What kind of Birthday cake would a 45 year old women like?

Try to find out what her favorite cake is and if she is not much of a cake eater, make her a birthday pie. Some ideas for a birthday cake are: Carrot cake with cream cheese frosting, spice cake with either butter cream or cream cheese frosting, German chocolate cake with Coconut Pecan frosting, a chocolate fudge cake with chocolate frosting - I am attaching my favorite recipe for this one so you can look at it and maybe give it a try, an Angel Food cake with whipped cream and fresh fruit, her favorite cheesecake, a pound cake with fresh fruit...

Mile-high chocolate cake

This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender and moist, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

Ingredients

For cake

5 ounces fine-quality unsweetened chocolate, chopped

2 1/4 sticks unsalted butter, softened

2 3/4 cups sifted cake flour (not self-rising; sift before measuring)

1/4 cup unsweetened cocoa powder (not Dutch-process)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature 30 minutes

1 cup granulated sugar

1 cup packed light brown sugar

2 cups sour cream

For frosting

1 cup sugar

6 tablespoons all-purpose flour

6 tablespoons unsweetened cocoa powder (not Dutch-process)

1 1/2 cups whole milk

4 ounces fine-quality unsweetened chocolate, finely chopped

6 sticks (1 1/2 pound) unsalted butter, at room temperature

Equipment: 2 (8- by 2-inch) round cake pans

Preparation

Make cake:

Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Melt chocolate with butter, then cool.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs, sugars, and peppermint in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and peppermint until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.

Cooks' notes:

• Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.

• Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.

• Cake can be frosted 1 day ahead and chilled, covered.

WA

RAINBOW CAKE

1 white cake mix, *baked and cooled

3 eggs

1/3 cup oil

1 1/4 cups water

6 ounces o gelatin, any 2 flavors

2 cups boiling water

8 ounces Cool Whip, thawed

Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers.

Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping.

Chill. Garnish as desired.

Serving Size: 12.

Get a cake from Cold Stone Creamery its an ice-cream cake called "A Cheesecake Named Desire" thats the whole name.

The best thing about it is that it really has alot of cake its not all ice cream. The cake not dry either. Try it out even if not for her birthday.

It varies so you should find what her favorite flavors are ie; chocolate, vanilla, carrot & the like if you are not sure may be you could include one of her friends or another relative to help you find out if this is a suprise, p s I will be 50 this year & I still like the same as I did when i was a young girl

You should know what kind of cake your Mom likes by now. Ask her.

German Chocolate Cake

Pineapple Upside Down Cake

I am sure she will like whatever cake you make for her

tell her happy birthday....sept. 11..my kids the 12.of sept.how about choc.cake a red rose on top and van.ice cream.yummy..

Kroger makes a wonderful cake.........it is marble with caramel icing

It is the best cake I ever ate

maybe fruit cake

carrot cake

some thing like this

RED VELVET CAKE...........YUM!!!!!!!