Well, I ran out of time ( I was making another cake, most of the food and all the decorations, too) so I just used the canned chocolate frosting for the cake. It tasted fine and worked great. Here are pictures of the cakes and my daughters (and me). Thanks for asking! Linda Here is a link that might be useful: Baby Shower Cakes

My chocolate cake recipe can be baked in any shape container. I do it as 8" layers, 10" layers, 10" square, loaf, cupcakes and whatever else I have in the cupboard. Do the math to work out how much mixture you'll need. I'm guessing about 1 1/2 times the original recipe going by my own experience.

Ci-lantro, that was my favorite cake for many, many years. I used to teach 1st grade and the kids ate lunch in the classroom with me until recess time. One day the sweetest little girl gave me a piece of cake that her mother baked. I thanked her and took one bite. Then I yelled out that it was the best cake I had ever tasted. I must have been really loud and forceful, because she froze with a worried look on her face. When I finally came to my senses, I assured her that I was just so happy eating that delicious piece of cake. I begged her to ask her mother for the recipe. The next day, she came with another piece of cake for my lunch and a beautifully hand written recipe card. I always referred to the cake as "Kimberly Dickey's Chocolate Cake."

We've been using a Ghirardelli chocolate cake recipe for birthdays since the 50s. For frosting we always use some strong coffee as well as some milk. It's perfect. Dad's theory was that the purpose of cake was to deliver the frosting, and that mocha frosting was the best of all. :) He has a 4 yr old great-granddaughter, born many years after he passed away, who shares his opinion about the function of cake..