WHIPPED CREAM BIRTHDAY CAKE RECIPES

Steps:

• Make cake layers: Preheat oven to 350 with oven rack at center position.
• In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy.
• Blend in oil and vanilla and beat two minutes more.
• In a tall bowl (the mixture will bubble up when you add the soda) combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt.
• Pour into batter and incorporate.
• Add flour and mix just until blended and smooth.
• Pour into prepared pans and tap pans on work surface to release bubbles.
• Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely.
• Make light-chocolate whipped cream: (Note: Do NOT add the pudding powder and confectioners’ sugar to the liquid cream—you must whip the cream to soft peaks first.) Whip a quart of cream until soft peaks form, add 3 Tbsp of instant chocolate pudding mix powder and ½ cup of confectioners’ sugar to the soft cream in the mixer bowl, and whip a bit longer until stiff peaks form.
• Assemble cake: Trim dome off top of bottom cake layer. (Eat this up : ) Place now-leveled bottom layer on serving platter. Pile half of light-chocolate cream over layer. Top with remaining cake layer. (No need to trim the dome off the top cake layer.) Pile remaining cream on top. Dot with fresh berries--no need to frost the sides!
• Note: Because of the whipped cream, this cake is best eaten within several hours of making. Keep any remaining cake covered and refrigerated.

Steps:

• Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.