Thursday, October 3, 2013

Almost Classic Cake

Special Birthday Cake with Semi-Sweet Chocolate Buttercream frosting.
3/4 of the whole cake

I was asked to make a cake as the dessert for a fried chicken dinner. Since most of the attendees watch their sugar intake, I thought I'd try using the bag of Splenda for Baking that's been in my pantry for a while. (I called the 800 number to make sure it was still good. Turns out it never goes bad!) The cake wasn't as moist as I would have liked, but for a first attempt it was pretty good.

The frosting was outstanding. The recipe was a mix of Mrs. Millman's and semi-sweet chocolate buttercream. I used 12 ounces of chocolate chips (melted and cooled), a stick of butter (cold), 1 cup of powdered sugar, a little vanilla and some milk to thin it out.

I left a little bit of the cake unfrosted at the request of the host, but cut it out of the picture because it looked weird.

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