~ 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
|2-3/4 cups||Cake Flour (or 2-1/2 cups if All-Purpose)|
|1-1/2 teaspoons||Baking Soda|
|1 cup||Walnuts - chopped or ground medium/fine|
|(Measure then chop)|
|1 tablespoon||Orange Peel - grated|
Kirk's Feather-light Fudge Frosting:
|~5 oz||Chocolate Best you can get - 80% or darker|
|1/4 to 1/2 cup||Powdered Sugar|
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.
I have a very small bowl I put in the bottom of the larger pan so the smaller pan sits level.
Then add water and ice-cubes until the smaller pan can sit in the ice-bath with the water to the top of the larger pan.
Makes more than enough frosting, but the left-over frosting has never lasted very long....
(The melting point here is so close to room temperature that the cake must be at room temperature before frosting.)