Use these easy and fun to prepare Chocolate Birthday Cake! Will make this delicious treat all information outlined below:
Here are the basics for the chocolate cake ...
-Prepare Fudge Cake and cool completely.
Prepare Cherry Filling and chill well.
-Prepare chocolate butter frosting.
Place one cake layer on a plate. With 1 cup frosting, make a border around the edge of the layer 1 / 2 inches wide and 1 cm high. With1 / 2 cup of the glaze over a solid circle in the center of the cake layer thickness of about 2 1 / 2 inches in diameter and 1 cm high. Spread the chilled filling between the border and the icing circle.
Place second layer on top. Frost with remaining frosting. If desired, garnish with a dollop of whipped cream and chocolate shavings. You can even top it with a cherry on top! Chill. Let stand at room temperature for 20 minutes before serving.
Makes 12 servings.
ChocolateBirthday Cake Ingredients:
* 2 cups all-purpose flour
* 1 ¾ cups sugar
* 1 teaspoon baking powder
* ¾ teaspoon baking powder
* ¼ teaspoon salt
* 1 1 / 3 cups water
* ½ cup shortening
* 1 teaspoon vanilla
* 2 eggs
* 3 squares (3 ounces) unsweetened chocolate, melted and cooled
Chocolate birthday cake preparation:
1.Grease and flour two 8 x 1 ½ inches or 9 x 1 ½-inch round baking tins.Oven to 350
2. In a bowl, flour, sugar, baking powder, baking soda and salt. Add water, shortening and vanilla. Beat combined with an electric mixer on low to medium till. Beat on high speed for 2 minutes. Eggs and melted chocolate, beating 2 minutes more.
3. Pour into pans and bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean.
4. On a wire rack to cool for 10 minutes. Remove cakes from pans. Cool thoroughly on wire rack.Makes 12 servings.
Cherry Filling for Chocolate Birthday Cake
* 1 15 to 17 ounces can pitted dark sweet cherries
* 1 tablespoon cornstarch
* 2 tablespoons cherry liqueur
Drain fruit, reserve 2/3-cup liquid. In a medium saucepan combine reserved liquid and cornstarch, add fruit.
Cook and stir until thickened and begins to bubble. Cook and stir 2 minutes more. Stir in liqueur. Cool. Cover, chill thoroughly without stirring. Power enough to distance between two8-9 cm cake layers (about 1 ¼ cups).
Butter Frosting for Chocolate Birthday Cake
* 1 / 3 cup butter or margarine
* ½ cup unsweetened cocoa powder
* 4 ½ cups sifted powdered sugar
* ¼ cup milk
* 1 ½ teaspoon vanilla
* Milk
Beat in a bowl, stir until butter or margarine until fluffy. Beat in ½ cup of cocoa powder without sugar. Steadily ADD 1 ½ cups of powdered sugar, beat well. Slow play in the ¼ cup of milk andVanilla.
Gradually beat remaining sugar. Beat additional milk, if necessary, to the dissemination of consistency.
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