SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Go Bowling Cake

Makes: 30 servings
Prep 1 hr Bake 350° 30 mins  + 35 minutes Cool 1 hr
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
Makes: 12 servings
Prep 50 mins Stand 30 mins Bake 35 mins
Ingredients
  • 3/4  cup  butter
  • 3  eggs
  • 2  cups  all-purpose flour
  • 3/4  cup  unsweetened cocoa powder
  • 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

Nutrition Facts (Go Bowling Cake)
  • Servings Per Recipe 30,
  • cal. (kcal) 353,
  • Fat, total (g) 16,
  • chol. (mg) 48,
  • sat. fat (g) 7,
  • carb. (g) 51,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 39,
  • pro. (g) 3,
  • vit. A (IU) 305,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 185,
  • Potassium (mg) 58,
  • calcium (mg) 69,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Classic Chocolate Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 354,
  • Fat, total (g) 14,
  • chol. (mg) 86,
  • sat. fat (g) 9,
  • carb. (g) 54,
  • fiber (g) 2,
  • pro. (g) 6,
  • sodium (mg) 330,
  • Percent Daily Values are based on a 2,000 calorie diet
Creamy White Frosting

Yield: about 3 cups
Prep 50 mins Stand 30 mins Bake 35 mins
Ingredients
  • 1  cup  shortening
  • 1 1/2  teaspoons  vanilla
  • 1/2  teaspoon  almond extract
  • 1 16  ounce package  powdered sugar (about 4 cups)
  • 3 - 4  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.

Nutrition Facts (Go Bowling Cake)
  • Servings Per Recipe 30,
  • cal. (kcal) 353,
  • Fat, total (g) 16,
  • chol. (mg) 48,
  • sat. fat (g) 7,
  • carb. (g) 51,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 39,
  • pro. (g) 3,
  • vit. A (IU) 305,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 185,
  • Potassium (mg) 58,
  • calcium (mg) 69,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Creamy White Frosting)
  • cal. (kcal) 298,
  • Fat, total (g) 16,
  • chol. (mg) 0,
  • sat. fat (g) 4,
  • carb. (g) 38,
  • Trans fatty acid (g) 2,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Chocolate Butter Frosting
Makes: 12 servings
Prep 50 mins Stand 30 mins Bake 35 mins
Ingredients
  • 3/4  cup  butter, softened
  • 7 1/2  cups  powdered sugar
  • 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.

Nutrition Facts (Go Bowling Cake)
  • Servings Per Recipe 30,
  • cal. (kcal) 353,
  • Fat, total (g) 16,
  • chol. (mg) 48,
  • sat. fat (g) 7,
  • carb. (g) 51,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 39,
  • pro. (g) 3,
  • vit. A (IU) 305,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 185,
  • Potassium (mg) 58,
  • calcium (mg) 69,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Chocolate Butter Frosting)
  • Servings Per Recipe 12,
  • cal. (kcal) 401,
  • Fat, total (g) 12,
  • chol. (mg) 31,
  • sat. fat (g) 7,
  • carb. (g) 76,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 85,
  • Percent Daily Values are based on a 2,000 calorie diet
Yellow Cake
Makes: 12 to 16 servings
Prep 50 mins Stand 30 mins Bake 35 mins
Ingredients
  • 3/4  cup  butter
  • 3  eggs
  • 2 1/2  cups  all-purpose flour
  • 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)
  • Servings Per Recipe 30,
  • cal. (kcal) 353,
  • Fat, total (g) 16,
  • chol. (mg) 48,
  • sat. fat (g) 7,
  • carb. (g) 51,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 39,
  • pro. (g) 3,
  • vit. A (IU) 305,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 185,
  • Potassium (mg) 58,
  • calcium (mg) 69,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Yellow Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 342,
  • Fat, total (g) 14,
  • chol. (mg) 885,
  • sat. fat (g) 8,
  • carb. (g) 51,
  • fiber (g) 1,
  • pro. (g) 5,
  • sodium (mg) 257,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe