Carnival Cake Food
CARNIVAL CRUISE CAKE
From our honeymoon cruise with Carnival. This chocolate pudding-centered cake was a staple on the menu in 2007, but after finding the recipe online, we can make it anytime we want. My husband and I are health conscious and this cake definitely isn't, but enjoying it about once a year just takes us back... and some things are just good for the soul. As a side note, varying times and temperatures varies in turn the center of the cake, which can be pudding-like, fudge thick or, my personal preference, molten sauce.
Provided by La Gourmande
Categories Dessert
Time 42m
Yield 1 cake, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate and butter over low heat.
- In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture.
- Pour into greased 4-ounce ramekins.
- Bake at 400 F for 12-14 minutes.
- Makes one serving to share. Double or triple recipe for guests.
Nutrition Facts : Calories 753.6, Fat 54.5, SaturatedFat 32.3, Cholesterol 309, Sodium 336.2, Carbohydrate 63.8, Fiber 2.9, Sugar 48.3, Protein 10.1
CARNIVAL FUNNEL CAKE MIX
Gift basket idea: a bag of Carnival Funnel Cake Mix with instructions, a funnel, a shaker of powdered sugar, and breakfast plates all wrapped up with a pretty bow. Adapted from Gooseberry Patch Gifts for Giving
Provided by ratherbeswimmin
Categories Breads
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine all the ingredients; transfer mixture to a plastic zip-top bag or air-tight glass jar.
- Include the following instructions: in a mixing bowl, beat 1 large egg and 1 cup milk; add in funnel cake mix and beat until smooth.
- In a frying pan, heat oil (1-inch depth) until 375 degrees.
- Pour batter, 1/2 cup at a time through a funnel into the hot oil with a circular motion to form a spiral.
- Fry until golden; turn to fry the other side.
- Remove funnel cake to drain on paper towel lined plate.
- Repeat with remaining batter.
- Sprinkle with powdered sugar while warm.
- Note: takes a little practice to get the hang of it.
Nutrition Facts : Calories 172, Fat 0.4, SaturatedFat 0.1, Sodium 306.1, Carbohydrate 37, Fiber 1.1, Sugar 5.2, Protein 4.3
CARNIVAL CAKE
You'll need at least a 6-quart mixing bowl to make this large batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch 2-layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut 2 rounds of parchment paper to line bottoms of 2 (10-by-2-inch) round cake pans. Butter pans; line with parchment. Butter parchment. Dust pans with cocoa; tap out excess.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into bowl of an electric mixer. With mixer on low, add eggs, buttermilk, the hot water, oil and vanilla; mix until smooth, about 2 minutes.
- Divide batter evenly between pans. Bake, switching positions of pans halfway through, until a cake tester comes out clean, about 1 hour.
- Let cool in pans on wire racks 20 minutes. Run a knife around edges of cakes; unmold. Let cool completely on racks.
- Place 3 cups buttercream in each of 2 bowls; stir yellow food coloring into one, and red food coloring into the other. Transfer each to a pastry bag fitted with a ribbed tip (such as Ateco #48).
- Trim tops of cakes to be level. Spread a thick layer of white buttercream evenly on top of one layer. Add second layer, cut side down. Frost top and sides of assembled cake with a thin layer of white buttercream. Refrigerate cake 30 minutes. Smooth final layer of white buttercream on top of cake. With the ribbed side of tip, pipe alternating lines of red and yellow buttercream on sides of cake, and press candies around top and bottom edges.
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