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Tuesday, August 18, 2009

Best Birthday Cake

Happy Birthday Daddy!


This cake was so cute and tasted fantastic. The cake had a pound cake consisentcy and had a wonderful flavor from the cream cheese and vanilla. I used the Cake Mix Doctor's recipe for "The Best Birthday Cupcakes" and made it in two 9-inch cake pans. It took a while to bake, but the end result is "the best". This will be my "go-to" birthday cake recipe.
I love the way it was decorated. I got the idea from another cooking blog - Paige's Pantry. I saw the cake on her blog and bookmarked it to make for my Dad's birthday. I used 10 1/2 packs of Kit Kats and probably a pound of M&Ms. You can really use as many M&Ms as you like.
I really think this is "The Best Birthday Cake".

We celebrated my Dad's birthday early this past weekend. The guys golfed and the girls shopped. My Mom planned a great dinner with filets, corn, fresh peas and salad. We were about to start cooking and the power went out. We had to open presents outside on the porch. We ended up eating out at a pizza joint. We came back to the house - still no power - and ate some cake.
This is how we did Birthday Cake - birthday parties with no power are hard!

Best Birthday Cake
adapted from The Cake Mix Doctor
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1 tablespoon pure vanilla extract

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. Set the pans aside.

Place the cake mix, cream cheese, sugar, oil, water, eggs, and vanilla in a large mixing bowl. Blend on low speed with an electric mixer for 30 seconds, until the ingredients are well blended, then stop the machine and scrape down the sides. Increase the mixer speed to medium and beat for 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Divide batter between cake pans.

Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, about 40 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove cakes pans and cool completely. Frost with Chocolate Buttercream Frosting.

Meanwhile, prepare the Chocolate Buttercream Frosting.


Chocolate Buttercream Frosting

1 stick butter (8 Tbsp) softened
3 cups powdered sugar
1/2 cup cocoa powder
2-5 Tbsp milk
1 Tbsp vanilla

Mix together butter, 2 Tbsp milk, cocoa powder and vanilla. Gradually add in powdered sugar. Add milk a tablespoon at a time until the desired consistency.

9 comments:

  1. That cake looks and sounds absolutely delicious! I'm going to give it a try. Thanks for sharing!

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  2. I'm not sure why I wrote that it sounds delicious. I'm crazy.

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  3. It was delicious! You don't sound crazy!

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  4. how do the kit kat sticks stay upright without falling over ?

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  5. Anonymous - they are stuck in the frosting.

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  6. this cake just blew my mind.

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  7. Thank you so much, Steph, for this recipe. My son and I made it for his Cub Scout Blue and Gold Banquet. He ended up getting 3rd place overall for having the wackiest cake! All I know is that I didn't get to try it as it was all gone when it was my turn to get dessert!

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  8. I made one of these for my daughter's high school graduation - it's showy and delish! I used a cake mix, undoctored, but I will have to try your recipe! The kit kats stuck into the frosting just perfectly - it looked so professional. And it wasn't too much candy per slice. Very fun to make and serve.

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