Crawlin Cake Recipes

CRAWLIN' CAKE

Steps:

• 1. DO NOT USE A MIXER FOR THIS: Pour the cake mix, eggs, milk & oil into a bowl. MIX BY HAND until well blended.
• 2. Add the frosting to the above mixture & MIX WELL BY HAND.
• 3. Pour into a greased & floured bundt pan. Bake at 350 for 1 hour or until done. Cool in pan for 10 minutes then finishing cooling on a plate.

CRAWLIN' CAKE

Steps:

• grease and flour a 12 cup bundt pan mix by hand (canuse a mixer) the cake mix, eggs, milk and oil. Fold in the frosting ( use all of it or save a little to drizzle over the cake after baking) Spoon into the prepared pan and bake at 325° for 1 hr. Be sure to put a baking sheet under your bundt pan in case the cake 'crawls' over the sides of the pan and onto your oven. Cool for 10min.and turn the cake out onto a plate.

CREEPY-CRAWLY CAKE

Steps:

• Preheat oven to 350 degrees. Make the cake: Coat two 9-inch cake pans with cooking spray. Line bottoms with parchment, and coat with spray. Dust with all-purpose flour, tapping out excess. Whisk together flours, baking soda, and 3/4 teaspoon salt.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Beat in melted chocolate. Divide batter between pans, and smooth tops using an offset spatula.
• Bake cakes until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool in pans set on wire racks for 30 minutes. Turn out cakes onto racks, remove parchment, and let cool completely.
• Make the ganache: Bring cream to a gentle simmer in a small saucepan over medium-high heat. Pour over chopped chocolates and butter in a bowl. Let stand for 5 minutes. Whisk until smooth and shiny. Let stand until thickened, about 40 minutes. Transfer 1 3/4 cups ganache to a bowl, and fold in malt balls; reserve remaining ganache.
• Transfer 1 cake to a serving platter (top side up). Spread ganache-malt ball filling on top, and top with remaining cake (top side up). Refrigerate until set, about 15 minutes. Cut a large wedge from cake to serve on another plate. Pour remaining ganache (reheat if necessary) over cake and wedge, and let drip down sides and into cut center of cake. Garnish cake and platter with rubber cockroaches.