I’m a big believer in making Christmas special and it doesn’t matter if it’s an official celebration or just a special occasion.

Whether it’s a holiday or a celebration, whether it’s celebrating the birth of your child, a special day or a special event, I know I have a special place in my heart for a few reasons.

The best part of the holidays is the people that make it special, so I can’t wait to celebrate this special time with all my family and friends.

I’ve found that I enjoy a good cake in the freezer and I love making a chocolate milkshakes when I’m at home.

I don’t think I could possibly enjoy a cake without making a milkshaking recipe, so a birthday cake for the birthday of my dear friend and co-worker is a perfect gift.

We have been planning for a birthday party with our family, and I wanted to do something special that would be fun and memorable.

This is the recipe for my favorite birthday cake in my opinion!

A chocolate cake with chocolate buttercream frosting, topped with an old-fashioned sponge cake and sprinkles.

My husband and I are a happy couple who always celebrate Christmas.

The best part about this recipe is that it’s really easy and delicious!

I was able to find a cake recipe that came with an extra cake and sponge.

We used these cake sponges to make this cake, but you could also use regular sponge cake for this recipe.

I had a whole box of sponge cakes waiting in the fridge when I made this cake.

It’s a little bit of a cheat, but I love that it comes with the cake spongs.

Make the cake: Place a large bowl with a large spatula on the counter and use a rolling pin to gently mix together the flour, baking powder, baking soda, salt, and vanilla extract.

Add in the sugar and butter and mix until it comes together.

Add the eggs and stir until combined.

Slowly add the flour mixture and mix again.

Add your melted butter and blend well until the mixture is smooth.

Using a rolling pan, transfer the mixture to a large baking dish and cover with plastic wrap.

Place in the refrigerator to rise for about 30 minutes.

Remove the pan from the refrigerator and remove the sponge cake from the pan.

Remove the sponge and set aside.

To make the chocolate butter cream frosting:Combine the cream cheese, cocoa powder, cream cheese granules, and cocoa powder in a medium saucepan.

Heat over medium heat, stirring constantly until melted.

Pour into a small bowl and allow to cool to room temperature.

Add remaining ingredients to the chocolate mixture.

Allow to cool completely before glazing.

I used a piping bag to pipe the frosting onto the sponge.

I also used a mini piping bag for my second batch.

If you don’t have a piping tip, you can simply pipe a thin layer of frosting on top of the sponge to create the chocolate frosting.

Place the cake on a parchment lined baking sheet and set in the middle of a baking sheet.

Use a spatula to flatten the cake and set it in the center of the baking sheet, to keep it from sticking.

Allow the cake to cool for at least 30 minutes before glaze can be applied.

Tags: Categories: Cake