Crisis averted

Wednesday, May 25, 2011

Despite the chaos that was yesterday morning, the was one recipe that did shine through (other than the chocolate chip cookies)... thank goodness! It's a what we call Jill's birthday cake. Well, at least some of us. Stephen loves to refer to it as his birthday cake. Anyway, Jo always makes it and it's always really rich and yummy. The cake and the filling are real easy to make, but the frosting takes a little time and patience, so if you're thinking about making it, read the directions carefully and you'll be pleased with the results!

Jill's Birthday Cake
1 c. unsweetened cocoa
2 c. boiling water
2 3/4 c. all-purpose flour
2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 c. butter (room temperature)
2 1/2 c. sugar
4 eggs
1 1/2 t. vanilla

1. Preheat the oven to 350 degrees.
2. Combine cocoa and boiling water with whisk until smooth. Let cool.
3. In large bowl at high speed, beat butter, sugar, eggs and vanilla for about 5 minutes.
4. At low speed, beat in flour mixture (dry ingredients) alternating with cooled cocoa mixture.
5. Bake for 25-30 minutes in 3- 9" pans. Cool for 10 minutes and remove from pans onto wire cooling rack.

Filling Ingredients
1 c. heavy cream
1/2 c. unsifted confectioner's sugar
1 t. vanilla

1. Beat ingredients well (until light and fluffy) and put in between layers of cake.

Frosting Ingredients
1 (6 oz.) package semi-sweet chocolate pieces
1/2 c. light cream
1 c. butter (room temperature)
2 1/2 c. confectioner's sugar
-Bowl/container of ice to set mixing bowl on top of

1. In a small saucepan, combine chocolate pieces, cream, butter and stir over medium heat until smooth. Once smooth remove from heat.
2. While whisking, blend in 2 1/2 c. of confectioner's sugar.
3. In bowl, set over ice and beat until frosting holds shape. (should be stiff)

*Best if stored in refrigerator


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