Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Seven-Layer Dip Cake
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 583
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 5 g
- Sugar
- 64 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 488 mg
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 583
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 5 g
- Sugar
- 64 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 488 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide between the pans and bake as directed. Let cool on a rack.
- For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use.
- For the salsa, hull the strawberries and finely chop. Mash with a fork until juicy; set aside.
- For the lettuce, combine the coconut, 2 drops yellow food coloring, 1 drop green food coloring and 2 teaspoons water in a resealable plastic bag; shake and massage to distribute the color.
- For the cheese, melt the yellow and orange candy melts together in the microwave, stirring, until smooth. Let cool slightly, then transfer to a resealable plastic bag and snip a small corner. Make lines back and forth on 2 parchment-lined baking sheets; let set.
- For the olives, thinly slice the cherries; combine with 3 to 4 drops black food coloring in a resealable plastic bag and shake to distribute the color. Transfer to a paper towel?lined plate; blot dry.
- Stack the cakes and trim with a paring knife so that they are about 1 1/2 inches smaller in diameter than your serving bowl. Transfer 1 cake to the bowl.
- Pipe the pudding around the cake and up against the glass bowl; stop when the pudding is about three-quarters of the way up the side of the cake.
- For the sour cream, put the whipped cream in a resealable plastic bag. Pipe on top of the pudding and cake. Place the second cake on top.
- For the guacamole, tint the frosting with yellow and green food coloring, plus a few drops of red. Transfer to another resealable plastic bag; pipe around the second cake layer.
- Strain the strawberries through a fine-mesh sieve, pressing to remove as much liquid as possible. Spoon the strawberry pulp on top of the cake and frosting.
- Sprinkle the coconut on top of the strawberry layer. Break the candy melt strands into small pieces; sprinkle on top of the coconut. Top with the maraschino cherries.
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