Chocolate cake

Preheat oven to 375. Lightly butter 2 9-inch cake pans with 2 tablespoons butter. Dust with 1/4 cup flour. Shake out excess.

Mix together remaining 2 1/4 cups flour with baking powder, baking soda and salt. Beat egg whites with 2 tablespoons of sugar until stiff peaks begin to form. With mixer, cream remaining sugar with 3/4 cup butter until light. Beat in egg yolks one at a time. Stir in melted chocolate and beer. Gradually beat in flour mixture. Fold in egg whites using a rubber spatula. Scrape half the batter into each cake pan.

Bake in the middle of the oven 30-35 minutes or until toothpick inserted in center come out clean and let cake cool

Frosting: Soften chocolate chips and butter melt in double boiler. Remove from heat. Beat chocolate and butter until smooth. Beat in b milk, one tablespoon at a time, until mixture is soft and shiny.now add cream & Frost cake layers Now cool in refrigerator for 1 hour

Now beat the cream until it's foamy no divide into 3/4 part.add pink colour in 3 parts of cream and add grean colour in 1 part of cream,

Now put the creams in separate separate piping bags with flowers and leeaf nozzles,first u make flowers,and then leaves (optional)

My yummy wedding anniversary cake is ready