Burger Cake

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

One Giant Burger!

Berry Good Oatmeal Cookie Cake

Looking for a great summer dessert taking advantage of the bountiful fruit available?  Be the queen of the kitchen with this delectable Berry Good Oatmeal Cookie Cake. Think of this as a giant oatmeal cookie topped with the almond fruity cream cheese filling decorated with a luscious red and blue berry combination.  Oatmeal crust, with sweet cream cheese filling, berries and the apricot glaze make this dessert not only picture perfect, but absolutely out of this world. And for the perfect savory dish, Asian Sliders with Pineapple Salsa are a must. I made this last week while filming TV and forgot how good they are! Make miniature and place on small rolls for a pick-up or can make large enough for a regular size bun – either way, paired with the Pineapple Salsa, with a splash of NAKANO seasoned rice vinegar – they are mouth-watering! Can make burgers earlier in the day, refrigerate, and cook when ready to serve. Great served at room temperature.

Berry Good Oatmeal Cookie Cake from Too Hot in the kitchen cookbook

A best ever luscious cookie cake picture perfect and perfect tasting.

Makes 12-16 servings

1/2 cup light brown sugar

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup old-fashioned oatmeal

1/2 cup butter, melted

1 teaspoon vanilla extract

1 egg

6 ounces reduced-fat cream cheese

2 tablespoons confectioners sugar

1/2 teaspoon almond extract

1/2 cup apricot preserves, divided

2 cups raspberries

2 cups sliced strawberries

1 cup blueberries 1 tablespoon orange juice

1. Preheat oven 350°F. Coat 12-14-inch pizza pan with nonstick cooking spray.

2. In large bowl, combine brown sugar, flour, baking soda, and oatmeal. Add melted butter, vanilla, and egg, mixing well.

3. Press onto prepared pan, keeping dough 1-inch from edge of pan. Bake 10-12 minutes or until edges are set. Don’t overbake. Cool.

4. In mixing bowl, beat together cream cheese, confectioners sugar, almond extract, and 1/4 cup apricot preserves until creamy. Spread on cooled crust and arrange fruit in design on pizza.

5. In microwave-safe dish, heat remaining 1/4 cup apricot preserves and orange juice, just until melted. Spoon glaze over fruit. Refrigerate until serving.

Nutritional information per serving:

Calories 220 Calories from fat 36% Fat 9g Saturated Fat 5g Cholesterol 36mg Sodium 172mg Carbohydrate 32g Dietary Fiber 2g Sugars 17g Protein 4g Dietary Exchanges: 2 other carbohydrate, 2 fat

Ultimate Summer Dessert Pizza – Berry Good Oatmeal Cookie

Chocoalate Cola Cake

If you have popped in to a book-signing for my newest cookbook, Too Hot in the Kitchen, then you have tasted my favorite and oh-so-easy Chocolate Cola Cake. They are my go-to taste-test recipe and definitely feed and please a crowd. And you know I can’t show up without food! I don’t mind because not only are they simple to whip up, but the best part is I get to eat a few hot out of the oven! And if you have to bring dessert for lots of people, this makes a big pan.  It is a cross between a brownie and cake; and always a talked about recipe.  Whenever you hear I have sample, this is usually my recipe of choice.  After all, I have decided CHOCOLATE speaks!

Also, this is the recipe that I used in my diet coke southern promotion several years ago that I wouldn’t give out.  It was all the rage.  I also love it because the recipe makes a large pan which serves a lot of people.  Let me know what you think?

Easy Crowd Pleasing Chocolate Cola Cake-with diet Coke

Are you making a special dinner for Valentine’s Day? Even if you are not, this fun playful cake will make your Sweetheart’s day extra sweet! Spouse, kids, friends, or coworkers – all ages will appreciate this delicious festive cake this Valentine’s Day.  Last year I had a Valentine’s party at my house…and really got into the Valentine’s Day theme with inexpensive decorations.  We all had so much fun and here is a glimpse of our fun night!

Strawberry Heart Cake from The New Holly Clegg Trim & TERRIFIC Cookbook

This awesome cake is too good to save for only Valentine’s Day. Turn into a round layered cake year-round with 9-inch round pans. It begins with a cake mix and is easy to make.

Makes 16 servings

1 (18.25-ounce) box white cake mix

1/4 cup canola oil

2 eggs

2 egg whites

1 (3-ounce) package strawberry gelatin

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup) (reserve extra for frosting)

1/2 cup skim milk

Strawberry Frosting (recipe follows)

1. Preheat oven to 350ºF. Coat one 9 x 9 x 2-inch square pan and one 9-inch round cake pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, oil, eggs, egg whites, strawberry gelatin, 1/2 cup strawberries, milk, mixing until well blended. Divide batter, pour into prepared pans. Bake 25 – 30 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pans, cool completely.

3. To form heart: Place square cake on large platter. Cut round cake in half, place each half with cut side next to square side. You may need to trim corners. This now makes a heart. Turn cakes so square cake’s pointed end is down and round halves are at top. Frost heart cake with Strawberry Frosting (see recipe below).

Strawberry Frosting

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup)

1. In medium mixing bowl, mix together butter, confectioners’ sugar, remaining strawberries until well blended.

Nutritional information per serving: Calories 336, Protein (g) 3, Carbohydrate (g) 60, Fat (g) 9, Calories from Fat (%) 25, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 27, Sodium (mg) 262 Diabetic Exchanges: 4 other carbohydrate, 2 fat

Steal Your Heart for Valentine’s Day with this Strawberry Valentine’s Day Heart Cake