My little brothers came over this weekend, and of course they wanted to make cake. So I agreed to it.
Cake: I had store bought Splenda Chocolate Cake Mix on hand, so we whipped up the two 8″ round cakes in know time.
Frosting: While the cakes were cooling, we made my favorite simple butter cream frosting. Add the following ingredients to the electric mixer, cover, and mix until your desired consistency is reached:
|
2 sticks |
room temperature butter |
|
7 1/2 cups |
powdered sugar |
|
pinch |
salt |
|
1 Tablespoon |
vanilla extract |
|
2 - 3 Tablespoons |
milk |
Notice I mentioned “covering” the bowl of your ingredients before mixing. More than once I have skipped this step, and the consequences are disastrous. As soon as you turn the mixer on, the 7 1/2 cups of powdered sugar will find every crevice in the kitchen. Messy!
Construction: Once the cakes are cooled, level one of the cakes (it doesn’t need to be perfect). Cover the leveled cake with about 1/4 inch of frosting. Place the next cake on this layer of frosting. Now cover the top and sides of the cake with frosting. If you notice little specs of chocolate cake mixing in your frosting, pop the cake in the fridge for a few minutes so the cakes can solidify, and add a top (pretty) coat to the whole cake.
Decoration: Now that the cake is all done, it’s time to decorate! My brothers insisted that I pick the design …
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