2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 78

11⁄3 cups butter, softened
2¾ cups sugar
1 tablespoon vanilla extract
6 large eggs
4 cups all-purpose fl our
1 tablespoon baking powder
½ teaspoon baking soda
1½ cups whole buttermilk
½ cup sour cream
Silky Chocolate Frosting (recipe
follows)

1. Preheat oven to 350°. Spray 3 (9-inch)
   round cake pans with baking spray with
   fl our.


2. In a large bowl, beat butter, sugar, and
   vanilla with a mixer at medium speed
   until fl uff y, 4 to 5 minutes, stopping to
   scrape sides of bowl. Add eggs, one at a
   time, beating well after each addition.


3. In another large bowl, whisk together
   fl our, baking powder, and baking soda.
   With mixer on low speed, gradually
   add fl our mixture to butter mixture
   alternately with buttermilk, beginning
   and ending with fl our mixture, beating
   just until combined after each addition.
   Stir in sour cream. Divide batter among
   prepared pans.
   4. Bake until a wooden pick inserted
   in center comes out clean, about
   25 minutes. Let cool in pans for
   10 minutes. Remove from pans, and
   let cool completely on wire racks.
   5. Spread Silky Chocolate Frosting
   between layers and on top and sides
   of cake. Cover and refrigerate for up
   to 3 days.

Silky Chocolate Frosting

Makes about 5 cups

3 (4-ounce) bars semisweet

chocolate, chopped

¾ cup butter

1 cup sour cream

6 cups confectioners’ sugar

1. In a small saucepan, cook chocolate
   and butter over medium-low heat,
   stirring frequently, until mixture is
   melted and smooth. Remove from heat,
   and let cool for 45 minutes.


2. In a large bowl, beat chocolate
   mixture and sour cream with a mixer
   at low speed until combined. Gradually
   add confectioners’ sugar, beating until
   smooth. Use immediately.

Yellow Birthday Cake

Makes 1 (9-inch) cake

• Bakinğ TiǙ -
  Use the frosting immediately;
  it will harden as it sits.