Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cauldron Cake
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- Level: Intermediate
- Total: 3 hr
- Prep: 1 hr 10 min
- Inactive: 1 hr 20 min
- Cook: 30 min
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 790
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 4 g
- Sugar
- 91 g
- Protein
- 15 g
- Cholesterol
- 1 mg
- Sodium
- 733 mg
There's no magic potion in this cauldron-it's a chocolate cake! To create the edible pot, we trimmed a four-layer cake, leaving a wide lip around the edge. We frosted the whole thing black, then added doughnut handles and gummy-candy flames. That bubbling green stuff on top is just lime gelatin.
- Level: Intermediate
- Total: 3 hr
- Prep: 1 hr 10 min
- Inactive: 1 hr 20 min
- Cook: 30 min
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 790
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 4 g
- Sugar
- 91 g
- Protein
- 15 g
- Cholesterol
- 1 mg
- Sodium
- 733 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed.
- Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes.
- Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top.
- Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.
- Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting.
- Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer.
- Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.
- Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames.
- Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving.
