Chocolate Cinnamon Whipped Cream Cake

Birthday parties have changed over the years, yes?

I’m not so old though admit to having celebrated only 29 birthdays.

Even so, what I remember are outdoor parties on blue-skied summer days, the girls arriving in frilly dresses and patent leather shoes and the boys in dress slacks with shirts already partly untucked.

Now limos deliver bands of kids to pizza places and basement sleepovers. And the girls wear jeans and the boys’ shirts are fashionably untucked!

What hasn’t changed about birthdays is how cake and candles add to sense of festivity.

This CHOCOLATE CINNAMON WHIPPED CREAM CAKE has become a favorite for kids and grown-ups alike. The icing makes it extra special. So if you're short on time, bake a boxed cake or purchase an angel food cake and whip up the icing in a jiffy. Thanks to the cocoa, it has more structure than whipped cream and so holds up between the layers and doesn’t melt into the cake.

ALANNA's TIPS Make the cake ahead, even a day before, but assemble the cake the day it will be served.

Even with good pans, parchment paper ensures the cakes will emerge intact.

The layers will be quite thin so handle with care.

If the icing softens a bit, once you’re ready to assemble the layers, stir it lightly and re-beat for a few seconds to bring back into stiff peaks.

Blend frozen raspberries, thawed and thoroughly drained, with icing for the middle layers.

Refrigerate any leftovers.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Is cake central to your birthday celebrations? Send a favorite recipe to e-mail.

CHOCOLATE CINNAMON
WHIPPED CREAM CAKE

Hands-on time: 1 hour
Time to table: 3 – 4 hours
Serves 12

3/4 cup unsweetened cocoa powder
1/2 cup water
1 teaspoon cinnamon
1-1/4 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup white sugar
2/3 cup brown sugar
2 eggs
1/2 cup + 2 tablespoons low-fat buttermilk

2-1/2 cups whipping cream, chilled
1/2 cup + 2 tablespoons sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
1/4 cup mini chocolate chips

CAKE In a large mixing bowl, stir together cocoa powder, water and cinnamon. Separately, stir together cake flour, soda and salt. Separately, cream butter and sugars until fluffy. Add eggs to butter mixture one at a time, beating well after each. Add butter mixture to chocolate mixture, combining well. Stir flour mixture into chocolate mixture alternatively with buttermilk.

Butter and flour two round cake pans on bottom and sides. Cut two parchment circles same size as pans and place one in each pan. Butter parchment. Pour batter evenly into pans and bake at 350F for 30 minutes or until toothpick inserted into middle comes out clean. Cool 15 minutes, then turn onto racks and peel off parchment. Cool completely.

ICING While cake is baking, whip cream until soft peaks form. Slowly add sugar, cocoa powder and cinnamon, whipping until stiff peaks form. Cover and chill.

ASSEMBLY Cut each cake in half horizontally with a serrated knife. Transfer one layer to a cake platter, cut side up. Spread generous ½ cup icing over top then sprinkle with chocolate chips. Repeat twice. Add last layer, cut side down. Frost top and sides with icing. Sprinkle with mini chips, chocolate shavings or other sprinkles. Cover lightly and chill until serving, at least two hours.

NUTRITION ESTIMATE Per slice: 363Cal; 5g Protein; 17g Tot Fat; 10g Sat Fat; 53g Carb; 3g Fiber; 198mg Sodium; 86mg Cholesterol; Weight Watchers 8 points