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foodie fridays

[via Food Network]
I feel like sometimes there are just days when you need a cake...to yourself. I'm not talking a slice that you buy at the store, which I didn't know they even sold sole slices until recently. I'm talking the Sunday morning you wake up and you're like "cake is a good idea." Then you get to baking because the smells wafting in your kitchen are much better than the smells wafting the cold grocery store. Nothing beats a homemade cake anyhow.

Is this healthy? Naw. But it's so damn good for the soul.

Here is a delicious and simple recipe from Food Network.

For the cake:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the frosting:
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)


Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.

Spread the frosting evenly on the cake.


1 comment

  1. Ooh, speaking of stores selling individual slices of cake, I wish I could find a place on my commute route that sold individual slices of plain, vanilla ice cream cake! I crave ice cream cake 24/7, but a whole cake is so expensive! I can't get my mom to buy me one, lol, OR my boyfriend. Also, that cake looks really good, and I don't like chocolate! The cake looked like a cookie cake at first. It's strange to me that a cake would have sour cream and lemon zest, but as I said, it looks good! I'll have to try this sometime--print!
    P.S.: That's not a real URL, by the way. I figured you might remember me best if you do on Instagram, and I don't know how to link my Instagram profile so that it opens on the app on the phone, too, or I guess you could look me up on webstagram on the computer, also.


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