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Saturday, August 2, 2008

HAT CAKE

INGREDIENTS:
*1 box Betty Crocker® SuperMoist® cake mix (any flavor)
*Water, vegetable oil and eggs called for on cake mix box
*2 containers Betty Crocker® Rich & Creamy or Whipped frosting (any flavor)
*Ribbon and edible flowers (dianthus, pansies, violas)

PREPARATION:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake and cool cake as directed on box--except use one 8-inch round pan and one 9-inch round pan.

2. Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting.

3. Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator.

Makes 16 servings.

Nutrition information per serving:
*Calories 410
*Total Fat 17g
*Saturated Fat 4g
*Cholesterol 40mg
*Sodium 380mg
*Total Carbohydrate 62g
*Protein 2g P

To add texture to frosting just like the photo, gently roll clean wicker basket over frosting.

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