My Mom Was in Pain 34 Years Ago

I don't have to work today!

Yesterday I only worked for a couple hours in the morning. Since I was home I decided to clean my nasty house and get caught up on all things mundane. Anita stopped by last night and helped me fold and put away countless loads of laundry.

While the boys finished school, I started on a birthday cake.  I decided that I would really like to try to make the Matterhorn cake.  I googled until I found a recipe:

Crisco No-Stick Cooking Spray with Flour
2 cups sugar
1 cup (2 sticks) butter, softened
2 large eggs
1 teaspoon clear vanilla
3/4 teaspoon almond extract
2-1/2 cups Softasilk Cake Flour
1 cup Dutch-processed cocoa powder (alkalized) -or-
unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2-1/4 cups buttermilk
Chocolate curls, if desired

Heat oven to 350°F. Spray three 9-inch round cake pans generously with no-stick cooking spray with flour.
Beat sugar, 1 cup butter, 1 teaspoon clear vanilla and 3/4 teaspoon almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

Mix cake flour, cocoa powder, baking soda and salt; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour into prepared pans.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.


Buttercream Frosting:

1-1/4 cup (2-1/2 sticks) butter, room temperature
2 teaspoons clear vanilla
1 teaspoon almond extract
8-9 tablespoons milk
7-1/2 cups (2 pounds) powdered sugar

Beat 1-1/4 cups butter, 2 teaspoons clear vanilla and 1 teaspoon almond extract in a medium bowl at medium speed until creamy. Gradually add milk and powdered sugar, scraping bowl as needed. Beat on high speed adding additional milk by the tablespoon until desired spreading consistency is achieved. Brush any loose crumbs from cooled layers.
Place first layer, rounded side down, on plate. Spread with Buttercream Frosting to within 1/4-inch of edge. Level off top of second layer. Top with second layer, topside down. Spread with frosting. Top with third layer, top side up. Coat side of cake with thin layer of frosting to seal in crumbs. Frost side and top of cake. If desired, draw cake comb through frosting to make decorative designs and top with shaved chocolate curls.

Refrigerate cake to set the frosting; allow cake to stand at room temperature 10 minutes before serving.

Makes 16 servings.

High Altitude (Above 3500 Ft.): Heat oven to 375°F. Generously grease and flour pans. Decrease sugar in cake to 1-3/4 c. and baking soda to 1-1/2 tsp. Increase cake flour to 2-3/4 c.

Since Aunt Judy was so generous to donate a ton of cake pans to the Altics, I happened to have 3, 9" cake pans.

I made the cake according to the recipe, but the icing I changed a bit.  In the interview with Giada she specifically mentioned the cream cheese in the icing and this recipe doesn't have cream cheese listed.  I added a block of 1/3 less fat cream cheese but otherwise followed the recipe.

Sweet Tanner really thought it was wrong that I was making my own cake.  He kept saying, "Is it normal to have to make your own cake when you're older?  Why are you making it?  Would you like to tell me how and let me make it for you?"

Such a precious thought.  Honestly, I wanted to make it!  I really wanted to try it and typically I wouldn't make such a decadent dessert to have in the house.  My birthday was the perfect excuse to indulge a bit. 

It weighs 8 lbs completed.  This is it chillin in the fridge:

 When Anita came by last night she assumed she couldn't have any until today.  I chuckled, and cut into it.  Are you kidding me?  It's 8 lbs of cake!  If you want some, come by and I'll give you a slice.  It's extremely rich and such a treat!