Yummy Two Layer Yellow Cake With Milk Chocolate Frosting

Yellow cake with chocolate frosting has got to be one of my favorite cake/frosting combinations.

2 LAYER YELLOW CAKE WITH CHOCOLATE FROSTING

• I'm usually wary of box cake mixes and frostings because of artificial flavoring and artificial coloring that I would prefer not to have but recently I gave these cake mixes another chance, especially on occasions where I am short on time and would still love to bake cake.
• This past Valentine's Day is an example of a day where I took to the kitchen to do some cake and cupcake baking.
• Cake baking in general (sometimes from scratch, sometimes from pre-prepared cake mixes) is something that I just recently took to in the past couple of years.
• It used to be that I would just cook entrees or appetizers and not bake desserts but I have discovered a new passion for baking dessert cakes.

For the yellow cake with chocolate frosting pictured below, I used Betty Crocker super moist yellow cake mix with pudding in the yellow cake mix and I must say that I am very pleased with the result. Like most individuals I imagine, I love a very moist yellow cake!

For the chocolate frosting, I selected Duncan Hines milk chocolate frosting and it tastes so good. I prefer milk chocolate to dark chocolate.

• Using a cake mix for a cake recipe is really very easy.
• The cake mix basically contains all the dry ingredients you will need for baking your cake (for example: flour/cake flour, sugar, baking soda and/or baking powder, possible additional flavoring and coloring some of which may be artificially produced).
• When you empty the Betty Crocker supermoist boxed cake mix into a bowl, you would typically need to add water, vegetable oil and 3 eggs according to the cake box directions.
• Mix all of these cake ingredients until smooth.
• Pour the cake batter into 2 greased and floured 9 inch round baking pans and bake the cakes for just approximately 30 minutes.
• When you remove the cakes from the oven, allow them to cool for several minutes and shrink away from the edges of the pans slightly then flip the cakes on to plates, careful not to crumble them.
• Allow the cakes to cool completely and then frost them.
• To frost the cakes, make sure the frosting is at room temperature.
• Typically, a new jar of cake frosting would be kept in a cupboard or on a pantry shelf at room temperature.
• These cake frostings have an indication that says "refrigerate after opening".
• Thus if you are using a jar of cake frosting that is perhaps half empty and has been refrigerated, allow the frosting to reach room temperature.
• Then stir the frosting several times (for about 30 seconds).
• For this 2 layer cake, you'll probably use 1/2 to 3/4 of a jar of frosting.
• If you have not invested in specific baking tools, you can use something as simple as a butter knife to spread the cake frosting continuing in the same direction as you go.
• Place one unfrosted cake on top of the other frosted cake and then frost the unfrosted cake to create the two layer cake.
• Blend the frosting on the sides to create uniformity.
• It should look like one layer of cake until you slice it and you see the second layer within.
• Have newspaper or paper towels layered under your cake plate to absorb any mess and wipe excess frosting from the periphery of the plate with a paper towel, before presenting.
• You'll end up with something that you are happy to present, comparable to cake that you might spend a lot more for in a bakery.
• You'll spend approximately just $4 on supplies for this cake.
• An additional plus is that you'll have fun preparing the cake, with love!
• Keep unused cake covered loosely with foil and in the refrigerator.
• Enjoy your yellow cake with chocolate frosting!