Guess what?! It’s March! Bet you knew that. But did you know that we are celebrating a birthday around here? March is a big month for me. My birthday falls at the end of the month, but that’s not what’s important today. My blog’s birthday is also at the end of this month. My blog is turning 2 years old!
Now, I am a big lover of birthdays so there is going to be some serious celebrating going on around here. Expect to see lots and lots of birthday themed posts this month as well as big birthday present giveaways. To start things off today, I am going to show you my family’s favorite birthday cake. It’s a Chocolate and Cream Cake:
It’s very quick and easy to put together and it tastes amazing!
Now, this cake could be used for any occasion. When I make it for a birthday (we celebrated my little brother’s birthday Sunday and I made it for him), I like to add sprinkles to the top to make it festive:
Chocolate and Cream Cake Recipe:
PrintChocolate and Cream Cake
Ingredients
- 1 German Chocolate Cake Mix (and the ingredients to make the cake mix)
- 1 Quart Whipping Cream
- 3–4 Tbsp. Sugar
Instructions
- Mix all of the ingredients (from the back of the box) to make the German Chocolate cake mix.
- Grease and flour two 9 inch (or 8 inch is fine) round cake pans. You will need to pop the cake out of this, so make sure you do it well. I put a nice layer of shortening and then top that with flour on the bottom and the sides.
- Bake the cake as instructed on the box.
- Allow the cake to cool completely.
- Mix your whipping cream with an electric mixer until it is stiff.
- Add about 4 Tbsp sugar and mix that in as well.
- Remove the cake from the pans.
- Slice each round cake in half so that you now have four layers, not just two. (See picture below.)
- Place one layer on your cake plate.
- Scoop out 1/4 of your whipping cream and place it on top of the cake.
- Spread the whipping cream around.
- Layer your next layer on top of this and add 1/4 more of the whipping cream.
- Continue this until you have used all 4 layers. Top with whipping cream.
- If you are not serving right away, store in the fridge. (It is best served sooner rather than later.)
Here’s a couple of pictures of the process.
Slice the cake to create 4 layers:
And adding the whipping cream:
This is both of my brothers’ favorite cake and since they live in the same state as me and their mommy doesn’t, it’s fun to spoil them on their birthdays and make it for them!
Lucille says
March 4, 2014 at 6:23 amhappy Birthday! march is a birthday month for us too…March 10, 12, and 18, and Feb. 19… I make the ever requested German Chocolate cake that was my mom’s recipe…but the entire cake has to be covered in that yummy frosting….
Tammy says
March 4, 2014 at 10:15 amHappy Birthday and Congratulations on your Blog!!! I enjoy coming here everyday to see what is new in your little world. March is a big month for us also, we have at least 4 birthdays and my wedding anniversary is also the end of the month. Looking forward to the birthday goodies this month.. :)
Crystal says
March 4, 2014 at 11:30 amHappy early Birthday to you and your blog!!!
Paulette says
March 4, 2014 at 1:36 pmWhen I have to grease and “flour” for a chocolate cake, I use cocoa instead….no white residue.
★★★★★
Amber says
March 6, 2014 at 9:30 pmI’ve heard of doing that. Good idea!