OK, again, this is not a specifically Catholic post, but what the heck. I've made this cake for Christmas parties and birthday parties and people are always asking for the recipe so I though I'd post it here for any and all to print and try at their leisure. I can't take credit for it...it's from Anne Byrn's book The Cake Doctor , which you can find at any bookstore and is definitely worth getting. Enjoy the recipe!
One note: this is an easy cake to make but you need at least an hour and twenty minutes because the cake has to cool for 40, and then the icing has to set somewhere cold for 20. It only cooks for about 25 minutes. So set aside ample time ( a lesson I still have to learn when making this!). And you've got to make the frosting--it's easy and adds so much to the cake's flavor.
--solid vegetable shortening (crisco) for pan (you can also use an unflavored non-stick spray, but the flour will be harder to set)
--Flour for dusting the pans
--1 package (18.5) plain white cake mix (NO PUDDING ADDED MIXES--your cake will be way too wet)
--1 c. whole milk
--8. tablespoons (1 stick) butter, melted
--3 large eggs
-1 teaspoon pure vanilla extract
--2 teaspoons ground cinnamon
--Cinnamon buttercream frosting (recipe follows)
1. Place rack in the center of the oven and preheat to 350 degrees. Generously grease 2 9" round cake pans with solid vegetable shortening and dust with flour. Shake out excess flour and put pans aside.
2. Place the cake mix, milk, melted butter, eggs, vanilla and cinnamon into a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes, scraping down the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the over side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove from pans and place them on wire racks to cool for 10 minutes. Then run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. (You can also use a plate for this if you only have one cooling rack). Allow them to cool completely, 30 minutes.
4. Make the buttercream frosting. (I've found the frosting spreads much better if you make it 5-10 minutes before the cakes are done cooling so it doesn't have time to harder)
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, ontop of the first and frost the top and sides of the cake with clean, smooth strokes.
6. Place the cake, uncovered, in the fridge (or cold garage!) until the frosting sets, 20 minutes. Cover with waxed paper and store in fridge for up to 1 week. Can be frozen for up to 6 months, but thaw overnight in the fridge before serving.
CINNAMON BUTTERCREAM FROSTING
Makes 3 1/2 cups, enough for a 2 or 3 layer cake. 5 mins. . prep
8 tablespoons (1 stick) butter, at room temperature
3 3/4 confectioners' sugar, sifted
3 tablespoons milk (you can add another tablespoon if the frosting is too thick)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy (30 seconds). Stop the machine and add confectioners' sugar, 3 tablespoons milk, vanilla, and cinnamon. Blend on low speed until the sugar is incorporated (about 1 minute). Increase speed to medium and beat until light and fluffy (1 minute). Blend in up to one tablespoon milk if the frosting seems too stiff.
2. Use to frost the top and sides of a cake of your choice.
for plain buttercream frosting, omit the cinnamon and add another teaspoon vanilla