Day Four of Teen Week

So, today I planned on show you something special, but I'm at work so I wont post what I'm doing until I get home around 3:00 est. My project is going to show you how I put fondant on a cake for the first time! I will also show how I made my sister's birthday invitations. So, check back to see all the fun. In the meantime I'm going to share the recipe I made for the cake. I started baking around 7:30 last night and did not finish untill 11:30! I needed to double the recipie for this huge cake, and even though it made a big mess and took a long time, not only to make but also to bake, the cake tastes SO GOOD! I was lucky that I had two people helping me! The recipe came from Martha Stewart. I doubled the recipe so that it would be enough to fit a bigger pan. When you double it it's going to be a lot of batter, so be prepared to have a huge mixing bowl. The batter comes out to be super fluffy!

Serves 10

• 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
• 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
• 1/2 cup boiling water
• 3 cups sifted cake flour (not self-rising)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups sugar
• 4 large eggs, lightly beaten
• 1 tablespoon pure vanilla extract
• 1 cup whole milk
• Mrs. Milman's Chocolate Frosting

Directions

1. Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
3. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
4. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.

Read more at Marthastewart.com: Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting - Martha Stewart Recipes