Rein­deer Cake

Taste of Home - - Mixing Bowl -

Whether you turn this cake into a rein­deer or dec­o­rate it us­ing your own vi­sion, it’s a three-layer stun­ner that will com­mand cen­ter stage at your next hol­i­day get-to­gether. Em­brace your bak­ing prow­ess! —Lau­ren Knoelke, Des Moines, IA Prep: 1 hour • Bake: 25 min. + cool­ing • Makes: 20 serv­ings 2¹ ₄ cups cake flour

1¹ ₂ cups sugar

3¹ ₂ tsp. bak­ing pow­der ¹₂ tsp. salt ¹₂ cup un­salted but­ter, cubed 4 large egg whites, room tem­per­a­ture ³₄ cup 2% milk, di­vided 1 tsp. clear vanilla ex­tract ¹₂ tsp. al­mond ex­tract ¹₃ cup red and green jim­mies

BUT­TER­CREAM 6 oz. dark chocolate, chopped ¹₄ cup heavy whip­ping cream 6 large egg whites

1¹ ₂ cups sugar ¹ ₂ tsp. cream of tar­tar ¹ ₂ tsp. salt

2 cups un­salted but­ter, cubed

1¹ ₂ tsp. vanilla ex­tract ¹ ₂ cup bak­ing co­coa

Paste food col­or­ing

1. Pre­heat the oven to 350°. Line the bot­toms of three 6-in. round bak­ing pans with parch­ment; grease and flour parch­ment and sides of pans.

2. In a large bowl, whisk flour, sugar, bak­ing pow­der and salt. Beat in the but­ter un­til crumbly. Add egg whites, one at a time, beat­ing well af­ter each ad­di­tion. Grad­u­ally beat in ¹₄ cup milk and ex­tracts; beat on medium speed un­til light and fluffy, about 2 min­utes. Grad­u­ally beat in re­main­ing milk. Gen­tly fold in jim­mies.

3. Trans­fer bat­ter to pre­pared pans. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 25-30 min­utes. Cool in pans 10 min­utes be­fore re­mov­ing to wire racks; re­move pa­per. Cool com­pletely.

4. For but­ter­cream, in a mi­crowave, melt chocolate with cream un­til smooth, stir­ring ev­ery 30 sec­onds. Set mix­ture aside to cool slightly. In a heat­proof bowl of a stand mixer, whisk egg whites, sugar, cream of tar­tar and salt un­til blended. Place over sim­mer­ing wa­ter in a large saucepan over medium heat. Whisk­ing con­stantly, heat mix­ture un­til a ther­mome­ter reads 160°, 8-10 min­utes.

5. Re­move from heat. With whisk at­tach­ment of stand mixer, beat on high speed un­til cooled to 90°, about 7 min­utes. Grad­u­ally beat in but­ter, a few ta­ble­spoons at a time, on medium speed un­til smooth; beat in vanilla and the chocolate mix­ture. Grad­u­ally beat in sifted bak­ing co­coa.

6. Spread frost­ing be­tween lay­ers and over the top and sides of cake. Di­vide re­main­ing but­ter­cream into smaller por­tions; stir in the food col­or­ing to achieve de­sired col­ors. Dec­o­rate as de­sired. Store in the re­frig­er­a­tor.

1 slice: 463 cal., 28g fat (17g sat. fat), 65mg chol., 242mg sod., 52g carb. (37g sug­ars, 1g fiber), 5g pro.

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