1. Grease and line the bases of a couple of 8-inch round cake pans.

2. In a large mixing bowl, beat the butter, sugar, eggs and vanilla until smooth. Add the cocoa powder, flour and baking powder and beat for about 2 minutes until mixture is smooth and creamy.

3. Divide the batter between the prepared pans, scatter with the chopped milk chocolate, and level the surfaces. Bake in a preheated 350 F. oven for 25 minutes or until firm to the touch. Transfer to a wire rack. Once cool, remove from pans.

4. For icing, break the semi-sweet chocolate into pieces and put into a saucepan with the milk and butter. Heat over the lowest setting until the chocolate has melted, stirring frequently. Beat in the icing sugar until smooth.

5. Spread a little icing on one cake and lay the other on top. Transfer to a serving plate. Spread the remaining icing over the top and sides of the cake, swirling with a metal spatula.

6. Position birthday candles and pile plenty of chocolate around the top edges of the cake to decorate, pressing the pieces gently into the icing to secure them. Lightly dust with cocoa powder and icing sugar.

*Gluten-free Baking Powder: Mix together 3/4 C. rice flour, 1/4 C. baking soda and 1/3 C. cream of tartar. Sieve several times. Store the powder in a screw-top jar.
(prep. time: 5 to 10 minutes)

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.