Birthday Cake Recipes

Anyone have any good cake birthday cake?
Make them cup cakes and ice cream cones to use the glasses, filled to three quarters full and bake, glaze makes it look like ice cream.
Make your birthday a memorable one with the 2 wonderful recipes chocolate birthday cake!
It is the birthday of his son and wants to surprise / it with that special treat-a chocolate-tasting cake that is sure great to be a hit with his friends. Just check out the recipes for chocolate cake the birthday of two of his children
Moist Chocolate Birthday Cake Chocolate Cake
Ingredients: 2 cups sugar (one black, A dark brown mark-Domino) 1 / 2 cup Parkay margarine (1 stick) 2 eggs 1 / 2 cup Hershey's cocoa 1 tablespoon vanilla (imitation) or 1 teaspoon vanilla real pinch of salt 1 tbsp baking soda (Arm and Hammer brand) 1 cup buttermilk (or buttermilk powder, follow the instructions on the label of being equal to 1 cup buttermilk)
2 cups sifted flour (measure flour before you sift first) 1 / 2 cup boiling water chocolate cake icing Ingredients: 1 / 2 box Domino's powdered sugar (1 lb size) 1 stick Parkay margarine 2 tablespoons Hershey's Cocoa level teaspoon vanilla 2 tablespoons milk imitation How 1.5
Make chocolate cake: Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt and cocoa. Mix baking soda in buttermilk until begins to bubble. Pour buttermilk into batter. Stop mixer and add flour.
Mix until smooth, about 3 minutes. Add item boiling water and mix. Pour batter into cake pan over 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Check if done using a toothpick. If a stick comes out clean, it's done. If not come out clean, leave in a few minutes and try again.
How to make icing: Feed in mixer. The longer you beat the creamier it gets them. Cake cool before frosting.
For vanilla icing, use the same recipe, but omit the cocoa. Best Chocolate Cake Ingredients: 60g/21/2oz flour 50g/2oz ground almonds 225g/8oz good quality black chocolate (at least 70 percent cocoa solids), broken into pieces 225g/8oz butter 6 free-range eggs, separated 50g/2oz soft brown sugar and orange zest (optional) 175g/6oz sugar caster caster sugar, for dusting Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line base and sides of a 20cm/8in Loose mold bottom or sides with a paper clip oven.
3. Sift the flour and almonds in large bowl.
4. Place the chocolate chips and butter in a heatproof bowl set over a pan of gently simmering water, making the water does not touch the bottom of the container. Heat stirring occasionally, until is melted and smooth. Remove from heat and let cool slightly.
5. Separate eggs into two large bowls. Add the brown sugar to bowl with egg yolks and beat for a few minutes until frothy. Add the flour mixture, melted chocolate and orange zest, if using. Fold lightly to mix with a spoon Large metal.
6. Beat the egg whites until stiff peaks form when beater is removed. Gradually add the caster sugar and continue beating until stiff peaks form when beater is removed.
7. Gently fold the egg white mixture into chocolate mixture. Pour the mixture into the pan.
8. Cook in the oven for 45-50 minutes or until crisp on the inside of the top and Squidgy. Test the cake with a toothpick or a skewer - it should come out a bit sticky but not wet. Allow to cool on a rack - the cake will sink but it's okay. Carefully off when the cooled cake
9. To serve, dust cake with icing sugar and cut into slices.
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