Yellow Butter Cake & Chocolate Frosting

Chocolate Frosting

1 lb. semisweet chocolate chopped
6 T. Dutch processed cocoa powder
6 T. boiling water
3 sticks unsalted butter
½ cup powdered sugar
Pinch of salt

Melt chocolate in a double boiler until melted, turn off heat (about 15 minutes).
Combine cocoa & boiled water, stirring until it’s dissolved.
Beat butter, powdered sugar, & salt on med-high (3-4 minutes). Add melted chocolate, & beat on low until combined (1-2 minutes). Beat in cocoa mixture.


Yellow Cake

2 sticks butter
1.5 cup all-purpose flour
1.5 cup cake flour
1 T baking powder
½ t salt
1.75 cups sugar
4 eggs
2 t vanilla extract
1.25 cup milk

Preheat to 350. Butter 2 9x9” round cake pans and line bottom with parchment paper. Sift flours, baking powder, & salt.
Beat butter & sugar till light & fluffy (3-4 minutes). Beat eggs (1 at a time) and vanilla. On low, add flour. Bake, rotating ½ way through, for a total of 30-35 minutes. (20 minutes if making cupcakes.) Cool 20 minutes. Trim cake to make level. Add ¾ frosting to middle layer, and frost the remainder frosting around the sides and on the top.

Fudgy Brownies

1 stick butter, unsalted
8 oz. bittersweet chocolate, chopped
1.5 cups sugar
4 eggs
1 t vanilla extract
¾ cups all-purpose
½ t salt

Preheat to 350. Butter a 8” square pan. Line with parchment paper.
Combine butter & chocolate in a double boiler stirring frequently until melted (7 minutes). Cool 10-15 minutes. Stir sugar until combined. Whisk in egg 1 at a time. Wisk in vanilla. Fold in flour and salt. Bake 40-45 minutes.

Icebox Butter Cookies

2 sticks unsalted butter
¾ cups granulated sugar
1 egg
1 t vanilla extract
2.5 cups all-purpose flour
1 t salt
½ cups sugar

Beat butter & sugar on medium (2-3 minutes). Add egg, vanilla, and beat again. Add flour & salt on low. Divide in half & roll into logs 1.5” in diameter. Cover completely in parchment paper, put in paper towel rolls, & refrigerate 1-24 hours. Preheat oven to 350. Roll logs in sugar. Slice ¼” cookies, place 1” apart, and bake (rotating ½-way through) total of 15-20 minutes. Cool.

Pumpkin Bread

3 cups all-purpose flour ¼ t allspice
2 t baking powder ¼ t salt
2 t baking soda 2 c pumpkin puree’
2.5 t ground cinnamon 1 c packed dark brown sugar
½ t nutmeg 1 cup granulated sugar
4 eggs ¼ cup vegetable oil
1 2/3 cup buttermilk

Preheat to 350. Coat 2-8.5x4.5” loaf pans w/butter. Whisk flour, baking powder, soda, cinna, nutmeg, allspice, & salt. Combine puree’ with both sugars, mix on medium (2-3 mins) add eggs & oil, mix until incorporated (2 mins). Add flour on low. Bake (rotating ½-way through) total 55-60 minutes.

Blueberry Muffins

1 sticks unsalted butter
2 cups all-purpose flour
1.5 t baking powder
1/2 t salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 t vanilla extract
½ cup milk

Preheat to 375. Butter pan & dust with flour. Whisk flour, baking powder, & salt. Toss blueberries with flour. Beat butter & sugar on med-high until light & fluffy (3 minutes). Add eggs one at a time & mix until combined. Mix in vanilla. Add flour on low until just combined. Add milk; fold in blueberries. Bake, rotating pan ½-way through, about 30 minutes total.