Sponge Cake with Chocolate Frosting

Last night we celebrated my neighbor Jeanette’s 88th year on this planet. I made this cake, we had coffee, and she chuckled at the birthday card we gave her. Happy birthday to one of my favorite people on the block! 

For the cake:

• 1  3/4 cups cake flour
• 2 teaspoons baking powder
• 1 cup milk
• 2 tablespoons butter
• 4 large eggs
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

1. Preheat oven to 350º. Butter a 9″ x 13″ pan, line it with parchment paper, butter the parchment, and dust with flour.
2. Sift the cake flour and baking powder together in a medium bowl and set aside.
3. Heat the milk to a boil, stir in the butter, and keep hot. Beat the eggs in a stand mixer on high speed until they are foamy. Add sugar, salt, and vanilla, beating until the batter doubles in volume and becomes thick and pale in color – about 5 minutes.
4. Reduce mixer to low speed and add the hot milk and butter. Then add the flour mixture in 1/4 cup increments, scraping down the sides occasionally.
5. Pour the batter into the prepared pan and bake for 25 to 30 minutes, test with a toothpick. Let cool for 20 minutes on a wire rack, then release cake and let cool completely.

For the frosting:

• 1/2 cup butter – room temperature
• 8 oz. cream cheese – room temperature
• 1/2 cup cocoa powder
• 1 teaspoon vanilla
• 4 cups confectioner’s sugar

1. In a stand mixer, beat butter and cream cheese until well combined.
2. Add cocoa powder and vanilla.
3. Add confectioner’s sugar one cup at a time, scraping down the bowl after each addition.
4. Beat for several minutes until fluffy.
5. Slice cake into two 9″ x 6 1/2″ halves. Place one layer on a plate and frost. Top with remaining half and frost. Decorate with sprinkles. Store in fridge.

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