Yellow Cake with Chocolate Frosting
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Prep Time
20 Minutes -
Cook Time
33 Minutes -
Servings
26
Ingredients
Cake
- 1 box yellow cake mix
- 1 cup Hiland Dairy Milk
- 1/2 cup Hiland Dairy Unsalted Butter, melted
- 3 large eggs
- 1/2 teaspoon almond extract (optional)
Frosting
- 1 1/2 cups Hiland Dairy Unsalted Butter, room temperature
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/3 cup Hiland Dairy Milk
- 1/2 teaspoon vanilla extract
- Sprinkles (optional)
- Pair each serving with: 8-ounce glass of Hiland Dairy Milk
Directions
- Cake: Preheat oven to 350° F. Grease and flour two 8-inch cake pans. In a large bowl, combine cake mix, milk, butter, eggs, and almond extract. Mix well. Divide between prepared cake pans.
- Bake for 28-33 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Invert cake on a cooling rack and allow to cool completely before frosting.
- Frosting: Cream together butter, cocoa powder, powdered sugar, milk, and vanilla until light and fluffy. Add more milk one tablespoon at a time if needed to reach desired consistency.
- Spread mixture onto completely cooled cake, add sprinkles, and serve immediately or cover tightly and store at room temperature up to 48 hours before serving.
- Enjoy with a glass of milk!
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