Chocolate Yeast Cake with Brown Butter Frosting
Chocolate Yeast Cake with Brown Butter Frosting is an old fashioned cake recipe made with yeast, shortening, and melted chocolate bars. Totally decadent with a brown butter frosting. A little patience is all you need to wait for the yeast to do its magic.
Servings: 1 large cake
Ingredients
- CAKE
- 3 cups all-purpose flour
- 2 1/4 tsp Active Dry Yeast
- 1 cup brown sugar firmly packed
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups milk
- 1/4 cup water
- 1 cup shortening
- 2 squares unsweetened chocolate melted
- 1 tsp vanilla
- 3 eggs
- FROSTING
- 1/4 cup butter or margarine
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1/2 tsp vanilla
Instructions
- CAKE
- In large mixer bowl, combine flour, yeast, brown sugar, sugar, soda and salt; mix well. In saucepan, heat milk and water to 120-130°F; add to flour mixture.
- Add shortening, chocolate, vanilla and eggs. Blend at low speed until moistened; beat 2 minutes at medium speed.
- Pour into bundt pan (or 13 x 9-inch pan which has been greased on the bottom only). Cover; let rise in warm place 30 minutes.
- While cake is rising, preheat to 350 F. Bake at 350°F for 45 to 50 minutes until top springs back when touched lightly in center.
- Cool completely. Remove from bundt pan onto cake plate and frost with Brown Butter Frosting.
- BROWN BUTTER FROSTING
- Melt butter or margarine until golden brown. Add to powdered sugar, milk and vanilla. Mix until of spreading consistency. Adjust with more milk of it's too thick or more powdered sugar if it's too thin.