Mentor Cake

Law students are encouraged to sign up for the mentoring program at the beginning of the year.  Our school connects students with local alumni.  This is how I met Alison, the nicest mentor one could hope for.  She has shared fantastic study tips, her stellar outlines, and a very positive perspective.  What could a first year student offer in exchange?  A baking lesson. Alison informed me that she has made some disaster cakes in the past.  She said that her past cakes came out “tough.”  I am not quite sure what this means, but cakes that share adjectives with tires simply won’t do.  And so Alison and I destroyed the kitchen together and made this cake, plus some snickerdoodle muffins (see “Special Visitor Muffins” for the recipe).   All in all, we used over seven cups of sugar, more than half a bag of flour, and an entire package of butter.    She attempted to sabotage this cake by only bringing one-fourth of the chocolate necessary for the recipe.  However, I happened to have plenty of chocolate on hand, and our baking efforts were saved.   I had a generous slice of cake for lunch; it’s worthwhile brain food, and my exams are halfway complete.

–Little Ms. Muffin

Chocolate Cream Cheese Cake

2 cups plus a scant ¼ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
6 oz of cream cheese, at room temperature
1 ½ sticks butter, at room temperature
1 tsp vanilla
6 cups confectioners’ sugar
1/3 cup plus 1 ¼ cups milk
4 oz unsweetened chocolate, melted and cooled
3 large eggs

1)  Preheat the oven to 350 degrees.  Grease and flour parchment paper to fit the inside of two round 9-inch cake pans.

2)  Mix the flour, baking powder, baking soda, and salt together with a whisk in a large bowl.

3)  In a separate bowl, cream the cream cheese, one stick of butter, and vanilla with a hand mixer, until light and fluffy.  Add the confections’ sugar and 1/3 cup milk, alternating, until it is gone (beginning and ending with the sugar).  Then beat in the melted chocolate.  Scrape the sides of the bowl with a rubber spatula and mix once more.

4)  Separate 2 ½ cups of the above mixture and put it in a sealable container.  Store it in the refrigerator—voila your frosting!

5)  Beat in half a stick of butter to the mixture.  Add the eggs, beating between each addition. Slowly incorporate the flour mixture into the chocolate mixture, alternating with 1 ¼ cups milk, beginning and ending with the flour.

6)  Pour the batter into the prepared cake pans and bake 35 minutes.  Allow the cakes to thoroughly cool before removing from the pans and frosting.

*Recipe adapted from Cooking Jewish: 532 Great Recipes from the Rabinowitz Family


2 Responses to “Mentor Cake”

  1. Mommy Says:

    Sugar as “brain food”– ok, why not?

  2. Alison Says:

    You are too sweet! Thanks again for the wonderful cake baking experience. Sorry about the destruction of your kitchen :) Good luck with the rest of your exams! Happy Holidays!

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