EGG-IN-A-HOLE CAKE
Serve breakfast for dessert: This cake looks like a giant egg-in-a-hole.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake until a toothpick comes out clean, 30 to 35 minutes. Cool slightly, then remove to a rack to cool completely.
- Trim the top of the cake with a long serrated knife to make it level, then cut the cake into two even layers.
- Keeping the layers stacked, use a small serrated knife to round out the four corners of the cake; make a notch in two opposite sides of the cake and the top to make a bread shape as shown.
- Carefully transfer the top cake layer to a baking sheet and cut a 3- to 4-inch circle out of the middle.
- Brush the top with the melted butter and broil until toasted.
- Combine the frosting, cocoa powder and yellow food coloring in a small bowl (it should be a light golden brown). Spread about half of the frosting on the bottom cake layer.
- Carefully place the top cake layer on the bottom layer (use 2 spatulas to transfer the top layer -- it will be fragile). Spread a thin layer of frosting around the edges of the cake to look like the crust.
- Stir the marshmallow cream until loose, then spoon it into the hole in the cake.
- Place the peach half on top of the marshmallow cream and gently press so the edges are slightly submerged. Let sit for a few minutes to let the "egg" settle. Top with grated chocolate to look like pepper.
HOLE-IN-ONE GOLF CAKE
Treat your favorite golfing dad or fan of the sport to a Hole-in-One Golf Cake! Celebrate a big win or a birthday with our Hole-in-One Golf Cake. This recipe is so easy to make you're definitely going to get a birdie.
Provided by My Food and Family
Categories Theme Cakes
Time 4h27m
Yield 15 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely. Invert cake onto platter; remove pan. Use small sharp knife to cut and scoop out a shallow free-form shape from center of cake to resemble a golf green. Reserve removed cake for later use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 hour or until slightly thickened; pour into hole in cake. Refrigerate 3 hours or until gelatin is firm.
- Melt chocolate as directed on package; cool. Mix with COOL WHIP until blended; use to frost borders and sides of cake. Use small sharp knife to cut small triangle from red fruit snack roll; attach to pretzel stick to resemble golf flag. Cut green fruit roll into strips; attach to remaining pretzel sticks to resemble trees. Stick pretzels in cake. Crumble some of the removed cake; sprinkle over cake to resemble a sand trap. Roll 1 marshmallow quarter into ball; place near flag for the golf ball. Discard remaining marshmallow pieces, or reserve for snacking or another use.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.9673 g, Sugar 0 g, Protein 3 g
HOLE-IN-ONE FATHER'S DAY CUPCAKES
Tee up these Father's Day cupcakes this year. With creamy, vanilla frosting and chocolate cupcakes, these delicious treats really are a hole-in-one. A homemade dessert - that the kids can help with - is a perfect way to make Dad feel extra loved. If Dad's not a huge chocolate fan, try making these Father's Day desserts with a yellow or white cake base.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about a third at a time, and cocoa mixture, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in 1 tablespoon vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cooled cupcakes.
- On one side of each cupcake, sprinkle about 1/2 teaspoon graham cracker crumbs for "sand." On other side of cupcake, sprinkle generous 1/2 teaspoon green sprinkles for "grass."
- Cut straws into 3 1/2-inch lengths. Cut colored paper into flags. Tape each flag to one end of each straw piece; poke into cupcake. Gently press one gum ball into each cupcake for golf ball.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 43 g, TransFat 1/2 g
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