Yellow Layer Cake
2 ½ cups all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 ¾ cups sugar
10 tablespoons soften butter
3 tablespoons vegetable oil
1 cup buttermilk, at room temperature
3 teaspoons vanilla extract
6 large egg yolks, at room temperature
3 large egg whites, at room temperature
Grease two 9-inch round cake pans and line the bottom with wax paper. Preheat oven to 350 degrees.
In a bowl whisk together and set aside, flour, baking powder, baking soda, and salt.
In a medium size bowl whisk egg whites until soft peaks form, gradually add ¼ cup of sugar and whisk until moderate peaks form and set aside.
Beat in large bowl, using whisk attachment if possible, beat together, 1 ½ cups sugar, butter and oil until lite and fluffy, which usually take 4 minutes. Beat in egg yolks and vanilla.
With mixer set to slow speed add flour mixture alternating with buttermilk and beat until smooth. Fold in egg whites. Pour into cake pans and bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
1 10 oz. Package of Semisweet Chocolate Chips or Squares
¾ Light Cream or Half & Half – Room Temperature
¾ lb. of Unsalted Butter
3 ¼ C Confectioners Sugar
In saucepan on low heat, melt and combine the butter and chocolate. Add cream and sugar. Whisk until smooth and holds shape.