12 to 16 servings
Tips: This isn't an incorrect spelling; it's a recipe for
a cake that looks like a moose (well, a moose's head, anyway). The
"antlers" are made from chocolate chip cookies (if you aren't serving
big eaters or you have a smaller crowd, you can substitute antlers
made from cardboard and covered with glued-on brown construction
paper). The cake is a one-bowl affair, as is the frosting, and both
can be made with a good hand-held electric mixer. The chocolate
sprinkles are optional, but I think they add greatly to the appearance
of the finished cake. This would be a lot of fun for a kids' party.
chocolate chip cookies and cake must be completely cooled before
you work with them. I often bake the cookies the night before, cool
them to room temperature, then cover and freeze them (still in their
foil wrappings and in the pan) overnight. The next day, thaw, covered,
at room temperature. You can make a cardboard pattern for the antlers
or cut them out freehand, as I do. Either way, you must be careful;
the baked cookies are fragile. If an antler piece breaks off, just
stick it back on; chances are that no one will notice.
this cake, you'll need a very large serving platter or thin wooden
or other board, about 20 to 22 inches wide and 25 or so inches long
(this will accommodate cake, ears and antlers). I'd recommend putting
the antlers together with the cake just before serving. The cake
will keep in the fridge, tightly covered, for a day or two, but
the antlers, like most chocolate chip cookies, are best eaten when
Chip Cookie Antlers
cup (2 sticks) unsalted butter, softened
1/2 cups firmly packed light brown sugar
eggs, graded "large"
1/4 cups unsifted all-purpose flour
teaspoon baking soda (if lumpy, sift before measuring)
to 15 ounces (2 to 2 1/2 cups) semisweet chocolate chips
cup raisins or chopped walnuts (optional)
1/4 cups sifted all-purpose flour
2/3 cups granulated sugar
cup sifted, unsweetened, non-alkalized (NOT Dutch process) cocoa
teaspoon baking soda
1/3 cups buttermilk, at room temperature
cup unsalted butter, softened (butter must be very soft, but
eggs, graded "large", at room temperature
cup unsalted butter, softened
cups confectioners' sugar (if lumpy, sift before measuring)
cup unsweetened, nonalkalized (NOT Dutch process) cocoa powder
(if lumpy, sift before measuring)
to 6 Tablespoons milk
2 cups (one 10.5 ounce tub) chocolate sprinkles
gumdrops, and/or other candies for eyes and nose
Chocolate Chip Cookie Antlers, adjust rack to center of oven. Preheat
oven to 375°F. Line a 15-1/2 by 10-1/2 by 1-inch baking sheet
with aluminum foil, shiny side up. Do not grease the foil.
a large bowl, combine softened butter, sugar and vanilla. With large
spoon or hand-held electric mixer, beat well to cream thoroughly.
Add eggs, one at a time, and beat in. Add flour, baking soda, and
salt and mix in well. By hand, stir in chocolate chips and optional
raisins or nuts.
by spoonfuls all over bottom of lined baking sheet. With back of
large spoon, spread as evenly as possible. Bake 18 to 25 minutes,
or just until top is a light golden brown. Do not overbake.
completely at room temperature before using or freezing.
the cake, adjust one rack to center of oven and one rack to lowest
oven position; preheat oven to 350°F. Grease a 13 by 9 by 2-inch
baking pan with solid vegetable shortening (such as Crisco). Line
the bottom with a rectangle of parchment or wax paper cut to fit.
Grease the paper, then dust the entire pan lightly with flour, knocking
out any excess. Set prepared pan aside. Take another pan, no smaller
than 8 inches square by 1 1/2 inches deep, and fill it three-quarters
full with very hot water. (If this second pan is aluminum, add about
1 teaspoon cream of tartar to it to prevent discoloration.) Place
the water-filled pan on the lower oven rack. (This is done so that
the steam created from the heated water will promote a cake that
rises more evenly during baking. It is an optional step, but I find
a large bowl, sift together the sifted flour, sugar, sifted cocoa
powder, baking soda, salt and baking powder. Add the room-temperature
buttermilk, softened butter, eggs and vanilla. With sturdy hand-held
electric mixer, beat at lowest speed for 30 seconds. Scrape bowl
and beater(s) with rubber spatula. Beat batter at high speed for
three full minutes, stopping once to scrape bowl and beater(s).
batter into prepared pan. Holding pan in both hands, tilt it so
that the batter runs slightly higher along the edges and into the
corners. Bake on center rack of preheated oven for 22 to 27 minutes,
turning back-to-front once about halfway during baking time. Cake
will not rise very high during baking. Cake should be done when
toothpick inserted in center emerges with only a few moist crumbs
clinging to it. Do not over bake. (If you used the pan of water
here, be very careful when taking it out of the oven and discarding
the water - it's hot! Rinse the inside of the pan out thoroughly
to rid it of any cream of tartar residue.)
cake to cooling rack. Allow to cool in pan 10 to 15 minutes. Gently
loosen cake from edges of pan; invert onto a second cooling rack.
Gently peel off wax paper from cake bottom, then re-invert to cool
right side up. Cool completely before using.
to several hours before you plan to assemble the cake, make the
antlers. If the chocolate chip cookies were frozen, make sure they're
defrosted. Remove any top wrappings. Divide the cookies, still in
the pan, in half, so that each half measures about 7 3/4 inches
long by 10 1/2 inches wide. Remove the cookies, still in foil lining,
from the pan, and place on a cutting board. Gently peel back foil
on cookie sides. Trace the antler shape in each half of the sheet
of chocolate chip cookies. Remember that moose have broader antlers
than do deer or elk, and the antlers should taper to a narrower
end where they'll join up with the cake. Use a small, sharp knife
to cut through your tracings; again, be careful; the cookies are
fragile. Now, cut away as much of the "scrap" cookie as possible.
With a long spatula, gently loosen the antlers from the foil lining
in which they were baked. Leave them there for the present, or carefully
lift them onto another flat surface (like a cutting or pastry board).
you're ready to use the cake, just before you make the frosting,
line your serving board or platter with aluminum foil. Place the
cooled cake on a cutting board, with one short side closest to and
facing you. Starting at the bottom left corner, measure 5 inches
up the left-hand long side of the cake; make a small mark there.
Return to the corner at which you started, then measure 2 1/2 inches
along the short side of the cake that faces you; make a mark there.
Connect the two marks by cutting through the cake with a large,
sharp, serrated knife, using a sawing motion. Starting at the bottom
right corner of the short end facing you, measure 5 inches up the
right-hand long side of the cake and make a mark there. Return to
the bottom right corner, and measure 2 1/2 inches in along the short
end facing you; again make a mark. Connect and cut through these
two marks as you did the others. This will leave you with 1 large
piece of cake (narrower at one end), and two triangles. Carefully
place the large piece of cake on your foil-lined serving board,
with the narrower end close to one narrower end of the board (assuming
your serving board isn't square). If you care about neatness in
presentation, cut a number of wax paper rectangles, each about 4
inches by 6 inches. Carefully lift up a section of the large piece
of cake, and place the rectangles under the cake so that an inch
or so of each is hidden by it; the rectangles can overlap slightly
(after the cake is frosted and decorated, you'll pull them out).
Do not place any rectangles of wax paper under the uncut corners
of the cake (the cake triangles are attached there for ears, and
it'll be difficult to get the wax paper out). Place the cake triangles
close by the large piece of cake. Cover everything tightly.
the frosting, in a large bowl, beat softened butter and salt with
hand-held electric mixer at medium speed until creamy. Gradually
add confectioners' sugar and cocoa powder alternately with milk.
Beat at low speed after each addition until incorporated, then beat
at high speed until fluffy. Scrape bowl bottom and sides (as well
as beater(s)) frequently. Frosting should be of a good spreading
consistency. Beat in vanilla.
assemble, an offset spatula is helpful here, but not mandatory.
You must work fairly quickly if you plan to apply chocolate sprinkles
to your moose, as they'll have to be applied before the frosting
begins to harden. The amount of frosting you'll have should cover
the cake, including the sides, generously. Frost the sides first,
going all the way around the large piece of cake (don't frost the
sides of the triangles at this point). Now, attach the triangles.
The narrower, cut, short end of the cake is facing you. The triangles
should be attached right side up, so that their 2 1/2 inch long
side fits against the top 2 1/2 inches of the upper left and upper
right long sides of the large piece of cake. The cut sides of the
triangles will face you; the 5-inch long sides will face away from
you and be in a straight line with the top short end of the cake.
The triangles will function as the moose's ears. Frost the sides
of the attached triangles, then frost the entire top of the cake.
you are not applying chocolate sprinkles, decorate your frosted
moose, giving him eyes, a nose and a mouth. Carefully and gently
pull the wax paper rectangles straight out from under the cake,
if you used them. Just prior to serving, carefully place the tapered
end of each antler right up against the top of the moose's head
(your serving board should be large enough that the antlers and
the moose head will both fit on it). If a piece of an antler breaks
off, just stick it back on.
use the chocolate sprinkles, apply after the moose head has been
completely frosted. Take a small quantity of sprinkles into the
fingers of your right hand (use your left hand, if you're left-handed),
and very gently pat onto the sides of the cake. Some of the sprinkles
will fall onto the wax paper rectangles - that's why they're there.
Continue applying sprinkles to the sides, then the top of the cake,
pressing them in gently. Give your moose a face as instructed above,
then remove the wax paper rectangles as above. Place the antlers
on your moose's head.
cut, use a sharp, serrated knife. Give everyone a piece of cake
and a piece of antler (you can cut the antlers with a separate knife,
or just break off a piece).
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