Hornets Nest Cake Recipes

Steps:

• Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa. Whisk together cocoa, flour, granulated sugar, baking soda, baking powder and salt; beat on low speed until just combined. Increase speed to medium and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter between prepared pans. Bake until set and a toothpick inserted into centers comes out clean, about 35 minutes. Let cool 15 minutes, then turn out from pans and transfer to wire racks. Let cool completely.
• Buttercream: Meanwhile, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating after each addition. (After every two additions, increase speed to high and beat 10 seconds, then reduce speed to medium again.) Add vanilla and beat until buttercream is smooth. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
• Nest: Pour vodka into an 8-inch cake pan. Freeze until very cold, at least 30 minutes. Meanwhile, melt chocolate in a heatproof bowl set over (but not in) a pot of boiling water. Let cool slightly, then transfer to a piping bag; snip off a very small piece of end. Drizzle chocolate into cold vodka in a circular motion, stopping after a few rings form. Remove chocolate rings with two forks to a paper towel-lined plate. Repeat with remaining chocolate, layering rings to build a nest shape. Refrigerate until nest is firm enough to lift and condensation has evaporated, about 30 minutes.
• Spread 2 cups frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. (Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.) Place nest atop cake, and nestle in candies and bird.

Steps:

• Grease a 9x13 baking dish and preheat oven to 350.
• mix pudding mix into milk and cook pudding according to package directions.
• let cool a bit and add dry cake mix into pudding and mix well.
• pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts.
• bake at 350 for 35-40 minutes.

Steps:

• Cook pudding with the milk as directed on package and let it cool.
• Preheat oven to 350.
• Spray a 9x13x2" baking pan with non-stick spray.
• Combine the prepared pudding and the dry cake mix, mixing until well blended.
• Spread batter in the prepared pan.
• Sprinkle top evenly with the nuts and the butterscotch chips.
• Bake for 25 minutes.
• Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.

Steps:

• Prepare pudding according to directions on box & then mix in dry cake mix while still warm (batter will be thick).
• Spread in a greased 9 x 12 pan and top with chips & nuts.
• Bake for 35 min at 350°F or until browned. Enjoy.

Steps:

• Prepare pudding according to package directions and allow to cool slightly. Add dry cake mix to pudding and mix well.
• Pour batter into greased and floured 13x9 inch pan. Sprinkle on butterscotch morsels and lightly press into batter. Sprinkle pecans on top.
• Bake in preheated 350-degree oven 30-35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts.
• Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.

Steps:

• On the stovetop, mix pudding with milk and bring to a boil.
• Dump in box of cake mix.
• Stir and pour into a greased 9x13-inch pan.
• Sprinkle on butterscotch morsels.
• Bake in 350° oven for 30 minutes.
• Let cool; serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts.
• Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.