Wednesday, August 4, 2010

I Love David.

Davids Yellow Cake1

David’s Yellow Cake that is. I have to tell you something. Yes, its a confession. I was a box cake baker a long long long time ago. Yes, yes, it is true. Until, I decided I liked baking enough to bake my own cake. And luckily with some minor research I met David.

I met David through his cake. Okay, I didn’t really meet him…but I can honestly say that his cake is sooooo delish that I almost know him because I make it often. Does that count? This cake was my first recipe I used to make a cake from scratch. I was so proud that I did it, I did it again and again. Getting better and better with research and practice.

Doesn’t his cake look good, minus that little flour ball left from me flouring the Bundt pan to death. Which is a no no by the way. Tip… you must have equal amount of shortening to flour to ensure proper disheveling removal of your cake from the pan.  I wasn’t taking any chances with this puppy. I again, was baking this in my lovely Tiny Toaster Oster Oven.  This time knocking down the cooking temperature by 25 degrees. YES! Perfection.  Thank you David!! I will give you a call sometime to personally thank you and take you to dinner. I am sure hubby won’t mind as he loves this cake too.




1 cup butter

1 1/2 cups white sugar

8 egg yolks (I hate wasting yolks so I used 5 whole eggs instead)

3/4 cup milk

1 1/2 teaspoons vanilla extract

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt


Preheat oven to 350 degrees. (I dropped temp to 325 degrees when using toaster oven I think I will try in my regular oven too.)

Grease and flour 2 - 8 inch round pans. ( I used a Bundt pan this time…both come out perfect)

Sift together the flour, baking powder and salt and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg yolks one at a time, then stir in the vanilla.

Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped.

Cool 15 minutes before turning out onto cooling racks. ( I normally cool for 10.)

Okay, how about I had no butter to make buttercream frosting. I could not make my FAVORITE buttercream frosting!! Oh, the horror. I only use that one and it calls for all shortening but I substitute half unsalted butter for the shortening! How was I going to make it without any butter. Ew! the thought of a buttercream using all shortening frightened me! But I had no choice.  So I found a recipe using ingredients that I had on hand…well almost.

Kittencal is a veteran in the frosting area. I love her Chocolate Buttercream recipe which was used for the Naruto Cake.  I came across her Extra Creamy Fluffy White Frosting and gave it a go.

It was sooooooooooooo good. To my surprise. It didn’t taste like a blab of grease! I found a new recipe for frosting I love.



source : adapted from food dot com


1 cup of white Crisco

1/4 tsp salt

1 tsp vanilla

4 cups confectioners sugar sifted

1/2 cup un~whipped heavy cream (I used evaporated milk)


In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar and beat until very smooth.

Add in milk (or whipping cream) and beat well.

Add in remaining icing sugar to desired texture and beat until fluffy and creamy.


I love this moist cake people.  I love this fluffy light frosting. Great combination. David, I must get your autograph next time you pop by.  You superstar you.

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