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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Surprise your favorite fan on his birthday with a cake he's bound to get a kick out of! This cake can cover the field for non-birthday occasions, as well. Think what a hit it would be at a Super Bowl party, taken along for tailgating at a game this fall, or at a bake sale to raise funds for the local school football team, cheerleaders or pep band! Ingredients:
1/2 cup boiling water |
1 bar (4 ounces) german sweet chocolate, chopped |
1 cup butter, softened |
2 cups sugar |
4 eggs, separated |
1 teaspoon vanilla extract |
2-1/2 cups cake flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
frosting/filling: |
1 cup sugar |
1 tablespoon cornstarch |
1 cup evaporated milk |
3 egg yolks, beaten |
1/2 cup butter, melted |
1 teaspoon vanilla extract |
2-1/2 cups flaked coconut |
green food coloring |
1 can (16 ounces) vanilla frosting |
2 tablespoons baking cocoa |
6 white pipe cleaners |
Directions:
1. In a small bowl, pour water over chocolate; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Add cooled chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the buttermilk.
3. In another bowl, beat egg whites until soft peaks form. Fold into batter. Grease and flour one 8-in. round baking pan and one 13-in. x 9-in. baking pan. If desired, line bottoms with waxed paper; grease and flour paper.
4. Pour 2-1/2 cups batter into round baking pan. Pour the remaining batter into the rectangular pan. Bake at 350° for 25-30 minutes (round) and 35-40 minutes (rectangular) or until a toothpick comes out clean. Cool in pans for 10 minutes before removing to wire racks. Remove waxed paper and cool completely.
5. For frosting, combine sugar and cornstarch in a saucepan. Stir in milk and egg yolks until smooth. Add butter; bring to a boil over medium heat until thickened and bubbly, stirring constantly. Boil for 2 minutes. Remove from the heat; stir in vanilla and coconut.
6. Cool completely; set aside 3/4 cup. Tint remaining frosting green. Place rectangular cake on serving platter; frost top and sides with green frosting. Place 1/2 cup vanilla frosting in a decorator tube; pipe yard lines across cake.
7. For football, slice a 2-in.-wide strip from the center of round cake (save for another use). Spread reserved coconut frosting between layers of cake, forming the football. Place cut side down on a flat surface.
8. Combine remaining vanilla frosting with cocoa; frost top and sides of football. Use decorator tube to pipe laces on football. With a large spatula, carefully lift football and place on the green cake. Use three pipe cleaners at each end of cake to form goalposts. Yield: 20-24 servings.
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