For as long as I can remember, this was the cake my mom made for my birthday. Then one year it became tradition for her to make two of these cakes on my birthday (it goes over so well that there was never any leftover), and so one cake was served at my birthday party and the other cake I got to take home and eat for breakfast, lunch, and dinner until it was gone. Now that I live across the country from my family, it falls upon me to make my own birthday cake. (BF did say he would try his hand at it if I wanted him to…)
This year I made the cake with a bit of a twist. Two layers of frosting — the traditional cooked frosting as a filling and outer layer topped with chocolate buttercream (which looks way prettier than cooked frosting).
- 1 c. shortening
- 3 c. sugar
- 4 jumbo-sized eggs
- 4 oz. unsweetened chocolate squares
- 4 bottles red food coloring
- 5 c. flour
- 2 tsp. salt
- 2 c. buttermilk
- 2 tsp. baking soda
- 2 tsp. vanilla
- Cream shortening, eggs, and sugar. Melt chocolate and add food coloring and chocolate. Sift flour and salt. Add baking soda to buttermilk. Add buttermilk and flour mixtures alternately to creamed mixtures. Add vanilla, mix well.
- Grease the bottom of three 8″ round cake pans (or three 8×8″ square cake pans). Line bottoms of pan with wax paper or parchment paper and grease paper before filling with cake batter.
- Bake 350 degrees for 30 minutes.
Frost with Cooked Frosting.
To make the cake pretty looking, I frosted it a second time after I had completely chilled the cooked frosting frosted cake using my favorite chocolate buttercream frosting. I was going to use a pastry bag to add some decorative piping around the border of the cake but was too tired by the time I finished frosting.
chocolate buttercream frosting ingredients.
- 12 oz. semi-sweet chocolate chips
- 2 extra-large egg yolks at room temperature
- 2 tsp. pure vanilla extract
- 5 or 6 c. sifted powder sugar
- 4 sticks of butter at room temperature
chocolate buttercream frosting directions.
- Melt chocolate in a heat proof bowl in a simmering pan of water. Stir until just melted and set aside. Cool to room temperature.
- Beat butter on medium high until light and fluffy, about 3 minutes.
- Add egg yolk and vanilla. Beat 3 more minutes.
- Turn mixture to low and gradually add powder sugar.
- Beat at medium speed until smooth and creamy.
- On low-speed, add the chocolate to the butter mixture and mix until blended. Don’t whip!
- Spread immediately on the cooled cake.
As expected, this cake went over very well with everyone. Very, very well. Especially with BF’s Bro, who according to BF’s Bro’s Wife, is a picky cake eater. Score!