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Piñata Pound Cake

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Piñata Pound Cake
  • Prep Time 50 min
  • Total Time 4 hr 15 min
  • Servings 16
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What's better than a cake piñata? Cutting into it to reveal matching candies, of course! Coordinate the cake's colors and candies to your party theme for an extra touch.

Ingredients

Cake

3
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
2 1/2
cups sugar
1
cup butter, softened
1
teaspoon vanilla
5
eggs
1
cup milk or evaporated milk

Frosting and Decorations

1 1/4
cups multi-colored candies
3
containers fluffy white whipped ready-to-spread frosting
Pink, blue, yellow and green gel food color

Directions

  • 1 Heat oven to 325°F. Grease 2 (1 1/2-quart) ovenproof glass bowls (8 inches across top) with shortening; coat with flour. Place a small circle of cooking parchment paper in bottom of each bowl for easier removal of cake.
  • 2 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beat just until smooth after each addition. Pour into bowls.
  • 3 Bake 60 to 70 minutes or until toothpick inserted in the center comes out clean. Cool in bowls 20 minutes; remove from bowls to cooling racks. Remove parchment paper. Cool completely, about 2 hours.
  • 4 Using serrated knife, cut rounded top off cakes to make a level surface. Use 2 1/2 to 3-inch round biscuit cutter to hollow out a small hole in the center of one of the cakes (do not go all the way through the cake). For second cake, use biscuit cutter to cut a hole completely through the cake layer. Place first layer, cut side up, on cake stand. Fill cut out portion of cake with assorted multi-colored candies. Frost cut side of cake with 1/4 cup frosting and top with remaining cake to make a round cake. Fill hole to the top with remaining candies.
  • 5 Thinly frost side and top of cake with 1 cup of the frosting. Divide remaining frosting among 4 small bowls, and mix frosting with pink, blue, yellow and green food colors, one color in each bowl. Place frosting in 4 separate pastry bags fitted with couplers. Rotate ruffle tip between bags as you work. Frost cake, working in horizontal circles, alternating colors every row.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
280
)
Daily Value
Total Fat
31g
48%
(
Saturated Fat
15g
77%
,
Trans Fat
4 1/2g
)
Cholesterol
90mg
30%
Sodium
260mg
11%
Potassium
120mg
3%
Total Carbohydrate
99g
33%
(
Dietary Fiber
1g
5%
,
Sugars
41g
)
Protein
5g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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