Wednesday, August 18, 2010

Birthday Cake

I made a homemade birthday cake for Young Women's yesterday. It was a grand celebration. We made necklaces and filled our tummies with sugary goodness.

Now, I do not have a picture of the cake, because plainly, I forgot to take one. But, it was beautiful. A simple two layer white cake with chocolate frosting and a dusting of powdered sugar on top.

Something like this. Just imagine the beauty!

Anyway, my reason for posting is that I want to share the recipes I used to make such a delicious creation. The white cake recipe is my all time favorite, moist, not overly sweet, and good. And the chocolate frosting is rich, creamy, and super easy. So, without further ya go!

White Cake
Recipe from Better Homes and Gardens Baking Book

4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or shortening, softened
1 3/4 cups sugar
1 teaspoon vanilla
1 1/3 cups buttermilk or sour milk

  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).
  3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or 13x9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Creamy Chocolate Frosting
Recipe from

4 1/4 cups confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup tablespoons butter
2/3 cup evaporated milk
1 1/2 teaspoons vanilla extract

  1. In a medium bowl, sift together the confectioner's sugar and cocoa, and set aside.
  2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Makes enough to frost and fill a 9 inch layer cake.

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