Birthday Cake

My brother had originally wanted a cake shaped like a giant Oreo cookie, but of course he changed his mind. He loves soccer so he asked for a soccer ball cake. So I altered the original plan, went with the same cake, the Emergency Chocolate Cake. I used a cream cheese frosting, and layered mini Oreo cookies in between the layers.

The cake itself was bake d in a large metal bowl, filled with one and a half times the cake recipe. It took quite a bit of time to bake, because of the deepness of the cake, but it it turned out level enough and did not stick to the bowl.

I split it into three layers, spread frosting and sandwiched it with mini Oreo cookies. Then I frosted the outside and drew in the pattern.

The frosting is great! It’s not overly sweet and is very smooth. It would be perfect for a carrot cake. It paired well with chocolate here too. The whipped topping lightened the texture just a touch and made the frosting extra creamy.

Cream Cheese Frosting
makes enough to frost a 2-layer cake

1/4 c. unsalted butter, softened
1 8-oz. package cream cheese, at room temperature
3-4 cups sifted powdered sugar, as much as is needed
1 1/2 c. frozen whipped topping, defrosted
1/2 tsp. vanilla extract, optional

  1. Beat the butter and cream cheese together until well blended and creamy.
  2. Beat in the sugar one cup at a time, until the frosting is thick and spreadable, adding sugar as needed.
  3. Beat in the vanilla if using.
  4. Fold in the whipped topping.
  5. Frost and refrigerate, but it does stand well enough at room temperature for at least an hour with no ill effects.

We brought the cake to church and shared it with his friends. Franklin loved his cake! Happy Birthday!

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4 Comments

Filed under Cakes, Chocolate, Desserts

4 responses to “Birthday Cake

  1. That cake looks great! That’s a really cool idea and it turned out well.

  2. Pingback: Happy Birthday Franklin! « The KitchenMaid

  3. Pingback: Zucchini-Pecan Cake with Cream Cheese Frosting (Magazine Mondays) « Buttery Bakery

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