Yellow Cake w/ Chocolate Frosting

I'm not a baker...which is good because I have no self control around homemade baked goods....I'm mean none. Really it's bad. All I can do is constantly tell myself that I can't bake, and that it's too hard, so don't try. It's the opposite of self confidence building in the kitchen. But alas, it's my son's 6th birthday and I couldn't bring myself to buy another cake. So I made it and not only was it too easy but it was great. My friends daughter, Sarah, said "this is the best cake I have ever had."

I adapted the recipe from Cooking Light**...I cut the sugar and added some fat! A little daring for a 1st time cake maker, I know. But that's how I roll...a little on the wild side.

BEWARE: I decorated it like a grave site. I know its a little morbid for a birthday party, but his party was at Monster Mini Golf with a total of 14 boys. It was scary. The Tombstone is made out of marshmallows, the "dirt" is smashed chocolate covered pretzels, there are gummy worms, and lollipop ghosts coming out of the grave. It was a boy-dream cake.

Ingredients
Cake:

Cooking spray

1 tablespoon all-purpose flour

1/2 cup butter, melted

1 (8-ounce) carton sour cream

1 1/2 cup granulated sugar (I used Sucanat)

2 teaspoons vanilla extract

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk (or kefir)

Frosting:

1 cup (8 ounces) block-style cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa

1 to 2 tablespoons evaporated milk

1/8 teaspoon salt

3 cups powdered sugar, divided

Preparation

Preheat oven to 350°.

To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray. dust with 1 tablespoon flour. Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Yield
18 servings (serving size: 1 piece)

** My friend Arlene made this cake for her daughter's birthday and it was sooo great. It will be my downfall I know.