Chestnut Cake + Eggnog Buttercream Frosting

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Chestnuts meal
  • 1 tsp Nutmeg
  • 7 cups Powdered sugar
  • 1 3/4 tsp Salt
  • 2 cups Sugar
  • 2 tbsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil, organic
  • 1/2 cup Vegetable shortening or palm oil, organic

• Dairy

  • 1 cup Butter
  • 1 1/2 cups Whole milk

• Beer, Wine & Liquor

  • 1/2 cup Eggnog

Found on gringalicious.com

Description

Ingredients

• 1/2 cup (1 stick) butter
• 1/2 cup organic vegetable oil
• 2 cups sugar
• 4 eggs
• 1 1/2 cups whole milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 tablespoon vanilla extract
• 2 cups chestnuts meal, deshelled and skins removed
• 3 cups all purpose flour
• 7 - 8 cups powdered sugar
• 1/2 cup (1 stick) butter, room temp
• 1/2 cup organic vegetable shortening or palm oil
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon nutmeg
• 1/2 cup eggnog

Directions

• Pour chestnuts into a food processor or blender and pulse until very finely minced. It should be somewhere between the texture of flour and finely chopped nuts.
• Preheat oven to 350 degrees F (180 C) and grease 3 8-in cake pans with oil. In a large mixing bowl, cream butter and sugar together. Beat in eggs, oil, and milk then add soda, baking powder, salt, and vanilla and mix until smooth. Stir in chestnut flour and all purpose flour until well mixed. Divide batter into pans as evenly as possible. Bake for 25 - 35 minutes until toothpick inserted in center comes out clean. Cool completely before frosting.
• Beat butter in a large mixing bowl until creamed. Add vanilla, salt, nutmeg, and 7 cups of powdered sugar one cup at a time. Add eggnog and beat until frosting is light and fluffy. Add more powdered sugar as needed for frosting to be a thick enough consistency.
• To assemble, trim cakes until level, then spread frosting on one of the cakes and layer a second on top. Repeat frosting layer for next cake and place the third cake layer on top. Frost the top and all the sides with desired amount of remaining frosting until smooth (youll probably have some extra frosting). You can use pastry bags and tips for edging and decorating.