Birthday Boy!

Happy 25th Birthday Rich!

Sadly, he is under the weather for his birthday, but that didn't stop him from eating some cake!! This cake is actually made for only 2 people. They are baked in 14.5 oz cans (soup, fruit, vegetable cans) that are washed out and sprayed with non-stick cooking spray. Take a piece of parchment paper and cut it to fit the bottom of the can before pouring in the batter. It's a great way to eat cake and make sure there isn't any left over to snack on!!!

1/4 c plus 2 T all purpose flour
3 T buttermilk
yolk of 1 large egg
1/2 t vanilla
3 T butter, melted and cooled
2 T unsweetened cocoa powder
1/8 t baking soda
1/8 t salt
1/3 c sugar

Place a rack in the center of the oven and preheat the oven to 325.

Grease the insides of the cans and lightly dust with flour, tapping out the excess. Place the cans on a baking sheet.

Combine the buttermilk, egg yolk, & vanilla in a bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.

Sift the flour, cocoa powder, baking soda, & salt in a medium bowl. add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.

Spoon the batter into the cans, dividing evenly. Bake cake until a toothpick inserted into the center comes out clean, 25-30 minutes.

remove the baking sheet from the oven and cool for 15 minutes. run a thin sharp knife around the inside of the can and invert them to release the cakes. Turn the cakes right side up let cool completely.

To frost, cut each cake in half horizontally. Spread a layer of icing on one side of the cake, then stack the other half on top of it. Frost the sides and top of the cake.

Use your favorite icing recipe or...

Double Chocolate Sour Cream Frosting:

6 oz milk chocolate
3 oz bittersweet or semisweet chocolate
1/4 c plus 3 T sour cream (room temp)
1/2 t vanilla


Place chocolate in a medium microwave bowl and microwave on high 2 to 2 & 1/2 m.

Let chocolate mixture cool for 5 min; then add the sour cream, vanilla, salt and whisk to blend well. let frosting cool to room temp, stirring occasionally. spread on cake..

Warning: This is incredibly chocolate-y!

Check out this great book by Debby Maugans Nakos "Small Batch Baking"

Angel Food Cake Topping

This is from a lady at work. It's a delicious topping for an angel food cake or really any cake!

1 can crushed pineapple; drained
1 box instant vanilla or french vanilla pudding
1 container cool whip (or alternative)

Mix above ingredients together and spread on the cake! Enjoy!

An October Birthday

Well, today is Oct 1! Not only are we just 2 months away from the end of 2006, it is also my dad's 56th birthday! What birthday is complete without an awesome birthday cake? Inspired by Martha, this cake entitled, Cocoa Buttermilk Cake, is very rich and delicious! Serve with ice cream or frozen yogurt to make it a little less intense. If you are into very chocolate-y cakes, this is your cake! The icing is also chocolate containing both cocoa and bittersweet chocolate morsels. So yummy!

Enjoy!

Cocoa Buttermilk Cake

Find the recipe at:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2210044&contentGroup=MSL&site=living
1 cup (2 sticks) unsalted butter, softened, plus more for pans

1 1/4 cups unsweetened Dutchprocess cocoa powder, plus more for pans

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 3/4 cups sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 1/2 cups low-fat buttermilk

Chocolate Frosting (it makes a TON!)


1. Preheat oven to 350°. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.

2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.

3. Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.

4. Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides.

For the icing:

4 1/2 cups confectioners' sugar

1/2 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

12 ounces cream cheese, room temperature

3/4 cup (11/2 sticks) unsalted butter, softened

18 ounces bittersweet chocolate, melted

1 1/2 cups sour cream

1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.

Chocolate Cake

Not only is this a perfect opportunity to share a GREAT chocolate cake recipe, I can also show off my birthday present from my sister, Pam. It's from thecakepanlady.com and it's so cute! I love it!!!

Enjoy!

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

http://www.hersheys.com/recipes/recipes/print-recipe.asp?psize=35&id=184

Ingredients:
. 2 cups sugar
. 1-3/4 cups all-purpose flour
. 3/4 cup HERSHEY'S Cocoa
. 1-1/2 teaspoons baking powder
. 1-1/2 teaspoons baking soda
. 1 teaspoon salt
. 2 eggs
. 1 cup milk
. 1/2 cup vegetable oil
. 2 teaspoons vanilla extract
. 1 cup boiling water

Directions:
1. Heat oven to 350F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Buttercream or any frosting you prefer.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


Buttercream Frosting:

1 cup butter or margarine, softened
3 cups powdered sugar
1/2 teaspoon vanilla

1 . Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in vanilla until smooth and spreadable