Summer is. . .
. . . nearly over. . .
. . . but why not. . .
. . . make. . .
. . . the transition. . .
. . . as sweet as can be?
End of Summer / Back to School Fractions Cake
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups yogurt
- 6 large eggs
- 2 teaspoons vanilla
- Raspberry preserves (for filling)
- 1 cup unsalted butter (room temperature)
- 3 cups confectioners sugar
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 1-2 tablespoons heavy cream, half and half, or whole milk
Preheat the oven to 350.
Whisk together flour, salt and baking powder in one bowl. In a separate bowl, mix the rest of the ingredients (apart from the preserves). Slowly add the dry mix to the wet.
Transfer the cake batter to a greased and floured 13" x 9" x 2" pan. Bake for 30-45 minutes or until the top is golden and a toothpick comes out clean when inserted in the center.
Set aside to cool.
While the cake is cooling, whip the butter and slowly begin adding the sugar. Once the sugar is incorporated, add the vanilla, cream and cocoa. Continue mixing until it is smooth and very well incorporated.
To assemble your cake, slice off the edges and, using a bread knife, then slice down the middle of the cake horizontally (I chose to make a smaller cake so I used half the recipe and just sliced the cake in half vertically to make the layers). Spread a generous layer of the raspberry preserves on the bottom layer and place the second layer on top. Frost the outside using a rubber spatula for a more organic look.
Make banners with fractions on them using popsicle sticks, paper, and glue. I cut a slit in a few corks I had to help them stand, but you could also just put them in a jar or a cup next to the cake.
With the Kids:
*Last time in Recipes: Tuscan Fettunta