Judy’s Famous Birthday Cake

 Bake this incredible white cake with rich chocolate frosting for any special occasion! 

I have three children. Randi is my oldest; she’s 25 years old. Next is Danny- he’s 22. And last but definitely not least is Benji- he’s 18. When my children were little, I started the tradition of cooking a special birthday dinner for them, which of course had to include a birthday cake. I adapted this recipe from a recipe of my mother’s (Nana to my kids).   I have so many wonderful memories of all these birthday dinners that all ended with this amazing cake. The combination of the fluffy, buttery cake with the incomparable dark, glossy, chocolaty icing is so good, you will not be able to stop eating it! I know one thing for sure. To this day when I bake this cake, even though my kids are pretty much grown, they still fight over who’s going to get to lick the spatula or the bowl when I make the icing! I promise you - if you make this cake once for your family, you will want to start your own family tradition of making this cake for your children’s birthdays!

For the cake:

• 3 cups Swans Down or Pillsbury Softasilk cake flour (I sift it first, then measure it)
• 2 1/2 teaspoons baking powder (I try to use aluminum free such as Rumsford)
• 1 1/4 teaspoons  kosher salt  (If using unsalted butter, use 1 1/4 teaspoons salt. If using salted butter use 1 teaspoon salt.)
• 1 3/4 cups plus 2 tablespoons granulated sugar
• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter at room temperature, plus more for greasing the pans (I use butter because it makes a whiter cake than margarine does, but margarine may be used- Fleischmann’s is the best.) Hint- if you take the butter right out of the freezer or refrigerator, put it in the microwave one minute at a time on power level 1 until it is just soft, but not melted. It will probably take you about 1 or 2 min. Do not put the 2 tablespoons in the microwave with the 1 stick because it will melt down; do it separately for less than 1 minute)
• 2 extra-large or jumbo eggs at room temperature
• 1 1/4 cups whole milk
• 1 1/4 teaspoons pure vanilla extract (I’ve been using Nielsen-Massey lately, but any pure vanilla such as McKormick or A&P Master Choice is fine. I’ve never used artificial vanilla in my life)

For the icing:

• 1 pound (about 4 cups) confectioners’ sugar (I recommend you sift it to make sure all the lumps are out, but I often don’t feel like doing that, and if the sugar is fresh, it shouldn’t be too lumpy)
• 6 1 oz. squares of unsweetened chocolate (I use Baker’s or Nestle’s)
• 1/2 cup (1 stick) butter or margarine (margarine works just as well, but I can only recommend Fleischmann’s)
• 10 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon kosher salt (if you are using salted butter or margarine, use only 1/2 teaspoon)

Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13  non-stick baking pan or 2  nine inch cake pans (If I am making a layer cake, I use the most amazing 9 in. pans- they have removable bottoms, so I never have to worry about getting my cake out). I usually bake the cake in the 9 x 13,  because it is so much easier to frost, and no one will care that it isn’t a layer cake because the only thing they will be noticing is the amazing taste!

Measure out your flour, baking powder, and salt in a mixing bowl and set aside.

In large bowl of electric mixer fitted with a paddle attachment,  cream the butter until it is light and fluffy. Add the sugar, and cream on high speed till fluffy again. Add the room temperature eggs one at a time, and mix.until mixture is light and fluffy. Add the vanilla and mix well. On low speed, add the dry ingredients and the milk to the batter in three or four parts, beginning and ending with the dry ingredients. You may need to scrape down the bowl during mixing. Mix until just combined and smooth.

Pour the batter into your prepared pan or pans. Bake 35-40 minutes (about 20-25 min for the round pans) until the top is slightly browned, the cake has separated slightly from the sides of the pan, and a toothpick comes out clean. Cool on a baking rack for about 50-60 minutes until cool.

Now, make the icing.  I do not use a double boiler, but you may use one.   Put butter or margarine in the bottom of a 2 or 3 quart heavy bottomed saucepan (I love using my 28 year old Farberware saucepans) on the tiniest flame possible. When the butter begins to melt, put the squares of chocolate in. Keep moving the chocolate around as it melts to make sure it doesn’t burn.

As soon as the chocolate and butter are completely melted, pour the confectioners’ sugar in and immediately pour the milk in. Whisk together on low flame vigorously until sugar is dissolved, and mixture is smooth. This will take a very short time! Add salt and whisk in.  Take pan off stove and whisk in the vanilla.

If you are using the 9 x 13 pan, immediately, pour icing over cake and smooth with either a knife or a a rubber spatula. I like to use a small rubber spatula. If you are using round cake pans, then place one cake layer on your flat serving plate, and spread with the icing. Place the second layer on top, and frost the top and sides.  Cover with plastic wrap and keep at room temperature until you serve this masterpiece.