Favorite Birthday Cake Recipe
Ingredients
| Devils-Food-Cake Layers - 3 (8-inch) | ||
| Mocha-Butter Filling and Frosting | ||
| Hot milk - 6 tablespoons | ||
| Instant coffee | 2 Tablespoon | |
| Unsweetened cocoa | 2 Tablespoon | |
| Butter/Margarine | 2/3 Cup (16 tbs) | |
| Confectioner’s sugar | 7 Cup (16 tbs), sifted | |
| Vanilla extract | 2 Teaspoon | |
| ChocoIate-Sour-Cream Frosting | ||
| Semi-sweet chocolate package | 1 | |
| Sour cream | 1 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Decorator Icing | ||
Directions
GETTING READY
1 Preheat the oven to 350F.
2 Grease three 8-by-1 1/2-inch layer-cake pans and dust with flour.
MAKING
3 For the Devil's food cake, In a pan, melt chocolate over hot, not boiling, water.
4 Allow to cool.
5 In a bowl, sift flour with soda and salt; set aside.
6 In a large bowl of electric mixer, add butter, brown sugar, eggs and vanilla, beat at high speed until light and fluffy, scraping the sides of bowl with a rubber spatula.
7 Beat in the chocolate on low speed
8 Beat in flour mixture, a little at a time, alternately with sour milk, beginning and ending with flour mixture.
9 Beat just until smooth, for about 1 minute.
10 Blend in the boiling water just until the mixture is smooth.
11 In the prepared pans, pour the batter.
12 Bake for 30 to 35 minutes or until the surfaces spring back when gently pressed with fingertip.
13 Alow to cool in pans for 10 minutes.
14 Remove from the pans and let cool thoroughly on wire racks.
15 For the Mocha-Butter Filling and Frosting: In large bowl, combine hot milk, coffee and cocoa.
16 Stir until coffee and cocoa are dissolved.
17 Add in the butter, confectioners' sugar and vanilla.
18 Using a portable electric mixer or wooden spoon, beat the mixture until smooth and fluffy.
19 If the filling seems too thick to spread, gradually beat in a little more hot milk to dilute.
20 For the Chocolate-Sour-Cream Frosting, in top of double boiler, melt the chocolate pieces over hot water.
21 Remove the top of double boiler from hot water.
22 Add in the sour cream and salt.
23 Using a rotary beater or portable electric mixer, beat frosting on medium speed until creamy and of spreading consistency.
24 On a plate, place a Devil's-Food-Cake layer, top side down.
25 Spread with 1 cup Mocha-Butter Filling.
26 Place the second layer, top side down.
27 Spread with 1 cup Mocha-Butter Filling.
28 Set the third layer, top side up.
29 Reservethe remaining filling for decorating.
30 Using a spatula, frost the cake with Chocolate-Sour-Cream Frosting.
31 For decorating, put the reserved filling into the pastry bag with number-1 star tip.
32 Make inching and decorate with candied lilacs.
SERVING
33 Cut and serve.
TIP
To write Happy Birthday, make Decorator Icing and use pastry bag with number-3 writing tip.
1 Preheat the oven to 350F.
2 Grease three 8-by-1 1/2-inch layer-cake pans and dust with flour.
MAKING
3 For the Devil's food cake, In a pan, melt chocolate over hot, not boiling, water.
4 Allow to cool.
5 In a bowl, sift flour with soda and salt; set aside.
6 In a large bowl of electric mixer, add butter, brown sugar, eggs and vanilla, beat at high speed until light and fluffy, scraping the sides of bowl with a rubber spatula.
7 Beat in the chocolate on low speed
8 Beat in flour mixture, a little at a time, alternately with sour milk, beginning and ending with flour mixture.
9 Beat just until smooth, for about 1 minute.
10 Blend in the boiling water just until the mixture is smooth.
11 In the prepared pans, pour the batter.
12 Bake for 30 to 35 minutes or until the surfaces spring back when gently pressed with fingertip.
13 Alow to cool in pans for 10 minutes.
14 Remove from the pans and let cool thoroughly on wire racks.
15 For the Mocha-Butter Filling and Frosting: In large bowl, combine hot milk, coffee and cocoa.
16 Stir until coffee and cocoa are dissolved.
17 Add in the butter, confectioners' sugar and vanilla.
18 Using a portable electric mixer or wooden spoon, beat the mixture until smooth and fluffy.
19 If the filling seems too thick to spread, gradually beat in a little more hot milk to dilute.
20 For the Chocolate-Sour-Cream Frosting, in top of double boiler, melt the chocolate pieces over hot water.
21 Remove the top of double boiler from hot water.
22 Add in the sour cream and salt.
23 Using a rotary beater or portable electric mixer, beat frosting on medium speed until creamy and of spreading consistency.
24 On a plate, place a Devil's-Food-Cake layer, top side down.
25 Spread with 1 cup Mocha-Butter Filling.
26 Place the second layer, top side down.
27 Spread with 1 cup Mocha-Butter Filling.
28 Set the third layer, top side up.
29 Reservethe remaining filling for decorating.
30 Using a spatula, frost the cake with Chocolate-Sour-Cream Frosting.
31 For decorating, put the reserved filling into the pastry bag with number-1 star tip.
32 Make inching and decorate with candied lilacs.
SERVING
33 Cut and serve.
TIP
To write Happy Birthday, make Decorator Icing and use pastry bag with number-3 writing tip.
Chef
