Aunt Mary's Birthday Cake with Two Cream Frosting

When I was growing up, we were fortunate to live near my Aunt Mary and Uncle John's family.  Aunt Mary and Uncle John had ten children and our family had five children.  We celebrated many birthdays together; we also played countless games of flashlight tag together.  During the game, one could hear "One, two, three I see Joni" or "Olley olley umphrey all home free."  Those of us hiding would taunt the person on goal with noises or calls of "hootie - whoo."   

When we went to Aunt Mary's home (Uncle John died when I was very young), it seemed to me that we would always have a three layer birthday cake.  I always loved it.  Later in life I talked to Jacqueline about Aunt Mary's cake, and she said it was just a three layer cake with whispped cream and bananas.  I have made my  version of "Aunt Mary's Birthday Cake" a couple of times for my family and we love it.  Aunt Mary's cake definitely didn't have a two cream frosting, but this frosting works so well with this cake.

Aunt Mary's Cake makes an impressive party cake.

For the white cake, this time I used a recipe from a Better Homes and Garden's magazine -- it was a delicious, moist white cake!  Aunt Mary always colored her layers:  white, pink, and green.

This photo provides a better shot of the bananas peeking out.

My Version of Aunt Mary's Birthday Cake

You will need three layers of white cake, 2-3 bananas, and a batch of Two Cream frosting.

Recipe for Classic White Cake

The secret is to make sure you don't over bake your cake.  Take the layers out a minute or so before you "think" they are done.

6 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon salt

3/4 cup butter, softened

2-2/3 cups sugar

2 teaspoons vanilla

2 cups buttermilk

Separate eggs.  Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use).  Meanwhile, grease three 8 x 1-/2 -inch round cake pans.  Line bottoms of pans with parchment paper.  Grease parchment paper and lightly flour pans; set aside.  In medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

Preheat oven to 350 degrees.  In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla; beat until well combined.  Add egg whites all at once; beat on medium-high for 3 minutes.  Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined.  Divide batter into prepared pans. 

Bake in preheated oven 30 to 35 minutes or until a wooden toothpick or skewer inserted near centers comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove layers from pans.  Cool thoroughly on racks.

Two Cream Frosting

1 cup Whipped Cream

1 cup Sour Cream -- don't use low fat

5-6 tablespoons sugar

Whip cream in a medium bowl and then gradually add the sugar.  Fold in sour cream. 

Assembly of Cake

Place one layer of cake on cake stand; frost top of cake and add sliced bananas.  Place second layer on top of first and frost top of cake and add sliced  bananas.  Place third layer on top of second layer then frost all layers of cake.  For stability, you may wish to insert three to four thin wooden dowels or skewer.

Refrigerate cake two hours before serving.  This will allow the frosting to harden.  The cake also tastes marvelous the next day.  Because of the cream, any leftovers must be refrigerated.

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