Best Baking Books

I’m looking for an easy, but impressive birthday cake recipe?

Easy from scratch or easy from box? Try the book “The Cake Doctor” for the boxed stuff.

Easy fudge cake:
This recipe doesn’t take as long as many “from-scratch” cakes and it always comes out right.
“Shirley Temple Cake” from the Fannie Farmer Baking Book by Marion Cunningham–best baking book ever with detailed technique instructions for everything! (I’ve change the directions a tiny bit.)

2 oz. unsweetend chocolate
1/3 c. boiling water
8 Tbsp. (i stick) butter
1 1/2 c. sugar
1 tsp. vanilla extract
3 eggs
1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 c. milk

Preheat oven to 350F. Grease and flour two 8″ round pans.

Break the chocolate into bits and place them in a small cup or bowl. Pour the boiling water over and stir for a moment, then set aside to finish melting.
Sift the flour, baking soda and salt into a medium bowl. Set aside.
In a large bowl, beat the butter with a mixer until it is smooth and then slowly add the sugar, beating until thoroughly blended (abou 2-3 minutes). Add the vanilla, then the eggs, and beat well. Stir in the flour mixture; add the milk and beat until the batter is well blended and smooth.

Pour into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove from the oven to a cooling rack. Cool in pans for about 5 minutes. Run a butter knife around the edges of the cake and turn onto racks to continue cooling completely.

Easy icing:

5 Tbsp. butter, softened
5 Tbsp. confectioners’ sugar
3 Tbsp. jam or jelly (I like strawberry with this cake)

Combine ingredients and beat until smooth. You will need to triple or quadruple this recipe to fill and frost a cake.

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