MAGIC BIRTHDAY CAKE RECIPES

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BLACK MAGIC CAKE | JUST A PINCH RECIPES



Black Magic Cake | Just A Pinch Recipes image

This is one of the best chocolate cakes we have ever made! It's a chocolate lovers dream. Simple and straightforward, this is one of those recipes that everyone will love. Coffee enhances the chocolate flavor and buttermilk helps make the cake moist. We don't use margarine often for frosting, but this chocolate one is so good it made a believer out of us. It's perfect on top of the chocolaty cake. Be sure to have plenty of milk on hand.

Provided by Lisa Glass @Sqrlmama

Categories     Cakes

Prep Time 15 minutes

Cook Time 40 minutes

Number Of Ingredients 17

1 3/4 cup(s) all-purpose flour
2 cup(s) sugar
3/4 cup(s) cocoa powder
2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1 teaspoon(s) salt
2 - eggs
1 cup(s) strong black coffee, cooled
1 cup(s) buttermilk
1/2 cup(s) vegetable oil
1 teaspoon(s) real vanilla extract
CHOCOLATE FROSTING
1/2 cup(s) margarine, softened
2 ounce(s) melted unsweetened chocolate, cooled
3 cup(s) powdered sugar
3 tablespoon(s) milk
2 teaspoon(s) real vanilla extract

Steps:

  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
  • Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.
  • Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
  • Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
  • Combine frosting ingredients and mix with a hand or stand mixer.
  • Spread frosting on cooled cake.

PUMPKIN LAYERED MAGIC CAKE RECIPE - BETTYCROCKER.COM



Pumpkin Layered Magic Cake Recipe - BettyCrocker.com image

The pumpkin and cake layers in this dessert magically switch places as they’re baking and then get topped with a gorgeously fluffy cream cheese whipped cream.

Provided by Betty Crocker Kitchens

Total Time 5 hours 50 minutes

Prep Time 25 minutes

Yield 18

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoons salt
2 cups heavy whipping cream
Pumpkin pie spice

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
  • In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
  • Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
  • In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 400 , CarbohydrateContent 41 g, CholesterolContent 115 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 30 g, TransFatContent 1/2 g

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PUMPKIN LAYERED MAGIC CAKE RECIPE - BETTYCROCKER.COM
The pumpkin and cake layers in this dessert magically switch places as they’re baking and then get topped with a gorgeously fluffy cream cheese whipped cream.
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Total Time 5 hours 50 minutes
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  • In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.
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