This is kind of a mish-mash cake I made for Rusty (the man loves his cake), and it turned out pretty well, all things considered. The cake recipe comes from Epicurious.com and the icing is a modified version of the one I used in the Pie’s vanilla birthday cake.
Preheat your oven to 350°F and butter and flour a 9″ x 9″ square cake pan (or, in this case, a 10″ round springform pan).
Cream together 1 cup granulated sugar and 1/2 cup softened butter. Then add in 2 eggs and 2 teaspoons vanilla extract.
Combine 1 1/2 cups all-purpose flour with 1 3/4 teaspoons baking powder and add that to the butter/egg mixture.
Finally, stir in 1/2 cup milk until the batter is smooth.
Pour the batter into the prepared pan and level the top.
Bake for 30-40 minutes, until the cake springs back to the touch and a toothpick inserted in the centre comes out clean.
Remove to a rack to cool completely.
I was a little disappointed at how flat this cake turned out. I suppose if I were to do it again I would separate the eggs and whip the whites to boost the volume. You can gently fold the whites into your mixed batter to make your cake much fluffier.
While the cake is cooling, prepare your icing. In a double boiler, melt 4 oz white chocolate.
Cream together 1 package (250g) softened cream cheese, 1/2 cup milk, 4 cups icing sugar, and 2 teaspoons vanilla. If you use heavy cream instead of milk you will need less icing sugar.
Add in the melted chocolate and blend until smooth. Put that gooey goodness in the fridge to cool.



this is the only food-related comment i will ever make on your blog. all other contributions will be passive-aggressive smears.
one thing i’ve found i like better with layer/fruit cake is to use a filling that is just cheese/cream (with no sugar), made separately from the icing. then with the fruit in there too it doesn’t get overly sweet.
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I will try that next time I have some fruit worth tasting.
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