School is out for summer! To celebrate, I made cake. Two, in fact: a Triple Chocolate Cake, and a Simple Little White Cake topped with Sweetened Whipped Cream and Fresh Strawberries.

Triple Chocolate Cake
Chocolate Cake with Chocolate Chips, filled and frosted with Chocolate Icing
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For this cake, I used this Chocolate Cake recipe (using oil in place of shortening), with a couple handfuls of chocolate chips thrown in for fun. And I filled and frosted it with a Cocoa Fudge Icing, which in my hot kitchen spread and oozed and slumped off the cake into a chocolatey puddle. Cover and refrigerate this cake, especially in warmer weather! And feel free to substitute a more stand-up icing.

Simple Little White Cake
Topped with Real Homemade Whipped Cream and Fresh Strawberriesdinette

This is the Simple Little White Cake recipe – made with butter instead of shortening – in an 8″ x 8″ pan (okay, technically, it’s a yellow cake, but I call it a white cake ’cause it looks more white than yellow in color!). This cake can be covered and kept on the counter. Pull the whipped cream and strawberries out of the fridge at serving time. Top a square of cake with a generous dollop of sweetened whipped cream and slice strawberries over that. If you’re not sure how to make whipped cream, visit my Buttermilk Cake with Strawberry Filling recipe for instructions.