Tuesday, July 1, 2008

Cake Flour Substitute

So I just remembered that I didn't use cake flour. I had looked up a substitute and after doing the measurements that it said (subtract 2 Tbsp flour from each cup of flour and replace with corn starch), I used 2 cups flour and 1/4 cup corn starch for the chocolate cake.

Also, the first time I made the cake I used an angel food cake pan. It worked just fine, it just didn't have the decorative top that a bundt pan has. The second time I made the cake I bought a bundt pan and thought I greased it well, but I did have to scrape off the top of the cake from the pan and "mold" it back in place on top of the cake. Next time I'll either grease it better or try not flouring the greased pan. If you do flour the pan, adding the cocoa really does color the flour so the cake stays chocolately brown.

Enjoy! We're going to make it this weekend...

Really GOOD Chocolate Cake!!!

Here's a recipe for a really easy chocolate cake, we love it! :)


Featherlight Chocolate Cake


12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour, plus more for the pan
1/2 cup good-quality cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice water

Serving suggestion: Dust with confectioners' sugar and serve with milk

Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.

Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)

In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.

Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.

Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition.


Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.

Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!

(courtesy of Food Network http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23846,00.html)