Chocolate Piano Cake Food
PIANO CAKE
White and dark chocolate bars are "key" to decorating this piano cake baked from an easy mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
- Use serrated knife to cut cake as shown in diagram (for piano bench, cut 4 1/2x1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if desired). Place cake on tray. Place about 2 tablespoons frosting in small resealable food-storage plastic bag. Frost cake with thin layer of frosting to set crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost entire cake.
- Cut 1 bar white chocolate into 1 3/4x1/2-inch strips. From remaining bar, cut 2 1/2x1 1/2-inch piece for music. Cut milk chocolate into 1x3/8-inch pieces. Place white and milk chocolate pieces on cake for piano keys. Cut off tiny corner of bag with frosting; pipe frosting notes on white chocolate "music." Place above keys. Store loosely covered.
Nutrition Facts : Calories 530, Carbohydrate 73 g, Cholesterol 50 mg, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 54 g, TransFat 3 1/2 g
CHOCOLATE PIANO CAKE
Celebrate a pianist's birthday or successful recital with our delicious Chocolate Piano Cake. Our Chocolate Piano Cake is a scrumptious option that's made with both chocolate icing and cake. Music lovers and chocolate lovers are guaranteed to enjoy this playful cake a choco-lot.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan, lining pan with foil sprayed with cooking spray before adding batter. Cool cake in pan 15 min.; invert onto wire rack. Remove pan; cool cake completely. Cut cake into pieces and arrange on platter as shown in diagram for the piano and piano bench; set aside. Discard cake trimmings or reserve for snacking.
- Beat dry pudding mix, sugar and milk with whisk 2 min. Stir in 1 cup COOL WHIP; use to frost piano and bench pieces. Spread remaining COOL WHIP into rectangle on top of piano as shown in photo.
- Melt chocolate as directed on package; pour into resealable plastic bag. Seal bag. Cut small piece off 1 bottom corner of bag; use to draw piano keys on cake. Use any remaining chocolate to draw small music notes on cookie; place on cake for sheet music. Refrigerate 30 min. or until glaze is firm. Keep cake refrigerated.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 0.7016 g, Sugar 0 g, Protein 6 g
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- Preheat the oven to 350 F. Measure out flour, cocoa and sift through a fine strainer into a small bowl. Combine well with a hand whisk, and set aside until ready for use.
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