And I had the perfect opportunity!
Here’s The Hubby, The Kid (AKA The Graduate) and the MIL.
Beautiful family I have, wouldn’t you agree?
Since I was already stole Trish’s 6 layer idea and her cake recipe, I might as well steal,…err,… I mean borrow her filling too. Besides, who can resist a filling called “Candy Bar Filling”?
Certainly not me!
But not to worry.
Country Sweet Art Representative said that heat and/or humidity could have affected the strips or it could be a bad batch. Who knows? But they apologized for the inconvenience and are making it right with me. That’s the kind of company I like to work with. Lesson I learned? If It’s a cake that has to make an important appearance, you might want to have a back up sheet of edible images. Just in case!
And now you know the rest of the story!
2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done. I don’t put a baking time here because it depends on the size of your pans. I make this recipe in any size from cupcakes to 14″ round pans.
6. Baking time varies according to the size and depth of pans being used.
This is an easy cake to change the flavor of. You can make it with lemon for lemon cake, use a different flavor cake mix (whole eggs instead of whites), etc.
Candy Bar Filling
1/2 cup sugar
5 tablespoons cornstarch
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups whole milk or half-and-half
3 egg yolks
1 tsp. vanilla
8 ounces chocolate bars, any flavor (I used Hershey Bars but next time, Skor!!!
1. Combine all ingredients except vanilla and chocolate bars in a heavy saucepan.
2. Stir constantly until mixture boils. Boil and stir one additional minute. Do not leave unattended.
3. Remove from heat.
4. Add the vanilla and chocolate bar pieces.
5. Stir until chocolate is completely melted.
6. Pour into a bowl. Press plastic wrap directly onto surface (to prevent pudding-skin). Chill. Don’t fill your cakes until this mixture is completely cool throughout.
Print This Recipe
Rainbow cakes and shamrocks go perfect together. My friend Amanda from Crafts by Amanda , made this darling shamrock welcome sign for St. Patrick’s Day. I loved it and I thought I would share it with you. For complete directions, go visit Amanda at the link above.