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Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.

 

Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

Follow me on twitter @Cooks_CornerLCP

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I was born on my Tio (uncle) Ferdy’s birthday and I can’t imagine sharing it with anyone else. I’m always happy to remind him that I’m the best gift he ever got. He smiles, gives me a hug and is always quick to agree. He’s my mother’s younger brother and while my mother is not much of a sweets eater, my Tio Ferdy is all about the treats. This is a man who says one cup of sugar is not enough for Kool-Aid. Cookies, chocolates, candies, cakes -- you name it, he loves it. I’m pretty sure that one of the many things that I’ve inherited from him is, is his sweet tooth.. although I have to admit, I can do without the Kool-Aid. And let’s not even mention Tang. But back to sweets. This next recipe is for a classic white cake with chocolate frosting. What could be better?   
 
Classic cake

Ingredients

1 cup unsalted butter, softened
2 cups white granulated sugar
3 cups sifted cake flour (see helpful hints)
4 eggs
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup milk

Chocolate frosting

1 stick butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
½ cup 100 percent cocoa
¼ cup plus 2 tablespoons milk (or just enough to get the consistency you need)

Preparation
 
Preheat oven to 350 degrees F. Coat a 9-by-13-inch pan with cooking spray an set aside
Using a mixer, cream the butter and sugar until fluffy.  Add the eggs, one at a time, beating after each addition.  Sift the flour again with salt and baking powder. Add the vanilla and almond extracts to the creamed eggs and sugar.  Alternately add the milk and flour to the eggs and mix just until everything is wet.  Add the cake mixture to the prepared pan and bake for 35 to 40 minutes (checking after 35) until brown on top and a toothpick inserted in the middle comes out clean. This cake can also be made in three 9-inch cake pans for about 20 minutes. Let cool before frosting. 
 
For the frosting: Mix all the ingredients with a mixer and spread over the cake(s). The recipe can easily be doubled. 
 
Helpful hints
You may substitute all-purpose flour, just make sure to sift the flour (whether it’s cake or all-purpose) first so that it then measures 3 cups. 

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or follow me on Twitter @Cooks_CornerLC.
 

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