Friday, October 19, 2007

Halloween Layer Cake

1 3/4 cups cake flour
1 tsp baking soda
1 tsp salt
1 1/2 cups white sugar
1/3 cup shortening
1 cup buttermilk
3 egg whites
4 (1 ounce) squares unsweetened chocolate, melted
1 tsp butter
1/3 cup butter, softened
1 1/2 Tbs orange zest
1 tsp lemon zest
1/4 tsp salt
1 egg yolk
4 cups sifted powdered sugar
1 Tbs orange juice
2 tsp lemon juice

Preheat oven to 350°F. Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.

Sift together the flour, baking soda, salt, and white sugar.

Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.

Bake at 350°F for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing cookie cutters into frosting. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a food safe brush, fill in the outlines with the chocolate mixture.

To Make Golden Orange Frosting: Cream together butter, orange zest, lemon zest, and salt. Add egg yolk and mix well. Add powdered sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

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