Eva's Kitchen - Eva Longoria Parker [57]
4. Add the flour mixture in 3 parts alternately with the milk in 2 parts, starting and ending with the flour, and stirring just until blended after each addition. Fold in the walnuts.
5. Pour into the prepared pans. Bake until the center springs back when lightly pressed with a fingertip, about 35 minutes. Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
6. Meanwhile, prepare the orange buttercream frosting: In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the butter until soft. Add the sugar in 3 parts alternately with the orange juice in 2 parts, beating constantly until creamy and smooth. Stir in 3 teaspoons of the orange rind, along with the vanilla and salt. Set aside.
7. To prepare the filling, in a small bowl, mix the cream cheese with a fork until softened. Add ½ cup of the orange mixture and the remaining 1 teaspoon of orange zest and stir until well blended.
8. When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Arrange one layer on a cake serving plate. Place half of the filling on top and use an offset spatula to spread the filling to the edges of the layer. Place a second layer on top. Place the remaining filling on top and spread it as for the first layer. Top with the final cake layer.
9. Frost the sides and top of the cake with the frosting, using a crumb coat.
10. If desired, garnish the cake with nuts and apples: Decorate the sides of the cake with the nuts. In a small bowl, gently toss the apple slices in lemon juice and arrange them on top of the cake just before serving.
11. Store in a tightly covered container at room temperature for up to 2 days.
aunt elsa’s devil’s food cake
This is everything you want a chocolate cake to be. A simply prepared batter bakes up into a delicious cake with layers that have a tender crumb and good chocolate flavor. The frosting is beaten into billowy clouds of shiny chocolate goodness that spreads like silk.
MAKES 8 TO 10 SERVINGS; FROSTING MAKES 4½ TO 5 CUPS
FOR THE CAKE
3 ounces unsweetened chocolate, chopped
2½ cups cake flour, plus more for the pans
2 teaspoons baking soda
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2½ cups lightly packed light brown sugar
3 large eggs
2 teaspoons vanilla
½ cup buttermilk
1 cup boiling water
FOR THE FROSTING
4 ounces unsweetened chocolate, chopped
4 cups (1 pound) confectioners’ sugar, sifted
½ cup hot water
1 large egg
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla
1. In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
2. Preheat the oven to 350°F. Grease and flour three 8-inch cake pans.
3. In a large bowl, sift the flour with the baking soda and salt; set aside.
4. In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, brown sugar, eggs, and vanilla and beat on high speed until lightened in color, about 3 minutes, scraping down the sides occasionally.
5. Reduce the speed to low and beat in the chocolate. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Beat in the water until smooth.
6. Pour into the prepared pans. Bake until the cake pulls away from the sides and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
7. Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto