Chocolate Chip Cake with Brown Sugar Frosting
Source: Cake Adapted from Alex Guarnaschelli
10 T unsalted butter, plus additional for cake pans
1/2 tsp baking soda
1 tsp kosher salt
1 1/2 tsp baking powder
2 1/2 cups all-purpose flour
2 eggs
1 1/3 cups granulated sugar
2 tsp vanilla extract
2 cups sour cream
1 1/2 cups coarsely chopped semisweet chocolate
Melt the 10 tablespoons of butter in a small pot over low heat. Remove the pot from the stove and allow it to cool slightly. Reserve.
In a medium bowl, sift together the baking soda, salt, baking powder and flour.
In a large bowl, beat the eggs, sugar, vanilla, and sour cream together until smooth. Add the flour mixture in small batches to the wet ingredients, whisking as you go to avoid the formation of lumps. Make a well in the center of the batter and pour in the melted butter. Whisk until smooth. Fold in the chopped chocolate
Spread batter evenly in sprayed 13x9x2 pan.
Bake at 350 until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Allow to cool for at least 45 minutes before frosting.
Brown Sugar Buttercream Frosting
Source: cooklikeyourgrandmother.com
1 cup milk (whole, reduced fat and skim all work)
5 tablespoons all-purpose flour
1 1/2 cup brown sugar
1 cup butter (2 sticks)
1 T vanilla
1 tsp salt (if you use unsalted butter)
Stir the milk and flour together and mix over medium heat for 5-10 minutes, until it thickens. It changes suddenly, so don’t walk away from it.
Set the milk aside to cool, and combine the sugar, butter and vanilla in a mixer.
Beat on medium speed for 5-10 minutes — colder butter will take longer — until the sugar is dissolved and you don’t taste the graininess of it any more.
Add the milk mixture to the butter mixture and stir until smooth.