What’s better than moist, dark, chocolaty goodness? Moist, dark, chocolaty goodness that has a pop! of Butterfingers.
When I asked Sean what type of cake he wanted for his birthday he said, “Chocolate.” O.k., THAT was predictable. How many chocolate layer cakes can a person make and have them be unique? Answer. Not that many.
What to do. Shiloh tried to talk Sean into her favorite cake, the Holy Cow Cake. I wondered if there was a way to get some of that flavor into a layer cake. The best that I could come up with with a Butterfinger filling.
Let me digress for a moment here. Like most big families we have a lot of birthdays. Sometimes it seems like it is just one celebration after another… and it is! January, February, March, April, July, August, October, November, December…and some months have more than one event. I used to do every party separately but I must be getting old – I try to condense them into just one for the month. When I can.
I went into labor with Sean while I was hosting a Gingerbread House party for my children’s friends. There must have been 20 people or more at that party. I would stop every once in awhile to catch my breath during a contraction and then continue with the festivities.
A group of other homeschool moms that I knew online prayed me through that day and sat by their computers waiting for frequent updates as to my progress. It was in the days before Facebook or Twitter and I posted on the old fashioned message board.
“Party is going well. Contrax are getting harder…”
The party was finally over, the kids had their gingerbread houses, and Sean was born at home later that evening. All almost 11 pounds of him.
Whenever I think of that day I think of how cool the Internet is. I mean, I have so many close friends, some of whom I have never met. This particular group of homeschool moms that I belong to have been friends since at least 1995. We have prayed for eachother through births, deaths, divorces, remarriages, problems with kids, and more. Between us we have experienced it all I think.
I don’t talk to all of them anymore; some I keep up with on Facebook, some are lost to me but I can’t think of Sean’s birth without remembering each of them and sending out a quick warm hug to them in my mind.
Anyway… Chocolate cake. I used Hershey’s Original chocolate cake recipe. It is a good one and always comes out very moist. I used the Special Dark Cocoa and that added more chocolate taste. The frosting and filling was a version of the fudge frosting I posted last week.
It was fabulous – you will want to keep it refrigerated if it is a very warm day because the frosting will melt off.
makes 2 – 9 inch layers
- 2 cups sugar
- 3/4 cup Hershey’s Special Dark Cocoa
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 teaspoon’s baking soda
- 1 tsp Kosher salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water or coffee
- Preheat the oven to 350F.
- Grease two 9-inch round cake pans and line with wax paper.
- Grease pans again and dust with flour.
- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt until well blended.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in hot coffee.
- Batter will be thin.
- Pour into prepared pans.
- Bake for 30 to 35 minutes or until done.
- Cool completely.
- 3/4 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups confectioners’ sugar
- 1 tsp vanilla
- 1/4 cup heavy cream
- Beat butter until creamy.
- Add the cocoa, sugar, salt, and vanilla.
- Mix well until blended.
- Add the cream and beat until fluffy and spreadable.
- Reserve 1 cup and use the rest to frost the cake.
- Reserved Frosting
- 1` cup chopped Butterfinger bars
Mix together and chill.
Spread thickly between cooled cake layers.
Frost with frosting.
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