I Love Birthday Cake

Happy birthday to our first born Jed.  He turned 14 last Mon. June 15th.  That was also the day that our family decided to play pioneers for a few days with the 450 other youth and leaders of our stake.  So needless to say Jed's birthday was pushed forward one day, and we celebrated on the 14th with the biggest birthday cake ever.  It is a very luscious 4 layer Chocolate Cream Cake!!! I love it, and my kids love it, and James loves it, and even my little mama loves it!!  It is a great day when a birthday cake is requested.  Especially since this is the one and only birthday cake I make.  I really should venture out, but why ruin a really great thing!  

Come Mon. morning we even had it for breakfast before we left to become pioneers.  Now that is a breakfast of champions.  My kids were singing all morning long that song Bill Cosby sings about, "Mom is great!!  She gives us chocolate cake."  You know it has eggs, and milk and whole grains.  A great breakfast!  

Now I must brag about Jed too since it was his birthday that brought about the favorite cake. Jed surprised us a little early the day he decided to be born.  My water broke at 4:30am and my contractions started immediately and they were only 3 mins. apart from the get go.   We had just moved to Pocatello 2 weeks earlier and my doc was in Ogden.  I specifically remember her telling me to make sure I was at the hospital by the time my contractions were 5 mins. apart. Well we had missed that whole part completely.  Jed was coming fast.  Luckily my dad had let us borrow his extra large, extra fast, super duper, big ole Mercedes.  He must have known.  All I grabbed as I ran out the door was a really large towel so I wouldn't get that beautiful car dirty with baby goo.  That would have just been bad.  Now this next part may sound like an exaggeration, but it is not.  We really made it to Ogden in about 55 mins.  It usually took 1 hour and 45 mins.  James had the flashers going and it was like we were parting the red sea.  Luckily there were no policemen around.  Only truck drivers who could tell there must be trouble coming down the road that fast.  James sped at a steady 140 mph all the way to McKay Dee Hospital without saying a word.  He was scared to death, and I was just praying to not have the baby in the car.  It would ruin the interior, and my dad would be ticked!  We almost stopped to have the baby in Malad, Tremonton, and Brigham but those contractions all passed.  We made it safely to Ogden, where Jed was delivered very shortly thereafter.  

Later that day, my mom was holding baby Jed and started sniffing him.  You know, babies are supposed to have that wonderful "baby" smell.  Not Jed.  He actually wreaked of garlic.  Poor kid.  The night before we had eaten at a great Italian restaurant called Buddy's that was famous for their salad.  Obviously there was a ton of garlic in it and it had gone through me and Jed. That poor doctor.  That is just sick!  I'm sure that surgical mask was keeping her from passing out on my delivery:)  

Jed has been our favorite oldest son since:) Garlic breath and all.   He is a great skier, wake boarder, talker, and dancer.  He has tons of friends, and he loves girls!  One day he may even be a great student.  He is extremely smart, but we're working on the grade thing.  We love him, and his choice of birthday cake anyway.

Chocolate Cream Cake

(adapted from the Lion House Desserts cookbook)

1 pkg. devil's food cake mix made according to directions.  

Bake the cake in 2-round cake tins.  When done let cool and then wrap in a towel, or wax paper and freeze for a couple of hours.  It is way easier to cut the layers if it is frozen.

Chocolate Frosting

4 T. cocoa

3 c. powdered sugar

4 T. butter

2-3 T. milk

1 t. vanilla

Add all ingredients together and beat forever.  I place it in my stand mixer and let it beat for about 5 mins. until it is light and fluffy.  I also double the chocolate frosting.  It is always better to have to much than not enough.

Stabilized Whipping Cream

1 T. gelatin

1/4 c. cold water

3 c. whipping cream whipped

 3/4 c. powdered sugar

1 1/2 t. vanilla

1/4 c. cocoa (optional)

Combine gelatin with water in a small saucepan.  Let stand until thick.  Over low heat, stir constantly until just dissolved.  Remove from heat and allow to cool slightly.  Slowly drizzle into the cream that you have already beat until pretty stiff and added the sugar and vanilla.  

Stabilized whipping cream will hold up for 4-5 days without separating.  It can also be used to garnish cheesecakes or in any recipe that calls for whipped cream.

To assemble cake take the frozen cake layers and cut each cake in half.  You now have 4 cake layers.  Place one layer down and top with cream.  Squish it down until it is even and spread through.  Repeat with the remaining layers.  You will have 4 layers of cake and 3 layers of cream.  I place a broken pencil or chopstick down the middle of the cake.  This keeps it from sliding and tipping over.  Now frost with the chocolate frosting all around.  I topped mine with mini chocolate chips just to make it look pretty.  It is a super tall cake that is impressive.  It will feed a ton.  At least 12 huge slices, but you could probably get 16 or more slices.  It isn't rich at all, and you could eat the whole cake if  you're not careful.  I love this stuff!