Spaghetti-and-Meatball Cake

Total Time:
2 hr
Prep:
2 hr

Yield:
10-12 servings
Level:
Easy

Ingredients
  • 1 18 .25-ounce box chocolate cake mix (plus required ingredients)
  • 2 16 -ounce tubs vanilla frosting
  • 2 to 4 drops yellow food coloring 1/2 teaspoon cocoa powder
  • 1 16 -ounce bag frozen strawberries, thawed
  • White chocolate, for grating
Directions
  • Make two 8-inch-round chocolate cakes as the cake mix label directs; cool completely. Crumble 1 cake into a bowl. Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth. Repeat to make 2 more cake balls.

  • Sprinkle some of the remaining cake crumbs on a clean surface. One at a time, roll the cake balls in the crumbs, pressing lightly to coat. If necessary, moisten the cake balls with water to help the crumbs stick.

  • Assemble the cake: Put the remaining whole cake on a serving plate or cake board. Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth.

  • Arrange the cake balls on the cake. Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip. Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti.

  • Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks. Spoon 1/2 cup strawberry puree around the meatballs to look like sauce.

  • Grate white chocolate on top of the cake to look like parmesan cheese. Serve the cake with the remaining strawberry puree on the side.


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    This recipe is featured in:

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