Kindle Nook Books: Book Launch Party Cake by Patricia Sands

Thursday, July 18, 2013

Book Launch Party Cake by Patricia Sands

This is the scrumptiously delicious cake my son’s fiancée baked as a surprise for the fabulous launch party we had for The Bridge Club, three years ago. Everyone loved it … the book, the party and the cake! Note to self: plan launch party for The Promise of Provence and see what cake shows up this time!

Favourite Chocolate Layer Cake

1 cup butter, softened

1 –1/2 cups granulated sugar

2 eggs

1 tsp vanilla

2 cups all-purpose flour

1/2 cup cocoa powder

1 tsp each baking powder and baking soda

1/4 tsp salt

1 –1/2 cups buttermilk

Chocolate icing

1-1/2cups butter, softened

1/2 cup whipping cream

1 tbsp vanilla

3 cups icing sugar

6 oz unsweetened chocolate, chopped, melted and cooled

• In a large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.

• Spoon into 2 greased then parchment paper-lined 9-inch round metal cake pans. Bake in centre of 350 degrees F (180 degrees C) oven for 30 to 35 minutes or until cake tester inserted in centre come out clean. Let cool on rack for 20 minutes. Remove from pans; let cool completely on racks. Cut each cake horizontally into 2 layers.

• Chocolate Icing: In a bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in sugar, about 1 cup at a time. Beat in chocolate until fluffy.

• Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about ? cup of the icing; cover with remaining half. Cut side down. Spread top with another ? cup of the icing. Repeat with remaining layers.

• Spread remaining icing over the side and top. Remove paper strips. ( Make-ahead: cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.) Makes 16 to 20 servings.