An

d h

ere comes you

r cake! Cooked

by Sn

ookers and

Sn

ookers,T

he O

fficial Katroo H

appy Birth

day C

ake Cookers.

From

Happy B

irthd

ay to You!

Katroo “H

appy Birthday to You” C

akeF

or your delectation

, the cookers at S

nookers an

d Sn

ookers have cooked u

pth

is rich, dark, m

oist, brown

ie-like cake.

Ingredients for Cake

4 oun

ces plus 1⁄2teaspoon

butter at room

temperatu

re1 cu

p sugar

2 eggs, beaten1 teaspoon

vanilla

3⁄4cup all-pu

rpose flour

1⁄8teaspoon salt

4 oun

ces semisw

eet baking ch

ocolate, at least 62 percen

t cacao

Ingredients for Buttercream

Frosting1 ou

nce bu

tter at roomtem

perature

1 cup tigh

tly packedcon

fectioners’ su

gar1⁄8teaspoon

salt1⁄2teaspoon

vanilla

1 drop yellow food colorin

g(option

al)1 tablespoon

heavy cream

Ingredients for White Icing

1 egg wh

ite1⁄8teaspoon

cream of tartar

3 tablespoons cold w

ater3⁄4cu

p sugar

1 teaspoon corn

syrup

1⁄2teaspoon van

illa

Directions for C

ake1. P

reheat th

e oven to 350°F.

2. Pu

t the 4 ou

nces of bu

tter in a large m

ixing bow

l. Usin

g an electric m

ixer,beat it u

ntil it is cream

y and flu

ffy, about 1 m

inu

te.3. A

dd the su

gar and beat u

ntil w

ell blended, abou

t 1 min

ute. A

dd the eggs

and van

illa and beat again

un

til well blen

ded, about 1 m

inu

te.4. A

dd 1⁄4cup of flou

r with

the salt an

d beat well. A

dd the rem

ainin

g flour in

two batch

es, beating w

ell after each on

e.

TM

& copyrigh

t © 2006 by D

r. Seu

ss En

terprises, L.P. T

ext copyright ©

2006 by Georgean

ne B

renn

an (exclu

ding D

r. Seu

ss excerpts) All righ

ts reserved.

Bren_0679884408_xp_04_r1.qxp:Layout 1 1/27/10 5:28 PM Page 56

5. Break or cu

t the ch

ocolate into pieces an

d put th

em in

the top of a dou

bleboiler over boilin

g water. C

ook, stirring, u

ntil th

e chocolate h

as melted, abou

t 2 m

inu

tes. Add it to th

e cake batter and beat u

ntil w

ell blended an

d creamy.

6. Lin

e an 8-in

ch rou

nd cake pan

with

a piece of alum

inu

m foil, allow

ing th

eedges to overlap th

e pan. L

ightly grease th

e foil with

the rem

ainin

g butter an

dpou

r in th

e batter, spreading it even

ly across the top w

ith a spatu

la.7. B

ake un

til it has pu

ffed and a w

ooden tooth

pick inserted in

the m

iddlecom

es out clean

, 20 to 25 min

utes.

8. Rem

ove to a cake rack and let cool. W

hen

cool, lift the cake ou

t usin

g the

edges of the foil. P

eel off the foil an

d place the cake on

a cake stand or cake

plate.

Directions for B

uttercream Frosting

1. Pu

t the bu

tter in a large bow

l. Usin

g an electric m

ixer, beat un

til creamy

and flu

ffy, about 1 m

inu

te. Add th

e sugar a little at a tim

e.2. A

dd the salt an

d vanilla an

d beat un

til creamy.

3. Add th

e food coloring if desired, th

en th

e cream, a little bit at a tim

e. Stop

wh

en th

e frosting is easy to spread.

4. Usin

g a spatula, carefu

lly spread the frostin

g all along th

e sides of the cake

in a n

ice, thick layer.

Directions for W

hite Icing1. P

ut th

e egg wh

ite, cream of tartar, cold w

ater, sugar, an

d corn syru

p in th

etop of a dou

ble boiler over boiling w

ater for about 7 m

inu

tes.2. U

sing an

electric han

d mixer, beat u

ntil th

e icing is stiff en

ough

to stand in

soft peaks. Rem

ove from th

e heat an

d stir in th

e vanilla.

3. Imm

ediately spread the top of th

e cake with

the icin

g, usin

g a spatula an

dcreatin

g thick sw

irls. Sw

irl some of th

e icing dow

n over th

e buttercream

frosting to m

ake a true K

atroo cake.M

AK

ES

10 SE

RV

ING

S

TM

& copyrigh

t © 2006 by D

r. Seu

ss En

terprises, L.P. T

ext copyright ©

2006 by Georgean

ne B

renn

an (exclu

ding D

r. Seu

ss excerpts) All righ

ts reserved.

Bren_0679884408_xp_04_r1.qxp:Layout 1 1/27/10 5:28 PM Page 57