Meatballs on Spaghetti Cake

By Pat Duran
@kitchenChatter

This is Ciao Chow Linda photos and recipe. It is so adorable that I just had to share it with you!
Check out her blog :
www.ciaochowlinda.blogspot.com
Check it out- she is also on FB and Twitter.

Rating:

★★★★★ 1 vote

Comments:

25 Comments

Serves:

12-16 servings

Prep:

20 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

3 c: all purpose flour
1 1/2 tsp: baking powder
1 1/2 tsp: baking soda
3/4 c: unsalted butter,softened
1 2/3 c: granulated sugar
3 large: eggs
3 large: over-ripe bananas,mashed
1 1/2 c: buttermilk
1 1/2 c: chopped walnuts
4 oz: cream cheese, softened
1/2 tsp: vanilla extract
1 pinch: salt
2 c: sifted powdered sugar
1 c: semi-sweet chocolate chips,melted and cooled
1 c: finely chopped walnuts
1 1/2 c: unsalted butter, softened
2 box: 1 pound each powdered sugar
1 Tbsp: vanilla extract
1 Tbsp: milk
8: drops yellow food coloring
1/4 tsp: unsweetened cocoa powder

How to Make Meatballs on Spaghetti Cake

Step-by-Step

1Preheat oven to 350^.
Cake:
Spray a 13x9-inch baking pan.Line bottom of pan with parchment paper and spray paper.
2In a medium bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, beat butter and sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in banana, then buttermilk. On low gradually beat in flour mixture just until incorporated; stir in walnuts. Spread in pan . Bake for 50 minutes, until toothpick inserted into center test clean. Cool cake in pan 30 minutes on rack; invert onto rack; let cool, peel off paper. Invert onto oval serving platter. with flat surface. Cover, and chill for 3 hours or up to 1 day.
3Meatballs:
In medium bowl, beat cream cheese until creamy and smooth;beat in vanilla and salt. On low, gradually beat in sugar, then chocolate. Stir in nuts. Roll into balls. Cover and chill over night if desired.
4Frosting:
In a large bowl, beat butter until creamy. On low, gradually beat in sugar. Beat in vanilla and milk. Add food coloring. a teeny bit at a time and cocoa powder, to tint the frosting until the color resembles cooked spaghetti, Be careful because if you add to much, you can't go back. At's always better to add just a tiny bit at a time.
5Assemble:
Using a serrated knife, trim the cake to fit a platter; cut off the edges and corners. Remove cake pieces, brush crumbs off platter.
6Spread 2 cups of the frosting in an even thin coat over cake.
Fill a pastry bag with some of the remaining frosting. Use a #5 plain piping tip . Beginning at bottom edge of cake, pipe "spaghetti" strands around sides, looping and overlapping all over the bottom area working upward. Using up frosting and refilling bag as needed, continue pipping so strands are densely piped around sides, extend those nearest top slightly higher than top edge of cake, creating a well.
7Tomato and Parmesan:
2 jars strawberry preserves-equal to 20 ounces together
White chocolate
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In small saucepan, heat preserves over very very low heat, stirring until just barely warm and pourable. Transfer 1/2 cup :"sauce" to pie pan. Put meatballs in sauce in dish, roll to coat.
8Spoon remaining sauce into well on top of cake. Spread to fill well, letting drips of sauce come over top edge of spaghetti. Put meatballs on sauce on top of cake and shave white chocolate "parmesan" over top.