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Need easy but delicious birthday cake ideas for husband.?

However, he is a pastry chef so I want this cake to taste amazing and up to his standards! He loves Boston Cream Pie but anything will work. I am just not very good in the kitchen so I need a sure fire recipe to do the trick. All cake ideas welcome!!


  1. This is very easy, and he doesn't have to know it started w/ a box mix! He'll be impressed by the real whipped cream and the praline layer! CHOCOLATE PRALINE LAYER CAKE • 1/2 cup butter • 1/4 cup whipping cream • 1 cup brown sugar • 3/4 cup chopped pecans • 1 pkg. Devil’s food cake mix •1 1/4 cup water • 1/3 cup oil • 3 eggs • 1 3/4 cup whipping cream • 1/4 cup powdered sugar • 1/4 tsp vanilla • toasted pecans, choc curls for garnish Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture. BAKE 325ºF for 35-40 min. Cool 5 min. Remove from pans, cool layers completely on racks. TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form. ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls. --1988 Pillsbury Bake-Off Winner Photo:
  2. make a twinkie cake :) yummy (no its not twinkies) im sorry i dont know the recipe but im sure you could google it to find a great oen!
  3. Hello Angel, Here is a recipe for Boston cream Pie. I'm sure that your husband will love it! It is the best recipe that I have found. It's not too hard either. There is a photo there too, it is of cupcakes, but you could make it either way! I'm sure he'll enjoy whatever you make! Good Luck!
  4. Brenda's Chocolate-Cherry Cake 1 box chocolate cake mix 1 small pkg. instant chocolate pudding 4 eggs 1/3 cup oil 1 cup water 1 can cherry pie filling 1/4 cup chopped walnuts Cooking spray 1. Preheat oven to 350 degrees F. and lightly coat two 9-inch cake pans with cooking spray. 2. Combine cake mix and dry pudding mix in a large mixing bowl. 3. Add eggs, water along with oil and beat on low until blended. 4. Switch to high speed and beat for an additional 2 minutes. 5. Pour half of the batter into each of the prepared cake pans. 6. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. 7. Cool in pan for 15 minutes before removing to a wire rack. 8. Meanwhile, mix cherry pie filling with nuts. 9. Place the bottom layer of cake on a plate while still warm and using a meat fork, poke holes in it. 10. Pour pie filling mixture over the top of the bottom layer and place in refrigerator for 20 to 30 minutes to set. 11. Remove from refrigerator and carefully place the top layer of the cake over the pie filling mixture. 12. Frost top and sides of cake with chocolate frosting and serve. GRANDMA'S CHOCOLATE MAYONNAISE CAKE 1 pkg. chocolate cake mix (with pudding) 1 cup of mayonnaise (not salad dressing) 1 cup water 3 eggs 1.Preheat oven to 350 degrease F. and lightly grease a Bundt or tube pan. 2.In a large bowl, combine mayonnaise and water with cake mix until just moistened. 3.Add egg, one at a time, beating well after each addition. 4.Pour batter into prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in center of cake comes out clean. 5.Cool in pan for 10 minutes before turning out onto a wire rack to cool completely. 6.Frost or dust with powdered sugar. Rosetta's Banana Split Cheesecake No-bake cheesecake 2-1/2 cups graham cracker crumbs 3/4 cup butter or margarine, melted 4 cups confectioners' sugar 2 pkg. (8 oz.) cream cheese, softened 1 cup crushed pineapple, drained 3 bananas, quartered 1 container (12 oz.) frozen whipped topping, thawed 8 maraschino cherries, halved 1/2 cup chocolate syrup 1/2 cup chopped nuts 1.Place about 15 sheets of graham crackers into a blender on medium speed to make crumbs. 2.Combine crumbs with melted butter in a bowl and toss with a fork until moistened (add about 1 tsp. of warm water if necessary). 3.Press crumb mixture into bottom of a 9 X 12 inch baking dish. 4.Blend cream cheese and powdered sugar together until smooth. 5.Carefully spread cream cheese mixture evenly over crumb crust. 6.Spoon crushed pineapple evenly over cream cheese mixture. 7.Distribute quartered bananas on top of pineapple. 8.Spread whipped topping on top of all. 9.Decorate with cherry halves. 10.Drizzle with chocolate syrup and sprinkle with nuts. 11.Refrigerate for at least 4 hours before serving. Note: Fresh peach slices or frozen strawberries can be use with or substituted for pineapples, if desired. 7-Up Bundt Cake 1 ½ cups butter or margarine 3 cups self-rising flour 3 cups sugar 2 Tbsp. lemon juice 5 eggs ¾ cup 7-Up (regular, not diet) 1.Preheat oven to 325 degrees. 2.In a large mixing bowl, cream sugar and butter together with mixer on low, until light and fluffy. 3.Add eggs, one at a time and beat until well blended. 4.Gradually add self-rising flour and beat well. 5.Add lemon juice and 7-Up; beat on high for 2 minutes. 6.Grease and flour Bundt pan. 7.Pour batter into Bundt pan and bump pan several times to release air bubbles. 8.Bake in 325 degree oven for about 1 ¼ hours or until an inserted toothpick in center of cake comes out clean.