This week a couple of things happened, first, it was my birthday, then second (and most interesting) was that my youngest daughter decided she likes to bake. So…she made me a birthday cake as a surprise.This was a huge surprise, because up to that moment she had always told me that she didn’t like to cook or bake and had no interest in it at all. Anyway, she made this terrific Double Fudge Chocolate Cake, which is a recipe from the Perfect Pear Catering days, iced it with butter cream icing, and then garnished it with fresh raspberries from the garden. Wowee, it was so delicious!
The next day she made a vanilla layer cake and chocolate cupcakes, and the following day she made a triple layer marble cake. We’ve run out of eggs and sugar now, so she will have to find another passion until I get around to grocery shopping.
Here’s the recipe for the cake and icing. I think we are at the end of the raspberries now, though, so you might have to find another fruit to garnish.
Double Chocolate Fudge Cake
makes one 2 layer cake
Heat oven to 350 degrees F. Prepare 2 8 or 9 inch round cake pans.
In a medium size bowl using electric beaters, combine 2 eggs with 1 cup of sugar, 1 tablespoon soft butter, 1 cup canola oil, 1/2 cup buttermilk, and 1 teaspoon of vanilla. Sift together 1/2 cup cocoa, 2 1/4 cups all purpose flour, 1 1/2 teaspoon baking powder, 1 1/2 teaspoon baking soda. Stir the dry ingredients into the wet ingredients. Then stir in 1 cup of boiling water. Pour batter into prepared pans, bake for 30 minutes. Check with a toothpick to make sure cakes are cooked through. Cool on racks.
Butter Cream Icing
Beat together 1 pound of softened butter with 5 cups of sifted icing sugar until creamy. Beat in 1 teaspoon vanilla, and 1 tablespoon of milk. Beat until smooth. Spread on cooled cake.