Pearson's birthday cake deserves an entire post of it's own. Not only was it the coolest cake ever, but it was delicious too!!
I sent my Mother in Law this picture and she did an amazing job recreating it.
I'm not usually a fan of chocolate cake, but this one was so light and moist and not very chocolately.
Grammy-Will you link to the recipe in the comments???
When it was time to do cake, our little man was not all that excited. He was having a blast playing in the backyard with all of his friends so pausing to cut cake was not too exciting.
My Mom always said birthday parties bring out the worst in your kids. And in this moment, that was very true!! Thankfully he was a really sweet boy for the rest of his party.
We had to help him blow out the candles.
Happy 2nd Birthday sweet boy!!
And thanks Grammy for making such an awesome cake!!
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6 comments:
What a fun cake! She did an amazing job and I'm sure it tasted super yummy! What a talent to have.
Double Chocolate Coca Cola Cake
1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablespoon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.
Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!
(I actually used this icing as my crumb coat icing and then iced entire cake with the Chocolate Cream Cheese Icing.)
Chocolate Cream Cheese Butter Cream Icing
3 sticks salted butter, softened
1 8oz. pkg. of cream cheese, straight from the fridge (I softened mine at room temp.)
1/2 tsp. salt
1 tsp. pure vanilla extract
1/4 c. milk
1 cup dark cocoa powder (or just a really good cocoa powder, I used Ghiradelli, bought at Wal-Mart)
2 lb. powdered sugar
1 cup heavy cream, plus more to thin your frosting to desired consistency
2/3 cup Ghiradelli Hot Chocolate mix (I use Double Chocolate, but Hazelnut or mocha might be good)
Cream your butter till light and fluffy. Whip in your cream cheese till incorporated. Add salt, vanilla, cocoa and milk. Mix. Add powdered sugar. Mix. Icing will be very, very thick. It's ok. We will fix this.
In a separate bowl or large measuring cup, mix together the cream and hot cocoa mix. Whisk it with a fork or small whisk till it's evenly combined. Add ALL of the cream mixture to your frosting. Mix till well combined.
Check your consistency. Add more cream to thin if needed.
I needed candy rocks and made some from Brach's Maple Nut Goodies candies using oil based food color for candy (brown-mixed red and green)to add color texture. I was very pleased with the way they turned out. Of course they do have peanuts in them so anyone with peanut allergies could not eat them!
Mmmm...that cake looked delicious!! And after reading the recipe, I really want to make it now :)
yumm! this recipe sounds amazing!
floral & fudge
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