I need a good recipe for a birthday cake?

This rich cake is lower in calories that many shop-bought cakes and makes a treat for chocolate lovers. It is better to undercook than overcook it, as moist, sticky chocolate cake is quite delicious. You will need a liquidizer for this recipe.





~~~~~~~~~~ Chocolate Almond Cake ~~~~~~~~~~





1 tbsp instant coffee


4oz/115g plain chocolate


4oz/115g butter


4oz/115g caster sugar


3 eggs


2 tbsp marmalade


3oz/75g blanched almonds


录 tsp almond essence


Salt


2oz/50g plain flour





ICING鈥?br>

陆 tbsp instant coffee


2oz/50g plain chocolate


2oz/50g unsalted butter





Fill the bottom of the double-boiler or pan with water are bring to a simmer. Butter an 8in/200mm cake tin and dust it with flour.





Mix the tbsp of coffee with 1 tbsp of boiling water. Place the coffee with the chocolate in the boiler or in a bowl which fits inside the rim of a saucepan without touching the water and slowly melt the chocolate until it is completely smooth, then set it aside.





Soften the butter with a fork and mix it with all but 1 tsp of the sugar until creamy. Separate the eggs and beat the yolks and the marmalade into the butter mixture and leave to one side.





Toast the almonds in the oven for 5 minutes, until they begin to colour. Remover from the oven, allow to cool and grind in a liquidizer to a fine consistency.





Stir the melted chocolate into the butter mixture and mix in the almond essence with all but 2 tbsp of the ground almonds.





Beat the egg whites with a pinch of salt, until soft peaks begin to form. Sprinkle on the remaining sugar. Beat again until stiff and set aside.





With a rubber spatula, fold 1/3 of the egg whites into the butter mixture. Stir 1/3 of the flour over the mixture and fold in. Repeat this process twice.





Scrape the mixture into the cake tin and bake for 25-30 minutes in the oven. The centre of the cake should still be soft when cooked. Remove from the oven and allow to cool for 10 minutes.





Turn onto a wire rack and cool for 2 hours before icing.





To make the icing, mix 陆 tbsp of coffee with 陆 tbsp of boiling water. Then melt the chocolate with the coffee as before, stirring until creamy. Remove from the heat and gradually beat in the butter. Allow the icing to cool until it is thick enough to spread over the cake. Dust with the remaining ground almonds.





Have fun!





Enjoy %26amp; good luck!..._;-)I need a good recipe for a birthday cake?
I think this is the one you are looking for....





Princess Diana's Birthday Cake





This recipe appeared in the February 1988 issue of Woman's Day magazine and was reprinted in our local paper today. According to the article, ';Diana had a special fondness for this cake because it was served at her childhood birthday parties.'; The baked layers can be wrapped and refrigerated up to three days or frozen up to three months. Unwrap and bring to room temperature before assembling. Completed cake can be refrigerated up to four hours before serving.





12 servings





50 min prep





INGREDIENTS





For the cake





6 large eggs


1 1/2 cups granulated sugar


1/3 cup water


1 teaspoon vanilla


1 1/3 cups all-purpose flour, mixed with


1/2 teaspoon baking powder





For the filling





3 cups whipping cream


1 tablespoon vanilla


1/2 cup granulated sugar


3 pints strawberries, rinsed,hulled and sliced (about 12 ounces each, reserve some for garnish)





DIRECTIONS





Preheat oven to 350F.





To make cake:





Grease bottom and sides of two 8- or 9-inch round layer-cake pans.


Line bottoms with parchment or waxed paper; grease paper.


Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.


Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.


Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.


Working quickly, stir in water and vanilla.


Fold in flour mixture just until completely blended.


Pour into prepared pans.


Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.


Cool in pans on rack 10 minutes.


Run thin-bladed knife between sides of pans and cakes to loosen.


Invert pans on rack; peel off paper and cool completely.





To make filling:





Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.


Gradually beat in sugar until cream is of spreading consistency.





To assemble:





Slice each layer in half horizontally, using a long serrated knife.


Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.


Repeat with two more layers.


Place remaining layer on top; spread remaining cream over sides and top.


Garnish with reserved berries.


Refrigerate until ready to serve.I need a good recipe for a birthday cake?
Chocolate Cake (Makes One Cake-Serves 16)





Ingredients:


1 cup boiling Water


2/3 cup Unsweetened Cocoa Powder (American-style)


1 3/4 cups Cake Flour


1/2 tsp. Baking Soda


1 tsp. Baking Powder


1/4 tsp. Salt


1 3/4 cups Granulated Sugar


3 Tbs. Canola Oil


2 Tbs. Buttered, softened


2 1/2 tsp. Vanilla Extract


3 large Egg Whites


1/2 cup Non-fat Plain Yogurt


Preheat the oven to 350-F degrees and lightly oil two 9-inch round cake pans, or give them a light coating of non-stick cooking spray. Dust the pans with flour and tap out any excess.





In a small mixing bowl, whisk together the boiling water and the cocoa powder until smooth. Set aside to let cool.





In a medium mixing bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.





In a large mixing bowl, blend together the granulated sugar, canola oil, butter, and vanilla extract. Beat with an electric mixture at medium speed until blended. Beat in the egg whites one at a time, then add the yogurt and increase the speed to high. Blend until the mixture is light and fluffy, about 2 or 3 minutes.





Reduce the mixer speed to low and add in half the dry ingredients. Increase the speed to medium and continue to blend. Reduce the speed again, and add half of the reserved cocoa liquid. Repeat the process with the remaining dry ingredients and cocoa liquid, making sure to scrape the sides of the bowl occasionally.





Divide the batter evenly among the two prepared cake pans. Lightly tap the filled cake pans lightly on the counter to remove any large air bubbles. Bake for 25 to 30 minutes, or until a cake tester is cleanly removed from the center of each cake.





Let the cakes cool in the pan on a wire rack for about 10 minutes. Loosen the edges slightly with a sharp knife, then invert the cakes onto an oiled wire rack to cool completely. The cakes will keep for up to 2 days in an airtight container, or up to 2 months when frozen.
go buy a box of Ducna Hines French vanilla cake mix. this makes a 9x13 sheet cake or a 2-layer round cake. for fun or a childs b-day add sprinkles. any kind will do. buy 1 or 2 tubs of Duncan Hines vanillia icing. Make cake according to directions. when toatlly cool, icing. scrape icing out of tubs and into a bowl. mix slowly unitl very creamy. spread with a spatula onto or around cake. i make this cake for all my family birthdays. everyone loves it. you can check at Micheals or Hobby Lobby if you want a specific theme to go on the cake. also check out www.wilton.com for more ideas. have fun!!!!!!!!
Italian wedding cake is awesome.








';This is a bride's cake. It was served at a very dear friends wedding.'; but is delicious for any occasion.





Original recipe yield:


1 - 3 layer 8 inch round cake





PREP TIME 1 Hr


COOK TIME 35 Min


READY IN 1 Hr 35 Min





INGREDIENTS


1/2 cup buttermilk


1 teaspoon baking soda


1 teaspoon salt


1/2 cup shortening


1/2 cup margarine


2 cups white sugar


5 egg yolks


1/4 teaspoon almond extract


1 teaspoon vanilla extract


2 cups all-purpose flour


5 egg whites


1/2 cup drained crushed pineapple


1/2 cup flaked coconut


1 cup chopped pecans





3/4 cup butter, softened


1 (8 ounce) package cream cheese, softened


4 cups confectioners' sugar


2 teaspoons vanilla extract


1 cup chopped pecans


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.


In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.


Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.


To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.








NUTRITION INFORMATION


Servings Per Recipe: 10





Amount Per Serving





Calories: 1047





Total Fat: 62.1g


Cholesterol: 169mg


Sodium: 726mg


Total Carbs: 117.2g


Dietary Fiber: 3.3g


Protein: 10.5g
Magnolia Bakery's Vanilla Birthday Cake and Frosting


50 min 25 min 16 servings 1 3 layer cake





Cake Batter


1 cup unsalted butter, softened


2 cups sugar


4 large eggs, at room temperature


1 1/2 cups self rising flour


1 1/4 cups all-purpose flour


1 cup milk


1 teaspoon vanilla


Buttercream Frosting


1 cup unsalted butter, very soft


8 cups confectioners' sugar


1/2 cup milk


2 teaspoons vanilla





Preheat oven to 350掳.


Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.


In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.


Add the sugar gradually and beat until fluffy, about 3 minutes.


Add the eggs one at a time, beating well after each addition.


Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.


Divide batter among the cake pans.


Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.


Let cakes cool in the pans for 10 minutes.


Remove from pans and cool completely on wire rack.


If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.


Spoon the batter into the cups about three-quarters full.


Bake until the tops spring back when lightly touched, about 20 to 22 minutes.


Remove cupcakes from pans and cool completely on a rack before icing.


When cake has cooled, ice between the layers, then ice top and sides of cake.


To make the icing - place the butter in a large mixing bowl.


Add 4 cups of the sugar and then the milk and vanilla.


Beat until smooth and creamy.


Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).


If desired, add a few drops of food coloring and mix thoroughly.


Use and store icing at room temperature, as icing will set if chilled.


Can store in an airtight container for up to three days.