Hubby had forgotten what day it was today until we went to bed last night! I was absolutely gutted (especially after the birthday anti-climax) but this morning he got the boys up and gave them their breakfast and when I got up he asked me to make him a cup of tea ....... hidden with the tea bags was a box of Thornton's finest luxury chocs and a card! Guess who cried for the second time in less than 12 hours! *BLUSH*
As promised here is the recipe for my birthday cake. I can't take the credit, it came from a Pampered Chef recipe collection but it still made a scrummy addition to my birthday.
8oz softened butter
8oz light soft brown sugar
6tablespoons hazelnut chocolate spread
1 teaspoon vanilla extract or rum
4 eggs
12oz self raising flour
1/4 pint of coffee cooled completely
Preheat oven to 180C 350F Gas4, grease a deep 8 inch cake tin.
Beat butter, sugar, chocolate spread and rum/vanilla extract until creamy.
Add eggs one at a time and beat after each addition, add 1/3 flour and 1/3 coffee and combine, then add the remaining flour and coffee and beat until combined.
Spoon into the cake tin, spread evenly.
Bake for 45-60 minutes until cooked through, transfer to cooling rack.
Once cold, slice through the middle, spread the bottom half with strawberry jam and then add whipped cream before replacing the top half of the cake
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