Funny Bone Cake Recipes

Steps:

• FILLING: Beat the cream cheese and peanut butter until combined. Add the powdered sugar and vanilla and beat until combined. Beat in milk, 1 tablespoon at a time, until you reach desired consistency. Set aside. CAKE: Preheat oven to 350° fahrenheit. Spray a 12-cup bundt pan with cooking spray. Mix cake mix, oil, sour cream and eggs in a bowl and beat 1 or 2 minutes at medium speed. Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Put peanut butter filling in a ring on top of batter (Do Not allow filling to touch the sides of the pan). Spoon reserved batter on top. Bake for 40 to 50 minutes (some coated pans may only take 30 to 35 minutes). Cool 20 minutes and remove from pan onto wire rack. GLAZE: Mix powdered sugar, vanilla and light cream until smooth. Add more cream as needed to desired consistency. When cake is cool, place on serving platter and drizzle with glaze.

Steps:

• 1. preheat oven to 350 degrees and spray with pam a 13x9 glass dish.
• 2. Beat the first 6 ingredients until smooth adding milk by the tablespoons if needed to smooth the mixture, set aside, this is the peanut butter middle.
• 3. beat the box cake with next 5 ingredients, this is the cake mix.
• 4. pour 3/4 of the cake mix in a 13x9 glass baking dish, spread the peanut butter middle over the mix and pour the remaining cake mix on top of the peanut butter middle.
• 5. bake at 350 degrees for 30-35 mins, remove from oven and allow to cool.
• 6. beat the remaining ingredients to make the icing, adding the milk as needed. spread the icing on the cake and enjoy.

Steps:

• For the filling: Beat the cream cheese and peanut butter until combined.
• Add the powdered sugar and vanilla and beat until combined.
• Beat in milk, 1 T at a time, until you reach desired consistency.
• Set aside.
• For the cake: Preheat oven to 350 degrees.
• Spray a 12 cup bundt pan with cooking spray for baking.
• Mix cake mix, oil, sour cream and eggs in a bowl. Beat 1 or 2 minutes at medium speed.
• Reserve 2 cups of the batter.
• Pour remaining batter into the prepared pan.
• Put peanut butter filling in a ring on top of batter (DO NOT ALLOW FILLING TO TOUCH THE SIDES OF THE PAN)
• Spoon reserved batter on top.
• Bake for 40-50 minutes. (Some coated pans only take 30-35 minutes).
• Cool 20 minutes and remove from pan onto wire rack.
• For the glaze: Mix powdered sugar, vanilla and lt. cream until smooth. Add more cream as needed to desired consistancy.
• When cake is cool, place on serving platter and drizzle with glaze.

Steps:

• 1. Line a rimmed baking sheet with parchment or wax paper.
• 2. Place the chips in a double boiler over just-simmering water and melt, stirring frequently. As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the top section of the double boiler so the chocolate's temperature doesn't keep rising.
• 3. Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel.
• 4. Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.

Steps:

• Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
• In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.

Steps:

• In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or chilled with whipped cream if desired.

Steps:

• 1. For the Cake:
• 2. Preheat the oven to 350 degrees F. Place paper or foil cupcake holders into cupcake/muffin pans.
• 3. In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• 4. In another small bowl, mix the vanilla into the milk and set this aside as well.
• 5. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth.
• 6. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition.
• 7. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cupcake pans. Bake the cupcakes for approximately 15 - 18 minutes or until tester comes with crumbs. Cool completely.
• 8. For the Peanut Butter Mousse:
• 9. Using electric mixer, beat peanut butter and cream cheese in large bowl to blend.
• 10. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended than remove from bowl.
• 11. Using clean dry beaters, beat 2 cups whipping cream in a clean mixing bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.
• 12. For the Chocolate Ganache:
• 13. Place the chocolate chips and the corn syrup in a heatproof bowl.
• 14. Bring the heavy cream to a full boil.
• 15. Pour the cream over the chocolate and whisk it until smooth then set it aside.
• 16. Assembling Cupcakes:
• 17. Cut a cone out of each cupcake with a knife.
• 18. Put Peanut Butter mousse either in a ziploc baggie or cake decorating bag and snip off a small piece at the end.
• 19. Fill each cupcake with the peanut butter mousse and continue on top making a mound of the mousse.
• 20. Take the cupcake cake and either dip into the bowl of ganache on an angle or use a spoon to pour ganache on top of the peanut butter mousse mound.
• 21. Refrigerate for 20 minutes.