BIRTHDAY SHEET CAKE
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cup sugar
6 extra-large eggs, at room temperature
8 ounces sour cream (about 1 cup), at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoons kosher salt
1 teaspoons baking soda
Chocolate Frosting (recipe follows)
Chocolate candies for decorating
(recommended: M&M's)
Preheat the oven to 350 degrees F. Butter and flour a (12 by 18 by 1 1/2-inch) sheet pan.
Cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well.
Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula.
Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
CHOCOLATE FROSTING
24 ounces semisweet chocolate chips
1 1/2 cup heavy (whipping) cream
2 tablespoons light corn syrup
1/2 teaspoons pure vanilla extract
4 tablespoons unsalted butter (1/2 stick), at room temperature
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Source: Ina Garten
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cup sugar
6 extra-large eggs, at room temperature
8 ounces sour cream (about 1 cup), at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoons kosher salt
1 teaspoons baking soda
Chocolate Frosting (recipe follows)
Chocolate candies for decorating
(recommended: M&M's)
Preheat the oven to 350 degrees F. Butter and flour a (12 by 18 by 1 1/2-inch) sheet pan.
Cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well.
Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula.
Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
CHOCOLATE FROSTING
24 ounces semisweet chocolate chips
1 1/2 cup heavy (whipping) cream
2 tablespoons light corn syrup
1/2 teaspoons pure vanilla extract
4 tablespoons unsalted butter (1/2 stick), at room temperature
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Source: Ina Garten
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