Hornets Nest Cake With Triple Chocolate Cake Variation Recipes

HORNET'S NEST CAKE

Steps:

• Preheat oven to 350°F. Grease a 13×9 baking pan, set aside.
• In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).
• Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.
• Bake cake for 35 to 40 minutes - until it springs back when lightly pressed with fingers. Remove from oven and let cake cool on wire rack for 30 minutes before serving.
• Store this cake in baking dish (covered in aluminum foil) at room temperature for up to 1 week.

HORNETS NEST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts.
• Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.

HORNET'S NEST CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring milk to a boil in a saucepan, stirring constantly. Pour in pudding mix and remove saucepan from heat. Stir in grated carrots, 1/2 cup raisins, cinnamon, and allspice. Cool mixture until lukewarm, 5 to 10 minutes. Stir in carrot cake mix to form a thick batter.
• Pour batter into the prepared pan. Scatter 2 tablespoons raisins and half of the pecans on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool to room temperature, about 30 minutes.
• Combine confectioners' sugar, cream cheese, butter, and vanilla extract in a large bowl; beat until frosting smooth. Spread frosting over cooled cake. Top with remaining raisins and pecans.

HORNETS NEST CAKE

Steps:

• Grease a 9x13 baking dish and preheat oven to 350.
• mix pudding mix into milk and cook pudding according to package directions.
• let cool a bit and add dry cake mix into pudding and mix well.
• pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts.
• bake at 350 for 35-40 minutes.

HORNET'S NEST CAKE (WITH TRIPLE CHOCOLATE CAKE VARIATION)

Steps:

• Cook pudding with the milk as directed on package and let it cool.
• Preheat oven to 350.
• Spray a 9x13x2" baking pan with non-stick spray.
• Combine the prepared pudding and the dry cake mix, mixing until well blended.
• Spread batter in the prepared pan.
• Sprinkle top evenly with the nuts and the butterscotch chips.
• Bake for 25 minutes.
• Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.

HORNET'S NEST CAKE

Steps:

• Prepare pudding according to package directions and let cool. Mix into cake mix. You don't have to beat, but you can beat this for 2 minutes for a bit if lighter cake if desired. Without beating is comes out thick and dense, and quite delicious. Spread batter into a 9x13 inch pan. Sprinkle nuts and chips evenly on top. Bake at 350℉ (180℃) for 25 minutes.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.