Piggy's Polka-Dot Cake

Makes 1 9“ x 13” cake

This recipe comes from the children’s book “A Cake All for Me” by Karen Magnuson Biel. The cake is absolutely scrumptious and freezes well for gifts. Kids and adults alike adore it.

ingredients

Piggy’s Polka-Dot Cake
nonstick cooking spray
3 cups plus 3 TB flour
1 cup milk
1 tsp vanilla
3 tsp baking powder
1 tsp salt
1 apple
4 eggs
1 TB grated orange rind
2 cups sugar
1 1/2 cups butter (3 sticks)
1 cup chocolate chips
Piggy’s Choc-o-Lot Frosting
2 ounces unsweetened chocolate
2 tsp butter
1/3 cup hot water
1/8 tsp salt
2 1/2 cups powdered sugar
1 tsp vanilla

directions

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Piggy’s Polka-Dot Cake
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1. Heat the oven to 350 degrees. Wash your hands thoroughly with warm water and soap. Grease a 9“ by 13” cake pan with nonstick cooking spray or margarine. Sprinke 3 TB flour inside the pan, then tilt and gently tap the pan to coat the bottom and sides with a light dusting of flour. Shake the extra flour out.
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2. Pour 1 cup of milk. Add 1 tsp. vanilla ot the milk.
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3. Sift and mix together 3 cups oflour, 3 tsp baking powder, and 1 tsp of salt.
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4. Measure 1 cup of chocolate chips. Peel one apple and remove its core. Chop the apple into small pieces.
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5. Crack 4 eggs into a small bowl.
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6. Put sugar and butter in mixer and beat until creamy. Add eggs and beat well. Add the flour and milk mixtures, alternating them a litle at a time like this: flour, milk, flour, milk, four. Beat again until everything is completely mixed.
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7. Stir in the chocolate chips, the chopped apple, and the grated orange peel. Pour the mixture into a 9“ x 13” pan.
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8. Put the pan in the center of the oven and bake for 40-45 minutes, or until a toothpick stuck in the cake comes out clean. While the cake cools, make Piggy’s Choc-o-Lot Frosting.
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Piggy’s Choc-o-Lot Frosting
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1. Melt 2 ounces unsweetened chocolate in a double-boiler over medium heat.
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2. Add 2 tsp butter to the chocolate and stir. Remove the double-boiler and put on a rack to cool.
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3. Add 1/4 cup hot water and 1/8 tsp salt to the chocolate.
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4. Sift 2 1/2 cups powdered sugar into a medium-sized bowl. Stir it into the chocolate mixture.
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5. Add 1 tsp vanilla to the sugar/chocolate mixture; stir it until it is smooth.
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6. When your cake is col, spread this frosting all over the top.

notes

I actually like to pour the batter into a series of small pans for gifts. Once cakes are frosted, I place them in the freezer until frozen, then wrap them in plastic wrap and store them in freezer bags.

Source: Kristen