All in One Cake and Frosting

Source: Domino Sugar Preparation time: 1 1/2 hour

Makes 12 servings. Tips: divide in half for a smaller cake.

Ingredients

Preparation

Chocolate Cake & Frosting

6 oz. - cream cheese, softened

1 cup - butter or margarine, softened (2 sticks)

3 teaspoons - vanilla extract, separated

1 - (2lb.) pkg. Domino® Confectioners Sugar

2/3 cup - milk

4 oz. - unsweetened chocolate, melted

1/2 cup - Dutch unsweetened cocoa powder, sifted

4 - large eggs, room temperature

2 1/2 cups - all-purpose flour

1 teaspoon - baking powder

1/2 teaspoon - salt

2/3 cup - water

Preheat oven to 350°F. Grease and flour a 12-cup Bundt baking pan, preferably non-stick, and set aside.

CHOCOLATE CAKE & FROSTING

Frosting:

In large mixing bowl, beat cream cheese, butter and 2 teaspoons vanilla extract: mix well. Add confectioners' sugar alternately with milk, beating 1-2 minutes or until blended. Melt chocolate in the microwave, and then quickly add in until blended. Slowly incorporate cocoa powder. Remove 2 3/4 cups (about 30 oz.) of frosting from bowl, placing into a plastic sealable bag. Place bag in refrigerator to chill.

Cake:

With mixer at slow speed, add 1 teaspoon vanilla extract and eggs, one at a time, to remaining frosting, scraping down the bowl with each addition; beat until blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mixture alternately with water; blend well.

VANILLA CAKE & FROSTING

Frosting:
In large mixing bowl, beat cream cheese, butter and vanilla extract at medium speed until smooth. Add confectioners' sugar alternately with milk, beating 1-2 minutes or until blended.

Remove 2 1/2 cups (about 28 oz) of frosting from bowl, placing into a plastic sealable bag, and set aside.

Cake:
With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Beat until blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mixture alternately with water and continue beating 1-2 minutes or until well blended.

continue for either flavor......

Pour into prepared pan and bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Remove frosting from fridge, and set aside. While cake is still warm, use a knife to loosen the cake from the sides of the pan. Cool completely before removing from pan. Place cake on serving plate and top with frosting.

For Cupcakes: Line 2 or 3 muffin pans with paper liners. Pour to fill halfway, and bake 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

For Sheetcake: Pour batter into a generously greased and floured 9x13-inch baking dish. Bake 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely before frosting.

NOTES : 1) Cake is moist and frosting very sweet.