Our celebration to honor my Mom's birthday was Saturday. As we were roasting peppers, onions and tomatoes on the grill and baking and decorating cakes I was reflecting about my family and our ages. Having a party with a range of ages 10 months to 74 years is a treasure. I realized that a large part of why most of us are able to attend family functions year round can be largely attributed to my Mom. Just like the egg that acts as a binder in a recipe, so it is in our family that our Mom binds us together. She is our matriarch and has created solid traditions that foster support, love, fun family vacations & great food. We attend and make connections with one another in a safe, trusting and mostly thoughtful (ha!) environment.
Thank you Mom & we love you!
This chocolate cake recipe is a great size for a party. It yields a double layer plus 24 mini cupcakes.
- 3/4 butter softened
- 3 eggs at room temperature
- 2 cups flour
- 3/4 cup cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp salt
- 2 cups sugar
- 2 tsp vanilla
- 1 1/2 cups milk
Grease 2 8x1/2 by 9x1/2" round cake pans. Line pans with wax paper. Line mini muffin tins with mini muffin cups liners.
Preheat oven to 350 degrees. In a mixing bowl stir the flour, cocoa powder, baking soda & baking powder. Set aside.
In a mixer, add butter and beat for 1 minute. Add sugar slowly. Add eggs one at a time. Add the vanilla. Add the flour mixture, slowly while mixing.
Spread the batter into the pans. Bake the round for 30-35 minutes. Bake the minis for 13 minutes. Place on a wire rack to cool.
* Recipe inspiration from "Better Homes and Gardens Classic Recipes".
I decorated with one batch of homemade buttercream (off white) and one tub of pre-made frosting that I tinted green with food coloring. I piped in the green frosting then added pink, white and green jelly beans.
The cupcake picks are sold in kits by Martha Stewart. They are fairly easy to make your own and you'll find templates online if you want to customize.
What is your favorite cake flavor?