However, the wonder and amazement that is this world, that is life in general, hasn't ceased to amaze me. Holding a newborn baby, watching a flower bloom, having a butterfly land on your hand or better yet, your nose, watching a bat's nightly acrobatics, or walking up to a deer in the backyard are just a few things that bring back that feeling of wonder and awe. Those moments in which you are lost in pure joy and it feels like time has stopped. That is what I want for my sons, to never lose that feeling of pure joy.
Since it was his 25th birthday I decided to bake him a candy bar cake. His favorite is Butterfinger. I could have mixed everything together and he would have loved it but I wanted it to be special. It's not every year you turn a quarter of a century and finally get to rent a car! Oh, the wonder and amazement!
Ingredients: makes 2 layers
1 1/2 c. butter, room temperature
3/4 c. dark cocoa powder
2 1/4 c. all-purpose flour
3/4 c. milk
1 1/2 tsp baking soda
3 tsp baking powder
6 large eggs
1 1/2 c. granulated sugar
2 Tbsp vanilla extract
1 tsp salt
4 King-size or 6 Regular size Butterfingers (frozen)
- Preheat oven to 325*F
- Grease & flour dust 2 - 8" or 9" cake pans
- Whisk together the flour, cocoa powder, baking soda, and baking powder. Set aside
- In a medium bowl whisk eggs, then add milk, sugar, vanilla, and salt and continue whisking until fully incorporated and sugar is dissolved.
- Add 1/3 of the flour mixture into the bowl at a time and whisk gently to combine.
- Pour half the batter into each cake pan.
- Bake until a toothpick inserted into the center comes out clean, about 45-55 minutes.
- Remove the pans to a wire rack and let the cakes cool completely.
- While the cakes are cooling, make the chocolate buttercream frosting.
- Once completely cooled, cut the rounded top of the each cake using a long bread knife to make them flat.
Chocolate Buttercream Frosting
2 c. unsalted butter, room temperature
5 c. powdered sugar
4 Tbsp dark cocoa powder
2 tsp pure vanilla extract
- Blend butter until creamy.
- In a separate bowl, add cocoa powder to half of the powdered sugar and mix well.
- Add vanilla and cocoa sugar into mixing bowl.
- Beat over low speed until well-blended.
- Add the other half of the sugar, increase speed to medium.
- Mix until light and fluffy.
- Place 1/2 cup of frosting in a decorating bag with a #20 Star tip
- Frost the first cake (base) with 1/2 of the frosting mix with heavy concentration on the top.
- Crush half of the Butterfingers in their wrappers using a meat tenderizer or hammer and spread over the top of the bottom layer.
- Place the second layer on top of the bottom layer.
- Frost the sides and top with the remaining frosting, making sure to fill the space between layers for a smooth sided look.
- Using the frosting in the decorating bag, make flowers along the edge working from one side directly across to the other to ensure placement is even.
- Break up the remaining Butterfingers into medium-size pieces in their wrappers using a meat tenderizer or hammer and spread over the center of the top layer.