Birthday Cake Recipe

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This recipe makes a delicious 4-layer chocolate cake with whipped cream filling between the layers, and it's the most requested cake recipe for birthdays in our family. It's very easy to make, because you start with a cake mix and it doesn't require many ingredients. This cake must refrigerate for 12 hours, so you should make it the night before your special occasion. You'll love to make this cake for Birthdays for your family and friends! Let us know if you try it - we'd really like to hear from you. You can send email to us using this link: sales@maddys-treasure.com. If you're viewing this page in a "Frames" view where there are multiple panels on the screen and you want to print this recipe, you'll need to click on this side of the screen and then go into Print Preview and select the "Print This Frame Only" option.

CAKE INGREDIENTS

1 package Devil’s Food cake mix
4 small cans or cups (about 10-12 oz. Total) Ready-to-Serve Chocolate Pudding
1 egg
½ - 1 cup Chocolate Chips

WHIPPED CREAM FILLING INGREDIENTS

2 cups Whipping Cream (2 cups equals 1 pint, Heavy cream is best)
¼ cup Powdered Confectioner's Sugar
1 - 2 Teaspoons Vanilla (to taste)

Mix cake ingredients together for 2 minutes –- the mixture will be very thick. Divide mixture equally between 2 greased and floured 8-inch or 9-inch round cake pans. Sprinkle the top of both halves with chocolate chips. Bake 30-35 minutes at 350 degrees, or until top feels firm and toothpick inserted in cake halves comes out clean. Cool on racks until cold.

When the cakes are cold, slice the cakes in half lengthwise with a long knife so you will have 4 layers. You also can use an electric knife to slice the cakes. (This is the most difficult part, but it doesn’t really matter if you make a mistake because the whipped cream will hide it!).

Mix powdered confectioner's sugar and vanilla into COLD whipping cream (whip it straight from the refrigerator so you can make sure it is cold), and whip the cream with a mixer until it is stiff.

Dab a small amount of the whipped cream onto the serving plate to anchor the bottom layer. Divide cream into thirds in the bowl. Put the bottom half layer of one cake on the plate, and spread 1/3 of the whipped cream on top of that layer. Put the top half of that layer on, and top with 1/3 of the whipped cream. Put on the bottom half of the remaining cake, and top with the last 1/3 of the whipped cream. Finish with the remaining top half cake layer.

Wrap in plastic wrap and refrigerate for 12 hours. This cake serves approximately 8-12 adults, depending on the size of the individual cake slices.

You can frost the entire cake with Chocolate Whipped Cream Frosting, and sprinkle the sides with chocolate sprinkles (Thanks to Diana for this great suggestion!). Here's the recipe:

1 1/2 cups Heavy Whipping Cream
1 1/4 cups Powdered Sugar
1/3 cup Baking Cocoa
1/2 teaspoon Vanilla