Sunday, October 28, 2012

Bowled Over by Bowl Cake

There's no trifling with the flavor of bowl cake!
I had never heard of a bowl cake until I first ate some on vacation in Kentucky.  I would swear it was at the sublime Patti's in Grand Rivers, but I do not see it on the menu.  Anyway, it's always been a big hit in my family, and it travels well for a pot lucks since it's in a bowl rather than perched on a plate.

A bowl cake is a layer cake is one that has been filled with pudding, frosted with buttercream, then dropped by slices into a larger bowl or 10x13 pan so that the flavors mingle and it becomes a little mushy.

We have a pot luck at church tomorrow, so I'm sharing a family favorite with my church family.  Tomorrow's contribution is Boston Cream Pie Bowl Cake.

Boston Cream Pie Bowl Cake

1 Duncan Hines yellow cake mix (there is no other!)
3 eggs
1 cup water
1/3 cup oil

Prepare according to package directions and bake in a 9x13 pan as directed.

1 small package French Vanilla pudding (Jello really does taste the best)
2 cups cold milk

A single layer was split, filled with pudding, then frosted.
You could also layer in a 9x13 baking dish.
When the cake has completed cooking and is nearly cool, prepare pudding according to package directions.  Allow to sit until it has thickened so that it does not run off the cake.  Spread either over the top, or fill between layers.

1 stick butter, softened
4 heaping teaspoons of cocoa
1/2 teaspoon Watkins double-strength vanilla (there is no substitute!)
1/4 to 1/3 c. milk
1-2 cups confectioners sugar

After you have filled the cake, cream the butter with the cocoa.  Add vanilla.  Add sugar gradually with mixer on low speed so that the sugar does not create a dust storm.  If it becomes "gritty," add a bit of milk or cream to soften.  Spread over top of pudding, and cake.

Slice or spoon into a clear bowl.  Be sure to maintain layers.
Spoon into trifle bowl, cover and refrigerate until ready to serve.  The pudding moistens the cake, and the frosting chills into delightful  morsels.

Bowl cake can also turn a dry or "cracked" cake into a moist treat.

One of our favorite combinations is yellow cake, French vanilla pudding, sliced sweetened strawberries, and whipped topping.  We've also tried chocolate cake, French Vanilla pudding, and caramel icing.  Your creativity is only limited by your imagination!


What's cooking in your kitchen?

Monday, October 15, 2012

Roasting Life's Pumpkins

The pumpkins "dimple" when done (top left).
Autumn is my favorite season of the year because the white heat of summer turns golden, and the temperatures cool down.  Autumn means pumpkins, of course.