Chocolate Birthday Cake

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 theLayer 1 / 2 inches wide and 1 cm high. With 1 / 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 temperature20 minutes before serving.

Makes 12 servings.

Chocolate Birthday 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 BirthdayCake 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 comesclean.

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 2Minute more. Stir in liqueur. Cool. Cover, chill thoroughly without stirring. Power enough to between two cake layers 8-9 cm (about 1 ¼ cups) spread.

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 cupsugar-free cocoa powder. Steadily ADD 1 ½ cups of powdered sugar, beat well. Slow play in the ¼ cup milk and vanilla.

Gradually beat remaining sugar. Beat additional milk, if necessary, to the dissemination of consistency.