Vanilla Buttermilk Cake with Instant Fudge Frosting

After noticing my friend, Michele, joined another baking blog, I decided to check it out. It was The Cake Slice! This is a new blog and I just signed up. As usual, we are having dinner at my parents on Thursday night so I decided to bring a dessert. I thought I would try the cake on one of the blog creators, Gigi. As you can see, mine is not a triple layer cake like the recipe called for. First, I thought my mom would die if I brought a triple layer cake over instead of the traditional two layer, and second, I was out of parchment paper and had to only butter the bottom and sides of the pans. Well.....one cake kinda stuck. I frosted it and will take to work. They don't care what it looks like. This isn't the first cake of the new blog, but I had most of these ingredients.

So, anyway.....I tried the bits of cake that fell off the disaster layer and the frosting. I must say YUMMY! I can't wait to have it after dinner!

The recipe is from the book Sky High Irresistible Triple Layer Cakes By Alsia Huntsman and Peter Wynne.

For the cake:
4 whole large eggs
2 egg yolks
2 tsp of vanilla extract
1 1/4 cup of buttermilk
3 cups of cake flour
2 cups of sugar
4 1/2 tsp baking powder
1/2 tsp salt
8 ounces of butter at room temperature

Preheat the oven to 350F degrees. Butter the bottom and sides of three 8-inch cake pans. Line with parchment paper and grease the paper.

Place the eggs and the yolks in a medium bowl. Add the vanilla and 1/4 cup of buttermilk and whisk all the ingredients well. Set Aside.

Combine the flour, sugar, baking powder, and salt in the bowl of a mixer; whisk to blend. Add the remaining buttermilk and butter to the dry ingredients and with the mixer on low speed, blend together. Raise the mixer to medium speed and beat until light fluffy; 2minutes.

Add the egg mixture in three additions, scrapping down the sides of the bowl after each addition. Divide the batter among all the pans.

Bake the cake layers for 28-32 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pan for 10 minutes. Turn out the cakes onto a wire rack and remove the paper from the bottoms. Cool completely.

Fudge Frosting:
6 ounces of unsweetened chocolate melted and cooled
4 1/2 cups of confectioners sugar (1 16 oz bag)
12 ounces of unsalted butter at room temperature
6 tablespoons of half and half
1 tablespoon of vanilla extract

Place all the ingredients in a food processor and pulse to blend together. Then pulse until the frosting is smooth.


The disaster layer!