Good Cake recipes for my sister's birthday?!?

I wanted to make my sister, turing 12, a cake for her birthday. I am 14 and looove to cook. Can you give me some recipes and/or suggestions. She likes chocolate, but my brother hates it! Her favorite color is orange, she plays basketball and soccer.Good Cake recipes for my sister's birthday?!?
I have a few ideas that have been great hits at my family birthdays, and one not - so - typical idea!!





Peanut Butter Chocolate Cake





1/2 cup creamy peanut butter


1/2 cup creamy peanut butter


1/2 cup butter, softened


4 eggs


1 (18.25 ounce) package butter cake mix


2/3 cup water





1 cup peanut butter


1/2 cup butter, softened


4 cups confectioners' sugar


1/3 cup heavy cream





Two cups of milk chocolate chocolate chips.





DIRECTIONS


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.





2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine.





3.Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.





4. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely.Frost with following frosting recipe once completely cooled.





Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until lsmoothand fluffy. Add the confectioner's sugar. Mix in enough cream so that the frosting is spreadable, and wont rip the cake, but is not to liquidy. Apply to cool cake.





Melt chocolate chips over a double boiler, until completely melted and smooth. Drizzle with a spoon over cake, and place cake in the refrigerator, so chocolate will harden. Garnish, if desired, with peanut butter cups, chocolate chips, walnuts, etc.





Now this one is a little different. Its not a cake, but willl surely be a hit with the kids!





Cookie Cupcakes





1 LARGE (32 oz.) log of pillsbury chocolate chip cookie dough (refrigerated)





(optional: make your own cookie dough and freeze it, so it is the same thickness as the log above.)





2 chocolate icing containers.


optional sprinkles


Simply lighten spray the bottom of cupcake pans with spray (recommended pam baking with flour spray). DO NOT LINE WITH CUPCAKE PAPERS.





Roll the dough in balls just like you were making cookies, slightly larger. Approximately two rounded tablespoons.





Place one in each cupcake pan indent. Press downn in the moddle, to create a hallow center, and squish the buldging sides against the wall of that particular indent. Bake at 350 for about twnety minutes, allow to cool, and pipe frosting into the hallows in each ';cupcake';, top with sprinkles, and refrigerate until served.Good Cake recipes for my sister's birthday?!?
Peanut Butter Cake That classic mixture of peanut butter and chocolate makes this a must-try chocolate cake recipe.








Peanut Butter Cake





1 (18.25-ounce) package plain yellow cake mix


1 1/3 cups water


1/3 cup smooth peanut butter


1/3 cup vegetable oil


3 large eggs


1 teaspoon vanilla extract





Preheat the oven to 350*F (175*C). Grease and flour two 9-inch round cake pans. Set aside.


In a large mixing bowl, beat the cake mix, water, peanut butter, oil, eggs, and vanilla with an electric mixer on medium speed for 3 minutes. Divide the batter evenly between the prepared pans.


Bake for 25 to 30 minutes, or until cakes test done when wooden pick inserted in the center of each comes out clean. Cool cakes in pans for 10 minutes. Remove and cool cakes completely on wire racks.


Fill and frost the sides and top of cake with the Chocolate Frosting.





Chocolate Frosting:





2/3 cup unsweetened cocoa powder


6 tablespoons boiling water


1/2 cup butter, softened


3 cups powdered sugar, sifted


1 teaspoon vanilla extract





In a large bowl, combine the cocoa powder and boiling water and mix well. Add the butter and blend with an electric mixer on low speed for about 30 seconds.


Add the powdered sugar and vanilla, and beat at medium speed until frosting is light and fluffy, adding more powdered sugar or hot water if needed to acquire a spreading consistency.
Oh gosh I LOVE making cakes for birthdays. My favorite is one my mom used to make when we were younger.





Its a regular chocolate cake, baked in a bunt pan(so the middle is hollow).


Then you prepare a box of instant chocolate pudding


Get a can of Cherry pie filling. layer each in the middle of the cake until you reach the top.


Frost entire cake with chocolate frosting, and serve w/ ice cream or cool whip.





Its the BEST!! and sooo rich. :)
Hey, it's not your brother's birthday! He can just eat ice cream.








CHOCOLATE PRALINE LAYER CAKE





• 1/2 cup butter


• 1/4 cup whipping cream


• 1 cup brown sugar


• 3/4 cup chopped pecans


• 1 pkg. Devil’s food cake mix


•1 1/4 cup water


• 1/3 cup oil


• 3 eggs


• 1 3/4 cup whipping cream


• 1/4 cup powdered sugar


• 1/4 tsp vanilla


• toasted pecans, choc curls for garnish





Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.





BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.





TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.





ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.





--1988 Pillsbury Bake-Off Winner


Photo: http://www.pillsbury.com/Recipes/ShowRec…


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Mississippi Mud Cake





1 cup chopped pecans


1 cup butter


4 ounces semisweet chocolate, chopped


2 cups sugar


1 1/2 cups all-purpose flour


1/2 cup unsweetened cocoa


4 large eggs


1 teaspoon vanilla extract


3/4 teaspoon salt


1 (10.5-oz.) bag miniature marshmallows


Chocolate Frosting (recipe follows)


1. Place pecans in a single layer on a baking sheet.





2. Bake at 350° for 8 to 10 minutes or until toasted.


3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.


4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.


5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.


Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed.


Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.


Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1¼ cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.


Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm. Makes 15 servings





Chocoalte Frosting


1/2 cup butter


1/3 cup unsweetened cocoa


1/3 cup milk


1 (16-oz.) package powdered sugar


1 teaspoon vanilla extract


1. Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth. Makes about 2 cups





--Southern Living, AUGUST 2007


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Wilton Chocolate-Chocolate Cake





Double the chocolate, double the fun! Our Chocolate-Chocolate Cake uses squares of chocolate instead of cocoa powder for a cake that’s extra rich and full of flavor. Serves12.





Nonstick cooking spray


2 cups (12 oz.) semi-sweet chocolate chips divided


3/4 cup (1½ sticks) butter or margarine


1½ cups granulated sugar


3 eggs


2 tsp pure vanilla extract


2½ cups all-purpose flour


1 tsp baking soda


½ tsp salt


1½ cups water





Preheat oven to 350°F. Spray 13”x 9” pan (or two 8” round pans) with nonstick spray. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 40-45 minutes or until cake tests done.





Place 13”x 9” pan on cooling rack. Sprinkle remaining 1 cup chocolate chips over cake; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cake. If using 8” round pans, remove cake and spread remaining chocolate chips over both layers, spreading when melted. Cool completely in pan before covering.





--Wilton.com