I've done a lot of baking here on All Things Pink & Pretty but this is by far, my favorite recipe. My mom has made this cake for many different occasions ever since we were little so I hold this recipe near and dear to my heart….and my belly. I'll let you know ahead of time, it's not one of my "easy" recipes. It takes some time, patience and a little lovin'. I have to say I did work hard to try and give you very specific and accurate directions to accomplish this delicious cake. If you should have any questions going through this recipe, leave your comments below! I am quick to respond and want you to be able to taste the outcome :) Just read carefully below!!
Let's start with the cake:
2 c. Sugar
1 t. Vanilla
1 Stick of Butter
1 c. Milk
2 c. Flour
2 t. Baking Powder
1/4 t. Salt
Step One: Start by melting the butter in a pan on medium heat. Add your milk and mix until you have achieved a light simmer.
Step Two: Mix your sugar, eggs and vanilla extract until well combined.
Step Three: Add your flour into the mixture.
Step Four: Go ahead and add your butter and milk mixture into the sugar mix!
Pour into a bundt pan and bake for 30-40 minutes at 325 degrees. You'll want the cake to be lightly browned and bouncy to the touch.
Now for the frosting:
1 c. Milk
4 T. Flour
1/2 c. Crisco
1/2 c. Butter
1 c. Powdered Sugar
2 t. Vanilla
3 Sq. of Unsalted Bakers Chocolate
Dash of Salt
Step One: Start by mixing the powdered sugar, crisco, vanilla extract and a dash of salt.
Step Two: This part is a little stressful, you'll just want to have all your ingredients ready to go! Pour your milk in your pan at medium heat. One by one, add your tablespoons of flour whisking very well in between. DON'T stop mixing in between adding each tablespoon. After you have added your tablespoons, bring to a boil and then take the mixture off the burner and let cool. While cooling, every once in a while you can stir it. You'll see the mixture will start to get thick, this is a good thing. Let this cool completely before adding it to your other mixture.
Step Three: After COMPLETELY cooling, add to your powdered sugar mixture.
Step Four: Now, for the best part, add the chocolate. Melt it in the microwave and fold into your mixture.
**Tip for taking cake out of pan: If you have a frosting knife this is a perfect tool, if not use a butter knife. You'll want to use this to push the cake away from the sides of the pan. Take a plate and place it on top of your bundt pan. Flip the pan upside down and slowly shimmy the cake out of the pan.**