Dessert – Chocolate Bar Cake

choc bar cakeBest Yellow Birthday Cake with Chocolate Icing


  • cooking spray
  • 2-1/4 cup all-purpose flour
  • 1-1/2 cups granulated sugar
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups milk
  • vegetable oil
  • 8 Tablespoons butter, softened
  • 1 Tablespoon vanilla extract
  • 3 large eggs

Chocolate Icing

  • 1-1/2 cups granulated sugar
  • 1/4 cup + 2 Tablespoons cornstarch; packed
  • 7 Tablespoons cocoa
  • 7 Tablespoons butter, divided
  • 3/4 teaspoon salt
  • 1 Tablespoon vanillachoc bar cake 2


  • Preheat oven to 350 degrees F.
  • Cut parchment paper to fit the bottom of two 8-inch round pans. Spray each of the pans with cooking spray and place parchment in the pans and spray the paper.
  • In the bowl of your stand mixer or other large mixing bowl, whisk flour, sugar, baking powder and salt.
  • Measure the 1-1/4 cups of milk in a cup glass measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (Make sure this measurement is accurate as they are very close to each other.)
  • Add the milk mixture, butter and vanilla to the flour mixtu3 and beat on medium-high for two minutes. Add the eggs and beat another two minutes. Divide batter evenly into prepared pans.
  • Bake cake for 25-30 minutes until a toothpick comes out clean.
  • Cool on wire racks for 20 minutes, then run a knife around the pans edge to loosen cakes. Remove from pans and cool completely.
  • For the icing, in a large 10-12″ sauce pan, combine, sugar, cornstarch, cocoa, 1 Tablespoon butter and salt. Pour 1-1/2 cups boiling water into pan and begin whisking.
  • Turn on med-low flame and continue to whisk until mixture thickens, about 3-4 minutes. Whisk in remaining 6 Tablespoons of butter and vanilla.
  • Remove from heat and let cool completely. This icing thickens as it cools as does best in the refrigerator when firming up.

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