Two
teenagers taught me to make a similar recipe when I was 8 years
old and I have never forgotten it. Black cocoa is used to darken
the cake. King Arthur flour from the Baker’s Catalogue®
is essential to the flavor and texture. The not-too-sweet cake
develops more flavor and is balanced by the rich icing.
Chocolate Cake
1/2 cup Hershey’s®
or Van Leer Dutch-process cocoa
1
tablespoon Dutch-process black cocoa
1 cup
fat-free milk, warmed to 130
1 cup
low-fat buttermilk
1/2
cup corn oil
2
large eggs
1 cup
golden brown sugar
1 cup
dark brown sugar
1
tablespoon vanilla extract
3 1/2
cups King Arthur®
all-purpose flour
2
teaspoons baking soda
1/2
teaspoon salt
Vanilla Frosting
1/2 cup unsalted butter, softened
3 cups
confectioners' sugar
3
tablespoons half-and-half
1/2
teaspoon colorless double-strength vanilla
1 cup
Marshmallow Fluff ®
or crème
1. Preheat the oven
to 350
.
2. Cake
batter: In a large bowl, use a mixer on low speed to
beat
cocoa, black cocoa and milk. Beat in the buttermilk, oil,
eggs,
golden brown sugar, dark brown sugar and vanilla.
Measure
the flour, baking soda and salt into a sifter. Sift over
the
batter, then beat batter on low for 2 minutes.
3. Cover baking
sheets with baking parchment. Use a 1/4 cup
measuring
cup and spatula to scoop up batter and drop it onto
a
baking sheet. If the batter won’t stay in place add up to 1/2
cup
more flour to make a thick batter which holds its shape
when
dropped onto the baking parchment and only spreads to
a
4-inch diameter round. I don’t advise premeasuring onto the
parchment.
Just measure and bake for the best results.
4. Swirl batter
with spatula to make a round pie. You will fill
three
baking sheets at about six rounds a sheet. In between
scooping
the batter, set the measuring cup in a 1/2 cup size
measuring
cup to keep things from getting messy.
5. Bake in a
preheated oven for 10 minutes. Cakes are done
when
tops bounce back when pressed. Cool completely.
6. Frosting:
In a deep medium bowl, beat butter and sugar on
low
speed. Beat in the half-and-half and vanilla, then
Marshmallow Fluff ® or crème. Continue beating frosting for
one to two minutes or until fluffy.
7. Spread frosting
on cakes, then sandwich together and pile on a
large
plate. Sprinkle with confectioners' sugar in a sifter.
Hint:
For a kid’s birthday party, make miniature pies by
using
tablespoonfuls of batter. Pies may be made days ahead
and
frozen. Set them out on the counter to thaw and then frost
before
serving. To quick thaw, watch carefully in microwave.
Makes
9 or more whoopie pies
King Arthur Flour Cookbook
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