LUCY BURDETTE: The birthday season is coming up in my household, so I've got cake on the brain. One of the traditions we had in my family growing up was that the birthday person got to choose their cake. I went with angel food cake with whipped cream frosting, tinted pink with food coloring.
But with the family I married into, the choice is always chocolate. The recipe
that I use for feathery fudge cake with chocolate sour cream frosting
comes from the Better Homes and Gardens New Cook Book.
My birthday falls
in early January--not only are there no other bakers in my family, most
of the good bakeries in the area are closed, exhausted from the
holidays. So every once in while I splurge and bake the cake I would choose: yellow cake spread with whipped cream
and crammed with strawberries. I found this on a Softasilk cake flour
box years ago--it's a winner.
1 and 1/2 cups sugar
1/2 C butter
1 tsp vanilla
4 egg yolks
2 1/4 C Softasilk cake flour
2 1/2 tsp baking powder
1 tsp salt
1 cup milk
To make the cake: grease
and flour 2 round pans, heat oven to 350. Beat sugar and butter
until fluffy. beat in vanilla, eggs and egg yolks, one at a time. mix
flour, baking powder and salt. Mix in alternately with the milk, beating
after each addition just until blended, beginning and ending with flour
mixture. pour into pans. Bake 25 min or until toothpick inserted comes
out clean. cool 10 min, remove from pans. cool completely.
with fresh whipped cream sweetened with a tbsp of sugar and a dash of
vanilla. I put chopped strawberries in the middle layer and decorate the
top with halved strawberries, maybe a few blueberries too.