'Tis the season to indulge. Whether its extra time with friends and family, trying out a new homemade hot chocolate recipe or wrapping up one more gift "just because," enjoy this season as the year winds down. Just for fun, enjoy this delicious holiday recipe which gives added fun reasons for the season. And since we're home builders, why not enjoy a little penguin abode this holiday season? Igloo Cake:  [caption id="attachment_14080" align="alignright" width="312"] Igloo Cake[/caption]

• Unsalted butter, for baking sheets
• 1 1/4 cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
• 2 1/2 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 2 1/2 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 large eggs, plus 1 large egg yolk
• 1 1/4 cups low-fat buttermilk
• 1/2 cup plus 2 tablespoons vegetable oil
• 1 1/4 teaspoons pure vanilla extract
• Vegetable oil, cooking spray
• 1 quart good-quality chocolate ice cream
• 1 1/2 quarts good-quality vanilla ice cream
• White-Chocolate Buttercream
• 4 large marshmallows, halved
• White, pale-blue, and silver sanding sugar, for decorating
• Marzipan Penguins
• Desiccated unsweetened coconut, for decorating

Cook's note: For cake: A thin “crumb coat” of frosting provides a smooth surface for the piped-on frosting. Working from top to bottom, and turning cake as you work, pipe “blocks” so they overlap each other slightly. Directions:

1. STEP 1 Preheat oven to 350 degrees. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.
2. STEP 2 Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggsand yolk, 1 1/4 cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.
3. STEP 3 Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.
4. STEP 4 Coat an 8 1/2-inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one cake layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.
5. STEP 5 One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice creamover cake in bowl; spread 1 1/2 cups chocolate ice cream on top. Continue layering ice creams, alternating 1 1/2 cups of each flavor, stopping 1/2 inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.
6. STEP 6 Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about 1/2 cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basket-weave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake. If cake begins to soften, freeze 15 minutes.
7. STEP 7 Using marshmallows, make the outline of the door. Using a smaller basket-weave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."

Renaissance Homes is an award winning Street of Dreams custom home builder specializing in green building for the Portland market. Visit our Design Studio to personalize your next home. Source: Martha Stewart Living, 2006