Rouses_January-February-2018

MOBILE

photo by Romney Caruso

Moon Pie Cake WHAT YOU WILL NEED FOR THE CAKE 11/2 cups all-purpose flour 1 cup graham flour 11/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup sugar 1/2 cup packed dark brown sugar 4 ounces (1 stick) unsalted butter, at room temperature 1/4 cup vegetable oil 3 large eggs, at room temperature FOR THE MARSHMALLOW FROSTING 2 (1/4-ounce) packets unflavored gelatin 2/3 cup cold water for gelatin, plus 1/2 cup for syrup 2 cups sugar 1/4 teaspoon salt 2 teaspoons pure vanilla extract FOR THE GRAHAM CRACKER CRUMBS 1 graham cracker, crumbled FOR THE CHOCOLATE GLAZE ¾ cup semisweet chcolate chips 3 tablespoons butter 1 tablespoon light corn syrup teaspoon vanilla extract cup milk, at room temperature 2 tablespoons honey 1 teaspoon pure vanilla extract 1

Combine sugar, remaining 1/2 cup water, and salt in medium heavy-bottomed saucepan. Stir over medium-low heat until sugar dis- solves, brushing down sides of pan with wet pastry brush. Increase heat to medium-high and bring syrup to boil. Boil, without stirring, until syrup registers 238 degrees on candy thermometer, 6 to 10 minutes. With mixer running at low speed, slowly and carefully pour hot syrup into gelatin. Increase speed to medium-high and beat until mixture is thick, glossy, and firm and exterior of bowl is cool to the touch, 10 to 15 minutes. Add vanilla and beat just to combine, about 30 seconds longer. Set one cake on a cake stand. Working quickly, spread about 21/2 cups marshmallow frosting over one cake round with an offset spatula. Top with second cake round and spread remaining marshmallow frosting on top and sides of cake. Lightly coat sides of cake with graham cracker crumbs. Refrigerate 5 to 10 minutes to set. In a double boiler over hot but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides. Refrigerate just until glaze is set, 5 to 10 minutes. Serve.

HOW TO PREP Adjust oven rack to middle position. Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans with baking spray. Line bottoms of pans with parchment paper and coat with baking spray. In a medium bowl, whisk together all- purpose flour, graham flour, baking powder, baking soda and salt; set aside. In a separate medium bowl, whisk together milk, honey and vanilla; set aside. In a mixing bowl, beat sugar, dark brown sugar, butter, and oil on medium speed until smooth, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add 1/3 flour mixture then 1/3 milk-honey mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Repeat until all of the flour mixture and milk-honey mixture has been added. Transfer equal amounts of batter into each prepared pan and bake, rotating pans halfway through baking, until a toothpick inserted in cen- ter of cakes comes out clean, 30 to 35 minutes. Set pans on cooling racks and cool for 10 minutes. Invert cakes directly onto cooling racks, peel off and discard parchment lining. Allow cakes to cool completely, 1 to 2 hours. Place 2/3 cup water in large mixing bowl. Sprinkle gelatin over water. Let stand until gelatin softens, 5 to 10 minutes.

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