A MIGHTY MINI CAKE

Well, its Saturday... time to make a cake.

I'm planning on making a mini cake for 2 reasons:

            1.   My awesome sister-in-law, Candace, gave me a super cute mini cake stand.

            2.   Last time I made a cake, I did not like it so my husband ate it all.

  I want to make sure if this cake does suck he doesn't eat another 2 layer 9" 

chocolate cake by himself again.

We have a pact ... I die first.

CLASSIC:

Yellow Cake Fudge Icing

Start with the Fudge Icing, it needs to set in the fridge.

FUDGE ICING

Ingredients:

1.5 sticks of unsalted butter

1/2 cup of sugar

3/4  cup of half & half

3 teaspoons of instant coffee powder

10 ounces semisweet chocolate chips

1 teaspoon of vanilla extract

2 1/4 cups powdered sugar

1/4 teaspoon cinnamon

* A special tip... you may want to label your powdered sugar and your flour.

One time my husband made me fried chicken, but he accidentally used the

powdered sugar instead of the flour... what a dum dum*

Directions:

Combine the butter, half & half, sugar, & instant coffee powder in a 

saucepan. 

Set it over medium heat and stir until the mixture comes to a 

simmer.

Remove from the heat, and add the Chocolate chips.

Whisk until smooooooooth.

Pour mixture into a large bowl and 

put in the fridge until its firm enough to spread.

Time for the cake.

Ingredients:

1 3/4 cup of cake flour

2 teaspoons of baking powder

1 teaspoon of salt

1/2 teaspoon of cinnamon

10 tablespoons of unsalted butter (room temp)

3/4 cup of sugar

1/2 cup of brown sugar

3 eggs

1 cup of sour cream

Directions:

Preheat oven to 350 degrees, and butter the sides and bottom of your cake pan.

In a medium sized bowl mix together the flour, baking powder, salt and cinnamon.

Set this aside.

In another bowl, beat (with a mixer)  the butter & both sugars until light and fluffy.

Once fluffy, add the eggs one at a time. Make sure to scape down the sides

of the bowl to get everything mixed well.

Now you're going to add the flour mixture and the sour cream in alternating parts.

At this point the batter tastes pretty darn good.

Don't eat it all though, its time to pour into your desired cake pan(s)

Bake 30-40 minutes.

Make sure its completely cool before you ice ANY cake.

3 of 5 stars

✭✭✭☆☆

Taste Testers:

LAUREN: This was NOT a basic yellow cake recipe. The cinnamon was very prominent and the cake itself was pretty dense...not fluffy. Its not a bad recipe but not what i was expecting.

The icing was more of a Mocha Icing than a Fudge. I could taste the instant coffee pretty well.

CJ: DUHlicious, while the cake might have been a little dense, it was still very soft and moist. The cinnamon was great in it! I thought the icing was a good fudge icing.