Hamilton Beach 63325 Use & Care - Page 11

840203700 ENv03.qxd:Layout 1 5/18/11 5:09 PM Page 11 Recipes Chocolate Velvet Layer Cake 2 cups (500 ml) cake flour 1/2 cup (125 ml) unsweetened baking cocoa 2 teaspoons (10 ml) baking soda 1/4 teaspoon (1.25 ml) salt 10 tablespoons (150 ml) butter, room temperature 2 cups (500 ml) light brown sugar, packed 2 eggs 1 teaspoon (5 ml) vanilla 3/4 cup (175 ml) sour cream 3/4 cup (175 ml) cold brewed coffee Preheat oven to 350°F (180°C). In a small bowl, stir together flour, cocoa, baking soda, and salt. Set aside. Using flat beater attachment, cream butter and sugar on setting 4. Add eggs, one at a time, beating well after each addition. Add vanilla. Reduce speed to setting 2. Add half of flour mixture, then all of sour cream. Add remaining flour mixture; then slowly pour in coffee. Mix on setting 2 for about 30 seconds. Turn off mixer and scrape sides and bottom of bowl. Turn mixer on to setting 4 and mix until thoroughly blended. Divide batter between 2 greased and wax paper-lined 9-inch (23- x 3-cm) round cake pans. Bake 30 to 35 minutes or until tests done. Cool in pan for 5 minutes; then remove from pans and cool on racks. Frost with Bittersweet Chocolate Frosting. Makes one 2-layer cake. Bittersweet Chocolate Frosting 1/3 cup (80 ml) butter, room temperature 2 1/2 cups (625 ml) confectioners' sugar 3/4 cup (175 ml) unsweetened baking cocoa 1/4 cup (60 ml) milk 1 to 2 tablespoons (15 to 30 ml) cold brewed coffee 1 teaspoon (5 ml) vanilla Using flat beater attachment, beat butter on setting 4 until smooth. Add confectioners' sugar and cocoa alternately with milk and continue beating until smooth. Add vanilla and beat until smooth and blended. 11