~ with Chocolate Fudge Frosting ~
The default Birthday Cake in our house for a dozen years
best served on Jan-23, Mar-7, or October-7
Cake:
2-3/4 cups | Cake Flour (2 1/2 cups if All-Purpose) |
1-1/2 cups | Sugar |
3/4 cup | Butter |
3/4 teaspoons | Salt |
1-1/2 teaspoons | Baking Soda |
1-1/2 cups | Buttermilk |
3 | Eggs |
1-1/2 teaspoons | Vanilla |
1 cup | Walnuts - Chopped medium/fine |
(Measure then chop) | |
1 tablespoon | grated Orange Peel |
Frosting:
Easy-Fudge frosting:
~5 oz | Chocolate Best you can get - 80% or darker |
2 cups | Sugar |
1/2 cup | Butter |
1/2 teaspoons | Salt |
2/3 cup | Buttermilk |
2 teaspoons | Vanilla |
To simplify the process, we will use two sauce-pans of different sizes to get a double-boiler effect but with ice-water. So more of a double-cooler, this allows us to cool and whip up the frosting quickly.
Once it is around room temperature you are ready to frost the cake
(but, if the cake hasn't cooled enough, the frosting will just melt and be difficult to spread thickly.)