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Ina Garten's Birthday Sheetcake, as a tall tower!

This recipe comes from 2002, Barefoot Contessa Family Style, which I own. I didn't want to bake this as a sheetcake, so I decided to use 3 9-inch cake pans. I also made my own chocolate butter cream frosting, instead of the ganache-style frosting. I filled the cake with homemade raspberry jam, and vanilla pudding. It was moist and very rich. The cake is a little dense in texture, but it's a simple recipe to make.


18 tablespoons (2¼ sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
cup cornstarch
1 teaspoon kosher salt
¾ teaspoon baking soda** (adjusted down from 1 tsp., per many reviews of this recipe
For the frosting:
24 ounces semisweet chocolate chips
cups heavy cream
2 tablespoons light corn syrup
½ teaspoon pure vanilla extract
4 tablespoons (½ stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)

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