Tuesday, May 24, 2011

Comfort Birthday cake.

Ryan's family is mourning the lose of a dear loved one. We were blessed to get together Saturday to comfort one another and also celebrate His Grandma's birthday.

So when I was trying to decide what kind of cake to make I thought rich chocolate mixed with light vanilla. Comfort foods.

I made my favorite chocolate cake but added in a cup of milk chocolate chips. Then I made a white cake ( I am still on a mission to find the best white cake) I put them together with a yummy chocolate frosting mixed with toffee bits. I obviously did not make it Vegan so I did not get to taste it but it got good reviews.

I was so pleased with the checker board effect on the inside. It looks so fancy but it is so easy. I posted how to do this here
Moist Chocolate Cake


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs (to make it vegan I either use flax seed or powdered eggs)
  • 1 cup almond milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

  3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

    6 tablespoons butter or margarine, softened I use earth balance to make it vegan
    2-2/3 cups powdered sugar
    1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
    1/3 cup almond milk
    1 teaspoon vanilla extract

    Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

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