Hamilton Beach 63391 Use and Care Manual - Page 10

Recipes Chocolate Velvet Layer Cake Bittersweet Chocolate Frosting Ingredients: 2 cups (473 ml) cake flour 1/2 cup (118 ml) unsweetened baking cocoa 2 teaspoons (10 ml) baking soda 1/4 teaspoon (1.3 ml) salt 10 tablespoons (148 ml) butter, room temperature 2 cups (473 ml) packed light brown sugar 2 eggs 1 teaspoon (5 ml) vanilla 3/4 cup (177 ml) sour cream 3/4 cup (177 ml) cold brewed coffee Directions: Preheat oven to 350°F (177°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-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. Ingredients: 1/3 cup (79 ml) butter, room temperature 2 1/2 cups (591 ml) confectioners' sugar 3/4 cup (177 ml) unsweetened baking cocoa 1/4 cup (59 ml) milk 1 to 2 tablespoons (15 to 30 ml) cold brewed coffee 1 teaspoon (5 ml) vanilla Directions: 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. 10