Recipe courtesy of Duff Goldman
From:
Food Network Magazine
Duff’s Birthday Cake
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- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 895
- Total Fat
- 45 g
- Saturated Fat
- 22 g
- Carbohydrates
- 119 g
- Dietary Fiber
- 4 g
- Sugar
- 80 g
- Protein
- 9 g
- Cholesterol
- 120 mg
- Sodium
- 449 mg
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 895
- Total Fat
- 45 g
- Saturated Fat
- 22 g
- Carbohydrates
- 119 g
- Dietary Fiber
- 4 g
- Sugar
- 80 g
- Protein
- 9 g
- Cholesterol
- 120 mg
- Sodium
- 449 mg
Ingredients
For the Cake:
For the Frosting:
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Directions
- Make the cake: Coat two 9-inch round cake pans with cooking spray and line each with a round of parchment paper. Spray the parchment. Preheat the oven to 350 degrees F.
- Mix the flour and baking powder together in a bowl and sift them. (For real. Sift the dry ingredients—this is what gives this cake that from-a-box texture.)
- In the bowl of a stand mixer with the paddle attachment, beat together the butter, granulated sugar and salt until light and fluffy, about 5 minutes. In a separate bowl, whisk together the eggs, milk and vanilla.
- Add half of the dry ingredients to the butter mixture and mix on low speed for a few seconds. Add half of the wet ingredients and mix for 10 to 15 seconds. Stop the mixer, scrape down the bowl and the beater and repeat the process with the remaining ingredients.
- Divide the batter between the prepared cake pans and bake, rotating the pans a few times in the oven so the cakes don’t burn on one side, until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool about 10 minutes in the pans, then turn out onto a rack to cool completely. 6. Make the frosting: In the bowl of a stand mixer or with a hand mixer, beat together the butter and shortening until fluffy, about 2 minutes. Reduce the speed to low and beat in the cocoa powder then the confectioners’ sugar, 1 cup at a time. Add the hot fudge topping, vanilla and salt and continue to beat until the frosting is light and fluffy and all of the ingredients are fully incorporated. Keep at room temperature until you frost the cake.
- To assemble, trim the tops of the cakes with a serrated knife or cake leveler, if desired. Spread 1 cup of the frosting over the top of one cake layer. Stack the second layer and frost the top and sides with a thin coat of the frosting. Refrigerate until the frosting is firm, 20 to 30 minutes.
- Frost the top and sides of the cake with a thicker layer of the frosting. Refrigerate until firm, 20 to 30 minutes.
