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In this video I will show you step- by-step how to make an heirloom cake that my Nanny Kelley made often in my formative years growing up.
This video brought back so many memories of my childhood and I enjoyed creating this one very much.
I hope you enjoy watching it!
Love always,
Ursula
Recipe for Cake:
Use Duncan Hines Butter Golden Recipe
For 4 layers use 1 box of cake mix
3 large eggs or 4 medium eggs
1 stick of real butter
1 cup of 2% or whole milk
2 tsp pure vanilla extract
Do not put any water because the milk is taking the place of the water.
Note: For taller cakes you can use 2 Duncan Hines mixes and double these ingredients.
Use an electric mixer to blend everything together for 2 minutes; scrape the sides of the bowl down well and mix for another 2 minutes. Spray your baking pans with Pam Baking spray or you can use butter & flour instead. Evenly distribute your cake batter in the pans. Carefully shake the pans left to right to even out batter.
Bake your layers on 350 degrees around 22 minutes for 4 layers. Rotate pans half way thru.
Do a toothpick text to see if layers are done. Let cool for a few minutes before carefully resting on parchment paper.
Recipe for Nanny’s Chocolate Fudge Icing:
2/3 cup Carnation Evaporated Milk
3 cups granulated sugar
1/3 cup Hershey’s Cocoa
1 stick of butter or margarine (I use real butter)
1 tsp pure vanilla extract
Start with milk, sugar, and cocoa in medium saucepan on top of stove. Cook on medium low until it comes to slow boil. Time it for 4 minutes after slow boil. Then add 1 stick of butter and 1 tsp vanilla. Cook on low for 15 minutes. Remember to do the cook test to see if the icing is ready. Use a cold glass of water and drop a small dot of icing into the water. If it forms a ball it’s ready. Let icing cool for about 5 minutes before frosting your layers. No refrigeration needed for this cake. It won’t last long I promise!
Enjoy!😊