So my birthday was last Thursday. Yes, The Foodie has survived another trip around the sun. Usually, the big day means a return to what my family of origin knows only as The Birthday Cake–a white cake with lemon filling and marshmallow frosting. Sounds weird, I know, but it’s very, very good. A few weeks before my birthday this year, though, my friend Robin sent me this recipe. And, when he heard me ooh-ing and ah-ing over it, The Hubs took a look at it. Then he said, “That doesn’t look hard. I think I can do that. Print it out and I’ll make it for your birthday.”
The original recipe calls for 35 white chocolate snowflakes to cover the cake. The Girl helped her dad with this part of the project–she printed out some snowflake shapes from a clip art website she found online and traced them with melted white chocolate–but I don’t think she wound up with quite that many. Nevertheless, my birthday cake was covered with luscious white chocolate beauties. Next time we try this recipe, I think I might dig my cake decorating supplies out of the storage room and use a decorating bag fitted with a writing tip for the snowflakes–much easier than maneuvering a squishy plastic bag with the corner snipped off. The Girl did an admirable job, however, and many of my friends marveled at her handiwork. She’s crafty, that one.
The Hubs followed the original recipe to the letter, including the heating and straining of raspberry jam. (I told him to buy seedless jam, and when he couldn’t find any I told him a few raspberry seeds never hurt anyone. But he was determined to follow the directions exactly.) We ended up with a luscious birthday treat that may well become a new Foodie Family tradition. As long as The Girl is living with us, anyway.
1 box yellow cake mix
2 small boxes Jello instant vanilla pudding
6 oz. white chocolate
1/4 cup powdered sugar
1 cup cold milk
2 cups Cook Whip, thawed
1/4 cup raspberry jam, warmed and strained of seeds
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the cake mix and one box of the pudding. Prepare the cake batter according to the directions on the package, then bake according to the directions for two round 9-inch layers. Let the cakes cool completely.
While the cakes are baking and cooling, draw several snowflake shapes on white paper (or, as The Girl did, find them online.) Place the paper with the shapes on a cookie sheet and cover it with waxed paper. Melt the white chocolate in the microwave (or in a double boiler, if you don't have a microwave) and let it cool for 5 minutes. Pour the melted chocolate into a plastic bag and snip off one small corner. Trace the snowflake designs with the melted chocolate. Place the tray in the freezer for 10 minutes, until the chocolate is firm. Carefully peel the snowflakes away from the waxed paper, transfer them to a plate, and keep them in the refrigerator.
When you're ready to frost the cake, combine the remaining box of pudding mix, powdered sugar and cold milk in a mixing bowl. Whisk for 2 minutes, then gently stir in the Cool Whip.
To assemble the cake: place one layer on a serving plate. Spread this layer with the strained raspberry jam, then with a third of the frosting. Place the second layer on top and frost the top and sides of the cake. Decorate with the white chocolate snowflakes.
In the very unlikely event that you have any leftover cake, store it in the refrigerator.