This week’s guests are Princeton High School students Michael Gross, Sam Kelly, Myranda Houle and Clarissa Borst, shown holding a butter chocolate cake. Gross and Kelly are in back and Houle and Borst are in front.
All are seniors except Kelly, who is a freshman. The four were one of the six cake-baking teams in Sarah Schuppenhauer’s family and consumer science baking class last week in which each team made a different cake. The cakes were a pound banana, chiffon lemon, butter chocolate, angel food, sponge orange and a butter cake with strawberry gelatin poured into holes in the cake.
The guest team’s cake was the butter chocolate.
Gross is in the school production of “Peter Pan” and enjoys auto mechanics. He works part time at the Coborn’s convenience store and his career plans are to become a choral instructor.
Kelly loves animals and plans to become a veterinarian. She likes playing video games and watching movies with her mother.
Houle would like to become a dental hygienist. Her No. 1 interest is her church. She also likes hanging out with friends, baking and art. She works at Cub Foods in Cambridge.
Borst, coincidentally, is originally from the Minnesota city of Clarissa. She enjoys traveling, spending time with friends, cooking, baking and four-wheeling. Her career interests are massage therapist and landscape designer.
BUTTER CHOCOLATE CAKE
4 oz. chocolate chips
1/3 cup unsweetened cocoa powder
1 cup boiling water
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup butter
2 cups sugar
2 tsp. vanilla extract
1 cup milk
5 oz. chocolate chips
1/3 cup milk
1/2 cup butter
4 cups sifted powdered sugar
1/8 tsp. salt
2 tsp. vanilla extract
Preheat oven to 350 degrees and place rack in center of oven. Grease two 9-inch round baking pans with shortening, dust with flour and set aside. Combine in glass bowl the chocolate chips and cocoa powder and pour the boiling water over the chips and powder. Stir until all is melted. Set aside to cool. In separate bowl whisk to combine the flour, baking powder, baking soda and salt. Set aside. Using the stand mixer, cream the butter and gradually add the sugar and continue beating until mixture is fluffy (about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture. Beat well to combine.
Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Divide the batter evenly between the two prepared pans and smooth the tops.
Bake 35-40 minutes or until a toothpick inserted in center comes out clean and the top springs back when lightly pressed. Remove from oven and place on wire cooling rack to cool 10 minutes. Loosen cakes from pans using a butter knife around the edges and turn out.
Prepare the frosting, starting with melting the chocolate chips in a heat-proof bowl over a saucepan of simmering water (double boiler). Remove from heat and let cool. Place melted chocolate, milk, powdered sugar, salt and vanilla in the bowl of your stand mixer. Cut the butter in small pieces. Add the butter pieces to the stand mixer bowl and beat on low speed about 2 minutes. When the frosting starts to come together, increase the speed to medium and beat 2-3 minutes or until smooth. Scrape down sides of the bowl and beat on high 1-2 minutes. Layer and frost the cakes.