One Giant Burger!

My friend called the other day and said she was making a cake for her 6-year-old nephew’s birthday party. She was stumped on what kind of cake to make because she needed something fairly easy that wasn’t loaded in icing, and would WOW children and adults. I sent her my Burger Cake recipe because I knew it was the perfect cake for his party. She said she had a lot of fun making the cake and that it was the talk of the party! It was a conversation piece for the adults, and the kids thought it was so cool! If you have a party coming up definitely try the Burger Cake and be prepared for all of the praise you’ll get!

Burger Cake from The New Holly Clegg trim&TERRIFIC Cookbook

This cake will be the “talk of the party.”  The yellow cake layer represents the bun, the brownie layer serves as the burger, and the yellow whipped topping makes a great mustard.  Kiwi becomes the lettuce and pickles, while strawberries stand in for tomatoes. You’ll be using easy cake mixes, so don’t let the length of this recipe intimidate you.

BURGER CAKE

Makes 20 servings

Yellow Cake Layer

1 (18.25-ounce) package Shurfine yellow cake mix
3 Shurfresh egg whites
1 Shurfresh egg
2 tablespoons Shurfine canola oil
1 1/3 cups water
1 cup Shurfine confectioners’ sugar
2-3 tablespoons Shurfresh skim milk
1 (9-inch) round Brownie Layer (recipe follows)
1 envelope whipped topping mix
1/2 cup Shurfresh cold milk
1 teaspoon yellow food coloring
1 1/2 cups sliced strawberries
4 kiwis, peeled and thinly sliced
1/4 teaspoon poppy seeds
 
1. Prepare Yellow Cake Layer:  Preheat oven to 350°F.  Coat two 9-inch round cake pans with nonstick cooking spray.
2. In large mixing bowl, beat together cake mix, egg whites, egg, oil and water until well mixed.  Pour batter into prepared pans.  (You’ll need only one yellow layer for this recipe-save remaining batter for another use like cup cakes).
3. Bake 25-30 minutes or until the top springs back when touched.  Cool layers in pan on wire rack 10 minutes, then turn onto wire racks to cool.
4. To assemble, when cake has cooled, split layer in half into two 9-inch rounds with long, serrated knife.  Place bottom half on serving plate.
5. In small bowl, mix together confectioners’ sugar and enough milk to form spreading consistency.  Spread half of mixture on top of yellow cake layer. Top with cooled Brownie Layer.
6. In mixing bowl, beat together whipped topping mix, cold milk, yellow food coloring until topping is very thick, forms peak. Spread remaining half of confectioners’ sugar mixture on top of brownie layer to help the next layer of fruit stay in place.
7. Cover with sliced strawberries and kiwis. Top with whipped topping mixture, making sure that fruit is showing on all sides. Carefully place remaining half of yellow cake layer on top of fruit and whipped topping.  Sprinkle with poppy seeds and refrigerate until ready to serve.

Brownie Layer

1 (18.25-ounce) package Shurfine brownie mix
1/3 cup Shurfine canola oil
1/4 cup water
2 Shurfresh eggs

1. Brownie Layer:  Preheat oven to 350°F.  Coat 9-inch round cake pan with nonstick cooking spray.
2. In large mixing bowl, beat together brownie mix, oil, water, and eggs until well mixed.  Pour batter into prepared pan, bake 25-30 minutes or until top springs back when touched.  Cool in pan 10 minutes, then turn out onto wire rack to cool completely before using.

Nutritional information per serving:
Calories 331, Protein (g) 4, Carbohydrate (g) 53, Fat (g) 12, Calories from fat (%) 32, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 37, Sodium (mg) 361, Diabetic Exchanges: 3 other carbohydrate, 2.fat