Thursday, November 11, 2010

World's Easiest "WOW" Cake

This cake rocks. I came up with it seven years ago, and I'm still completely in love with it. It's my easy Chocolate Raspberry Cloud Cake. If you are a person who is afraid of baking, feel you can't possibly make a cake, then make this one. It's a confidence builder. You literally frost it WITH THE BACK OF A SPOON! No complicated tools, no complicated ingredients, it's just simple, and people are so impressed by it. It's pretty! It's pink! It has raspberries and chocolate! Make this cake.

You will need:
A Dark Chocolate Cake (follow the instructions on the box, usually involves eggs and oil)
2 8oz. Cool Whip tubs
2 6oz. packages of Raspberries.
A Spoon
That's it. Seriously (see picture).

Bake the cake according to the package directions. (Since my house is filling up with baked goods from these blog posts, I made a couple 6 inch cakes, so my cake looks small in the pics, but you should make a regular 8 or 9 inch cake.)
Let cool completely (see picture).

Wash your raspberries and set them out on paper towel to dry off. It's also an excellent time to split them into two categories: smooshy and nice looking. It should be an even split (see picture).

Open one tub of Cool Whip, and mash the smooshy raspberries into it. It should turn the Cool Whip pink with raspberry bits. Mash it right there in the container, no sense messing up a bowl (see picture).

Cut off the rounded tops of your cake layers. Put one cake layer down on a plate, cut side up. Spoon half the raspberry mixture on it, and smear it around into an even layer. Put the next cake layer on top, with the cut side down. Spoon the remaining raspberry mixture onto the top of the cake, smearing it into an even layer with your spoon (see picture).
Clean your spoon.
Open the other container of Cool Whip. Scoop some Cool Whip onto the back of the spoon and smear it onto the sides. Don't try to smooth it. It looks better rough. If you get some crumbs in the Cool Whip, just wipe off the spoon, and put more Cool Whip over the crumb-y part. Make sure all the cake is covered (see picture).

Then take the nice looking raspberries and place them in a circle around the edge of the top (see first picture). Put a raspberry in the middle. If you still have raspberries, make another ring around the center. You can eat it right away, but I recommend putting it in the fridge for about an hour. If you have leftovers, store them in the fridge. Super easy.

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