Special Request Cake Recipes

SPECIAL REQUEST CAKE

Steps:

• 1. Heat oven to 350 degrees
• 2. Prepare cake batter and bake in 2 (9 inch)round pans as directed on package. Cool cakes in pans 10 min Invert onto wire racks, gently remove pans. Cool cakes completely.
• 3. Microwave chocolate and butter in small microwaveable bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. cool 5 minutes. Meanwhile, beat cream cheese an sugar in large bowl with mixer until blended. Gently stir in cool whip and crushed cookies
• 4. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze, let stand 10 min or until firm keep refrigerated.

SPECIAL REQUEST CAKE

Steps:

• 1. HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 mins. or until butter is melted. Stir until chocolate is completely melted.
• 2. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in cool whip and crushed cookies. PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 mins. or until firm. Keep refrigerated.

SPECIAL-OCCASION CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally., For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.