Tennis Player Birthday Cake
by Rita M. Tomas
For this tennis player birthday cake, I used two mixes of Chocolate Pudding in the Cake by Betty Crocker and baked them in two 9 x 13 pans for 40 minutes at 350F. To the mix I added 8 eggs, 1 cup of oil, 1 cup cocoa powder, 1 cup of sugar, 1 tsp. red food coloring to make it really dark, tsp vanilla and instead of the water I used strong brewed coffee.
The frosting was made with cream cheese at room temperature, butter, confectioner's sugar and powder milk to help in its consistency.
I decorated the top with an edible image printed on special paper. Everything on the cake is edible.
The borders were scallops made with a # 20 tip. They say it was delicious.
Rita M. Tomas
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