Ski Cake

For Dan's sister Lisa's birthday, I volunteered to make the birthday cake - and this year, Lisa wanted something called a Ski Cake.

It's apparently a family tradition in her good friend Laurie's family, and Lisa had it many times growing up. Laurie was kind enough to pass along the recipe, and answer some questions from me on the phone - since I'd never heard of a Ski Cake and didn't want to screw it up.



The cake itself is akin to cookies and cream, with a light white cake batter that's mixed with grated chocolate to create specks of chocolatey goodness. The cake is filled (and lightly frosted) with a Nanaimo Bar inspired filling, which Laurie's mom has adapted to use instant vanilla pudding powder, instead of egg yolks. And the whole cake is coated in a layer of melted chocolate, which hardens to keep the cake moist inside. After making and tasting it, I can see why Laurie's family is so fond of this recipe, and why Lisa wanted it this year.

Ski Cake
1/2 cup butter
1 cup sugar, divided
2 cups cake flour
3 tspn baking powder
2 egg whites
1 cup milk
1 tspn vanilla
2/3 cup unsweetened chocolate, grated

Preheat oven to 350 degrees. Cream butter with 1/2 cup sugar until light & fluffy. Sift flour and baking powder into butter mix, alternating with milk, and ending with dry. Stir in vanilla and shaved chocolate. Seperate eggs and beat whites until very stiff. Gradually beat in other 1/2 cup sugar. Gently fold into cake batter. Pour into two 9-inch greased cake pans. Bake for 20-25 minutes. Let cool 10 minutes and remove to rack.

1/2 cup butter
3 Tbspn milk
2-3 Tbspn instant vanilla pudding mix (powder, not prepared)
2 cups powdered sugar

Combine all ingredients and mix until light and fluffy. When cake is cool, frost and fill with filling. Chill cake in refrigerator for 1 hour.

1/2 lb chocolate chips
1 Tbspn butter

Melt chocolate and butter in double boiler. Pour slowly into center of cake, and use an offset spatula to spread the chocolate evenly over top and sides. Chill cake in refrigerator for 1 hour. Remove 15 minutes before serving.