PIONEER WOMAN BIRTHDAY RECIPES

Steps:

• For the cakes: Preheat the oven to 350°. Grease two 9 x 13-inch cake pans with butter. Line each with foil, leaving an overhang on the short sides. Grease the foil and dust the bottoms and sides of the pans with cocoa powder. Combine the flour, sugar and salt in a large mixing bowl. Melt the butter in a saucepan and then add the cocoa powder and stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs in a separate bowl. Stir the buttermilk mixture into the butter-chocolate mixture until combined. Divide the batter between the cake pans and bake until a toothpick inserted into the centers of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans on racks for 15 minutes. Run a knife around the edges of the pans to loosen the cakes, then carefully turn them out of the pans, peel off the foil and place right-side up on the racks to cool completely. (For the best results, refrigerate the cakes at least 30 minutes after cooling and before carving.) For the frosting: Heat the heavy cream in a saucepan until very hot and then pour over the chocolate pieces in a bowl. Let sit for a few minutes. Stir to completely melt and then pour into the bowl of an electric mixer. Refrigerate until cool and thick like pudding, about 20 minutes, stirring occasionally. Once completely cooled, add the vanilla and beat with the mixer until creamy, 30 to 45 seconds. To carve the cakes, draw stencils on parchment and cut them out. Place on top of the cakes and carve with a serrated knife. Cover the tops and sides of the cakes with the frosting. Decorate with candies.

Steps:

• For the cakes: Preheat the oven to 350°. Grease two 9 x 13-inch cake pans with butter. Line each with foil, leaving an overhang on the short sides. Grease the foil and dust the bottoms and sides of the pans with cocoa powder. Combine the flour, sugar and salt in a large mixing bowl. Melt the butter in a saucepan and then add the cocoa powder and stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs in a separate bowl. Stir the buttermilk mixture into the butter-chocolate mixture until combined. Divide the batter between the cake pans and bake until a toothpick inserted into the centers of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans on racks for 15 minutes. Run a knife around the edges of the pans to loosen the cakes, then carefully turn them out of the pans, peel off the foil and place right-side up on the racks to cool completely. (For the best results, refrigerate the cakes at least 30 minutes after cooling and before carving.) For the frosting: Heat the heavy cream in a saucepan until very hot and then pour over the chocolate pieces in a bowl. Let sit for a few minutes. Stir to completely melt and then pour into the bowl of an electric mixer. Refrigerate until cool and thick like pudding, about 20 minutes, stirring occasionally. Once completely cooled, add the vanilla and beat with the mixer until creamy, 30 to 45 seconds. To carve the cakes, draw stencils on parchment and cut them out. Place on top of the cakes and carve with a serrated knife. Cover the tops and sides of the cakes with the frosting. Decorate with candies.