Saturday, April 9, 2011

From the Bakery of Jenni and Amanda!

I must start this post with two disclaimers:
1. Amanda and I are awesome.
2. I've never been a huge traditional cake fan which is why the Mother Unit always made me cheesecakes for my birthday and Melissa always made me flour-less chocolate tortes.
That being said this was a pretty good cake recipe and the frosting was banging. I also picked up a cake decorating kit for 6.99 at HomeGoods which was the best decision ever.  Even if I never touch it again the amusement it provided for us last night was well worth 7 bucks. Oh, third disclaimer.
3. Amanda and I have never really decorated a cake before...but we do watch Food Network!
Hershey’s Chocolate Cake
(From the Mother Unit who, given the name, got it from Hershey)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 batch "Perfectly Chocolate" Chocolate Frosting (recipe follows)
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be super thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost .
"Perfectly Chocolate" Chocolate Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
To see how our amazing cake came to be, follow the link for a photo story!
Amanda frosted the cake while I cut out the stencil. She even did that professional soak the knife in boiling hot water and smooth out the frosting to give it a nice clean finish. I, on the other hand, hacked at things unprofessionally with an x-acto knife.
Using the stencil we applied powdered sugar using a sifter so it was all light and fluffy. And by sifter, I mean tea ball because we run a classy kitchen. 
We made up a quick buttercream frosting (butter, powdered sugar, milk and a dash of vanilla), divided it, added the food coloring, filled the pastry bags and took turns decorating our cake! 
It was serious business.
And it was amazing.

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