All-in-One Chocolate Cake and Frosting
about 8 to 10 servings
- 6 ounces cream cheese, softened
- 1 cup (2 sticks) butter or margarine, softened
- 3 teaspoons vanilla extract, separated
- 1 (2 lb.) pkg. Domino® Confectioners Sugar
- 2/3 cup milk
- 4 ounces (4 squares) unsweetened chocolate, melted
- 1/2 cup unsweetened cocoa powder, Dutch process, sifted
- 4 large eggs, room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup water
Preheat oven to 350°F. Grease and flour a 12-cup Bundt baking pan, preferably nonstick; set aside.
Frosting: In large mixing bowl, beat cream cheese, butter and 2 teaspoons vanilla; mix well. Remember to use regular cream cheese. Substituting with low-fat or fat-free cream cheese may change the consistency of the frosting. Add sugar alternately with milk, beating 1 to 2 minutes, or until blended.
Melt chocolate in the microwave on HIGH for 30 seconds, stir and continue cooking for an additional 15 seconds. Repeat this process until chocolate is melted, but not hot. Then quickly add chocolate to mixture, blending well. Slowly incorporate cocoa powder.
Remove 2 3/4 cups of frosting from bowl, placing into a plastic resealable bag. Place bag in refrigerator to chill.
Cake: With mixer at slow speed, add 1 teaspoon vanilla and eggs, one at a time, to remaining frosting, scraping down the bowl with each addition; beat until blended.
In separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mixture, alternately with water; blend well. Be careful not to overmix your cake batter. Mix just until all ingredients are combined, since overmixing will give you a denser, heavier cake. Pour into prepared pan.
Bake 65 to 70 minutes or until toothpick inserted in center comes out clean; cool 30 minutes. Remove frosting from fridge, and set aside for at least 30 minutes. While cake is still warm, use a knife to loosen the cake from the sides of the pan. Cool completely before removing from pan. Place cake on serving plate and top with frosting.
For cupcakes, line 2 or 3 muffin pans with paper liners. Pour to fill halfway, and bake 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
For sheetcake, pour batter into a generously greased and floured 9x13-inch baking dish. Bake 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely before frosting.
To decorate the cake with a white frosting design, remove 1/4 cup of vanilla frosting before adding melted chocolate and cocoa powder. Then reserve 2 1/2 cups of chocolate frosting instead of 2 3/4 cups.
If your baking soda is older than 6 months, consider replacing it with a fresh package. Baking soda is an active ingredient used to help make baked foods rise, so for best results, always use the freshest ingredients.