Chief Longwind Of The North
Certified/Certifiable
Thought I'd posted this a couple nights ago, but I must have done something wrong. This is possible the best cake I've ever made. So I;;m posting it again, for all of my friends here on DC.
Cake batter:
3 large eggs
Nonstick baking spray
4cups sifted cake flour
4 teaspoons baking powder
2 1/2 tsp.Salt
3 cups dark brown sugar
1/2 cup sugar
3 cups room temperature milk
3 cups + 2 tbs.sunflower, or safflower oil
4 tsp. pure vanilla extract
Preheat the oven to 350 D. F. Separate the eggs. Whisk together the egg yolks, oil, sugar, and brown sugar. In a separate bowl, beat the egg whites to form stiff peaks. Combine all cake ingredients except egg whites, and mix until smooth. Fold in in the egg whites. Spray and flour two 9 inch cake pans. Pour cake batter equally into the cake pans and place into the oven. Bake for 20 minutes. Test with toothpick.
Butterscotch Sauce:
8 tbs. unsalted butter
2 cup dark brown sugar
1 tsp. Salt
1 1/2 cup heavy cream
4 teaspoons pure vanilla extract
While the cake is baking, place the butter, brown sugar, and salt in a sauce[an and stir over low heat until the brown sugar and butter are well blended. Slowly whisk in th cream. Whisk in the vabilla. Simmer to make a rich and thick sauce. Remove from heat and set aside.
Frosting:
2 tsxp. unflavored powdered gelatin
2 cups dark brown sugar
1 cup half-n-half
1 1/2 cup water
2 1/2 lbs. unsalted softened butter (10 sticks)
4 tsp. pure vanilla extract
Place the water and gelatin into a saucepan and bring to a simmer while stirring. Add the remaining ingredients and stir until smooth. Remove from the heat.
Cut each cake into three equal layers. When the fisting and butterscotch sauce are cool, combine them and mxx until smooth. Spread a layer of frosting between each layer. Spread remaining frosting all over the sides and top of the cake.
This cake is six layers of heaven. Tip, you can make this more interesting by adding chopped hazelnuts, walnuts, or macadamia nuts to the cake batter.
This is a lot of cake, and can make a great dessert centerpiece. You can make the icing thicker, so that you can pipe decorative designs onto the cake.
Wish I had a picture of this cake. It looked as good as it tasted.
Seeeeeeeya; Chief Longwind of the North
Cake batter:
3 large eggs
Nonstick baking spray
4cups sifted cake flour
4 teaspoons baking powder
2 1/2 tsp.Salt
3 cups dark brown sugar
1/2 cup sugar
3 cups room temperature milk
3 cups + 2 tbs.sunflower, or safflower oil
4 tsp. pure vanilla extract
Preheat the oven to 350 D. F. Separate the eggs. Whisk together the egg yolks, oil, sugar, and brown sugar. In a separate bowl, beat the egg whites to form stiff peaks. Combine all cake ingredients except egg whites, and mix until smooth. Fold in in the egg whites. Spray and flour two 9 inch cake pans. Pour cake batter equally into the cake pans and place into the oven. Bake for 20 minutes. Test with toothpick.
Butterscotch Sauce:
8 tbs. unsalted butter
2 cup dark brown sugar
1 tsp. Salt
1 1/2 cup heavy cream
4 teaspoons pure vanilla extract
While the cake is baking, place the butter, brown sugar, and salt in a sauce[an and stir over low heat until the brown sugar and butter are well blended. Slowly whisk in th cream. Whisk in the vabilla. Simmer to make a rich and thick sauce. Remove from heat and set aside.
Frosting:
2 tsxp. unflavored powdered gelatin
2 cups dark brown sugar
1 cup half-n-half
1 1/2 cup water
2 1/2 lbs. unsalted softened butter (10 sticks)
4 tsp. pure vanilla extract
Place the water and gelatin into a saucepan and bring to a simmer while stirring. Add the remaining ingredients and stir until smooth. Remove from the heat.
Cut each cake into three equal layers. When the fisting and butterscotch sauce are cool, combine them and mxx until smooth. Spread a layer of frosting between each layer. Spread remaining frosting all over the sides and top of the cake.
This cake is six layers of heaven. Tip, you can make this more interesting by adding chopped hazelnuts, walnuts, or macadamia nuts to the cake batter.
This is a lot of cake, and can make a great dessert centerpiece. You can make the icing thicker, so that you can pipe decorative designs onto the cake.
Wish I had a picture of this cake. It looked as good as it tasted.
Seeeeeeeya; Chief Longwind of the North
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