Birthday Weekend

But not mine. Sister's and Aunt's. Sister went wine tasting and didn't get a dessert though. Aunt stayed in town and got herself yellow cake with chocolate frosting (upon request). This is a half sheet cake (12x18) so it serves a ton. You can use the cake and frosting recipes for a smaller cake or cupcakes. The sour cream in the cake makes keeps it from drying out in the oven and there's a spot of butter in that frosting. I've made this cake once before (also for a birthday) and decorated it with M&Ms. You could easily decorate this with just about anything from candy to fruit.

I serve this one right out of the pan, but if you decide to transfer it, just grease and flour parchment paper before pouring the batter into the pan. And of course, lest you forget, let the cake cool completely before you frost it. I like to cover it overnight and frost it the next day. A couple additions that will most likely work well: lemon or orange zest in the cake and/or some vanilla bean to either the frosting or the cake.

Sheet Cake
Barefoot Contessa Family Style (Ina Garten)
Serves 20-24

Cake
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Frosting
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature

For the Cake

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

For the Frosting

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.

Spread the frosting evenly on the cake.