Ingredients
3/4 cup butter, softened2-1/2 cups packed brown sugar4 large eggs, room temperature6 ounces semisweet chocolate, melted and cooled3 teaspoons vanilla extract3 cups all-purpose flour3 teaspoons baking soda1/2 teaspoon salt1-1/2 cups sour cream1-1/2 cups waterFROSTING:1-1/4 cups butter, softened10 cups confectioners’ sugar2 teaspoons vanilla extract1/4 teaspoon salt1/2 to 2/3 cup 2% milkPink gel food coloring4 ounces yellow candy coating disksOptional: Edible gold spray paint, edible gold paint and edible gold glitter Assorted sprinkles, pink sanding sugar, gold and pink pearls
Preparation
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water.
Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink.
If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.
