Polka Dot Cake
by Becky Wiegand
(Oakland, CA, USA)
Polka Dot Cake
My daughter is in love with polka dots and requests that everything from her socks to her hats to the food she eats has polka dots on them.
So for her last birthday, she asked for a double-chocolate with vanilla buttercream layered polka dot cake.
I used a box Devil’s Food cake to start. Added to that were four beaten eggs, 1 cup of sour cream, 1 large package of chocolate instant pudding, 1 cup of vegetable oil, 1/2 cup of milk, and one teaspoon of vanilla. Once those ingredients were well blended in my mixer, I added two cups of mini semi-sweet chocolate chips until incorporated into the batter.
I put the batter in two 9″ round cake pans (ungreased) and bake for 45 minutes. After checking to see that they’re cooked through with a toothpick, I remove the cakes from their pans and put them on a cooling rack.
While cooling the cake, I made a two batches of frosting — one chocolate and one vanilla.
For both, I combine: 1 cup of shortening (Crisco), four cups of confectioner’s powdered sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/3 cup heavy whipping cream in my mixer.
Once well blended, I divide the the frosting into two bowls and add 1/4 cup Hershey’s of Ghiradelli cocoa powder and a 1/4 cup Hershey’s syrup to one half and mix until combined. All the frosting then goes into the fridge to chill for 20 minutes.
Once the cakes are cooled and the icing is a little chilled, I put the bottom cake on the cake tray/plate and slather on a layer of vanilla buttercream on it. I add the second layer and frost the entire cake with the chocolate frosting. Once that has set for a little while, I use cake tips and icing bags to decorate the cake with white (vanilla buttercream frosting) polka dots and trim.
The cake was paired with polka dot decorations, plates, party favors, and drinks for a totally “dotty” party.