You know those milestone birthdays that when you were younger were just THE BIGGEST DEAL.  Officially becoming a teenager, Sweet 16, 21 and legal.  Then you get to 30 and try not to feel bad, 40 and you slowly descend into straight-up freak mode, then 50 – whoa horsie!!!!!  I haven’t gotten there YET, so I’ll have to get back to you on that one.

Well yesterday was my youngest son’s girlfriend’s 21st birthday.  And she was about as excited as a pig in sh*t, so we had to celebrate.  In my house, if there’s a birthday, you WILL find a birthday cake.  So I thought that I’d share that with you. 

My first recipe to post on my new site is my mama’s recipe for Yellow Cake with Chocolate Buttercream Frosting.  It’s not rocket science cuz I’m all about some simple cookin’.  The easier, the better is what I’m all about, but I do insist on ‘tasty’.  I ain’t wastin’ my calories.  And this recipe is just as easy as using a boxed cake mix.  Seriously – and delicious too.  I can barely contain myself when it comes out of the oven.  I’ve been known for the cake. . . still warm. . . to never make it to the frosting. . . or icin’ as we called it growing up.  The aroma in the kitchen triggers those childhood memories.

Here’s what you need for the Yellow Cake:

2 1/2 cups self-rising flour

1 2/3 cups sugar

2/3 cup shortening

1 1/4 cups milk

3 eggs

1 t. vanilla

Combine all ingredients in a large bowl and mix well.  Then grease and flour your cake pans.  You can use either two 8″ round pans or one 9″ x 13″ rectangle pan.  Bake at 375 degrees for 30 – 35 minutes until golden brown.  You can test it by sticking a toothpick in the center and if it comes out clean, it’s done.  

Put the pans on a wire rack for 15 minutes to cool a bit, then flip them out of their pans onto another rack to cool to the touch.  When the cake is cool, it’s time to make the icin’.

Here’s what you need for the Chocolate Buttercream Frosting: 

1 stick of butter (or margarine) – softened to room temperature

3/4 cup cocoa

1 box confectioners sugar

1/3 cup milk

1 t. vanilla

Cream butter in small mixer bowl.  Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency.  (Additional tablespoon of milk may be needed.  Don’t be scared.)  Blend in the vanilla.  Then you’re ready to spread your frosting.  Easy peasy.  That’s what I’m all about.

I’m not the neatest person in the world, so you might want to aim higher than this example.  I’m just sayin’.  It’s gonna taste the same.  And I’ve never seen anybody turn it away because it wasn’t beautiful.  Anyway, here is the finished product.  Add birthday candles and bad singing and you’ve got yourself an official birthday party goin’ on.

Happy Birthday Michelle!