|Here’s a piece of my Special White Cake with Cooked Fudge Frosting!
Today, I have a wonderful way to do something simple that will make your mother smile. Imagine the joy on her face when you arrive this Mother’s Day with a moist white cake with a candy-like, cooked fudge frosting that you bake from scratch.
Unlike practically all of my recipes, this one takes a bit more effort and more mixing bowls. However, the taste of this delectable cake is worth it once you taste it.
You will be sifting the flour three times to make it extra light. Also, you need to beat the egg whites with the salt until stiff like a meringue before you will later fold them into the cake batter. Other than that, this is easy.
For the frosting, use your favorite fudge frosting recipe. My mom prefers the cooked fudge variety that starts out with plain sugar, milk, corn syrup, unsweetened cocoa and butter that you boil before it turns satiny.
|My Special White Cake with Cooked Fudge Frosting
However, top with your favorite frosting that your mom loves the most because you can’t ruin this cake.
My Special White Cake
2-1/2 cups sifted flour
1-2/3 cups sugar
2/3 cup of butter
1 teaspoon of salt
1-1/4 cups milk
4-1/2 teaspoons of baking powder, leveled
5 egg whites
1 teaspoon of vanilla
Preheat your oven to 350-degrees.
Take out two mixing bowls. Sift your flour and baking powder together, then transfer to the other mixing bowl and repeat. Do this until you sift them three times.
In another mixing bowl, beat your egg whites with salt until stiff peaks form. Set aside.
Next, cream your softened butter with the sugar thoroughly until fluffy.
Then slowly add some flour, then some milk and vanilla and combine. Alternate and continue beating until the milk and flour are all in there.
Finally, fold in those beaten egg whites with your spatula until well combined.
Grease and flour two nine-inch layer cake pans. I also measure the bottom and cut out wax paper to fit inside before adding my cake batter.
Divide into those cake pans and bake approximately in that 350-degree oven for 30 minutes. The cake should feel springy to your touch. Test with a toothpick or cake tester to see if anything sticks.
Leave in the pans for 10 minutes to give the cake a chance to cool. Removing them too soon can cause them to break apart.
Frost with your favorite frosting.