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March 1, 2012 - Rainbow Pot-of-Gold Cake
Click here for short instructions
With so many colors, sprinkles and candies (the cake is even packed full of peanut butter cups), this cake is just fun. Perfect for the spirit of St. Patrick's Day:
To make this cake, you'll need a Cake-Shaping Strip (look here about how to make one), heavy-duty aluminum foil, a sheet pan, prepared cake batter (see the Peanut-Butter-Cup Cake recipe below or use about 2 boxes of cake mix), white frosting (about 2 (16-ounce) containers of store-bought white frosting), black food dye, sprinkles, a few sheets of paper, and gold-covered candies (e.g., Rolo's).
First, make a Cake-Shaping Strip as described here using eight sushi-mat segments. Line a sheet pan with two sheets of foil shaped in a V. This will let you easily wrap each sheet around one half of the cake, without requiring much tearing of the foil.
Shape the strip into a shape of a rainbow and pot of gold. Then wrap your foil sheets around your strip. If you need to, cut the foil (e.g., from an edge towards an inside corner) to wrap the foil. Press loosely packed, small balls of foil into any areas still needing some extra leak-proof protection.
Now prepare your cake batter. I previously saw some cupcake recipes in which peanut-butter cups were inserted straight into the middle of the cupcake. So, I thought - why not in cake? And there you have the inspiration for this delicious and easy recipe.
Peanut-Butter-Cup Cake
Ingredients:
1 box chocolate cake mix
1 box yellow cake mix
6 eggs, divided
1 cup canola oil, divided
1 3/4 cup water, divided
1 cup creamy peanut butter
About 30 miniature peanut-butter cups (e.g., Reese's miniature peanut-butter cups)
Instructions:
1. Preheat oven to 350 degrees. Spray a pan with cooking spray.
2. Beat together the yellow cake mix, 3 eggs, 1/2 cup canola oil, and 1 1/2 cup water. Stir in the peanut butter. Spread the peanut-butter batter in the prepared pan.
3. Unwrap the peanut-butter cups. Place them on the peanut-butter batter, and press them down into the batter slightly.
4. Beat together the chocolate cake mix, 3 eggs, 1/2 cup canola oil, and 1 1/4 cup water. Spread the batter on the peanut-butter batter, covering the peanut-butter cups.
5. Bake for about 35 minutes or until done.
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And here's the cake:
Frost the entire cake with a white-frosting crumb coat. Then add a thicker white-frosting coat over the rainbow portion of the cake.
If you have kids, it's time to get them. Because it's nearly sprinkle time. Perhaps you're skilled enough to accurately pour sprinkles where you want them to land. I'm not, so I used a trick: Fold several sheets of paper in half, lengthwise. Bend them slightly, and then stick them into the rainbow portion of the cake (folded side down). The paper will separate the color stripes on the rainbow, so use as many sheets as you need to fully define the stripes.
Sprinkle the sprinkles between the paper, and remove the paper.
Dye some of the remaining frosting black, and frost the pot portion of the cake. Stick the treasured gold-covered candies into the top of the "pot".
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