Seven-Layer Dip Cake
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 583
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 88
- Dietary Fiber
- 5
- Sugar
- 64
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 488
- Total: 1 hr 45 min
- Active: 1 hr
Ingredients
Cooking spray
1 16- to 18-ounce box yellow cake mix (plus required ingredients)
1 3.4-ounce box instant vanilla pudding (plus required ingredients)
1 to 2 tablespoons unsweetened cocoa powder
1 1/2 pounds strawberries
2 cups coconut flakes
Yellow, green, black and red food coloring
1 cup yellow candy melts
1/4 cup orange candy melts
8 maraschino cherries
1 1/2 cups whipped cream
1 16-ounce tub vanilla frosting
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.