GIANT DONUT RECIPES
GIANT DONUT CAKE RECIPE | SIDECHEF
This Giant Donut Cake is a wonderful dessert and perfect for parties. Topped with icing and sprinkles, this enormous donut will make any birthday memorable!
Provided by OnePotChef
Categories Pescatarian Baked Goods Baking Easy Make Ahead One-Pot Shellfish-Free Soy-Free Entertaining Hand Mixer Oven Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Total Time 2400S
Yield 8
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine Butter (150 gram), Caster Sugar (1 cup) and Vanilla Extract (1 teaspoon). Beat together until combined.
- Add Egg (2) and beat together.
- Stir in half of the Milk (2/3 cup) and half of the Self-Rising Flour (2 cup). Combine and then add the remaining milk and flour.
- Divide the batter into two large donut cake tins, lightly greased.
- Bake at 180 degrees C (350 degrees F) for 25-30 minutes, or until cooked through.
- Allow cakes to cool for 5 minutes.
- Cut off the domed section of each cake.
- Spread Fruit Jam (1/2 cup) over one half of the cake as the filling. Gently place the other half on top.
- For the icing, sift Powdered Confectioners Sugar (1 cup) into a bowl. Add Vanilla Extract (1 tablespoon) and Milk (1 tablespoon). Stir together. Add Red Food Coloring (to taste) and mix in.
- Spread the icing over the cake, allowing it to drizzle over the sides. Add Sprinkles (to taste) on top.
- Serve and enjoy!
Nutrition Facts : Calories 58 calories, ProteinContent 0.7 g, FatContent 2.1 g, CarbohydrateContent 9.1 g, SugarContent 5.7 g, SodiumContent 45.7 mg, SaturatedFatContent 1.3 g, CholesterolContent 11.0 mg, TransFatContent 0.0 g, FiberContent 0.2 g, UnsaturatedFatContent 0.7 g
GIANT FROSTED DONUT CAKE RECIPE - FOOD.COM
Make and share this Giant Frosted Donut Cake recipe from Food.com.
Total Time 34 minutes
Prep Time 30 minutes
Cook Time 4 minutes
Yield 1 Large donut cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix batter according to package or recipe directions.
- Divide batter equally into two donut bundt pans.
- Bake for the suggested amount of time (found on the box of cake mix).
- Remove cakes from oven and allow to completely cool, about 2 hours.
- Remove cooled cakes from pans and place them flat side down on a parchment paper covered plate.
- Transfer cakes to freezer and allow to harden, about 1 hour and up to two days.
- When the cakes are hard, remove them from the freezer and turn them upside down on a level surface (cutting board or plate).
- Use a sharp knife to level the flat side of the cakes off a bit.
- Taking the melon baller, scoop out a ring around the middle of each cake.
- Spoon about half of your frosting into a piping bag fitted with a large round tip, #2A or bigger.
- Fill the scooped out portion of the cakes with this frosting.
- Place one cake on top of the other, flat sides together to form a giant donut cake.
- Frost the top of the donut with the remaining frosting.
- Place sixlet “sprinkles” randomly over the top of the cake.
Nutrition Facts : Calories 237, FatContent 9.2, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 104.3, CarbohydrateContent 38.5, FiberContent 0, SugarContent 35.8, ProteinContent 0
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