and think it’s complicated, guess whatit really isn’t!
Lightly grease bottoms of two 9x1-1/2 inchround cake pans.
Line pans withwaxed paper.
Grease and flour the bottoms and sides of pans.
The same can be done with one 13x9x2-inch pan.
Set pan(s) aside.
Gradually add sugar while beating and scraping sides of bowl until well combined.
Beat for 2 minutes.
Add eggs, one at a time, beating after each addition.
Alternately add flour mixture and milk to butter mixture until combined.
Beat on medium to high speed for 20 more seconds.
Step 4: Bake
Spread batter evenly into prepared pan(s).
Cool cake layers in pans onwire racksfor 10 minutes.
Remove from pans, peel off waxed paper, and cool thoroughly.
Frost (recipebelow), and sprinkle with chopped cookies or candy if desired.
This moistchocolate cakerecipe makes 12 to 16 servings.
Slowly add 2 cups powdered sugar, beating well.
Add 2 tablespoons milk.
Gradually beat in an additional 2 cups powdered sugar and 1 to 2 tablespoons milk to reach spreading consistency.
Recipe frosts tops and sides of two 8- or 9-inch layers; makes 3 cups.
Cool for 5 minutes.
Stir in one 8-ounce carton sour cream.
Gradually add 4-1/2 cups powdered sugar, beating with an electric mixer until smooth.
Recipe frosts tops and sides of two 8- or 9-inch cake layers; makes 4 cups.
Cover and store frosted cake in refrigerator.
