better.
 You've gotta sift your cake flour since it's even finer than all purpose.
 Slowly adding flour the butter, egg, flavoring mix.

Frosting

I'm a total chocolate dunce, so this is my foolproof method of making chocolate butter-cream. 
 Adding the chocolate.
 mmm so good.
 This is a sloppy cake, so I didn't level it, I'm also a frosting dunce most of the time so the caramelized 'crust' helps me a lot!
 mmmm

Be sure to Baker's Joy your pans well and run a knife around your pan or else this will happen.
 I immediately cut it in half and sent it home with A's Dad, temptation ousted!
 I would double or do 1 1/2 batches of frosting, the filling was a little weak and it was barely a crumb coat.
It still tasted amazing though! Almond and butter-cream chocolate, a perfect pair!

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About the Blogger

Sewist, Marketer, Entrepreneur and bit of a technology geek. All my passions combine in everything I do. When not blogging you'll find me creating organizers and embroidery at Hello Monogram.

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