February is a full month of birthdays for our family. (Darren, Kathryn and Landry, me). Throw in Super Bowl, Valentine’s Day, and several other family members and friends’ birthdays, and we have a full month of celebrations, which, of course, includes cake!
We celebrated Darren’s birthday last weekend, and I made two of his favorite cakes. When my mom was alive, she always made Darren an Italian cream cake for birthday or any special occasion. I don’t make her exact recipe, but I did find a great one from the Pioneer Woman. I used the instructions from one of her cookbooks, but you can find the recipe here. Since I don’t like coconut, I can’t attest to how it tastes; but everyone, especially Darren, seems to like it.
The other cake that I made, and usually make every year, for Darren was a Wacky Cake. I believe it’s called that because the cake does not have any milk or eggs in the batter. So, if you have food allergies, this would be a great option. It’s a very moist, chocolate cake. I put a buttery, cream cheese icing on it; but other icings would also be good (especially if you need to avoid dairy). My mom usually did just a powdered sugar type chocolate glaze icing.
The cake is really easy to make. Just put in all of the ingredients into a mixing bowl, and mix together. I believe the original recipe said that you can mix it in the same pan you bake it in. (I prefer to mix it in a mixing bowl and bake it in a 9×13 pan or baking dish.)
Mix together. Bake at 350 degrees for about 30 minutes (until toothpick comes out clean).
- 3 c. flour
- 2 tsp. baking soda
- 2 c. sugar
- 1 tsp. salt
- 6 tbsp. cocoa
- 2 tbsp. vinegar
- 2 tsp. vanilla
- 10 tbsp. oil
- 2 c. water
For cream cheese icing, blend ingredients until smooth and creamy.
- 1 pkg. cream cheese (room temperature)
- 1/2 c. butter
- 2 c. powdered sugar
- 1 tsp. vanillla
Spread the icing on the cooled cake. Enjoy!