Yum, cake!

Holy cow, I did it again! I keep falling off the bandwagon with this whole blogging thing. But I'm here to make up for it with a couple of tasty recipes! These recipes were used for the gender reveal party for my first baby! Yes, it's been so long since I've written that I went through an entire pregnancy and now have a 2-month-old baby girl!
Well, hope you like 'em, I know I do!

Champagne Cake

Concepts originally obtained from Jeanna James

- ‘enhanced’, ‘reciped’, and still in process by Sheri

Little notes by Alycia J

White cake mix

Make according to instructions, except add:

½ tsp Baking Soda

1 Egg

1 tsp Rum Flavoring

When cake is baked, allow it to cool and begin to chill.  Cut the top off of the bottom layer if you’re doing round cakes.  Cut it in half (to fill) if you’re using a rectangular pan.

Filling:

1 box vanilla pudding

Make according to pkg instructions except add:

¼ tsp. Rum Flavoring

Pastry Pride:

(Supposed to be a non-dairy, powdered thing like Morning Moo, but I just used Cool Whip J )

Mix 2 cups pastry pride in a blender until peaks form, but do not overmix. Add

¼ tsp. Rum Flavoring

Fold in ½ of Pastry Pride to Pudding mixture and use that as the filling.

Use the other ½ of the prepared Pastry Pride as the ‘frosting’.

White Chocolate Curls: (I was too lazy to actually do this part at all J )

White chocolate can be curled/shredded straight out of the pkg using a potato peeler. Or, if you want a softer white chocolate (increases the chanses of getting curls rather than shreds), or if you are using white chocolate chips:

Melt it down and add a little shortening to it (1 Tbsp.?). Then pour it into a greased plastic cup, allow it to cool, then dump it out and allow to return to room temp before you ‘peel’ it.

Sprinkle White Chocolate Curls or Shreds on top of cake. Chill.

This is seriously my favorite cake recipe. Ever. If you take nothing else from this blog, TRY THIS CAKE!!!!!!!!!!!!

Black Forest Cake

I didn’t have an actual recipe for this, just got the idea off Pinterest somewhere and winged it. Here’s my best recreation of it.

1 chocolate cake mix, prepared as directed

1 box Cherry gelatin, prepared as directed

1 tub Cool Whip

Seriously, that’s everything.

Grease the crap out of your pan, or the gelatin will stick and your cake will crumble and look lame!

Consider yourself warned.

I spread the batter into 3 round cake pans instead of 2, but that was only because I needed a hollow middle for the M&M’s.

As the cake is baking, heat up the water for the gelatin. Set the cakes, still in the pan, on a cooling rack and stir the gelatin powder into the water. You want to time it so that when the gelatin is ready the cake is warm but not hot.

This next part is great anger therapy-stab a bunch of holes in the cake. It’s fun, but make sure to use a plastic fork so you don’t ruin your cake pans. Then slowly pour the prepared gelatin into the stabified cake and throw it in the fridge. I left it in overnight, but a couple of hours would probably do.

When going to assemble your cake be VERY careful getting them out of the pan. As mentioned before, the gelatin really likes to stik to the metal.  Run some warm water over the bottom of the pan to unstick it. Cut off the round top of the first layer, slather it with Cool whip, slap on the second layer and then try to make the rest of the Cool Whip cover the top and sides of the cake.

Delish!

(But not quite as good as the Champagne Cake, I’m sorry)