Happy Birthday Sally!

Today is Sally’s 29th birthday and we could not be more excited for her. After all, we’ve all been 29 for years now and it’s quite the age to be. 😉 To celebrate this momentous occasion, Sally’s publisher is offering 29% off her amazing cookbook at www.qbookshop.com ALL day today. Just use promo code SALLY29 at checkout.

The epic song which is often hummed,  there are different version to it, however the original version is the most revered and makes the best birthday wish for the birthday person, or the adorable pup, or your pet cat, more info on trading with contract of difference has a software which can be used easily by the user once they sign up for forex trading.

Happy birthday, Sally. We’re making (and eating) your banana chocolate chip layer cake today in your honor.

Banana Chocolate Chip Layer Cake
Excerpted from Sally’s Baking Addiction by Sally McKenney

This cake is a tried and true crowd pleaser! How can it not be? The combination of bananas and chocolate is divine, and while it may look fancy, the batter comes together in a snap. The frosting on top is my all-time favorite milk chocolate frosting. It’s featured on my blog, Sally’s Baking Addiction, and readers frequently tell me it’s the best frosting they’ve ever had!

Prep time: 20 minutes • Total time: 55 minutes, plus cooling • Makes: 12–14 servings

½ cup (1 stick or 115 g) butter, softened to room temperature
½ cup (100 g) light or dark brown sugar
¾ cup (150 g) granulated sugar
3 eggs, room temperature
1½ cups mashed banana (about 3 large very ripe bananas)
2 tsp vanilla extract
2 cups (250 g) all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
1 tsp salt
½ cup (120 ml) buttermilk (see Sally Says, below)
1 cup (180 g) mini or regular-size chocolate chips

Milk Chocolate Frosting
1¼ cups (290 g) butter, softened to room temperature
3–4 cups (375–500 g) confectioners’ sugar
¾ cup (95 g) unsweetened cocoa powder
3–5 tbsp heavy cream (or half-and-half )
1 tsp vanilla extract
¼ tsp salt

Adjust the oven rack to the lower third position and preheat the oven to 350°F (180°C, or gas mark 4).

Generously coat two 9 x 9 x 2-in (22.5 x 22.5 x 5 cm) round baking pans with non-stick cooking spray. Set aside.

Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the eggs, one at a time, beating well on low speed after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.

Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in three additions, stirring by hand after each one. Add the buttermilk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.

Divide the batter evenly into the prepared cake pans. Bake side by side until a wooden toothpick inserted in the center of the cakes comes out clean, about 22–24 minutes. Allow to cool completely in the pans set on a wire cooling rack.

Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed for 3–4 minutes. Add 3 cups of confectioners’ sugar and ¾ cup of cocoa powder. Mix on low. Add 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thin, add more (up to 1 cup) of confectioners’ sugar until you get the desired consistency. If the frosting is too thick, you can add more heavy cream (up to 2 tablespoons). Add the salt. If the frosting is still too
sweet, add a dash more salt.

Assemble the cake: Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the frosting over the flat side. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Cover the cake and store at room temperature up to 4 days or in the refrigerator for up to 6.

Sally Says: 
Buttermilk works its tangy magic to make this banana cake ultra soft and moist. I rarely have a carton of buttermilk in the refrigerator, so I often make my own. For this recipe, simply measure ½ tablespoon
of lemon juice or white vinegar and add to a measuring glass. Add enough milk in the same measuring
glass to reach ½ cup. Stir and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled
and ready to use.

Sally's Baking Addiction

Named by Huffington Post as one of the “Top 10 Food Blogs to Watch” in 2013, Sally’s Baking Addiction has skyrocketed in popularity since its inception in late 2011. Baking addict and food blogger Sally McKenney loves to bake. Her famous Salted Caramel Dark Chocolate Cookies won Nestle’s Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. Try her No-Bake Peanut Butter Banana Pie, her delectable Dark Chocolate Butterscotch Cupcakes, or her yummy Marshmallow Swirl S’mores Fudge. Featuring a brand new selection of desserts and treats, the Sally’s Baking Addiction Cookbook is fully illustrated and offers 75 scrumptious recipes for indulging your sweet tooth–including a chapter of healthier dessert options for those who follow a vegan or gluten-free lifestyle. With dozens of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!