Birthday Celebrations!


February is a month of birthdays in my family. My youngest turns 2, and both my mother- and father-in-law celebrate their birthdays several days apart. Two of my maternal cousins are also February babies. So let's bake some birthday cakes!

This first cake is not only a taste of heaven, it's so easy to make - because it starts with a mix! The presentation of this dessert is quite impressive.

Triple Chocolate Fantasy

Ingredients:

CAKE

1 package devil's food cake mix
3 eggs
1-1/3 cups water
1/2 cup oil
1/2 cup ground walnuts

CHOCOLATE GLAZE

1 12-ounce package semi-sweet chocolate chips
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup coarsely chopped walnuts

WHITE CHOCOLATE GLAZE

3 ounces white chocolate, coarsely chopped
1 tablespoon shortening

Directions:

Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan.

For cake, combine cake mix, eggs, water, oil and ground walnuts in large bowl. Beat at medium speed with electric mixer for two minutes; pour into pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate; cool completely.

For chocolate glaze, combine chocolate chips and butter in small heavy saucepan. Heat on low heat until chips are melted. Stir constantly until shiny and smooth (glaze will be very thick). Spread hot glaze over cooled cake. Sprinkle with coarsely chopped walnuts.

For white chocolate glaze, combine white chocolate and shortening in another heavy saucepan. Heat on low heat until melted, stirring constantly. Drizzle hot glaze over top and sides of cake. Makes about 12 to 16 servings.

This next recipe also starts with a mix, yet still makes quite an impression on guests. It takes more time and preparation, but it's definitely worth it. It looks and tastes as if you bought it from an upscale bakery.

Dark Chocolate Sacher Torte

Ingredients:

CAKE

1/2 cup finely chopped dried apricots
1/2 cup rum (or you can use 2 teaspoons run extract plus water to make 1/2 cup)
1 package dark chocolate cake mix
3/4 cup water
1/3 cup oil
3 eggs

GLAZE

2 10-ounce jars apricot preserves
2 tablespoons rum (or use 1 teaspoon rum extract plus water to make 2 tablespoons)

FROSTING

1 6-ounce package semi-sweet chocolate chips
3/4 cup margarine or butter
1/2 to 1 cup sliced almonds

Directions:

Preheat oven to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans. In small bowl, combine apricots and 1/2 cup rum; let stand 10 minutes. In large bowl, combine apricot-rum mixture and remaining cake ingredients at low speed until moistened; beat two minuets at high speed. Pour into greased and floured pans.

The copyright of the article Birthday Celebrations! in Baking from Scratch is owned by Sheri White. Permission to republish Birthday Celebrations! in print or online must be granted by the author in writing.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic