Fiddler On The Roof Cake Recipes

FIDDLER ON THE ROOF CAKE

Steps:

• Preheat oven to 350. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
• Place cake mix, sour cream, oil, sugar, almond extrat, salt, and eggs in a mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again if needed. Batter should look well blended. Pour half of batter into prepared pan, smoothing it out with rubber spatula.
• Add cocoa powder to remaining batter and blend with mixer on low speed 1 minute. Pour this evenly over the batter already in the pan. Run a dinner knife through the batter to swirl them together for a marbelized look. Place pan in oven.
• Bake cake until light brown and springs back when lightly pressed with your finger, 60-65 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes.
• Meanwhile, prepare Chocolate Marshmallow Frosting:.
• Sift the sugar and cocoa powder together in large mixing bowl.
• Place marshmallows, butter, and milk in saucepan over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat. Pour confectioners' sugar and cocoa mixture over marshmallow mixture. Add vanilla and stir until frosting is smooth and satiny.
• Run a long, sharp knife around the edge of the cake and invert it onto a platter to frost and serve warm. Or invert it onto a rack to cool completely, 30 minutes more. Regardless of whether you want a warm or cooled cake, frost it while the frosting is still warm, spreading the frosting over the top and partially down the sides of the cake with the rubber spatula.

GREAT-GRANDMA'S OATMEAL CAKE

Steps:

• Combine quick oats, boiling water, and butter in a large mixing bowl. Cover and let stand for 20 minutes.
• While you are waiting, butter and flour two cake pans* and preheat your oven to 350 degrees Fahrenheit.
• After 20 minutes, mix together oat mixture. Add 1 cup of granulated sugar, brown sugar, and eggs, mix until well combined.
• In a medium bowl whisk together flour, soda, cinnamon, and salt. Add to oat and sugar mixture and mix until well combined.
• Pour cake batter evenly into prepared cake pans. Bake for 30-35 minutes until tooth pick inserted into the middle comes out clean.
• While cake is baking, mix icing together in a microwave safe bowl (preferably something with a spout). Combine melted butter, evaporated milk, sugar, almond extract, and coconut - stir until well combined. Microwave for 30 seconds and stir.**
• When cakes come out of the oven, slowly and evenly pour icing over the hot cakes while still in the pan. Place cake pans back in the oven under the broiler to toast the coconut and broil the icing. Watch carefully so they don't burn.
• When coconut is a perfect golden brown, removed cakes from oven again. Let cakes cool 5-10 minutes. Run a butter knife around the edge of the cake pans and turn cakes out onto a cooling rack. Use the cooling rack to flip cake layers onto your cake serving plate - stacked.***