Go Bowling Cake

Go Bowling Cake + enlarge image
4 users rated this recipe an average rating of 3.0
Makes:
30 servings
Prep:
1 hr
Bake:
30 mins 350° + 35 minutes
Cool:
1 hr
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Go Bowling Cake

Ingredients
2
recipes Yellow Cake or Classic Chocolate Cake or 2 packages 2-layer-size cake mixes (any flavor)
3
cups Creamy White Frosting or two 16-ounce cans vanilla frosting
1
cup Chocolate Butter Frosting or one 16-ounce can chocolate frosting
3
white candy coating disks (optional)*
1
red rolled fruit leather strip or red shoestring licorice

Directions

  1. Grease and lightly flour a 13x9x2-inch baking pan. Prepare batter for one recipe Yellow Cake as directed; pour batter into prepared pan. Bake and cool as directed.
  2. Preheat oven to 350 degrees F. Prepare batter for second recipe Yellow Cake as directed. Grease and lightly flour one 6-inch ovenproof glass bowl. Pour about 2 1/2 cups of the batter into bowl.** Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in bowl on a wire rack for 15 minutes. Remove from bowl; cool completely on wire rack.
  3. To assemble, use a serrated knife to cut the 13x9-inch cake in thirds crosswise. Trim each third into a bowling pin shape.*** Place bowling pin cakes on an extra-large flat serving platter or tray. Frost tops and sides with Creamy White Frosting. If necessary, trim flat side of bowl-shape cake to make an even surface. Place cake, rounded side up, on platter for a bowling ball. Frost bowling ball cake with Chocolate Butter Frosting; if desired, arrange candy disks on cake for holes. Cut fruit leather into nine strips to fit. Place three strips on the neck of each bowling pin cake.

From the Test Kitchen

*Tip:

If desired, instead of candy coating disks, use small circles of white frosting.

**Tip:

Use remaining batter to make cupcakes; decorate as small bowling balls.

***Tip:

If desired, cut out a bowling pin shape from paper. Trace around shape on cake with a small knife, then remove cutout.

Classic Chocolate Cake

Ingredients

3/4
cup butter
3
eggs
1
teaspoon baking soda
3/4
teaspoon baking powder
1/2
teaspoon salt
2
cups sugar
2
teaspoons vanilla
1 1/2
cups milk

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 882-inch square baking pans or 91 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 1392-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly.
  3. Bake for 35 to 40 minutes for 8-inch pans or 139-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 139-inch cake in pan on a wire rack; cool completely. Frost with desired frosting

Creamy White Frosting

Ingredients

1
cup shortening
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
1
16 ounce package powdered sugar (about 4 cups)
3
tablespoons milk

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

Chocolate Butter Frosting

Ingredients

7 1/2
1/2
cup cocoa powder
1/3
cup milk
2
teaspoons vanilla
 
Milk

Directions

  1. In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar and cocoa powder until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts the tops and sides of two 8- or 9-inch cake layers. Makes 4 1/2 cups.

Yellow Cake

Ingredients

3/4
cup butter
3
eggs
2 1/2
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1 3/4
cups sugar
1 1/2
teaspoons vanilla
1 1/4
cups milk

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
  2. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).
  3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Nutrition Facts

(Go Bowling Cake)
    Per serving:
  • 353 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 48 mg chol.,
  • 185 mg sodium,
  • 51 g carb.,
  • 1 g fiber,
  • 39 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Classic Chocolate Cake)
    Per serving:
  • 354 kcal cal.,
  • 14 g fat
  • (9 g sat. fat,
  • 86 mg chol.,
  • 330 mg sodium,
  • 54 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Creamy White Frosting)
    Per serving:
  • 298 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 2 mg sodium,
  • 38 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Chocolate Butter Frosting)
    Per serving:
  • 401 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 31 mg chol.,
  • 85 mg sodium,
  • 76 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Yellow Cake)
    Per serving:
  • 342 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 885 mg chol.,
  • 257 mg sodium,
  • 51 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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