Makes two short 9-inch cakes
¾ cup plus 1 tablespoon unsalted butter, room temperature, cut into small cubes, divided 2 cups cake flour, not self rising 2 teaspoons baking powder ½ teaspoon table salt 1 cup granulated sugar 2 large eggs 2 large egg yolks ¼ cup vegetable oil 1 teaspoon pure vanilla extract 2⁄3 cup sour cream 1 tablespoon unsweetened cocoa powder
Nutritional information per serving: Calories 280 (41% from fat) • carb. 37g • pro. 4g • fat 13g • sat. fat 8g • chol. 100mg • sod. 160mg • calc. 55mg • fiber 1g
Preheat oven to 350°F. Using one tablespoon of butter, grease two 9-inch round cake pans and then cut a circle out of parchment paper to fit the bottom of the pan. Put the flour, baking powder and salt into a small bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix the dry ingredients on speed 3 to thoroughly sift. Put the eggs, egg yolks, vegetable oil and vanilla extract together into a liquid measuring cup. Put the remaining butter into a large mixing bowl and mix on speed 2 to cream. Add the sugar and continue to mix on speed 4 until butter and sugar are well creamed and fluffy, about 2 minutes. With the mixer on low, add the liquid mixture and then the sour cream gradually, until incorporated. Mix in the dry ingredients in two additions until just incorporated. Spoon batter evenly among the prepared pans leaving about 1 cup of the batter in the mixing bowl. Add the cocoa powder to reserved batter and mix until incorporated. Spoon chocolate swirl evenly between two pans and cut into yellow batter with a knife or spatula, creating a swirl design. Bake in the middle of the oven for 25 to 30 minutes or until a cake tester comes out clean. Leave pans to rest on cooling racks for 15 minutes. Remove from pans but leave until completely cool before frosting*. *For frosting, we really like the combination of the Creamy White Chocolate Frosting (listed under Desserts) between the two layers and then the Rich Chocolate Frosting for the outside of the cake (listed under Desserts).