Chocolate (cheat’s) birthday cake!

Birthday cake 1

My daughter Aoife turned 18 recently (so how did that happen?) – she was celebrating with some of her friends and I was tasked with making the cake. I was all set to make a fancy cake with lots of butter, eggs, dark chocolate, soured cream etc and then decorate it. I was stressing about it in the office that week at work when one of the girls in the office questioned why I was going to such trouble for a bunch of teenagers and why not use a cake mix out of a packet instead! Horror of horrors to the ears of someone who makes a point of making everything from scratch however the more I thought about it the more I thought that perhaps this was actually a brilliant idea. So the birthday girl herself did a trial run and made the cake using Betty Crocker’s Devil’s Food Cake Mixture and a tub of Betty Crocker’s Rich & Creamy Chocolate Frosting(€2 each in Dealz at the time!). To my surprise it was moist, delicious and went down a treat with the family so we were in business. So, on the day itself then I made exactly the same cake and had great fun decorating it as you can see from the photo, with chocolate biscuit fingers and some fresh raspberries.  I was quite chuffed with the result and everyone was dead impressed (I didn’t enlighten them!). I also made a second cake using B.C. Rich & Creamy White Frosting instead and decorated it with maltesers…. both were a complete success and there was none of either left at the end of the evening! So from now on I will have Betty Crocker in reserve to help me through those stressful times when I get a last minute(usually late night) notice that I have to bake for a cake sale the next day or am just simply short of time. Thankyou Betty!

Ingredients

1 packet of Betty Crocker Devil’s Food Cake Mixture
1 packet of Betty Crocker Rich & Creamy Chocolate Frosting
4 /5 packets of Cadbury chocolate fingers
Approx 400g fresh raspberries (strawberries or fruit / topping of your choice)

Equipment

Two 8″ inch cake tins greased and lined with baking parchment or greaseproof paper

Method

  • Follow instructions on the packet!
  • When the cake is cool,  ice with the frosting.
  • Stick the chocolate fingers around the cake as soon as it is iced (if you leave it a while they won’t stick)
  • If putting fruit on top, make sure it is washed and fully dry (using kitchen paper)

Eat and enjoy!!

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