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Roselyn Bakery Whip Cream Cake Recipe

3 years ago

Roselyn Bakery's Chocolate Whip Cream Cake

3/4 Tablespoon baking soda

1/3 Cup butter

2 3/4 Teaspoons buttermilk..

1/4 Cup cocoa

1 3/4 Cup cake flour

1 1/2 Teaspoon salt

1/3 Cup Crisco

1 3/4 Cup sugar

1 1/2 Cups buttermilk divided

Preheat oven to 350F. Lightly grease two 8 in. round cake pans.

Add baking soda, butter, 2 3/4 teaspoons buttermilk, cocoa, cake flour, salt, shortening and sugar into mixing bowl. Mix 2 minutes at low speed. Scrape bowl.

Add 1/4 cup of buttermilk and mix for 3 minutes at med. speed. Scrape bowl.

Add 1/2 cup buttermilk and mix for two min. at low speed. Scrape bowl.

Add 3 whole eggs and mix for 2 min. at low speed. Scrape bowl.

Add 3/4 cup buttermilk and mix for 3 min. at low speed. Scrape bowl.

Pour batter into prepared cake pans. Filling them half full. Baking them for about 25 minutes or until done. Immediately invert cake onto serving plate and cool completely. Then slice each cake into two pieces making a total of four slices. Placing the Whipped Cream Icing between them.

Whipped Cream Icing

2 1/2 cups of heavy whipping cream

1/4 teaspoon of vanilla

1/3 cup of powdered sugar

Place whipping cream in a bowl and beat it on high with a wire whip until it reaches full volume. Add vanilla to the cream and blend well. Add powdered sugar to the mix nd blend well. Once blended, whip to a peak. Keep refrigerated until served.

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