Alice's Birthday Cake
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||1 Cup (16 tbs)|
|Double acting baking powder||1 1⁄2 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||1 Cup (16 tbs)|
|Whipping cream||1 Pint|
|Apricot jam||2 Tablespoon|
|Chocolate leaves||6 Medium (For Decoration)|
Cream butter and sugar until light.
Add egg in two parts, beating well after each addition, add vanilla.
Sift together cocoa, baking powder and flour, add to the first mixture.
Beat yogurt with milk, fold into the batter.
Bake in two generously greased 8x9-inch round pans at 375 degree oven for about twenty-five to thirty-five minutes.
For frosting, combine cocoa and sugar.
Whip cream for a few minutes, add gradually sugar mixture and Cointreau.
Beat well, until stiff.
Cover, and refrigerate.
Cover the bottom layer of the cake with apricot jam.
Spread whipping cream mixture on top of jam.
Put two layers together, and spread the surface with remaining cream mixture, letting cream run down the sides.
Meanwhile prepare chocolate leaves.
And decorate the cake with leaves.
Very simple and easy, but fancy.