Hidden Treasure Cake Recipes

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HIDDEN TREASURE CAKE



Hidden Treasure Cake image

I found this recipe in Kraft's 'What's Cooking' magazine. I made it tonight and it was a real hit. The original recipe suggests four different jello and fruit combinations: strawberry jello with chopped fresh strawberries, orange jello with canned drained mandarin oranges, lemon jello with fresh blueberries, or lime jello with fresh raspberries.

Provided by Jaime in Winnipeg

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 (284 g) prepared angel food cake
1/2 cup boiling water
1 1/2 cups thawed Cool Whip Topping
1 (85 g) package gelatin powder (strawberry, orange, lemon or lime)
1 cup fresh raspberries or 1 (10 ounce) can mandarin oranges, drained, divided
1/2 cup ice cube
cold water, to fill to 3/4 cups

Steps:

  • Place cake on serving plate and cut a slice off the top 3/4 inches thick.
  • Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
  • Remove the cake cutout.
  • Stir water into the jello powder until powder is completely dissolved.
  • Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
  • Set aside 1/2 cup of jello mixture in medium bowl.
  • Add the Cool Whip and stir with a wire whisk until well blended.
  • Cool in the fridge for 10- 15 minutes or until thick enough to spread.
  • Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
  • Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
  • Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
  • Garnish the top of the cake with the remaining 1/4 cup of the fruit.

Nutrition Facts : Calories 210.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 30.8, Sodium 210.7, Carbohydrate 22.9, Fiber 0.4, Sugar 11.7, Protein 11.8

MOMMA'S TWO-EGG TREASURE CAKE



Momma's Two-Egg Treasure Cake image

Momma made great big smiles with this wonderfully moist and delicious cake! I believe it's originally a newspaper clipping, but she's used it for the past 45 years at least. Filled with your favorite fruits and icing, this cake lends itself to any special occassion. I hope you like it as much as I do! Enjoy!!

Provided by Gingerbee

Categories     Dessert

Time 40m

Yield 10 4" slices

Number Of Ingredients 8

2 cups sifted cake flour
1/2 cup butter
1 1/3 cups sugar
2 1/2 teaspoons baking powder
2 large eggs
1 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 cup milk (less 2 tbsp)

Steps:

  • In a large bowl, sift together flour, sugar, salt& baking powder.
  • Set aside.
  • Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer.
  • Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes.
  • Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans.
  • Preheat oven to 375 and bake for 25 minutes or until golden brown in color.
  • Test the center of the cake with a toothpick; if it comes out clean the cake is done!
  • Allow cakes to cool before removing them from the pans.
  • Thoroughly cool before decorating.
  • Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp.
  • and increase baking powder by 1 tsp.
  • P.
  • S.
  • You may use this recipe for cupcakes by reducing the milk to 3/4 cup.
  • Fill with your favorite jam or fruit and cover with your favorite icing.

Nutrition Facts : Calories 315.8, Fat 11.3, SaturatedFat 6.7, Cholesterol 65, Sodium 431.4, Carbohydrate 49.5, Fiber 0.5, Sugar 26.8, Protein 4.4

TREASURE CHEST CAKE



Treasure Chest Cake image

Make and share this Treasure Chest Cake recipe from Food.com.

Provided by ArtWork

Categories     Dessert

Time 30m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 5

1 (12 ounce) poundcake
1 container Cool Whip, thawed
assorted decorative candies, for jewels (m&ms, candy necklace, hard candys etc.)
1 pretzel stick, cut into thirds
2 twisted pretzels

Steps:

  • cut 1/2 inch slice off top of cake set aside.
  • Hollow out center of cake leaving 1/2 in.
  • shell on bottom and sides.
  • Spoon 1 cup of the whipped topping into cake shell.
  • Frost sides with 1 1/2 cups whipped toping.
  • Refrigerate Just before serving, place assorted jewels over whipped topping in the cake shell.
  • Angle reserved cake slice over jewels using pretzel rod pieces in each side, to resemble open chest lid.
  • Frost slice with remaining whipped topping.
  • Decorate cake with candies.
  • Add pretzels for handles.

Nutrition Facts : Calories 221.7, Fat 11.4, SaturatedFat 6.6, Cholesterol 126.3, Sodium 227.4, Carbohydrate 27.9, Fiber 0.3, Protein 3.1

TREASURE CHEST CAKE



Treasure Chest Cake image

Brimming with candy coins and jewelry, this rich cake is a clever addition to a pirate-themed party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 15

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup water
Vegetable oil and eggs called for on cake mix box
Tray, 24x20 inches, covered with wrapping paper and plastic food wrap or foil
Yellow and orange paste food colors
1 container Betty Crocker™ Rich & Creamy creamy white frosting
Red pull-and-peel licorice
Gold foil-covered chocolate coins
Candy necklaces
Round hard candies
Gummy ring, halved

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
  • On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
  • Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
  • Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.

Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 40 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 330 mg, Sugar 29 g, TransFat 2 g

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