An
d h
ere comes you
r cake! Cooked
by Sn
ookers and
Sn
ookers,T
he O
fficial Katroo H
appy Birth
day C
ake Cookers.
From
Happy B
irthd
ay to You!
Katroo “H
appy Birthday to You” C
akeF
or your delectation
, the cookers at S
nookers an
d Sn
ookers have cooked u
pth
is rich, dark, m
oist, brown
ie-like cake.
Ingredients for Cake
4 oun
ces plus 1⁄2teaspoon
butter at room
temperatu
re1 cu
p sugar
2 eggs, beaten1 teaspoon
vanilla
3⁄4cup all-pu
rpose flour
1⁄8teaspoon salt
4 oun
ces semisw
eet baking ch
ocolate, at least 62 percen
t cacao
Ingredients for Buttercream
Frosting1 ou
nce bu
tter at roomtem
perature
1 cup tigh
tly packedcon
fectioners’ su
gar1⁄8teaspoon
salt1⁄2teaspoon
vanilla
1 drop yellow food colorin
g(option
al)1 tablespoon
heavy cream
Ingredients for White Icing
1 egg wh
ite1⁄8teaspoon
cream of tartar
3 tablespoons cold w
ater3⁄4cu
p sugar
1 teaspoon corn
syrup
1⁄2teaspoon van
illa
Directions for C
ake1. P
reheat th
e oven to 350°F.
2. Pu
t the 4 ou
nces of bu
tter in a large m
ixing bow
l. Usin
g an electric m
ixer,beat it u
ntil it is cream
y and flu
ffy, about 1 m
inu
te.3. A
dd the su
gar and beat u
ntil w
ell blended, abou
t 1 min
ute. A
dd the eggs
and van
illa and beat again
un
til well blen
ded, about 1 m
inu
te.4. A
dd 1⁄4cup of flou
r with
the salt an
d beat well. A
dd the rem
ainin
g flour in
two batch
es, beating w
ell after each on
e.
TM
& copyrigh
t © 2006 by D
r. Seu
ss En
terprises, L.P. T
ext copyright ©
2006 by Georgean
ne B
renn
an (exclu
ding D
r. Seu
ss excerpts) All righ
ts reserved.
Bren_0679884408_xp_04_r1.qxp:Layout 1 1/27/10 5:28 PM Page 56
5. Break or cu
t the ch
ocolate into pieces an
d put th
em in
the top of a dou
bleboiler over boilin
g water. C
ook, stirring, u
ntil th
e chocolate h
as melted, abou
t 2 m
inu
tes. Add it to th
e cake batter and beat u
ntil w
ell blended an
d creamy.
6. Lin
e an 8-in
ch rou
nd cake pan
with
a piece of alum
inu
m foil, allow
ing th
eedges to overlap th
e pan. L
ightly grease th
e foil with
the rem
ainin
g butter an
dpou
r in th
e batter, spreading it even
ly across the top w
ith a spatu
la.7. B
ake un
til it has pu
ffed and a w
ooden tooth
pick inserted in
the m
iddlecom
es out clean
, 20 to 25 min
utes.
8. Rem
ove to a cake rack and let cool. W
hen
cool, lift the cake ou
t usin
g the
edges of the foil. P
eel off the foil an
d place the cake on
a cake stand or cake
plate.
Directions for B
uttercream Frosting
1. Pu
t the bu
tter in a large bow
l. Usin
g an electric m
ixer, beat un
til creamy
and flu
ffy, about 1 m
inu
te. Add th
e sugar a little at a tim
e.2. A
dd the salt an
d vanilla an
d beat un
til creamy.
3. Add th
e food coloring if desired, th
en th
e cream, a little bit at a tim
e. Stop
wh
en th
e frosting is easy to spread.
4. Usin
g a spatula, carefu
lly spread the frostin
g all along th
e sides of the cake
in a n
ice, thick layer.
Directions for W
hite Icing1. P
ut th
e egg wh
ite, cream of tartar, cold w
ater, sugar, an
d corn syru
p in th
etop of a dou
ble boiler over boiling w
ater for about 7 m
inu
tes.2. U
sing an
electric han
d mixer, beat u
ntil th
e icing is stiff en
ough
to stand in
soft peaks. Rem
ove from th
e heat an
d stir in th
e vanilla.
3. Imm
ediately spread the top of th
e cake with
the icin
g, usin
g a spatula an
dcreatin
g thick sw
irls. Sw
irl some of th
e icing dow
n over th
e buttercream
frosting to m
ake a true K
atroo cake.M
AK
ES
10 SE
RV
ING
S
TM
& copyrigh
t © 2006 by D
r. Seu
ss En
terprises, L.P. T
ext copyright ©
2006 by Georgean
ne B
renn
an (exclu
ding D
r. Seu
ss excerpts) All righ
ts reserved.
Bren_0679884408_xp_04_r1.qxp:Layout 1 1/27/10 5:28 PM Page 57
