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Cowpoke Corral Birthday Cake

 Cowpoke Corral Birthday Cake
This is our traditional treat for everyone's birthday. It's not a birthday unless this cake is served. The addition of old-fashioned sour milk makes it moist and tender.
12 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 3 eggs, separated
  • 1 cup 2% milk
  • 1 tablespoon white vinegar
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup shortening
  • 4-1/2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5 to 6 tablespoons 2% milk
  • Brown paste food coloring
  • DECORATING:
  • 1 teaspoon water
  • 4 drops green food coloring
  • 1-1/2 cups flaked coconut
  • 1/4 cup graham cracker crumbs
  • 16 pretzels
  • 2 cups bite-sized shredded wheat
  • Toy horses

2 of 2

Cowpoke Corral Birthday Cake (continued)

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. In a small bowl, combine milk and vinegar. Let stand for
  • 10-15 minutes or until it begins to curdle.
  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add yolks, one at a time, beating well after each addition. Beat in
  • chocolate and vanilla. Combine the cake flour, baking soda and salt;
  • add to the creamed mixture alternately with milk mixture, beating
  • well after each addition. Beat egg whites with clean beaters until
  • stiff peaks form. Fold into batter.
  • Transfer to two greased and floured 9-in. round baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a large bowl, cream shortening until light and fluffy. Beat in the
  • confectioners' sugar, vanilla and enough milk to achieve desired
  • consistency. Spread 1-1/4 cups frosting between layers and over top
  • of cake. Tint 1-1/4 cups frosting brown. Cut a small hole in the
  • corner of pastry or plastic bag; insert #48 basket weave tip. Fill
  • the bag with brown frosting. Pipe vertical lines on sides of cake.
  • In a large resealable plastic bag, combine water and food coloring;
  • add coconut. Seal bag and shake to tint coconut. Sprinkle tinted
  • coconut and cracker crumbs over top of cake. For fence, lightly
  • press pretzels around top of cake. Stack Shredded Wheat as desired
  • for hay bales, attaching each with frosting. Arrange horses as
  • desired. Yield: 12 servings.
Nutritional Facts: 1 slice equals 671 calories, 25 g fat (10 g saturated fat), 55 mg cholesterol, 432 mg sodium, 107 g carbohydrate, 3 g fiber, 7 g protein.