A Cracker Jack of a Cake

Lynnda Cloutier


A very unusual centerpiece, and quite a conversation piece.Source: Unknown

pinch tips: How to Cream Butter & Sugar




one 18.25 oz. box chocolate cake mix
1 1/2 cups whipping cream
1/4 cup sugar
1/2 tsp. vanilla extract
1/2 cup toffee pieces
3/4 cup caramel sauce
1 1/2 quarts freshly popped corn, lightly salted
1 1/2 cups honey roasted peanuts
1/2 cups semisweet chocolate, melted

Directions Step-By-Step

Make the cake as the pkg. directs. Divide batter evenly between two 9 inch square cake pans coated with cooking spray. Bake as the package directs. Allow cake to cool to room temperature in the pans. In large bowl, whip cream with sugar and vanilla til mixture forms medium stiff peaks. Put bowl in refrigerator to keep chilled. Remove cakes from their pans and trim rounded tops from the layers to make the cakes even in thickness. Put one cake layer on a plate and top with enough whipped cream to form an even 1/2 inch layer. Sprinkle the toffee over the whipped cream. Put the second layer on top. Use remaining whipped cream to coat the entire cake, using an offset spatula to make the top and sides straight and smooth. Put the cake in the freezer for at least 30 minutes. Pour the caramel sauce over the center of the cake. Spread the sauce evenly with spatula, allowing some of the caramel to run over the sides. Put the cake back in freezer for another 5 minutes or just long enough for the caramel to set. Top the cake with a layer of popcorn and a sprinkling of peanuts. With a spoon, drizzle some of the chocolate over the top of the cake. Top with another layer of popcorn, peanuts and chocolate. Continue making layers until the desired height is achieved. Put the cake in the refrigerator for 15 minutes to firm before serving. Serve any remaining popcorn alongside the cake slices. Serves 8

About this Recipe

Course/Dish: Cakes