Take a Trip with Dessert: Serve Hawaiian Luau Cake or Germany's Oma's Black Forest Cake
Take a couple of trips with dessert. This can be great fun with the kids, especially if circumstances kept you from taking a vacation this year. Serve this Hawaiian Luau Cake and give everyone a lei to wear while eating it. Talk about this beautiful state while enjoying dessert. Want to go international? Serve Oma's (German for grandmother) Black Forest Cake. If possible, play some German music while enjoy this delicious dessert. Let your imagination run wild; there is so much you could come up with. Use a globe on the table as your centerpiece, or set small globes at each place setting and help each child find Hawaii or Germany. Make it a fun family activity.
HAWAIIAN LUSCIOUS LUAU CAKE
1 box yellow cake mix
1/2 cup vegetable oil
1 can (16-oz) mandarin oranges, drained
4 eggs
1 carton (16-oz) frozen whipped topping, thawed
1 can (16-oz) crushed pineapple, drained
1 large box instant vanilla pudding mix
In a large bowl, mix together the cake mix, vegetable oil, oranges, and eggs. Pour into the prepared cake pans and bake at 350 degrees for 25 minutes. Cool in pans until cakes will come out easily. Place 1 layer on the serving plate and one on a wire rack.
Mix the whipped topping, pineapple, and pudding mix together. If too thick to spread, add a small amount of the pineapple juice at a time until it reaches spreading consistency. Spread over top of cake layer on the serving plate. Top with the second layer. Spread remaining mixture over the top and sides of the cake.
OMA'S BLACK FOREST CAKE
2 cans (20-oz) cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 tsp vanilla extract
2 (9-inch) baked chocolate cake layers, cooled
3 cups cold whipping cream
1/3 cup powdered sugar
Drain cherries, reserving 1/2 cup of the juice. Combine reserved cherry juice, cherries, granulated sugar, and cornstarch in a saucepan. Turn heat to a low setting and cook, stirring, until thickened. Add the vanilla extract and stir to blend.
Split each of the cake layers in half horizontally. Crumble one of the half layers and set aside. Place one of the cake layers on the serving plate. Set other two aside.
Beat the cold whipping cream and the powdered sugar together in a large mixing bowl using an electric mixer set on high speed. Beat until stiff peaks form. Reserve 1 1/2 cups whipped cream for piping, if desired. Spread 1 cup of the whipped cream on the layer on the serving plate. Top with 3/4 cup cherry topping. Top with the second layer, 1 cup whipped cream, and the 3/4 cup cherry topping; top with the third layer. Frost sides of cake with the remaining whipped cream. Pat the reserved cake crumbs gently on the sides of the cake. Spoon the remaining whipped cream into a pastry bag with a star tip; pipe around the edges of the cake. Spoon the remaining cherry topping over the top of the cake.
Enjoy!
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