Casey's Birthday Cake

While I can totally appreciate the convenience of boxed cake mixes, I have to say that cakes made from scratch really ARE better.

Chocolate Malt Cake for Casey
(adapted from a Food & Wine recipe)

2 1/4 c. cake flour
3/4 c. flour
1 c. malted-milk powder
1 T. baking powder
1/4 t. baking soda
3/4 t. salt
1 stick unsalted butter, at room temperature
1/2 c. solid vegetable shortening, at room temperature
2 c. sugar
1 T. pure vanilla extract
2 c. ice water
4 large egg whites

Preheat the oven to 325°. Butter and flour three 8-inch cake pans.

In large bowl, whisk flours with malt powder, baking powder, baking soda, and salt.


Using electric mixer, beat the butter with shortening until creamy...

add sugar and vanilla and beat at medium until fluffy, about 3 minutes.

Beat in dry ingredients in 3 batches at low speed, alternating with ice water, occasionally scraping down sides of bowl.


Beat egg whites at medium-high speed until soft peaks form...


...fold egg whites into batter....


Divide batter between pans evenly.

Bake for 40 to 45 minutes until a toothpick comes out clean. Let the cakes cool in the pans for 20 minutes, then invert onto rack and let cool completely. (I didn't use parchment, and I didn't cool them on the racks; they did not stick to the pans much at all.)



Frosting:
4 squares (4 oz.) bittersweet chocolate
1 2/3 c. powdered sugar
3/4 c. heavy whipping cream
1 stick butter, softened

In glass bowl, heat chocolate and cream in the microwave, stirring frequently until chocolate is melted.

Stir in powdered sugar.

Place frosting bowl into another larger bowl filled with ice; stir until frosting cools.
Beat in butter with electric mixer.

Chill frosting in fridge (or freezer) until it sets up enough to spread.


HAPPY BIRTHDAY CASEY!!!!!!!