This weekend was my stepson’s birthday. I wanted to bake him a cake, but didn’t have the time to do it from scratch as we were out the whole day before, and he was coming over for breakfast and spending the day. I decided to make a Betty Crocker cake, but didn’t want it to look like a typical birthday cake.
I baked the cake in two 8-inch cake pans, as instructed. When they were cool, I cut each layer in half horizontally, so now I had four round cakes. I used a round cookie cutter and cut 4-5 holes out of each layer. Knowing my 20 year old stepson, I gathered all the cake scraps and put them in a ziploc bag for him to take home, rather than toss them in the garbage. I used Betty Crocker chocolate fudge frosting and put a thin layer on each little circle, and a thicker layer at the top. I stacked three circles per cake, for the most part. It didn’t come out even, but that was ok because I only needed 4 perfect ones. I ended up with 8 mini cakes, some of them with two layers, some with three. Just before serving I sifted a bit of icing (powdered) sugar over the top. I served with some Carte D’or vanilla ice cream with crushed Milka chocolate bars mixed into it, and some strawberries. It was a big hit, and didn’t feel over the top rich or filling, like a great big slice of layer cake usually does.
Note: I would have preferred vanilla or buttercream frosting to the chocolate on chocolate, but I couldn’t find any and didn’t have time to make my own. To keep the richness to a minimum, I purposely didn’t frost the outside of the cakes.Pin It