Classic Yellow Cake with Milk Chocolate Frosting

This was the cake that I made for Christmas day (along with tons of cookies of course!). The cake was full of flavor, very good for a basic yellow cake but I did have a problem getting them out of their pans. I did not grease the side so it was really my own fault. My daughter in law raved about the cake and believe me, that girl and cook and bake. To me, the frosting was the star of this cake. I absolutely loved the milk chocolate frosting. Normally I like a very dark, deep chocolate frosting but this was delicious and so easy. This recipe comes from the Dec 2009 issue of Family Circle magazine.

They are calling for snow here again tonight. Ugh! It's supposed to only be light though - maybe 1 - 3 inches, which is nothing compared to what we were recently bombarded with. But it will probably be enough to close the schools. The schools here in Virginia close at the drop of the first snowflake. Probably for the best really, since most people here don't have a clue how to drive when it snows. Anyhow, if you are looking to make a tasty cake, give this one a try. Just grease the bottom and side of the pans really well!

Classic Yellow Cake

3 1/2 cups all purpose flour plus more for dusting pans

1 tablespoon plus 1/4 teaspoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 3/4 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 cup milk

Heat oven to 325 degrees F. Coat two 9 inch round baking pans with nonstick cooking spray. Dust with flour and discard excess (You can also use a 13 x 9 x 2 in pan).

Sift flour, baking powder and salt into a small bowl.

With an electric mixer set on medium, beat butter and sugar until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in vanilla.

On low speed, alternately beat in flour mixture and milk, beginning and ending with flour. Spread batter into prepared pans, dividing equally.

Bake at 325 degrees F for 40 to 43 minutes or until a toothpick inserted into center comes out clean. Cool layers in pans on wire rack for 10 minutes. Run a knife around pan edges and turn cakes out to cool completely on racks. Once cooled, spread with Milk Chocolate Frosting.

Milk Chocolate Frosting

4 bars (1.55 ounces each) milk chocolate, broken up (I used Hershey's)

1 box (1 pound) confectioners' sugar

6 tablespoons milk

1/4 cup (1/2 stick) unsalted butter, softened

1 teaspoon vanilla

1/8 teaspoon salt

Place chocolate in a small saucepan. Melt over medium-low heat, about 3 minutes. Cool slightly.

Combine 1 cup of the confectioners' sugar, the milk, butter, vanilla and salt in a large bowl. Beat with electric mixer on medium speed about 1 minute. Add melted chocolate and beat until smooth.

Gradually beat in remaining sugar until good spreading consistency. (I did not use the whole box).