Today is the kids last day of summer day camp, they had a blast! For my 16 year old I sent this cake and for my 7 year old I sent a banana bread, same one I made yesterday for us.
1 cup butter, softened
1-3/4 cups sugar, divided
2 large eggs
2 tsp. vanilla extract
2-3/4 cup flour
1 tbs baking powder
1/2 tsp salt
1 cup sour cream
1/4 cup unsweetened natural cocoa
3 tbs hot water
2-1/2 cups confectioner’s sugar
1/4 cup butter, softened
1 cup ricotta cheese
2 ts pure vanilla extract
3 tbs coffee
Make the frosting first by whisking the ricotta until there are no lumps. Add the butter and mix it until it's Incorporated.
Add the vanilla and coffee and blend then add the sugar and whisk until it's a smooth frosting.
Scrape it all together with a spatula and set it in the fridge.
Let's make cake! Heat oven to 325 and spray or butter and flour a sheet pan.
Beat the butter and 1-1/2 cups sugar until creamy.
Add eggs, one at a time, beating just until blended after each. Beat in vanilla extract.
Whisk together the flour, salt and baking powder. Starting with the dry add 1/2 to the butter, then add the sour cream, then the rest of the dry.
Spoon 1-1/4 cups batter into a 2-quart bowl, and stir in cocoa, 3 tbs hot water and remaining 1/4 cup sugar until well blended.
Spread remaining vanilla batter into your cake pan. Dollop the chocolate batter onto vanilla batter.
Gently swirl with a knife or small spatula. Bake 20 minutes, or till a toothpick inserted in center returns with just a few crumbs. Cool completely in pan on a wire rack (about 1 hour). Frost, cut and serve.