Thursday, December 9, 2010
I volunteered to make a bunch of cakes for a cake walk at our church, so I was in mass production mode. I came up with the idea to bake two jelly-roll sheets 11" x 17" and cut each into 6 smaller rectangles, make 2-layer high cakes from these rectangles. It worked out *so* well. The layers were perfectly even, I didn't have to worry about splitting my cake into layers after it was baked, so from now on I will be making my layer cakes in sheet pans so they bake thinner and more evenly, then just cutting circles of cake from the large sheet pans. This is a must-try frosting recipe, especially if you are in a bind for refrigerator space, as I often am. The frosting is just like the bakeries use on their cakes and does not require refrigeration if you are serving the cake within a day of making it. The Coffeemate instead of milk/cream makes it more stable. For longer storage it may be kept up to 3 months covered in the refrigerator. Just bring to room temperature before using. Semisweet Chocolate Layer Cake Makes 3 - 8" rounds | Gourmet, Feb. 2006 6 ounces semisweet chocolate, chopped 3/4 cup all purpose flour 3/4 cup cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse kosher salt 1 3/4 cups (packed) dark brown sugar 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract 2 large eggs 3/4 cup buttermilk 1. Preheat oven to 325 degrees F. Butter three 8" cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth. 2. Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans. 3. Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature. Bakery-Style No Refrigeration Needed Frosting Makes 8 cups | adapted from Kittencal on Food.com 1 1/2 cups shortening 1/2 cup butter, softened 1/2 cup non-dairy powdered coffee creamer (Coffee Mate) 1/2 teaspoon vanilla 1 (32 ounce) package confectioners sugar, sifted 1/2-3/4 cup water 1/4 cup, approx. cocoa powder (optional) 1. In a large mixing bowl beat the shortening, butter, creamer and vanilla. 2. Gradually beat in the confectioners sugar. 3. Add in enough water (starting with 1/2 cup) until frosting reaches desired consistency. 4. To make chocolate frosting, beat in cocoa powder to taste or to achieve the desired chocolatey-ness.