FLOWERPOT CAKES
PG TESTED
- Vegetable oil spray
- 1 1/2 cups boiling water
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 large eggs
- 2 cups plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups sugar
- 3 large eggs
- 6 unglazed terra-cotta flower pots measuring 4 inches high and 4 inches across the top
- Homestyle Chocolate Frosting (recipe below)
Preheat oven to 350 degrees. Spray the inside of the flowerpots with vegetable oil spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole.
In a small bowl, stir together the boiling water and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 5 to 6 minutes, scraping the bowl once during the process, until light and fluffy.
Add the eggs one at a time and beat well after each addition.
Combine flour, baking soda, baking powder and salt.
With the mixer on low speed, add the dry ingredients to butter, sugar and eggs, alternating with the water-cocoa mixture and beginning and ending with the dry ingredients.
Scrape the bowl occasionally while you are adding these ingredients.
Divide the batter evenly between the pots to fill about three quarters of the way.
Line a baking sheet with parchment paper. Put the filled pots on the baking sheet and bake for 40 to 50 minutes, or until the cakes are slightly springy to the touch and a toothpick inserted in the center of the cake comes out clean and dry.
Transfer the pots to wire racks and let cakes cool completely in the flowerpots.
Frost the top of each with the Homestyle Chocolate frosting or with another favorite frosting. Decorate the cake with gummy worms, chocolate sprinkles, flower lollipops and similar candies.
Let the kids dig right into the pot to eat the cakes!
HOMESTYLE CHOCOLATE FROSTING
- 1 cup plus 1 tablespoon unsweetened cocoa powder
- 1 pound confectioners' sugar (about 4 cups)
- 9 ounces cream cheese, softened
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
In a medium bowl, whisk together the cocoa and confectioners' sugar until blended and the color is nearly uniform.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until slightly softened. Reduce the speed to low and add the cocoa mixture.
Beat until well combined.
Add the milk and vanilla extract and beat for 2 to 3 minutes, or until smooth, scraping the bowl once or twice during the mixing process.
Note: The frosting freezes very well. Scrape it into a plastic freezer bag or lidded plastic container. It defrosts in a few hours at room temperature
Makes about 3 cups.
-- "The Family Kitchen," by Debra Ponzek.
First Published: May 25, 2006, 4:00 a.m.
