Really tastey cake recipes.?

My fiancés birthday is on Thurs. I want to make him an exceptionally tastely birthday cake. I don't have much money to spend so hopefully it won't be too costly. But I want it to be really special. He's not much into store bought cakes. Any ideas??Really tastey cake recipes.?
COCOA CAKE





7/8 c. sugar


1 egg


1/2 c. butter


1/2 c. milk mixed with 1 tsp. vinegar


1/2 c. hot water


1/2 c. cocoa


1 tsp. baking powder


1 tsp. baking soda


1 1/2 c. flour


pinch salt


1 tsp. vanilla


1 recipe Pudding Icing (recipe follows)





Combine all of the ingredients in a bowl. Beat in mixer at medium speed for 1 1/2 minutes. Pour into two 8'; greased layer pans. Bake at 350° for 25 minutes. Cool cakes in pan for 5 minutes on a rack, then turn them out onto the racks to cool completely. Make icing while the cake cools.





COCOA CAKE PUDDING ICING





7/8 c. sugar


3 T. cornstarch


2 oz. unsweetened chocolate (2 squares)


1 c. boiling water


2 T. butter


1 tsp. vanilla





In saucepan, combine sugar, cornstarch, chocolate and boiling water. Cook, stirring until mixture thickens. Stir in butter and vanilla. Cool slightly before frosting cake.Really tastey cake recipes.?
Kit Kat Kandy Mousse Kake





1/3 cup all-purpose flour


1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough


1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided


4 3/4 cup heavy cream, divided


2 pkgs. (11.5 oz each) 10-pack Kit Kat bars


1 Tbs. sugar





(I TOLD you it was RICH!!)





1. Preheat oven to 350°F. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8'; round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.





2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.





3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.





4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9'; round cake pan with plastic wrap so that it hangs over edges 3';. Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4'; of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2'; pieces and coarsely chop remaining; set aside separately.





5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.





6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9'; springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.
Berry Bliss Cake [4 servings]





3/4 cup cold milk


1 pkg. (4-serving size) Vanilla Flavor Instant Pudding %26amp; Pie Filling


1-1/2 cups thawed Whipped Topping, divided


1 pkg. (10.75 oz.) frozen pound cake


1/4 cup orange juice


2 cups mixed raspberries and sliced strawberries


1/4 cup blackberries





ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.


CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.


REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home ..