From CONAGRA FOODS
Featured Products: PAM, DUNCAN HINES
Makes 16 servings
Every 90’s kid will love a throwback with this 90’s themed confetti cake, filled with vanilla creme sandwich cookies. Frosted with colorful buttercream, slimed with green glaze, and decorated with candy bark, it’s sure to be the coolest cake on the block…or in 90’s slang, All That And A Bag Of Chips!
INGREDIENTS
CONFETTI CAKE
PAM Baking Spray
1 pkg (15.25 oz each) DUNCAN HINES Confetti Cake Mix
3/4 cup water
3 eggs
1/3 cup vegetable oil
BARK
1 cup yellow-colored candy melts
Pink and teal sprinkles
BUTTERCREAM
1 cup unsalted butter, softened
5 cups confectioners’ sugar
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
1/2 teaspoon salt
Neon pink and teal food coloring gel
10 vanilla sandwich cookies, crushed
GREEN SLIME GLAZE
1/3 cup heavy whipping cream
1 cup white baking chips
Neon green food coloring gel
DIRECTIONS
1.Preheat oven to 350 degrees. Spray two 8” round pans with baking spray.
2.Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly into pans.
3.Bake 21 to 26 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pans and cool completely.
4.FOR THE BARK: Line a large baking sheet with parchment paper. Melt yellow candy melts, according to package directions. Pour onto baking sheet and spread evenly until it’s 1/8-inch thick. Decorate with sprinkles. Refrigerate 15 minutes, until candy is hardened. Break into triangles.
5.FOR THE BUTTERCREAM: Place butter in a large mixing bowl and beat on high speed until pale, smooth, and creamy, about 2 minutes. Gradually add in the confectioners’ sugar, beating on low speed until incorporated then follow with heavy cream, salt, and vanilla and mix for one minute. Turn the mixer to high speed and beat for 4 minutes, until buttercream is smooth, fluffy, and stiff.
6.Place one cake layer on serving plate. Frost with about 1/2 cup buttercream. Spread crushed cookies over buttercream. Top with second cake layer. Frost entire cake with a thin layer of white buttercream. Refrigerate 15 minutes.
7.Place about 1/3 of the remaining buttercream in a small bowl and stir in teal food coloring gel, until desired color is achieved. Frost bottom of cake with teal. Stir pink food coloring gel into remaining white buttercream, until desired color is achieved. Frost the top and the rest of the sides with pink buttercream. Use a bench scraper or an offset spatula to smooth out the sides and blend the colors slightly. Refrigerate 15 minutes.
8.GREEN SLIME GLAZE: Pour heavy cream into a small microwave-safe bowl. Microwave 30 seconds, until bubbly. Pour in white chocolate chips. Let sit 30 seconds; whisk until smooth and melted. Stir in one or two drops of neon green food coloring gel. Transfer to a squeeze bottle, piping bag or freezer bag.
9.Remove cake from refrigerator, frosting should be cold and firm. Squeeze green glaze around the edge of the cake and let it drip down the sides. Decorate top of cake with candy bark triangles. Slice 90’s themed confetti cake and serve!
Find this recipe and more holiday treats at readyseteat.com
