Snowflake chocolate oil cake recipe

MAKES: 40 servings

Ingredients

• CAKE BATTER:
• 3-1/2 cups shortening
• 7-1/2 cups sugar
• 30 egg-whites
• 4 cups milk
• 3 tablespoons plus 1 teaspoon obvious vanilla flavoring
• 10 cups all-purpose flour
• 3 tablespoons plus 1 teaspoon baking powder
• 1 teaspoon salt
• COCONUT FILLING:
• 1 cup sugar
• 1/3 cup corn starch
• 1/4 teaspoon salt
• 2 cans (13.66 ounces each) coconut milk
• 1 cup half-and-half cream
• 8 egg yolks, beaten
• two tablespoons butter
• 1 teaspoon obvious vanilla flavoring
• 1 cup flaked coconut
• FROSTING:
• 1 cup shortening
• 1 cup butter, softened
• 8 cups confectioners' sugar
• 6 tablespoons milk
• 2 teaspoons obvious vanilla flavoring
• Adornments AND Set up:
• 11 wooden dowels (eight 2-3/4 inches x 1/4 inch, three 3 inches x 1/4 inch)
• 3 card board cake circles (one 8 inch, two 5 ")
• 3 packages (1-1/2 pounds each) ready-to-use folded white-colored fondant
• Assorted snowflake cookie cutters
• White-colored edible glitter
• 1 small new paintbrush
• Additional obvious vanilla flavoring
• two to three drops blue food coloring
• Pastry bag and round pastry tip #4
• Rock chocolate

Directions

1. Inside a large bowl, cream shortening and sugar until light and fluffy. In another bowl, combine the egg-whites, milk and vanilla. Combine the flour, baking powder and salt increase the creamed mixture alternately with egg white-colored mixture, beating well after each addition.
2. Pour 2 cups batter into all of four greased and floured 6-in. round baking pans. Pour 3 cups batter into all of four greased and floured 9-in. round baking pans. For Six-in. pans, bake at 350 for 35-40 minutes or until a toothpick placed close to the center arrives clean. For 9-in. pans, bake at 350 for 27-33 minutes or until a toothpick placed close to the center arrives clean. (Smaller sized cake pans possess a much deeper fill and want to bake longer.) Awesome the cakes for ten minutes before removing from pans to wire racks to awesome completely.
3. For filling: Inside a large heavy saucepan, combine the sugar, corn starch and salt. Progressively whisk in coconut milk and cream until smooth. Prepare and stir over medium-high temperature until thickened and bubbly. Reduce heat prepare and stir 2 minutes longer. Remove in the heat. Stir a tiny bit of hot filling into egg yolks return all towards the pan, stirring constantly. Provide a light boil prepare and stir 2 minutes longer. Remove in the heat stir in butter and vanilla.
4. Transfer to some large bowl. Awesome to 70 degrees. Cover the surface of filling with waxed paper refrigerate until cooled. Stir in coconut.
5. For frosting: Inside a large bowl, beat shortening and butter until light and fluffy. Add some confectioners’ sugar, milk and vanilla beat until smooth.
6. To put together cake. Level cake tops if required. Convey a 9-in. cake on the serving plate spread with 1-1/4 cups filling. Top with second 9-in. cake spread top with 3/4 cup frosting. Insert four 2-3/4-in. wooden dowels one to two in. apart into center of cake to aid the following layers.
7. Place third 9-in. cake with an 8-in. card board circle place over cake on platter. Spread with 1-1/4 cups filling. Top with remaining 9-in. cake. Frost top and sides of cake about 2 cups frosting, developing a crumb coating. Unveil 1-1/4 pounds of fondant right into a 21-in. circle. Drape over cake and lightly smooth, working in the center. Trim ends. Insert four 2-3/4-in. dowels one to two in. apart into center of cake. Put aside.
8. On the work surface, convey a 6-in. cake on the 5-in. card board circle. Spread with 1 cup filling top with second 6-in. cake. Spread top with 1/2 cup frosting. Insert remaining dowels one to two in. apart into center of cake. Place third 6-in. cake on remaining card board circle and position on dowels spread with 1 cup filling. Top with remaining cake. Frost top and sides of cake about 1-1/4 cups frosting. Unveil 1-1/4 pounds of fondant into an 18-in. circle. Drape over cake and lightly smooth, working in the center. Trim ends. Lightly place 6-in. layer cake on 9-in. layer cake.
9. Unveil remaining fondant for an 1/8-in. thickness. Cut with snowflake cookie cutters. Reroll scraps if preferred. Place glitter in a tiny bowl. Press one for reds of every snowflake into glitter. Having a paintbrush, brush vanilla over plain sides of snowflakes secure onto cake.
10. In a tiny bowl, beat food coloring and remaining frosting until smooth. Cut a little hole on a pastry bag insert pastry tip. Fill with blue frosting pipe preferred design over cake. Decorate with rock chocolate. Refrigerate leftovers. Yield: 40 servings.

Editor’s Note: Cake batter might need to be included batches, with respect to the size your mixing bowl. Edible glitter can be obtained from Wilton Industries. Call 1-800/794-5866 or visit world wide web.wilton.com.

Initially printed as Snowflake Cake in Taste of Home's Holiday & Celebrations Cook book Annual 2009, p188