Friday, December 7, 2007

Christmas birthday cake recipes

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Do you know anyone whose birthday is on Christmas or during the holiday season. To keep the mood of the festivity on the birthday party, you can surprise your guests by making the birthday cake in the shape of a Christmas tree. Betty Crocker has an easy recipe to turn an ordinary rectangular cake into Christmas tree cake. Also I have another recipe for Chocolate Eggnog layer cake. Here is it:-


2 cups cake flour, 3/4 cup cocoa, plus 3 tablespoons extra for the pans, 2 teaspoons baking soda,1 teaspoon baking powder,1 teaspoon salt, 1 cup sugar,1/4 cup vegetable oil, 2 large eggs plus 2 large egg yolks, 4 ounces bittersweet or semisweet chocolate, melted and slightly cooled,1 cup strong brewed coffee, cooled, 2 teaspoons pure vanilla extract, 1 cup dairy eggnog.


Mix together the flour, cocoa, baking soda, baking powder, and salt. Preheat oven to 350 degrees and set oven rack at upper middle level. Grease lightly 2 9-inch springform pans. Dust pans with the extra cocoa and shake out excess. Sugar and oil are beaten together . Eggs and yolks, one at a time, are added beating well after each addition. Beat in melted chocolate and coffee. Vanilla extract to eggnog is added. Beat flour mixture and eggnog mixture into chocolate mixture a little at a time, alternately. Scrape down sides of bowl and beat again, briefly. After dividing the batter evenly between prepared pans, bake for 30-35 minutes, or until cake springs back when lightly pressed in the center or when cake looks almost black and glossy.Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans and allow to cool completely before frosting:

Chocolate Eggnog Icing


2 cups unsweetened cocoa, 1 3/4 cups powdered sugar, 3/4 stick (6 tablespoons) unsalted butter, 1 8-ounce brick cream cheese, 2 ounces bittersweet or semisweet chocolate, melted and slightly cooled, 3/4 cup dairy eggnog, 1 tablespoon pure vanilla extract.


Mix together the cocoa and powdered sugar to avoid lumps. Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting for several minutes, pausing to scrape down sides of bowl occasionally. Ice the cake and serve. Frosting is enough to generously frost 2 9-inch or 10-inch cake layer.