disclaimer: matt constantly gives me a hard time about cake and frosting not matching. at one point (wedding planning) he claims that i said something to the effect of “i really don’t like when cake and frosting don’t match”. well, i don’t ever recall saying that, but it could have been a heat of the moment exclamation when i was frustrated about cake/cupcakes being so expensive.
back to the story/recipe/real reason for writing. to appease matt that i don’t have a distate for non-matching cake and frosting, i felt it was time to make a yellow cake with chocolate frosting.
here is the recipe from easy gluten-free baking, find the cookbook here.
1 c. plus 2 T. white rice flour
1 c. cornstarch
2 t. baking powder
1 t. xanthan gum
1 t. salt
1 c. butter (softened)
1 c. sugar
1/2 c. milk
2 t. vanilla extract
sift together the first five ingredients until well combined. set aside. cream the butter and sugar together. add eggs, and beat until the mixture if fluffy. add milk and vanilla. add dry ingredients and beat until well combined.
pour into prepared 9 x 13-inch pan. bake at 350 degrees for 25-30 minutes until cake tester comes out clean. remove from pan and let cool on a wire rack. frost as desired.
to prove my point (see above), i frosted this with a rich chocolate frosting. this served as our dessert for valentine’s day.
thanks to z & j for this recipe book—it has had several really great recipes.
can you believe we are finished with valentine’s now? we are. thankfully! there is much more to come–by the end of march to be “on track” i’m supposed to have 13 recipes done…what you don’t know (and what i’m about to tell you) is that i have 5 more already written. boo-yah!