Chocolate Touchdown Cake
12 to 15 servings
- 2 cups Domino® Granulated Sugar
- 2 1/4 cups all-purpose flour
- 2/3 cup cocoa powder, unsweetened
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup water
- 1/2 cup oil
- 4 eggs
- 1 (8 oz.) container sour cream
- 2 packages (1 lb.) Domino® Confectioners Sugar
- 1 cup (2 sticks) butter or margarine, softened
- 2 teaspoons vanilla extract
- 4 to 6 tablespoons milk or half-and-half
- 4 ounces (4 squares) unsweetened chocolate, melted and cooled
Preheat oven to 350°F. Line a 13x9-inch baking pan with foil. Generously grease and flour foil; set aside.
Combine sugar, flour, cocoa, baking soda, salt and baking powder in large bowl; mix well. Add water, oil and eggs; mix until combined. Beat at medium speed for two minutes; stir in sour cream. Pour into prepared pan.
Bake 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack.
In large bowl, with mixer at low speed, combine confectioners' sugar, butter, vanilla and milk. Beat at medium speed for 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency. Reserve 1 cup of frosting.
For chocolate frosting, add unsweetened chocolate to remaining frosting. Beat at medium speed for 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.
Invert cake onto large platter; remove foil. Cut cake in half horizontally to form two layers. Frost top of one layer with chocolate frosting. Place remaining cake layer on top of frosted cake.
Cut cake into an oval football shape and cover with half of the chocolate frosting. Then place the cake into the refrigerator for 15 minutes.
Frost top and sides of cake with a second coat of chocolate frosting.
Using a pastry bag fitted with a writer tip, pipe the laces on the football with the vanilla frosting. Use an open star tip to create the stripes on the tapered ends of the football.