Bowling Cake

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  • Prep: 40 mins
  • Bake: 1 hr
  • Cool: 1 hr

Bowling Cake

Directions

  1. Bake two 13x9-inch cakes and one 6-inch round cake (we used an ovenproof bowl for a dome shape); let cool.
  2. Separate the Creamy white frosting and dye one half yellow. Frost one of the 13x9-inch cakes with the yellow frosting; cut the other into the shape of a bowling pin, using our photo as a guide.
  3. Frost the pin with Creamy White Frosting and the ball cake with chocolate frosting. Give the pin red stripes using red icing or licorice.
  4. Place the bowling pin layer on top of the yellow-frosted cake and the ball cake on top of the pin. Create the look of finger holes in the bowling ball with three tea-light candles.

Classic Chocolate Cake

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 (Classic Chocolate Cake)

  • Per serving:
  • 354 kcal ,
  • 14 g fat
  • ( 9 g sat. fat ,
  • 86 mg chol. ,
  • 330 mg sodium ,
  • 54 g carb. ,
  • 2 g fiber ,
  • 6 g pro.

Creamy White Frosting

Directions

  1. In a large mixing bowl, combine shortening and vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 1 1/4 cups powdered sugar, beating well. Add 1 tablespoon milk. Slowly beat in 1 cup additional powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, to make frosting spreadable. Makes about 1 3/4 cups.
  2. Beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond, lemon, or orange extract on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar; beat well. Add 2 tablespoons milk. Gradually beat in 2-1/2 cups more sifted powdered sugar and enough milk (1 to 2 tablespoons) to make frosting spreadable. Makes about 3 cups.

Chocolate Frosting

Directions

  1. In a mixing bowl, mix melted butter,unsweetened cocoa powder, milk, and vanilla. Add sifted powdered sugar and beat with an electric mixer until the frosting is spreadable.

Classic White Cake

Directions

  1. Allow egg whites 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, baking soda, 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. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter in prepared pan(s).
  3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans or 30 to 35 minutes for 8-inch pans or 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 racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting
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