I need a nice recipe for a birthday cake for my best friend.?

But don't know where to start...Any recipes much appreciated!!I need a nice recipe for a birthday cake for my best friend.?
Red Velvet Cake_ my favorite!








recipe yield: 1 - 2 layer 9 inch cake.


Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)





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INGREDIENTS:


2 tablespoons unsweetened cocoa powder


2 ounces red food coloring


1 cup buttermilk


1 teaspoon salt


1 teaspoon vanilla extract


1/2 cup shortening


1 1/2 cups white sugar


2 eggs


2 1/2 cups all-purpose flour, sifted


1 1/2 teaspoons baking soda


1 teaspoon white vinegar





1 cup milk


5 tablespoons all-purpose flour


1 cup white sugar


1 cup butter


1 teaspoon vanilla extract





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DIRECTIONS:


Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.


Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.


Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.


To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.I need a nice recipe for a birthday cake for my best friend.?
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3 layered chocolate cake. yummmmy
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Birthday Cream Cake





1/2 cup butter


1/2 cup shortening


2 cups sugar


5 eggs, seperated


1 teaspoon baking soda


1 teaspoon vanilla


1 cup buttermilk


2 cups cake flour


1 cup shredded coconut


1 cup chopped pecans


Frosting


16 ounces cream cheese


1/2 butter, softened


2 lbs confectioners' sugar


5 1/2 teaspoons vanilla


1 cup chopped pecans





Cream butter and shortening.


Add sugar gradually, beating well.


Add egg yolks; mix thoroughly.


Add baking soda and vanilla to buttermilk.


Beat egg whites until stiff peaks form.


Alternate adding flour and buttermilk to sugar mixture.


Beat slowly.


Ad coconut and pecans.


Mix well.


Fold in beaten egg whites.


Pour batter into 3 greased 8 inch round cake pans.


Bake at 350 for 4o minutes, or until done.


To prepare frosting, cream together cream cheese and butter.


Gradually add sugar.


Beat well.


Add vanilla.


Continue beating until frosting is creamy.


Stir in pecans.


Frost between layers of cake, then the tops and sides.





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President Roosevelt's Birthday Cake





1 cup butter or margarine


1 1/2 cups sugar


3 eggs, well beaten


1 cup cold black coffee


2 cups flour


1/2 cup cocoa


1/2 teaspoon salt


1/2 teaspoon vanilla


1 teaspoon baking soda


1 tablespoon vinegar





Preheat oven to 350掳F.


Grease and dust an 8 x 8 cakepan with cocoa.


Cream butter and add sugar a little at a time.


Cream well; add eggs.


Sift flour, salt, soda and cocoa together 3 times.


Add coffee to batter alternatively with flour mixture.


Then add vinegar and vanilla.


Bake at 350 degrees about 30 to 40 minutes.








Extra Creamy Chocolate Icing





1 1/2 cups butter, softened


1/2 cup whipping cream (unwhipped)


1 tablespoon vanilla


3 cups icing sugar (or more as needed)


6 ounces unsweetened chocolate, melted and cooled





In a bowl beat the butter until fluffy.


Gradually add in the whipping cream and vanilla, beating until thoroughly combined.


Add in the icing sugar 1 cup at a time until completely mixed.


Add in the melted chocolate; beat until smooth (if needed add in a bit more icing sugar to achieve desired consistancy).





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Princess Diana's Birthday Cake





For the cake


6 large eggs


1 1/2 cups granulated sugar


1/3 cup water


1 teaspoon vanilla


1 1/3 cups all-purpose flour, mixed with


1/2 teaspoon baking powder


For the filling


3 cups whipping cream


1 tablespoon vanilla


1/2 cup granulated sugar


3 pints strawberries, rinsed,hulled and sliced (about 12 ounces each, reserve some for garnish)





Preheat oven to 350F.


To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.


Line bottoms with parchment or waxed paper; grease paper.


Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.


Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.


Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.


Working quickly, stir in water and vanilla.


Fold in flour mixture just until completely blended.


Pour into prepared pans.


Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.


Cool in pans on rack 10 minutes.


Run thin-bladed knife between sides of pans and cakes to loosen.


Invert pans on rack; peel off paper and cool completely.


To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.


Gradually beat in sugar until cream is of spreading consistency.


To assemble: Slice each layer in half horizontally, using a long serrated knife.


Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.


Repeat with two more layers.


Place remaining layer on top; spread remaining cream over sides and top.


Garnish with reserved berries.


Refrigerate until ready to serve.





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Bijan's Pina Colada Birthday Cake





1 (18 ounce) box yellow cake mix


1 (3 1/2 ounce) box instant vanilla pudding


1 (3 1/2 ounce) box instant coconut cream pudding mix


2 cups milk


8 ounces cream cheese, block (at room temperature)


2 (20 ounce) cans crushed pineapple, drained


1 large Cool Whip





Bake cake as suggested on box in a large sheetcake pan.


Cool.


Combine pudding's, milk, and cream cheese and beat with electric mixer.


Refrigerate pudding mixture for an hour.


Spread pudding mixture on cake then add a layer of drained pineapple.


Top with a layer of cool whip.


Store in fridge.


Note: for a more coconut tasting variation you can use 2 boxes coconut cream.





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Anna Banana's Birthday Cake With Chocolate Fudge Icing





CAKE


1/2 cup unsalted butter


3/4 cup granulated sugar


2 eggs


1 teaspoon pure vanilla extract


3 ripe bananas, mashed


2 cups all-purpose flour


1 teaspoon baking soda


1/4 cup sour cream (preferably Astro)


CHOCOLATE FUDGE ICING


4 ounces bittersweet chocolate or semisweet chocolate


2 tablespoons cocoa (preferably Dutch processed)


1/3 cup milk


1/4 cup unsalted butter


1 1/2 cups sifted icing sugar (more if needed)


1 teaspoon pure vanilla extract





Preheat the oven to 350掳F.


Butter a 9-inch springform pan (or heart-shaped pan.) Cream 1/2 cup butter until light.


Gradually beat in the granulated sugar.


Add the eggs one at a time and beat after each addition.


Beat in 1 teaspoon vanilla and the mashed bananas.


Sift or mix together the dry ingredients and add to the batter alternately with the sour cream.


Spoon the batter into the prepared pan evenly and bake for 30 to 40 minutes or until the cake springs back when gently pressed in the centre.


Cool for 10 minutes and invert.


Cool on a wire rack.


For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in the top of a double boiler.


Cook until smooth and cool slightly.


Beat in the icing sugar and 1 teaspoon vanilla.


Place the bowl over a larger bowl of ice and water and stir until the icing is spreadable.


Ice the cake and decorate as you wish.





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Blue Ribbon Carrot Cake [with Buttermilk Glaze]





Buttermilk glaze


1 cup granulated sugar


1/2 teaspoon baking soda


1/2 cup buttermilk


1/4 cup butter (one half stick butter)


1 tablespoon light corn syrup


1 teaspoon vanilla extract


Cake


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons cinnamon


1/2 teaspoon salt


3 eggs


3/4 cup vegetable oil


3/4 cup buttermilk


2 cups granulated sugar


2 teaspoons vanilla extract


1 (8 ounce) can crushed pineapple, drained


2 cups grated carrots


3 1/2 ounces shredded coconut


1 cup seedless raisins


1 cup coarsely chopped walnuts


Frosting


1/4 cup butter (1 half stick butter)


1 (8 ounce) package cream cheese, room temperature


1 teaspoon vanilla extract


2 cups powdered sugar


1 teaspoon freshly squeezed orange juice


1 teaspoon grated orange peel





For Buttermilk Glaze:.


In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.


Bring to a boil.


Cook 5 minutes, stirring occasionally.


Remove from heat and stir in vanilla.


Set aside until cake is baked.


For cake:.


Preheat oven to 350.


Generously grease a 9x13 baking dish or 2 9'; cake pans.


Sift flour, baking soda, cinnamon and salt together.


Set aside.


In large bowl, beat eggs.


Add oil, buttermilk, sugar and vanilla and mix well.


Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.


Pour into prepared pan.


Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.


Remove cake from oven and slowly pour over buttermilk glaze over hot cake.


Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.


For Frosting:.


In large bowl, cream butter and cream cheese until fluffy.


Add vanilla, powdered sugar, orange juice and orange peel.


Mix until smooth.


Frost cake and refrigerate until frosting is set.


Serve cake chilled.
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Caramel Cake with Caramel Nut Frosting





Ingredients:


1/2 cup butter


1 1/4 cups white sugar


4 eggs


2 1/2


cups cake flour


2 teaspoons baking powder


1/2 teaspoon salt


1


cup milk


1 teaspoon vanilla extract





3 cups white sugar


1


(12 fluid ounce) can evaporated milk


1 pinch salt


1/2 cup butter





1 teaspoon vanilla extract


1 cup chopped walnuts








Procedures:


Preheat oven to


350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.


Sift flour, baking powder and 1/2 teaspoon salt together and set aside.





Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add


eggs one at a time, beating well after each. Add flour mixture alternately


with milk. Add 1 teaspoon vanilla and beat until smooth.


Divide batter


into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30


minutes, or until a toothpick inserted into cake comes out clean.





Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar,


evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is


dissolved. Lower heat and cook until soft ball stage. Stir with spatula to


keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter,


1 teaspoon vanilla and nuts. Beat until spreading consistency.