Chocolate Cake

I had the divine pleasure on my first cake making and decorating lesson with a treasured friend, Becky. She had taken a Wilton cake class at Michaels and came over to share her learned skills. My first lesson consisted of first baking the cake, making frosting, and learning a few decorating skills such as making flowers, leaves and practicing with different frosting tips. It was so much fun! Here is the cake and frosting recipe for the cake we made. More to come for sure!!

Tip: I purchased a shortening with no hydrogenated oils, no trans fat, and vegetable based, a healthy alternative. They have it at Whole Foods. Here is the brand/info: Spectrum Naturals Organic Shortening, All Vegetable, 24-Ounce Container

Cake Ingredients:
-3/4 cup natural cocoa
-6 ounces semi sweet chocolate, chopped
-3/4 cup boiling water
-1 cup sour cream (can substitute plain/vanilla yogurt and 1 teaspoon of vinegar)
-1 3/4 cups unbleached flour
-1 teaspoon table salt
-1 teaspoon baking soda
-12 tablespoons unsalted butter
-2 cups packed light brown sugar
-1 tablespoon vanilla extract
-5 large eggs

Cake Directions:
1. .For the pan: oil the pan and sprinkle cocoa powder
2. Combine coca, chocolate & boiling water: whisk 'till smooth
3. Cool then add sour cream (or substitution)
4. In mixer combine butter, brown sugar, and vanilla on med/high speed (until pale and fluffy ~ 3 min)
5. Reduce speed to medium & add eggs 1 at a time, scrape the bowl in between each egg
6. Add the flour, salt, and baking soda along with the chocolate mix and mix on med/low speed
7. Cook time 45-50 minutes @350 degrees
8. Allow to cool for no less than 2 hours before frosting is applied. Cool overnight in the refrigerator.

Frosting Recipe Ingredients:
-1/2 cup Spectrum's Organic Shortening -1/2 cup butter
-3 tablespons milk
-1 teaspoon pure vanilla extract
-1 tablespoon meringue powder
-1 pound (4cups) of SIFTED powder sugar
-a pinch of salt

Rose Frosting Recipe-for decorating: (Stiff)
Ingredients
-1 cup of Spectrum's Organic Shortening -2 tablespoons water
-1 teaspoon flavoring (Vanilla Extract)
-1 tablespoon Meringue Powder
-1 pound SIFTED powder sugar

Direction: Take two cups of the rose icing and add it to the medium icing (this makes it medium :) The rest is for roses