Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/3 cups milk
- 1 1/2 tsp vanilla extract
- 16 tbs (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 eggs lightly beaten
- Chocolate Glaze
- 5 tbs unsalted butter
- 4 oz semisweet chocolate chips
- 2 1/4 cups confectioners sugar
- 1 1/2 tsp vanilla extract
- 1/4 cup hot water
- colored sprinkles
Preparation
Step 1
in electric mixer w/flat beater, beat the butter on medium speed until creamy & smooth, about 30 seconds. add the granulated sugar & continue beating until light & fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl, add eggs a little at a time, beating well after each addition.
reduce the speed to low & add the flour & baking powder in 3 additions, alternating w/the milk mixture & beginning & ending w/flour, add salt & vanilla extract
grease the pans
divide the batter evenly & tap pans o the counter to get bubbles out, spread the batter up on the sides away from the middle, cook 40-45 minutes or until cake pulls away from the sides
cool for 15 minutes in pan, after that take cakes out of pans & place on wire racks to cool, roughly 2hrs
fill the bottom pan of a double boiler w/1 inch of water & bring to a simmer over medium heat, in the top of the double boiler, combine butter & chocolate chips & heat until melted, 1-2 minutes. whisk in the confectioners sugar, vanilla extract & hot water until combined. pour the glaze over the cake all at once in one layer & immediately decorate w/sprinkles, let the glaze set 15 minutes before serving