Please Don't Eat the Daisies

Yellow Cake.

It's basic and simple, moist and delicious.

You can top it with anything you like best.

Most people seem to prefer it frosted in chocolate.

What's not to love about this classic cake?

Over the years I have discovered that all yellow cakes are not created equal.

My quest for the perfect recipe

has caused me to bake literally countless yellow cakes.

Some were too dry, while others were too spongy.

Then there were those that were just about tasteless.

Several years ago I finally found this recipe.

Honestly, I have no memory of the source 

but once I baked it my search was finally over.

So here's the recipe.

Still basic, simple and classic but...

Oh So Good.

Yellow Cake

1 Cup Butter {softened to room temp}

2 1/2 Cups Sugar

3 Large Eggs

1 1/2 Teaspoons Pure Vanilla

2 1/2 Cups Buttermilk

3 3/4 Cups All Purpose Flour

2 1/4 Teaspoons Baking Powder

2 1/2 Teaspoons Baking Soda

Preheat oven to 350 degrees F.

Line bottoms of  three 8 inch cake pans with parchment paper.

Spray bottoms and sides with cooking spray.

Sift flour, baking powder & baking soda together in medium bowl.

Set aside.

In large bowl, cream butter & sugar till light and fluffy {app. 2 minutes}.

Beat in eggs and vanilla.

Beat in flour mixture alternately with buttermilk until well blended.

Pour into prepared pans.

Bake at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.

Cool in pans on wire racks for 10 minutes.

Remove from pans.

Peel parchment paper off.

Cool completely on wire rack before frosting.

Chocolate Buttermilk Frosting

1 Stick Butter {softened to room temp}

5 Cups Confectioner's Sugar {sifted after measuring}

3/4 Cup Hershey's Cocoa Powder

1/2 Cup Buttermilk

2 Teaspoons Pure Vanilla

Cream butter in medium to large bowl.

Sift confectioner's sugar over butter.

Add cocoa powder, buttermilk & vanilla.

Beat to spreading consistency.

Frost cake and enjoy!

For Chocolate Curls ~
Run a vegetable peeler along the edge of a giant Hershey's chocolate candy bar.
When chocolate becomes too soft from the warmth of your hand,
place in freezer for a few minutes.

I had some lovely flowers left over to sprinkle around the house.

A little vase for my desk and some to float in

a crystal bowl for the dining room table.

Don't look too closely...

You might see tiny smudges of chocolate here and there.