Sombrero Bake Food

CINCO DE MAYO SOMBRERO CAKE

Cinco de Mayo Sombrero Cake image

No fancy sombrero-shape cake pan required to make this Cinco de Mayo dessert. Just two 9-inch round pans and a clever arrangement.

Provided by My Food and Family

Categories Home

Time 2h

Yield Makes 16 servings, one piece each.

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) chocolate cake mix
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 oz. BAKER'S Semi-Sweet Chocolate
2 cups fresh raspberries, cut in half
1 Tbsp. green colored sugar

Steps:

Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool completely. Meanwhile, beat sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Cover and refrigerate until ready to use.
Cut one cake layer in half as shown in Diagram 1 of Sombrero Cake; cut remaining cake layer as shown in Diagram 2. Arrange both Brim pieces, the Top piece and Base of Brim piece on cake board or large platter as shown in Diagram 3 to resemble sombrero. Cut Band and Mustache pieces horizontally in half to make two pieces of each. Place both Band pieces on cake as shown. Reserve both Moustache pieces for later use. Spread 1-1/4 cups of the frosting evenly onto all cake pieces except mustache. Refrigerate or freeze until frosting is firm. Meanwhile, melt chocolate as directed on package.
Spread cake with remaining frosting. Place Mustache pieces at bottom of sombrero; cover with some of the melted chocolate. Decorate cake with remaining chocolate, raspberries and colored sugar. Store in refrigerator.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

7 LAYER SOMBRERO DIP

7 Layer Sombrero Dip image

Provided by Food Network

Yield 9 servings

Number Of Ingredients 9

Ingredients

3/4 cup monterey Jack cheese
3/4 cup shredded Cheddar cheese
1 can (16 ounces) refried beans
1 can (2 1/4 ounces) sliced ripe olives, rinsed and drained
1 can (4 ounces) diced green chiles, rinsed and drained
1 container (8 ounces) sour cream - or substitute Greek yogurt
1 cup diced tomatoes
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
Chopped avocado (optional)

Steps:

Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.

SOMBRERO PIE

Sombrero Pie image

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965.

Provided by loof751

Categories Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb ground beef
1/2 lb ground pork
1 large onion
1 (20 ounce) can tomato juice
1 (12 ounce) can corn
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water

Steps:

Preheat oven to 400. Peel and slice the onion. Drain the corn.
Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
Pour the meat into a 11x7 baking dish.
In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
Bake in 400 degree oven for 30-35 minutes.

Nutrition Facts : Calories 873.2, Fat 50.3, SaturatedFat 11.7, Cholesterol 91.9, Sodium 1693.1, Carbohydrate 75, Fiber 7, Sugar 10, Protein 35.1

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