Piñata Pound Cake

• Refrigerated

  • 5 Eggs

• Canned Goods

  • 1 cup Milk or evaporated milk

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 2 1/2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter

• Desserts

  • 1 1/4 cups Multi-colored candies

• Other

  • 3 containers Fluffy white whipped ready-to-spread frosting
  • Pink, blue, yellow and green gel food color

Found on bettycrocker.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 cups sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 5 eggs
• 1 cup milk or evaporated milk
• 1 1/4 cups multi-colored candies
• 3 containers fluffy white whipped ready-to-spread frosting
• Pink, blue, yellow and green gel food color

Directions

• 1 Heat oven to 325°F. Grease 2 (1 1/2-quart) ovenproof glass bowls (8 inches across top) with shortening; coat with flour. Place a small circle of cooking parchment paper in bottom of each bowl for easier removal of cake.
• 2 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beat just until smooth after each addition. Pour into bowls.
• 3 Bake 60 to 70 minutes or until toothpick inserted in the center comes out clean. Cool in bowls 20 minutes; remove from bowls to cooling racks. Remove parchment paper. Cool completely, about 2 hours.
• 4 Using serrated knife, cut rounded top off cakes to make a level surface. Use 2 1/2 to 3-inch round biscuit cutter to hollow out a small hole in the center of one of the cakes (do not go all the way through the cake). For second cake, use biscuit cutter to cut a hole completely through the cake layer. Place first layer, cut side up, on cake stand. Fill cut out portion of cake with assorted multi-colored candies. Frost cut side of cake with 1/4 cup frosting and top with remaining cake to make a round cake. Fill hole to the top with remaining candies.
• 5 Thinly frost side and top of cake with 1 cup of the frosting. Divide remaining frosting among 4 small bowls, and mix frosting with pink, blue, yellow and green food colors, one color in each bowl. Place frosting in 4 separate pastry bags fitted with couplers. Rotate ruffle tip between bags as you work. Frost cake, working in horizontal circles, alternating colors every row.

Nutrition