Today’s my birthday, and I’m baking my favorite cake, german chocolate. You’re all welcome to come have some, but through the wonders of virtual, uh, imagination, I’d like to make you YOUR favorite cake instead. So tell me cake type, cake flavor, icing flavor, and I’ll whip up a cake for you. If you prefer a birthday pie or corn dog, I can do that, too.
I’m here, apron on and tins at the ready. What’ll you have?
My favorite is devils food with vanilla buttercream.
Well, since the magic of the internet, I can choose anything, I’ll go with Mississippi Mud Cake made with marshmallow creme
Pumpkin pie
If that’s too far out for you, pistachio cheesecake.
Devils food w/ chocolate frosting. Toss some sprinkles on it. I’m simple. Well, easily confused. OK, readily confused. But I like chocolate cake.
Carrot cake with cream cheese frosting, applied by someone who made too much of it and doesn’t want to waste any.
Same for me, please. And none of that canned frosting; that stuff is awful.
If you’re up to it, though, I’d really like a Boston Cream Pie (which we all know is really a cake).
And if you’re REALLY feeling ambitious, my all-time favorite would be a Hazelnut Dacquoise. I’ll share.
Also my favorite kind of cake, right down to the amount of frosting.
I suggest Devil’s food with chocolate lard icing, yeah.
Coconut cake, please. So moist that you can almost drink it - yeah, just like grandma used to make!
Coming right up!
While I’m not fond of marshmallow, I do like to bake with it. Done!
Pumpkin pie is not too far out for me. I add a touch of bourbon–hope that’s OK. But I love to back cheesecake, too, and I happen to have some pistachios from the last time I made cannoli, so you get both desserts!
You want the jimmies or the little sprinkles? Oh, well, you get both. We’re celebrating!
You are my kind of person! I always double frosting recipes for that very reason. 
Oh, please. I LOATHE the canned frosting. I do love Boston cream pie and haven’t made it in ages. It’ll be a pleasure. Wait, a hazelnut dacquoise? I haven’t made one, but I’ve eaten one and read the recipes. Plus I watch The Great British Baking Show, so I should be an expert, right? You get both!
Lard icing? Wow, haven’t had that in years. My late former grandmother-in-law made icing with lard (also pie crusts). Let me find some lard and see what I can do.
This is the best birthday ever!
Oh, lord, I love a moist cake. Have you every had a tipsy cake? That’s how moist I like cakes. And I have coconut left from the frosting for my real birthday cake. You are on!
Oh, this is just too cruel.
Nellie!
Make it Red velvet with cream cheese icing. Pleeeeeassse
Happy B-day, friend!!
My 2 choices for pretty much most of my life was either a classic Pumpkin Pie or a Boston Cream Pie - my mom made killer versions of both. My brother’s choice was always a https://www.justapinch.com/recipes/dessert/cake/original-miracle-whip-chocolate-cake.htmlwith a cooked fudge frosting, the recipes for both of which I did find in a recipe box belonging to my Mom =)
My favorite, ever since I discovered such a thing (thank you, interwebs!) is the Kitty Litter Cake
Black forest cake. Make the chocolate rich and dark, lots of Maraschino cherries, and the icing should be what my family calls “gob icing”, but which I think the rest of the world calls buttercream.
Red velvet it is, with loads of cream cheese icing. And it’s magically diabetic-friendly! Plus yours comes with a free Sonic corn dog!
Thanks for the birthday wishes, chum. Big hugs!
Thanks for the link, as I’d never heard of that one. A cake that requires making instant pudding and shaping tootsie rolls into feces? You’re asking a lot of ol’ Nellie, but nothing’s too weird for my Doper friends! Consider it done!
Gobs of gob icing and loads of cherries! Hmm…tempted to make an extra one for myself, but no, the german chocolate is sitting there looking smugly Prussian, as if to say, “You sink you can eat my luscious luff-liness and haff room for sat osser cake, too? Hahahaha, dummkopf!”
(Even my written German accent is awful.)
Anyway, here you go!
A rich white cake with a heavy dark chocolate ganache icing. Preferably the ganache should be made with something like Kahlua. In fact, I would prefer to make it myself. But it should be spread thick and kept cool so it doesn’t run.