My husbands birthday is coming up and i want to make a homemade cake?!

Good Ole American Hershey Chocolate Cake Recipe!

It's easy too!

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

ONE-BOWL BUTTERCREAM FROSTING (recipe follows) Directions
1 Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.


2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.


3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.


ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

God bless you and your husband!

http://www.hersheys.com/recipes/4608/Dee…

Guiness chocolate cake with fool-proof chocolate buttercream

The dark beer gives this cake an intense, not-too-sweet flavor.

Ingredients

Cake
2 cups Guinness
2 cups [4 sticks] unsalted butter
1 1/2 cups unsweetened cocoa powder [preferably Dutch-process]
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Method
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Fool proof chocolate buttercream

This buttercream can be made with milk, semisweet, or bittersweet chocolate. Cool chocolate between 85-100 degrees before adding it to the butter mixture. The buttercream can be made 3 hours in advance.

For longer storage, refrigerate the buttercream, covered, and let it stand at room temperature for 1 hour before using.

Ingredients
2 1/2 sticks [20 tablespoons] unsalted butter, softened
4 ounces confectioner’s sugar
3/4 cup cocoa
pinch of fine table salt
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
8 oz chocolate, melted and cooled

Method
In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.

Scrape the bowl as needed.

Add the syrup and vanilla and process until just combined, about 5-10 seconds.

Scrape down the bowl, and then add the chocolate and pulse until smooth and creamy, about 10-15 seconds.

Buttercream can be used immediately or held.

Assemby:
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

1.Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
2.Chop four squares of the white chocolate and melted 4 of the others. Set aside.
3.In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
4.Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
5.Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
6.Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
7.Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

Check out Martha Stewarts cake recepies online, they are always great and easy to make, especially for non-bakers. Her Devils' Food with Choc. frosting is awesome. You could even surprise him further by filling the cake. When the cake has cooled, cut horizontally in half and spread pie filling onto center, return lid, then ice the cake. The icing will adhere to cake better if you do it once cake is fully cooled. I usually do what they call a dirty icing. Once the cake is baked ( and if you want to fill it with any fillings ) cooled I do a first layer of icing. It doesn't need to be much, just enough to cover the cake (you can still see through the icing ) and then put in refriderator for 20 min or so ( until icing is slightly firm ). Then put on the final layer of icing ( the first layer prevents crumbs getting into the final layer of icing. )

ive got a traditional recipe right here:
treid it it was AMAZING:)

http://baking.about.com/od/cakes/r/basic…

with this icing:

http://allrecipes.com//Recipe/sturdy-whi…

or if hes a chocolate lover:

http://allrecipes.com/Recipe/Fudgy-Choco…

i tried all of these recipies, they all came out beautifully, i suggest not to sub any ingredients.

good luck!