Birthday cake recipe?

I'm looking for a cake that is light and not too sweet, prefably something that has fruit in it [like strawberries] and uses a whipped frosting [cool whip] so it won't be too sweet.Birthday cake recipe?
SUPER MOIST CHOCOLATE CAKE





1. 5 cups of all purpose flour (can substitute with wholewheat flour)


3 tablespoons of sifted good quality cocoa


1 teaspoon baking soda


1 cup white or vegan brown sugar


0. 5 teaspoon salt (optional)


5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water





By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.


1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.





2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.





3. Pour the water into the bowl, over all of this--- making a great big mess.





4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.





5. Bake at 350 for about half an hour, test with a fork.





Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!





TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!





Preparation time: 15 min. + 30 min. bake.








ORANGE DREAM CAKE





1 pkg yellow cake mix


3/4 cup Miracle Whip


1 pkg Dream Whip


3/4 cups orange juice


3 eggs


2 tsp grated orange zest





Preheat oven to 350掳F.


Combine the Miracle Whip, Dream Whip, cake mix, orange juice, beaten eggs and orange zest with electric mixer at medium speed for 2 minutes.





Pour into a greased and floured 10'; bundt pan.





Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out nearly clean. Cool 10-15 minutes, loosen sides with a blunt knife and remove from pan.





Cool completely. Stir together 1 1/2 cups 10X sugar (confectioners) with 2-3 tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.





WHITE LAYER CAKE





2 1/4 cups cake flour


2 1/4 teaspoons baking powder


1/2 teaspoon salt


1/2 cup shortening


1 1/3 cups sugar


1/4 teaspoon lemon extract


1 teaspoon vanilla


1/2 cup egg whites


1 cup milk





Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.


In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.





Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.





Bake in a 350掳F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.





Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.





Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.





ANGEL FOOD CAKE WITH CHOCOLATE CREAM





The following is an excerpt from the book Grill! by Pippa Cuthbert %26amp; Lindsay Cameron Wilson.


Decadent!





I'll never forget the day I first tasted grilled angel food cake with a dollop of chocolate cream. Nothing has really been the same since. Of course you can make your own cake if you prefer, but store-bought is the simple and guaranteed-to-be fluffy option.








For the chocolate cream:





8 Tbsp confectioners sugar


4 Tbsp cocoa powder


2 Tbsp milk


1 cup (250ml) heavy cream


1 pinch cream of tartar


-


8 fat slices store-bought angel food cake


1-2 Tbsp confectioners sugar, for dusting





To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.


Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer to serving plates and top with chocolate cream.





HOPE THIS HELPS!!! ;)


Serves 8.