OCT's big day

It is OCT's big day today. All he has done for the past 6 years is finally coming to a fruitful end today. Neither of us slept well last night. I was excited and he was a bit nervous. It was just like yesterday when he left home to come to St Louis, to pursue his dream. And now that everything has fallen into the right place just as we have anticipated, I can't wait to enter another stage of our adventure, hopefully in a more interesting place this time. We have even talked about the possiblity of me entering a pastry program, should the right opportunity arises.

But it's too early to talk about all these now. He only defended his dissertation today, and there are still lots of things needed to be done before we move on.

So for now, I would like to present to you what I made for OCT "After- Defense Party".

A tray of Mississippi Mud Cake and a simple yellow sheet cake with chocolate frosting. Not the most impressive party cake, I made it last minute after we failed to order a proper one from the bakery.

Everybody likes the Mississippi Mud Cake, but we think the yellow sheet cake is too sweet for our liking...

Last but not least, Dr Ong himself, for a job well done! Congrats OCT!

Mississippi Mud Cake
adapted from Cookinglight
Cake:
3/4 cup boiling water
1/2 cup unsweetened cocoa
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 1/3 cups all-purpose flour (about 6 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free buttermilk
Cooking spray
3 1/2 cups miniature marshmallows

Frosting:
1/4 cup unsweetened dutch processed cocoa
1/4 cup evaporated fat-free milk
3 tablespoons butter, melted
1/8 teaspoon salt
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350°.
To prepare cake, combine 3/4 cup boiling water and 1/2 cup cocoa, stirring until blended. Cool. Place granulated sugar, 1/2 cup softened butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until blended. Add cocoa mixture and egg substitute; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/4 teaspoon salt in a bowl, stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Top with marshmallows. Bake an additional 2 minutes or until marshmallows are soft.

To prepare frosting, combine 1/4 cup cocoa, evaporated milk, 3 tablespoons melted butter, and 1/8 teaspoon salt in a medium, heavy saucepan over medium heat. Cook for 4 minutes, stirring frequently. Stir in powdered sugar and 1 teaspoon vanilla. Cook 2 minutes, stirring constantly. Drizzle frosting over cake. Cool. Cut cake into squares.

Yield: 15 servings (serving size: 1 square)

Yellow Sheet Cake with Chocolate Frosting
adapted from Cookinglight

Cake:
Cooking spray
1 tablespoon all-purpose flour
1/2 cup butter, melted
1 (8-ounce) carton fat-free sour cream
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk

Frosting:
1/2 cup (4 ounces) block-style cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 to 2 tablespoons evaporated fat-free milk
1/8 teaspoon salt
2 cups powdered sugar, divided

Preheat oven to 350°.
To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Yield: 18 servings (serving size: 1 piece)