The cake.

Sunday, I made a cake for my husband's birthday.
instagrammed this picture and got a few here are the deets:

Chocolate cake.
Whipped cream cheese frosting.
It's fantastic.

And I am not a chocolate cake kind of girl.

But for this I make an exception. ;)

The cake is a Devil's Food, prepared from a box.
I usually bake it in two 8 inch round pans and then slice them into four layers, but I could only find my 6 inch pans the other day, so this cake is extra tall.

For the frosting:

Whip 1 pint of heavy whipping cream and set aside.

         a softened 8 oz bar of cream cheese
         2/3 cup packed light brown sugar
         1 teaspoon vanilla
         pinch of salt a stand mixer with a whisk attachment until smooth and creamy.

Fold in the whipped cream.

Then just alternate layers of cake/frosting/cake/frosting/etc...

I wrap a piece of waxed paper around the outside of the cake to prevent it from drying out and put it in the fridge for a good 6 hrs (but overnight is better!) before serving.

And my fabulous foodie friend {who has spent the past few months travelling around Paris and the rest of Europe...swoon!} taught me that a cake frosted like this is actually not my lazy girl solution to uneven layers and messy frosting on the sides of my cakes...but a cake frosted in between the layers but not on the outside is a tomboy cake.  I really do learn something every day! ;)


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