Chocolate Birthday Cake

We’ve been making this cake for most family birthdays every year since Connor’s preschool teacher Stephanie gave it to him. She was one of his teachers at Glenridge Montessori in Erie, PA. She told Connor her grandma used to make it with her. The filling is adapted from Fannie Farmer.

2 c flour
2 c sugar
½ c cocoa powder
1½ t baking soda

1½ c milk
½ c shortening
1 t vanilla
2 eggs
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In mixing bowl combine dry ingredients. Add milk shortening and vanilla, stir until combined and then beat on high for 2 minutes. Add eggs and beat for 2 minutes more. Pour into two greased and floured cake pans and bake at 350° for 30-35 minutes.  Cool for 10 minutes before removing from pans.

Chocolate Whipped Cream Filling
4 squares unsweetened baking chocolate (4 ounces)
2 T butter
1 c heavy cream
2 c powdered sugar
pinch of salt
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Melt chocolate and butter together in a small pan over simmering water. Pour cream and half of the sugar and the pinch of salt into a mixing bowl and mix together. Add melted chocolate and butter and beat for about ten minutes, slowly adding the rest of the sugar until light and fluffy.

Place one of the cake rounds on a serving plate and spread the filling on top. Put in the fridge for about 20 minutes before placing the second round on top. Now you are ready to ice the cake!

1/3 c butter, softened
3 c powdered sugar
1/2 c cocoa powder
1/4 c milk
1½ t vanilla
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Beat butter until fluffy. Stir in half the sugar and cocoa powder and then beat well. Slowly add milk and vanilla. Gradually beat in the remaining sugar until the icing is light and fluffy.

Ice cake at once. Store in the refrigerator.


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