Golden Cake with Chocolate Sour Cream Frosting
Watch everyone’s eyes open wide when you serve this big four-layer cake.
Cooks' notes:
•Cake layers can be made 1 day ahead of assembling and kept, wrapped well in plastic wrap, at room temperature.
•Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.
•This batter can be baked in a 13- by 9- by 2-inch pan 50 to 55 minutes; or in 30 (1/2-cup) muffin cups about 25 minutes.
•We used 2 pastry bags, one fitted with an 3/4-inch plain tip and the other fitted with a 3/4-inch ribbon (basketweave) tip, and couplers to decorate our cake, but it won’t be any less attractive or delicious if you decide simply to use candles.
