Miami Beach Birthday Cake

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6 oz. chocolate chips      ½ cup graham crackers

1/3 cup melted butter      1½ cups chopped walnuts

1 tsp. baking soda      1 tsp. salt

2 cups sifted flour      ½ cup soft margarine

1 ½ cup + 2T. sugar      2 eggs

1 tsp. vanilla      1 ¼ cups buttermilk

Frosting

2 cups heavy cream

2 T. sugar

Directions: Melt 1/3 cup chocolate chips; set aside. Grease and flour two 8” cake

pans.

Make crumb mixture. Combine graham cracker crumbs and melted butter. Stir in

walnuts and 2/3 cup chocolate chips; set aside. (If like more crumb mixture; just up

the amounts in proportion.)

Sift together soda and salt with flour. Cream softened margarine in large bowl.

Gradually beat in 1 ½ cups sugar. Add eggs, one at a time, beating well after each.

Blend in melted chocolate and vanilla. Add dry ingredients alternating with

buttermilk, beating well after each addition. Pour into pans. Sprinkle with crumb

mixture. Bake at 375 degrees for 30-40 minutes. Cool.

Frosting: Beat cream with 2 T. sugar until stiff. Frost the cake with crumb side of

cakes up.

Comment: Cake should be refrigerated. A Romer family favorite.

Chocolate Coca Cola Cake

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1 cup butter      1/3 cup cocoa

1 cup cola soft drink      2 cups flour

1 ½ cups sugar      1 tsp. baking soda

2 large eggs      ½ cup buttermilk

1 tsp. vanilla

1 ½ cups miniature marshmallows

Chocolate Coca-Cola Icing:

½ cup butter

¼ cup cocoa

1/3 cup cola soft drink

3 cup powdered sugar

1 tsp. vanilla

1 cup chopped pecans

Directions: Preheat oven to 350 degrees. Grease & flour 13” x 9” cake pan. Set

aside. Combine first three ingredients in a medium saucepan over medium heat,

stirring until butter melts. Remove from heat. Combine flour, sugar, and baking

soda in a large bowl; stir in butter mixture. Add eggs and stir until blended. Stir in

buttermilk, vanilla, and marshmallows. Pour into cake pan. Bake for 25-30 minutes

or until a toothpick inserted into the center comes out clean. Spread Chocolate

Coca-Cola Icing over warm cake – can make some fork holes in cake for icing to

ooze through cake.

For Icing: combine first three ingredients in a medium saucepan over medium heat,

stirring until butter melts. Remove from heat. Stir in powdered sugar, vanilla, and

pecans. Spoon immediately over warm cake.

Comment: Very moist cake.

Boston Cream Pie

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For the vanilla-rum filling

2 cups milk      1 T. sugar

1 T. vanilla      ¾ cup sugar

3 T. cornstarch      Pinch of salt

4 eggs, room temperature      3 T. unsalted butter

1 tsp. vanilla      1 T. light rum

For the golden cake layer

1 cup cake flour      Pinch of salt

1 tsp. baking powder      ¾ cup sugar

4 eggs, room temperature      1/3 cup milk

¼ cup vegetable oil      1 tsp. vanilla

For the chocolate cake layer

1/3 cup cake flour      3 T. cocoa powder

½ tsp. baking powder      1/8 tsp. baking soda

Pinch of salt

2 eggs, room temperature      6 T. sugar

2 T. vegetable oil      ½ tsp. vanilla

3. T hot brewed coffee

For the chocolate glaze

1 cup chocolate chips

½ cup heavy cream      1 T. corn syrup

Directions:  

Make vanilla-rum filling first.  Bring milk, 1 T. sugar, and 1 T. vanilla to a simmer in 

a large, heavy saucepan; stir to dissolve sugar.  Stir together ¾ cup sugar, cornstarch, 

and salt in a small mixing bowl; set aside.  Beat the eggs on medium speed until 

light, fluffy, and lemon-colored, about 3 minutes.  Stir in the sugar-cornstarch 

mixture.  Whisk ½ cup hot milk into the egg mixture.  Add the egg mixture back to 

the milk in the saucepan and cook over medium heat until thick, 5-8 minutes.  Stir 

constantly to avoid scorching.  Lightly boil filling 1 minute to eliminate starchy taste.  

Remove from heat.  Add butter, rum, and 1 tsp. vanilla.  Transfer to a bowl.  Cover 

with plastic wrap, pressing wrap on the surface of filling to prevent a skim from 

forming.  Chill. 

Preheat oven to 350 degrees.  Grease and flour two 9” cake pans, or line with 

parchment.

To make golden cake, sift together flour, baking powder, and salt three times; set 

aside.  In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 

minutes.  Gently fold sifted flour mixture into eggs in two additions, making sure it 

gets thoroughly mixed.  Fold in milk, oil, and vanilla until thoroughly mixed.   Pour 

batter into one of the prepared cake pans.  Bake 25-30 minutes.

To make chocolate cake, sift together flour, cocoa powder, baking powder, baking 

soda, and salt three times.  In a large bowl, beat eggs and sugar on high speed until 

light and fluffy, 8 minutes.  Gently fold sifted flour mixture into eggs in two 

additions.  Fold in coffee, oil, and vanilla until thoroughly mixed.  Pour batter into 

other cake pan.  Bake 15-18 minutes.

Cool cakes slightly.  Transfer to rack; cool completely.  Split golden cake in two.

Place bottom half of the golden cake, cut side up, on a cake platter.  Top with half of 

the cold filling; spreading it evenly to the edges.  Carefully place the chocolate layer 

on top; spread with remaining filling.  Top with second golden layer.  Chill cake for 

15-20 minutes.

To prepare glaze, place chocolate chips in a small bowl.  Boil cream and corn syrup, 

pour over chocolate, and whisk until smooth.  May need to add more chips for 

texture.  Pour glaze on top of cake, smoothing it with a spatula.   It is okay to spill 

down sides.

Comment:  This rich dessert looks very beautiful, but it is time-consuming to 

prepare.  Due to the pudding filling, it also only keeps for a few days.

German Sweet Chocolate Cake

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1 pkg. German Sweet Chocolate

½ cup boiling water      1 cup shortening

2 cups sugar      4 egg yolks, unbeaten

1 tsp. vanilla      2 ½ cups cake flour

½ tsp. salt      1 tsp. baking soda

1 cup buttermilk

4 egg whites, stiffly beaten

Directions: Melt chocolate in water and cool. Cream butter and sugar until light

and fluffy. Add egg yolks one at a time. Add vanilla and chocolate and mix until

blended. Add flour, soda, salt, and milk. Fold in egg whites. Pour into three,

greased and floured 9” cake pans. Bake at 350 degrees for 30-40 minutes until

toothpick comes out clean.

Comment: