Cooking Light College Football Kickoff
Finally! The week we've all been waiting for with anxious hearts and baited breath is here. No, I'm not referring to Kanye's announcing he plans on ruining the lives of every American come 2020.
It's COLLEGE FOOTBALL TIME, you silly gooses! Dust off the grills, break out the jerseys, smear on the face paint, and get ready to blindly argue with family members that inexplicably decided to attend/root for your rival school. Much like the army of White Walkers marching steadily towards southern Westeros, game day is upon us.
Now that we're up to speed, let's get started with our first highlighted matchup of the season—Auburn vs. Louisville!
Marquee Matchup: #6* Auburn vs. Louisville, 9/5, 3:30PM ET on CBS*Rankings all season long will come from the AP Top 25 PollNumerous news outlets have picked Auburn as the frontrunner to win the SEC this year. With new defensive coordinator Will Muschamp combining forces with offensive wizard/head coach Gus Malzahn to utilize a star-studded roster, it's hard to disagree. Meanwhile, Louisville coach Bobby Petrino continues his long road to redemption with the Cardinals. This could be an explosive, high-scoring game. I'm taking the Tigers.Prediction: Auburn 35, Louisville 14
I chose to kick off the season with this recipe for two reasons. First, I think Cardinal fans will be a bit bitter with the game results (ZING!). Secondly: Tradition. Yes, I know the game is being played at the Georgia Dome, but it obviously features Aubie. Auburn is synonymous with Toomer's Corner (Google: Updyke, Harvey.) and Toomer's Drugs, where they've been serving up fresh lemonade on game Saturdays since before my dad's dad was born. Bake this delicious cake Friday, take it to the tailgate/viewing party on Saturday, and enjoy it as much as I'll enjoy getting to watch football again. Cheers everyone!
CAKE:1 1/3 cups granulated sugar6 tablespoons butter, softened 1 tablespoon grated lemon rind3 tablespoons thawed lemonade concentrate2 teaspoons vanilla extract2 large eggs 2 large egg whites 2 cups all-purpose flour 1 teaspoon baking powder1/2 teaspoon salt 1/2 teaspoon baking soda1 1/4 cups fat-free buttermilkCooking spray
FROSTING:2 tablespoons butter, softened 2 teaspoons grated lemon rind 2 teaspoons thawed lemonade concentrate1/2 teaspoon vanilla extract8 ounces 1/3-less-fat cream cheese 3 1/2 cups powdered sugar 1. Preheat oven to 350°.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.