Slew O Cakes!

We have been on a birthday binge around here lately.  Me and my momma share a birthday (hoorah for being able to share that special day with your  mother!) then a few days later Mr. Bingley joined us.  My Daddy was in town for his birthday 3 days after that and then 5 days later came The Baron. 

That's a lot of Birthdays folks and that means  a lot of CAKES!  I scarcely had finished eating one cake before it was time to make another.

But if you know me you KNOW I love me some good Birthday cake (like really I LOVE a good cake) and I do like em good -- no fake frosting or imitation vanilla for me, no thank you.  But even I was getting tired of making cakes by that last birthday (tired of making them--ahem--not eating them).  My Mr. Handsome suggested I make some other sweet treat for The Baron's birthday bash instead.  I just stared him down, gave a roll of the eyes and hissed, "Sacrilege."  Sorry.  I just can't do that.  So as much as I was truely caked-out and as much as I want to be a healthy eater (generally speaking) I could not bake cookies or a pie for my son's birthday.  Cuz at our house on a birthday we are saying, "Let them eat cake."

Okay, so not the greatest picture of me, 

but I really liked that my sweet mother was looking at me and I was looking at my own daughter. 

Some nice multi-generational symbolism there.

This super fun 8 cake was inspired by Martha.  Check it out here.

So here's a montage of that Sacred Substance and while we're at it I'll give you my favorite Birthday Cake recipe.  It may not be the prettiest one pictured but trust me friends, it is DIVINE.  Have I given you this before?  I do not know, but it doesn't matter.  It is worth repeating.

Incredible Italian Cream Cake

**credits for this cake go to Rory as found on CakeRecipe.com  (now called allrecipes.com, that's how long ago I found this gem).

1/2 c butter
1/2 c shortening ( use butter if you don't use shortening;  I've got some non-hydrogenated I picked up at Sprouts left over from Thanksgiving Pie season)
2 c white sugar
1 tsp vanilla
1 tsp baking powder
1 c buttermilk (just go to the store and get the real stuff for this!  no milk and vinegar or it won't taste as good)
5 eggs
1 tsp baking soda
2 c flour
1 c flaked coconut (optional--I have to leave this out as my kids are anti-coconut, but its fabulous with it)

Frosting
8 oz. cream cheese
1/2 c butter
4 c powdered sugar
little bit o cream
more coconut
chopped nuts (again, optional, and if you think we get to eat it with nuts, you don't know my children)
1 tsp vanilla

Directions:

1.  Grease up your two round cake pans (9 inch).  And since its February, why not use heart shaped instead of round?  Then turn on that oven to 350.
2.  Dissolve the baking soda in the buttermilk.  If anybody knows why you do this, tell me, but I just follow the directions and assume its important.
3.  Cream the butter, shortening and the sugar until light and very fluffy.  About 3 minutes.  Then mix in the eggs one at a time until each and every one is well incorporated.  Next ad the buttermilk, vanilla and coconut if using it.  With your mixer off, sprinkle the flour and baking soda over these wet ingredients then pulse until just combined. 
4.  Pour into your prepared pans and bake at 350 for 27-30 mins.  Test it with the toothpick (more accurately called "cake poker" around here) and when the pick come out clean, your cake is done!

For the Frosting:
Mix the cream cheese, butter, vanilla and powdered sugar with a hand mixer until well blended and add just a touch of cream to get to the desired consistency.  Then fold in your coconut and chopped nuts by hand. 

Oohhh, this is sooooo good.  I am practically crying just thinking about it!  When is the next birthday coming up?