RYAN'S SPECIAL BIRTHDAY CAKE - EASY
Make and share this Ryan's Special Birthday Cake - Easy recipe from Food.com.
Provided by RedShirt
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Bake cake mix as box says too in a 9x13 pan.
- Let cake cool down.
- Mix puddings, milk, cream cheese, and rum.
- Cool mixture in fridge for 1-2 hours.
- Spread pudding mix on cake.
- Add crushed pineapple on top.
- Top with Cool Whip.
- Cool in fridge for 1-2 hours before serving.
Nutrition Facts : Calories 431, Fat 21.5, SaturatedFat 11.1, Cholesterol 55.3, Sodium 456, Carbohydrate 55.5, Fiber 1.2, Sugar 40.4, Protein 5.7
MY KIND OF CHOCOLATE BIRTHDAY CAKE
Categories Cake Chocolate Citrus Nut Dessert Bake Birthday Hazelnut Party Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment. Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
- Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture. Fold in flour, then hazelnuts. Spread batter evenly on baking sheet. Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
- For filling:
- Combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
- Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes. Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
- Cover 14x5-inch cardboard rectangle with foil. Invert cake onto work surface; remove parchment. Cut cake lengthwise in half. Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
- For glaze:
- Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
- Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
SPECIAL-OCCASION CHOCOLATE CAKE
This cake won grand champion at the 2000 Alaska State Fair, and you will see why once you taste it. My decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally., For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.
Nutrition Facts : Calories 736 calories, Fat 39g fat (22g saturated fat), Cholesterol 125mg cholesterol, Sodium 454mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.
BIRTHDAY CAKE FOR YOUR CAT
This is a fun recipe for a tuna fish birthday cake you can make for your favorite cat!
Provided by Nate Bartlett
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray.
- Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill prepared muffin cups equally with mixture.
- Bake in the preheated oven for 15 minutes. Cool in the tin for 5 minutes. Invert onto a wire rack to cool completely.
- Garnish cakes with shrimp.
Nutrition Facts : Calories 145 calories, Carbohydrate 6.1 g, Cholesterol 45 mg, Fat 1 g, Fiber 0.2 g, Protein 26.2 g, SaturatedFat 0.3 g, Sodium 96 mg, Sugar 0.1 g
XTRA SPECIAL CELEBRATION CAKE
From the Alpha-Bakery childrens cookbook put out by Gold Medal Flour when I was a kid. I used to love cooking up all these recipes with my mom!
Provided by coconutcream
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F Grease 2 round 9-inch pans; dust with flour.
- Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Mix oil, vinegar, and vanilla.
- Stir oil mixture and water into flour mixture until well blended, about one minute.
- Immediately pour batter into pans, dividing evenly.
- Bake about 35 minutes, until toothpick insterted in center comes out clean.
- Let cool 10 minutes.
- Remove from pans, let cool completely, and frost. Stack the two rounds together to make a double-layer cake.
Nutrition Facts : Calories 783.6, Fat 28.3, SaturatedFat 4.1, Sodium 713, Carbohydrate 127.3, Fiber 2.3, Sugar 85.9, Protein 5.8
SPECIAL BIRTHDAY CAKE
"My mother shared this recipe with me, and it's been a family favorite for years," writes Midge Crookshanks of Rupert, West Virginia. "We use it for almost any celebration."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-14 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the chips and water; stir until chips are melted. In a large bowl, cream the butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add melted chip mixture, buttermilk and vanilla; beat well. Combine flour and baking soda; gradually add to the creamed mixture. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into the creamed mixture., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the sugar, milk and butter in a saucepan; bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat. Stir in chips and vanilla until smooth; cool. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 639 calories, Fat 33g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 355mg sodium, Carbohydrate 79g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
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