Saturday, April 30, 2011

Birthday Cake Traditions

As I was mixing birthday cake batter for my oldest son's birthday, I thought about the many birthday cakes my mother-in-law baked for our family and friends during her lifetime. For every birthday in our family, she baked an angel food cake and iced it with seven minute frosting. When my sons were little, she would make miniature angel food cakes, frost them and allow the boys to decorate them with sprinkles and eat them with their fingers. Icing would be from head to toe and anything they touched. As the boys grew older, the angel food cake was an expected part of every birthday. Since the passing of my mother-in-law, I now proudly continue the birthday cake tradition. Cody's requested cake today was Chocolate Sheath Cake. I hope that I don't get the request for the seven minute frosting because although it is beautiful to look at, I'm more of a powdered sugar and cream cheese icing kind of dairymom! Chocolate Sheath Cake is a family favorite and a great cake for any occasion.

Chocolate Sheath Cake


1 stick butter

1/2 cup Crisco

4 Tbsp cocoa

1 cup water

1 tsp vanilla

1 tsp cinnamon

2 cups sugar

2 cups flour

1/2 cup buttermilk

1 tsp. soda

2 eggs slightly beaten

Bring butter,Crisco,cocoa and water to a rapid boil. Pour over the sugar and flour and beat well.

Add buttermilk and soda, vanilla and eggs. Beat, then bake at 400 degrees F. in metal loaf pan for 20 minutes. Cover with icing.


1 stick butter

4 Tbsp cocoa

6 Tbsp milk

1 cup pecans (optional)

1 tsp. vanilla

3 1/2 cups sifted powdered sugar

Bring butter,cocoa, and milk to boil. Add the powdered sugar,vanilla and pecans. Beat well and pour over cake while hot.

Just before serving, add a great big dip of vanilla ice cream!

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