Easy Chocolate Birthday Cake
This recipe is adapted from a recipe in a 1992 edition of Bon Appetit magazine. Since then, Hillary has made it countless times for birthdays, Mother’s Day, and any other excuse to eat chocolate cake! Super easy and doesn’t require a mixer.
INGREDIENTS
Cake • 1 1/4 cups sugar • 1 cup buttermilk • 2/3 cup vegetable oil • 2 eggs • 1 teaspoon vanilla • 1 1/2 cups all-purpose flour • 1/2 cup unsweetened cocoa powder • 1 1/4 teaspoons baking soda Simple Syrup (optional, but makes a nice moist cake) • 1/2 cup granulated sugar • 1 cup water
Frosting • 1 cup (2 sticks) unsalted butter, softened to room temperature • 4 ounces unsweetened chocolate, chopped • 2/3 cup unsweetened cocoa powder (preferably Dutch-processed) • 4 teaspoons vanilla • 4 cups powdered sugar • 2/3 cup (about) sour cream
Grammy’s Favorite Teriyaki Grilled Chicken Kebobs
INGREDIENTS • 1/4 cup canola or other vegetable oil • 1/3 cup honey • 1/3 cup soy sauce • 2 cloves garlic, chopped • 6 chicken breast filets, cut into 1-inch pieces
• 3 sweet bell peppers (red, yellow, orange), cut into 1-inch pieces • 1 red or yellow onion, cut into 1-inch sections • 1 lemon, cut into wedges
PREPARATION
For cake: 1. Preheat oven to 350 F. 2. Grease and flour two 8-inch- diameter cake pans with 1 1/2-inch sides. 3. Whisk first 5 ingredients in large bowl to blend. 4. Sift in flour, cocoa, and baking soda. 5. Stir to combine. 6. Divide batter between prepared pans. 7. Bake just until toothpick inserted
For Frosting: 1. Melt unsalted butter and chocolate in small saucepan over low heat, stirring constantly until smooth. 2. Transfer to a large bowl. Let cool about 30 minutes. 3. Whisk in cocoa powder and vanilla. 4. Whisk in 2 cups sugar and 1/3 cup sour cream. 5. Whisk in remaining 2 cups sugar. 6. Gradually whisk in enough of remaining sour cream to form spreadable frosting. Assemble: 1. Place one cake top-side down on plate. Brush bottom with simple syrup. Spread generously with frosting. 2. Top with second cake layer top-side down. Brush with simple syrup. Spread top and sides of cake with remaining frosting. 3. There will be extra frosting for decorating, if desired. 4. (Can be prepared up to 8 hours
DIRECTIONS
1. Combine oil, honey, soy sauce, and garlic in plastic bag. 2. Add chicken, vegetables, and lemon wedges and marinate for 2–24 hours. 3. Skewer the chicken and vegetables on metal or wood skewers (wood skewers must be soaked in water at least 30 minutes). 4. Grill over medium heat, turning, until the chicken is cooked (160-165 F internal temperature).
into center comes out clean, about 22–24 minutes. Do not overbake!
8. Cool in pans on racks for 10 minutes. 9. Turn cakes out onto racks and cool completely. 10. (Can be prepared one day
ahead. Wrap cakes separately in plastic wrap and store at room temperature.)
For simple syrup 1. Boil, stirring until sugar dissolves. Let cool to room temperature.
ahead. Cover with cake dome and let stand at room temperature.)
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