Monday, June 1, 2015

Black and White Birthday Cake

The birthday cake of my youth!

Growing up, this is the cake we had for all our birthdays and celebrations.  My mom would bake it, assemble it, and then dad would decorate with his little metal flower tube decorator.   You wouldn't believe how beautiful those cakes looked when he was finished...or how good they tasted!  

This past weekend was my husband's birthday, and I haven't made one of these Black and White Cakes since my kids were little.  I figured it's about time!   Not only was he thrilled, but the whole family just loved having "two cakes in one!"

These are the two favorite cakes I use, but you can bake your favorites and assemble them in the same way.  This recipe makes one chocolate, 9" cake and one yellow, 9" cake.  The filling is the one I use for everything and I've never had one better.  I changed the frosting from a cooked white decorator icing to a light chocolate, fluffy one.  It suited the cake perfectly.

Your whole family will love the looks and taste of this wonderful cake!

Bottom Layer: (Chocolate Cake)

1 1/2 c.  flour
1 c. sugar
1 tsp. baking soda
1/3 tsp. salt
3 Tbsp. unsweetened baking cocoa
6 Tbsp. oil
1 Tbsp. vinegar
1 tsp. vanilla
1 c. cold water

Preheat oven to 350'F.

Put dry ingredients in a bowl, mix lightly with fork to blend.  Make a well in the middle; add liquids; mix well until all ingredients are blended and the batter is smooth. 

Pour into a greased 9" round cake pan.

Bake at 350'F for 25-30 minutes or until toothpick inserted in center comes out clean.

Top Layer: (Yellow Cake)

1 1/4 cup all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla

Preheat oven to 350'F.  Grease and flour  a 9" round cake pan. 

Measure all ingredients into large mixer bowl.  Blend 1/2 minute on low speed, scraping bowl constantly.  Beat 3 minutes high speed, scraping bowl occasionally.  Pour into pan.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool.

Filling: (Mom's Vanilla Cream) 
*You'll only need half of this recipe. 

6 Tbsp. flour
1/2 c. granulated sugar
1/2 tsp. salt
2 eggs
2 c. milk
1 tsp. vanilla
2 Tbsp. butter

Combine flour, sugar, salt and eggs in saucepan and stir until smooth; gradually add milk and continue to stir constantly over medium heat, until  thickened.  If it looks lumpy, use a wire whisk and it will smooth out nicely. 

Add vanilla and butter after pudding has thickened.  Store in refrigerator until ready to use. 

Frosting: (Fluffy Chocolate Frosting)

1 cup milk
1 (3.5 oz.) pkg. instant Jell-O pudding, chocolate
1/4 c. confectioners' sugar
1 tsp. vanilla
1 (8 oz.) container Cool Whip

Pour milk into bowl with instant pudding, sugar and vanilla.   Beat with a wire whip for 2 minutes or electric beater until smooth and well blended.

Fold in Cool Whip until all blended and no streaks remain.  Spread evenly over top and sides of cake. 

This makes a lot of frosting, leftovers can be stored in the refrigerator...or eaten with a spoon!   Tastes like a light chocolate mousse! 

When both cakes have cooled (yes, you can bake them together), place the chocolate one onto a pretty cake plate and use about half the vanilla cream over it.  Now, carefully place the yellow cake on top and your all set to frost it.  Keep finished cake refrigerated.

"It is more blessed to give than to receive."  Acts 20:35

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