Chocolate Milk Cake

Chocolate Milk Cake

Ingredients

1 ¾ cup All-purpose flour

2 cups sugar

1 cup chocolate milk

½ cup (1 stick)  melted salted butter

4 large eggs

1 cup milk chocolate chips

¼ cup cocoa powder

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

2 Tablespoons chocolate curls for decoration on top of cake

Instructions:

Pre-heat oven to 325 degrees.  Prepare two 8” or 9” cake pans by generously greasing.  Add parchment rounds to bottom of pans and parchment sides.  Grease parchment also.

Sift dry ingredients together in medium mixing bowl.  In large mixing bowl, add melted butter, eggs and vanilla extract.  Mix with electric mixer until well combined.  Alternate dry mixture with chocolate milk, beginning and ending with dry mixture.  Do not overmix.  Fold in chocolate chips.  Divide evenly into prepared cake pans.  Bake on middle rack in over for about 28 – 30 minutes, or until done.  Do not overbake.  Let cool in pans no more than 10 minutes.  Remove and finish cooling on wire rack.  Cakes must be completely cool before frosting. 

7 Minute Frosting:

2 cups Imperial granulated sugar

¾ cup water

1 Tablespoon light corn syrup

¼ teaspoon salt

5 large egg whites (if using carton egg whites, allow 1 ounce per egg, so you would need 5 ounces)

2 teaspoons clear vanilla

Instructions;

In small heavy saucepan, add sugar, corn syrup, water and salt.  Cook over low heat, stirring just until sugar dissolves.  Cook til it reaches soft ball stage (236) on candy thermometer. 

While sugar syrup is cooking, add egg whites to warm mixing bowl.  Beat until stiff.  Gradually add hot syrup into beaten egg whites, beating constantly until frosting is thick (it won’t fall off wire mixer beater).  Add clear vanilla and beat until combined.  Make sure cake is completely cooled before frosting.