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I’m back! Hopefully I’ll be able to post more now that Madison is 5 months old and we’re on a bit more of a regular schedule… She’s slightly more independent.

Talan is turning seven years old on Tuesday.  This weekend I made him a Birthday cake, and we’re going to celebrate his Birthday tonight with cake and presents. It’s just going to be the three of us – no cake for Madison yet – so I decided to make a mini cake since we don’t need all that leftover cake sitting around our house for us to eat all week!

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I used two of my glass Pyrex storage bowls to be mini cake pans, and they worked out OK.  I had a hard time figuring out the baking time though.

Mini Chocolate Chip Layer Cake

1 1/4 cup plain flour

1/4 cup cake flour

3/4 tsp baking powder

1/4 tsp baking soda

3/4 cup mini chocolate chips

1 stick butter

3/4 cup sugar

1 1/2 eggs

1 tsp vanilla extract

1/4 tsp almond extract

1/2 cup buttermilk (1/2 T white vinegar or lemon juice plus enough milk to make it 1/2 cup)

Baking Directions

Preheat oven to 375.  Lightly grease 2 small round Pyrex dishes or cake pans, and line the insides with parchment paper or foil, then grease again.


Sift flours, baking powder, and baking soda.


Remove 1 Tablespoon of sifted mixture into small bowl, and toss with chocolate chips.


Cream butter.  Add sugar in 3 additions, beating 1 minute after each portion is added.  Add in egg and beat 45 seconds.  Mix in extracts.  Alternately add in sifted mixture in 3 additions with buttermilk in 2 additions, beginning and ending with sifted mixture.  Scrape down sides of mixing bowl to ensure even mixing.  Stir in chocolate chips.


Spoon batter into 2 baking pans, spread evenly, smooth tops with rubber spatula.  Bake until toothpick inserted in center of cake turns out clean.  Baked cake should pull away slightly from sides of pan.  I don’t know how long the cake has to bake because I took mine out way too early and had to keep sticking it back in until the centers were done.  Maybe 40 minutes?


I cut off the tops of the cakes to make them flat across the top (which was how I discovered they weren’t finished baking in the middles!)

Butter Cream Frosting

2 cups confectioner’s sugar

1/2 cup butter (1 stick)

1/2 tsp vanilla extract

1/4 tsp almond extract

1-2 T milk



Cream butter in stand mixer.  Add in sugar, beat until fluffy.  Add in extracts and milk, beat for another minute, adding more milk if necessary for spreading consistency.

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I actually used the above recipe to spread white frosting over the top, sides, and middle of the whole cake, and then I made another batch of frosting to dye and decorate the cake.  The dyed frosting was probably about twice as much as  I needed, so I could have just made half as much for decorating.

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I think the sides turned out looking really nice!  I need to work on my writing skills though.  That part isn’t as great looking.


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