SURPRISE-INTERIOR CAKE WITH DARTMOUTH "D"
Provided by Food Network
Categories dessert
Time 4h
Yield about 18 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a half-sheet pan with parchment and spray with nonstick spray. Spray a 12-cup Bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 5 to 10 minutes, stopping a few times to scrape the sides and bottom of the bowl. Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
- In a large bowl, whisk the flour, salt and baking powder together for 30 seconds to distribute the leavening. With the mixer on low, alternate additions of the flour mixture and the buttermilk. Using a large rubber spatula, scrape the bottom and sides of the bowl to ensure the batter is well mixed.
- Transfer a generous one-quarter to one-third of the batter to a mixing bowl. Add the green food coloring and stir until the batter is a uniform color. Spread the green batter in the prepared sheet pan and bake until just baked through and firm but not yet springy, 10 to 15 minutes. Let cool, then freeze for 20 to 30 minutes until firm.
- Put one-third of the undyed batter in the bottom of the prepared Bundt pan. Using a 2-inch "D"-shaped cookie cutter (you can use other shapes as well) cut 14 or 15 letters from the green cake. Stand the letters, upside-down, in the Bundt pan, with the straight edges toward the center of the pan. Don't press the letters all the way into the batter, just enough to keep them upright. Arrange the letters as close together as you can while still keeping them properly angled.
- Fill a large pastry bag with the remaining undyed batter and pipe it into the Bundt pan, making sure to fill any hard-to-reach areas and covering the letters completely (see Cook's Note). Bake until the cake is golden brown and springs back when gently touched, 50 to 60 minutes. Allow to cool completely in the pan.
- For the Swiss meringue frosting: In a stand mixer bowl, combine the egg whites, sugar and salt. Place over a medium saucepan of simmering water to create a double boiler, making sure the water doesn't touch the bottom of the bowl (you want the steam to heat the egg whites, not the simmering water). Whisking constantly, heat the egg white mixture until the sugar has completely dissolved and feels hot to the touch. (If you are nervous about uncooked eggs, attach a thermometer the bowl and make sure the mixture reaches 170 degrees F.) Transfer the bowl to the stand mixer and beat the mixture on high with the whisk attachment until very stiff, shiny white peaks form and the meringue is room temperature, about 10 minutes.
- To assemble the cake: Run a long, thin knife around the edge of the Bundt pan to release the cake. Place a cake platter, face down, on top of the Bundt and flip the pan over. Gently lift away the pan, leaving the cake on the platter.
- Coat the cake with an even layer of Swiss meringue. Serve immediately or store in the refrigerator.
RAINBOW SURPRISE INSIDE CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g
COOL WHIP ANGEL FOOD SURPRISE CAKE
Invite the kids to help in the kitchen for this COOL WHIP Angel Food Surprise Cake. Fill an angel food cake with fresh fruit and COOL WHIP for a delightful angel food surprise cake that everyone will love.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use serrated knife to cut cake horizontally in half. Cut small tunnel around center of bottom half of cake, being careful to not cut through to bottom or sides of cake.
- Combine berries and 1/2 cup COOL WHIP; spoon into tunnel in cake. Cover with top half of cake.
- Frost top and side of cake with remaining COOL WHIP.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SURPRISE CAKE DESSERT
You're going to just DIE over this recipe! 2 SIMPLE ingredients. People it can't get ANY easier than this! A dollop or 3 of ice cream finishes it off perfectly.
Provided by LINDA BAILEY
Categories Chocolate
Time 30m
Number Of Ingredients 2
Steps:
- 1. You MUST use the ONE-STEP (the kind that only requires water) cake mix for this to work....BUT DO NOT add the water!
- 2. Mix the 2 ingredients together (the dry packet of cake mix and the undrained can of fruit/filling) pour in a greased 9x13 pan or dish and bake for about 20 minutes at 350 (or according to baking directions on the box).
SURPRISE-INSIDE EASTER CANDY LAYER CAKE
When only over-the-top will do, this is the cake for you! A springtime festival of color on a pretty platter, this is the ultimate "wow" cake to bring out at your Easter party or any occasion that calls for a second-to-none impressive dessert. The base of the cake is your shortcut step, using Betty Crocker™ Super Moist™ Yellow Cake Mix, and from there, decorating with panache is the name of the game. The surprise-inside effect is easy to achieve by following the steps outlined in this recipe. Fill the center of the cake with candies and pastel-colored sprinkle mix for a colorful surprise that spills out of the cake when it's cut open. Ombre frosting is made more achievable with Betty Crocker™ Rich & Creamy Vanilla Frosting tinted with pastel gel food colors that deliver the exact shades you need without extra testing and fuss. The top of the cake is its crowning glory, with a ring of pink frosting dollops and wall-to-wall sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
- In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
- Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
- To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
- In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
- Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
- To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 710, Carbohydrate 103 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 78 g, TransFat 0 g
CHERRY ANGEL DELIGHT
These tempting angel food treats fly from start to finish.-Ida Wing, Cape Cod, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.
Nutrition Facts :
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