HORNET'S NEST CAKE
This Hornet's Nest Cake is a cake mix recipe made with vanilla instant pudding and butterscotch chips. With just 5 ingredients, this vanilla cake recipe is easy but totally tasty!
Provided by Jessica - The Novice Chef
Categories Cake
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Grease a 13×9 baking pan, set aside.
- In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).
- Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.
- Bake cake for 35 to 40 minutes - until it springs back when lightly pressed with fingers. Remove from oven and let cake cool on wire rack for 30 minutes before serving.
- Store this cake in baking dish (covered in aluminum foil) at room temperature for up to 1 week.
Nutrition Facts : Calories 276 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 381 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
RAVEN'S-NEST CAKE
Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar Allan Poe's infamous bird. To fashion the nest, pipe melted chocolate into a bowl of chilled vodka in overlapping rings-it will instantly harden-and then feather it with toasted cake crumbles (aka "dirt") and shiny candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 3h50m
Yield Makes one 2-layer cake
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa. Whisk together cocoa, flour, granulated sugar, baking soda, baking powder and salt; beat on low speed until just combined. Increase speed to medium and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between prepared pans. Bake until set and a toothpick inserted into centers comes out clean, about 35 minutes. Let cool 15 minutes, then turn out from pans and transfer to wire racks. Let cool completely.
- Buttercream: Meanwhile, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating after each addition. (After every two additions, increase speed to high and beat 10 seconds, then reduce speed to medium again.) Add vanilla and beat until buttercream is smooth. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
- Nest: Pour vodka into an 8-inch cake pan. Freeze until very cold, at least 30 minutes. Meanwhile, melt chocolate in a heatproof bowl set over (but not in) a pot of boiling water. Let cool slightly, then transfer to a piping bag; snip off a very small piece of end. Drizzle chocolate into cold vodka in a circular motion, stopping after a few rings form. Remove chocolate rings with two forks to a paper towel-lined plate. Repeat with remaining chocolate, layering rings to build a nest shape. Refrigerate until nest is firm enough to lift and condensation has evaporated, about 30 minutes.
- Spread 2 cups frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. (Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.) Place nest atop cake, and nestle in candies and bird.
HORNETS NEST CAKE
Super easy to make and a great snack cake. Different variations can be made such as walnuts instead of pecans, chocolate chips instead of butterscotch--only limited by imagination.
Provided by Dixie from Kansas
Categories Dessert
Time 45m
Yield 1 9X12, 12 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13 baking dish and preheat oven to 350.
- mix pudding mix into milk and cook pudding according to package directions.
- let cool a bit and add dry cake mix into pudding and mix well.
- pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts.
- bake at 350 for 35-40 minutes.
HORNET'S NEST CAKE (WITH TRIPLE CHOCOLATE CAKE VARIATION)
This is an extremely easy, extremely yummy eggless cake that bakes with its own topping, so icing isn't necessary. It's moist, dense and rich tasting. And one of my "exceptions" to using mixes in cakes. This is great stuff, and it travels well. Time does not include preparing and cooling time for the pudding. For the Triple Chocolate variation, just substitute chocolate, chocolate fudge, or devil's food pudding mix for the vanilla pudding mix and chocolate or devil's food cake mix for the yellow cake mix. You can still use the butterscotch chips, or substitute chocolate chips or peanut butter chips, and use any nuts you like. The recipe originally came from the Betty Crocker Recipe Card Library.
Provided by Charmed
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Cook pudding with the milk as directed on package and let it cool.
- Preheat oven to 350.
- Spray a 9x13x2" baking pan with non-stick spray.
- Combine the prepared pudding and the dry cake mix, mixing until well blended.
- Spread batter in the prepared pan.
- Sprinkle top evenly with the nuts and the butterscotch chips.
- Bake for 25 minutes.
- Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.
Nutrition Facts : Calories 255.5, Fat 11, SaturatedFat 3.9, Cholesterol 4.4, Sodium 296.9, Carbohydrate 36.4, Fiber 1, Sugar 22.9, Protein 3.7
HORNET'S NEST CAKE
Steps:
- Prepare pudding according to directions on box & then mix in dry cake mix while still warm (batter will be thick).
- Spread in a greased 9 x 12 pan and top with chips & nuts.
- Bake for 35 min at 350°F or until browned. Enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HORNET'S NEST CAKE
Steps:
- Prepare pudding according to package directions and allow to cool slightly. Add dry cake mix to pudding and mix well.
- Pour batter into greased and floured 13x9 inch pan. Sprinkle on butterscotch morsels and lightly press into batter. Sprinkle pecans on top.
- Bake in preheated 350-degree oven 30-35 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WASP'S NEST CAKE
Make and share this Wasp's Nest Cake recipe from Food.com.
Provided by BrendaM
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 4
Steps:
- On the stovetop, mix pudding with milk and bring to a boil.
- Dump in box of cake mix.
- Stir and pour into a greased 9x13-inch pan.
- Sprinkle on butterscotch morsels.
- Bake in 350° oven for 30 minutes.
- Let cool; serve.
Nutrition Facts : Calories 4730.4, Fat 177.8, SaturatedFat 102.3, Cholesterol 78.8, Sodium 4622.6, Carbohydrate 739.3, Fiber 6.3, Sugar 522.4, Protein 46.8
HORNETS NEST CAKE
This is a bar cake similar to a brownie. The butterscotch chips and walnuts sink into the cake giving it the appearance of a hornets nest.
Provided by Valerie Cain Cuff
Categories Yellow Cake From a Mix
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts.
- Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 32 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 194.7 mg, Sugar 23.2 g
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