This is the second Baking Monday I’ve missed since we started them over a month ago. I feel bad, I really do. People in the office are disappointed, and I don’t like to be a disappointing individual.
But…not that I’m using this as an excuse or anything… I did manage to pull off my very favourite birthday cake recipe in just under an hour on Friday night in celebration of one Miss Jenny Tierney’s birthday. This cake has been to a lot of places I’ve been…and now Iqaluit is just added to the list.
*The best way to serve this cake, in my opinion, is in its layered form, with peppermint tea and strawberries. Layers = more icing, and we all know that the icing is the best part, and that is especially more true on this cake. The cake itself is moist and not very sweet, and when you pour icing on top of it when its fresh from the oven, it seeps into the cake and provides the exactly right amount of sweetness. This weekend it made an appearance in a 9 x 13 pan with M&Ms and was still delicious…but it could be just that much more so.
Draw Sheet Cake1 cup butter 1 cup water 1/3 cup cocoa 2 cups sugar 2 cups flour ½ tsp salt 1 tsp baking soda 2 beaten eggs ½ cup sour cream (usually vanilla yogurt) Frosting: ½ cup butter 6 Tbsp milk 3 Tbsp cocoa 2 cups icing sugar 1 tsp vanilla Directions: Preheat oven to 375°. Grease a 9 x13 inch pan or 2 (9 inch) round pans. In a saucepan, bring the first three ingredients to boil. Add to flour mixture. Blend chocolate mixture, beaten eggs, sour cream and soda. Mix well. Bake for 20 to 32 minutes, depending on size of pans. While the cake bakes, make frosting. Frosting: Heat butter, milk and cocoa to boiling, stirring until mixture bubbles. Remove from heat and beat icing sugar and vanilla. Pour over cake while both are hot (the same for layer cake). Decorate with chopped nuts, strawberries, or M&Ms.