Frozen Devil's Food Whipped Cream Sandwiches
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
Cake Flour1 tsp
Baking Soda1 tsp
Salt1.5 cups
Sugar (plus 2 tablespoons)3
Eggs1 cup
Buttermilk2 cups
Heavy Cream (chilled)1 tsp
Vanilla ExtractDirections:
1
Heat the oven to 350 degrees
2
Grease a half sheet tray and line with parchment or waxed paper
3
Sift all the dry ingredients 3 times to aerate
4
Cream the butter until smooth and fluffy in a mixer fitted with a whisk attachment; add 1 1/2 cups of the sugar and mix
5
Add the eggs, 1 at a time, mixing after each addition
6
Beat until fluffy and light
7
With the mixer running at low speed, add 1/3 of the dry ingredients and mix
8
Add 1/2 of the buttermilk and mix
9
Repeat with remaining dry ingredients and buttermilk and mix until smooth
10
Pour the batter into the prepared pan and spread it out into the corners
11
Bake until set in the center and springy, 20 to 25 minutes
12
Let cool in the pan on a wire rack
13
Lay a piece of parchment or waxed paper on a work surface
14
Turn the cake out onto the work surface and peel off the paper that the cake baked in
15
Flip the cake over again so the shiny top side is facing up
16
Cut the cake in half crosswise so you have 2 rectangles of cake
17
Whip the cream with the remaining 2 tablespoons of sugar and vanilla until stiff
18
Spread an even layer over 1 piece of the cake, then flip the other piece over (so that the shiny side faces down, and will touch the cream) and place on top of the cream
19
Freeze for 1 hour
20
Cut into bar-shaped sandwiches, (about 2 by 3 inches each)
21
Wrap individually in parchment or waxed paper, as you would wrap a present, and serve frozen
22
The recipe can be made several weeks in advance and kept frozen, in a plastic container or individually wrapped, until ready to serve