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Kids love this (as do their parents!)
Cake
1 1/2 cups Baker's Special or granulated sugar
1 1/2 cups (3 sticks) room-temperature unsalted
butter
2 teaspoons vanilla extract or Princess Cake and
Cookie Flavoring
5 large eggs
3 cups King Arthur Unbleached Self-Rising Flour
3/4 cup milk
Filling 1
2 boxes (3.4 ounces each) instant vanilla pudding
mix
2 cups heavy or whipping cream
1 cup milk
Filling 2
1 can (21-ounce) strawberry pie filling
1 can (21-ounce) pineapple pie filling
2 medium bananas, peeled and sliced
Topping
1/2 cup chopped nuts
chocolate sauce or hot fudge sauce
10 to 12 maraschino cherries with stems on
Cake: Grease and flour two 10 x 15-inch jelly roll
pans or two 9 x 13-inch pans. Our Cake Release
Spread works well here.
In a large mixing bowl, beat together the sugar,
butter and flavoring for 2 to 3 minutes, until no
lumps of butter remain. Continue beating, adding the
eggs one at time, and scraping the bottom and sides
of the mixing bowl to make sure everything is evenly
mixed. Beat until the batter is light-colored and
fluffy. Add the flour alternately with the milk,
mixing to form a smooth batter. Scoop the thick
batter into the prepared pans, smoothing to the edge
of the pans.
Bake the cakes in a preheated 350°F oven for 14 to
16 minutes, or until a cake tester inserted into the
center comes out clean. Let the cakes cool in the
pan for 10 minutes before turning them out onto a
rack to finish cooling.
Filling: Combine the instant pudding mix, cream and
milk, whisking for about 2 minutes, till the pudding
begins to thicken. Set it aside.
Assembly: Slice each cake in half the long way to
make four layers, each about 4 or 5 inches wide and
13 to 15 inches long. Place one of the layers on a
serving platter and spread it with the strawberry
filling. Top that with a second piece of cake.
Spread about one-third of the pudding mixture across
that cake layer, followed by the pineapple filling.
Next, add the third layer of cake. Spread one-third
of the pudding over the top of that layer, followed
by the sliced bananas. Add the final layer and top
it with the remaining pudding. Sprinkle the pudding
with chopped nuts, then drizzle it with chocolate
sauce. Finally, arrange the cherries on top.
Refrigerate the cake until ready to serve. Yield: 1
cake, about 10 servings.
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