A Basic Vanilla Cake with Choco Cream Frosting

One of my dearest friends, has commented recently in my FB page - "Aren't u being obsessed with cakes..."? She is my long-time school friend, with whom I got re-connected after almost 30 years. Within this 30 years, I have grown through so much of changes, developed new passions and erased few from my memory. So definitely I am not the same person, as I was in my girly days! But one thing I enjoyed in her comment, is that I could make her think that I am obsessed and I could reach to that limit of being passionate about baking. Being a jack-of-all person, this is a real achievement for me. Thank you so much, my dear friend, for your compliment - as it gave a new dimension in me. My philosophy is - life is multi-dimensional and explore as much as you can!! :)

Well, it's not a time to discuss philosophy!! So, let me get back to my main topic...

Usually a vanilla cake is not so adorable for my kids. In my weekend baking time, they will keep on asking - "Mom, what are you baking this weekend?" And when I answer, it's a vanilla cake - they will immediately make unhappy faces... :( :(... No, they are not interested in plain and simple vanilla cake. So very rarely I bake vanilla cakes and even when I do, I have to make an elaborate icing plan for that... so that my princesses are at least not unhappy... :)

This time I wanted to test the basic Vanilla Cake recipe, which I posted here. Since I haven't used this recipe for quite some time, I was kind of unsure - how it will turn out. But, it turned out real good and now I can confirm you that this recipe is tried and tested. It came out perfect, fluffy and soft. 

Even the bottom part of the cake was so nicely done that it just slid easily from the cake pan, without much effort.

The icing part was again simple. This time I used -

BlueBird Whipping Powder - 1 pack (I wanted to keep it simple, you can use 2 packs if you want thick icing on top and in between)
Cocoa Powder - 2 tablespoons

Choco Chips - a handful

The whipping process is mentioned in the back of the packet, follow that. If you want to make the icing little stiff, then you can reduce the water quantity than it is mentioned. This time, I wanted to make the icing little tight, so I used less quantity of chilled water. After whipping through the mixture for 10 minutes (given short intervals) I added the cocoa powder. Using a plastic spatula, I blended the cocoa powder into the whipping cream. After blending, you can do another quick whipping for couple of minutes more.

Spread this chocolate cream on top of the cake, nicely and evenly. Sprinkle the choco chips on top. Keep the cake inside refrigerator for 30 minutes, before serving. This will help the icing to set nicely.

While serving you can drizzle some chocolate sauce on top, for added flavor.

I'm loving it, now!!!