Cake Time!

Okay, this turned out pretty darn good, if I may say so myself. As noted in a previous posting, I used Smitten Kitchen's recipe (http://smittenkitchen.com/2009/07/best-birthday-cake/). I did not; however, use her frosting recipe, as it called for sour cream, and I didn't think that it would taste right after a day or two of sitting out on the counter. And, oh yeah, it might make us totally sick. Totally fine if you're having a party and you know the cake will be eaten quickly, but not when you're having a party of 3 like we did (that's right, I'm including you, little Sammy). So, I used this recipe from America's Test Kitchen (using Ghiradelli milk chocolate chips):

Foolproof Chocolate Frosting from the Episode: Everyone's Favorite CakeThis frosting may be made with milk, semisweet, or bittersweet chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.Makes 3 cups to frost one 9-inch 2-layer cake

20tablespoons (2 1/2 sticks) unsalted butter , softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
3/4 cup Dutch-processed cocoa
Pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate , melted and cooled slightly

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held.

I didn't use a food processor b/c, well, I don't have one. I used my precious, my Kitchen Aid stand mixer and it turned out just fine. The key is to not overbeat it. Same goes for kids I hear - don't beat them too much or they'll turn against you. I'm going to be a good mom.... Anyway, Alex brought out his inner cake boss and helped frost it, and by helped, I mean he frosted the whole thing b/c I started making a mess of it. All in all, it turned out pretty lovely. The cake is really light in texture and not at all too sweet, which is a good counter to the *very rich* frosting.

Bon appetit!