Tarred 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.

COOKIES 'N CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

DOBERGE CAKE (DOBASH)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
• Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
• Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
• Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
• In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.