TREASURE CAKE RECIPES

Name: Treasure Chest Cake
Prep time: 35 min
Total time: 4 h 20 min
Yield: 15
Ingredients: 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

TREASURE CHEST CAKE RECIPE - BETTYCROCKER.COM

Treasure Chest Cake Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 4 hours 20 minutes

Prep Time 35 minutes

Yield 15

Number Of Ingredients 11

Ingredients

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 , CarbohydrateContent 43 g, CholesterolContent 40 mg, FatContent 5 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), SodiumContent 330 mg, SugarContent 29 g, TransFatContent 2 g

TREASURE CHEST CAKE RECIPE | ALLRECIPES

Treasure Chest Cake Recipe | Allrecipes image

A fruity spice cake that has been in our family for years. The frosting is really tasty.

Provided by Rebecca

Categories Desserts Cakes Spice Cake Recipes

Yield 1 square cake

Number Of Ingredients 18

Ingredients

1 large orange
1 cup raisins
1 cup walnuts
½ cup shortening
1 cup white sugar
1 cup buttermilk
1 egg
2 cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
4 tablespoons heavy whipping cream
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon orange zest

Steps:

Squeeze the juice from the orange, and then remove the white from the peel. Place the peel, nuts and raisins in a food processor, and grind coarsely. Add the orange juice to the nut mixture.
Cream the shortening and sugar together until light and fluffy. Beat the egg, and add it to the creamed mixture.
Sift together the flour, soda, baking powder, and spices. Add the flour mixture alternately with the buttermilk to the creamed mixture. Stir in 3/4 of the nut mixture, and reserve the rest for the icing.
Pour batter into a greased and floured 10 inch square pan. Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool.
To Make Frosting: Blend the cream and vanilla with the confectioners' sugar in a small mixing bowl. Add the remaining nut mixture and the grated orange rind. Frost the cooled cake with this icing.

Nutrition Facts : Calories 463.7 calories, CarbohydrateContent 76.5 g, CholesterolContent 23.1 mg, FatContent 16.7 g, FiberContent 2 g, ProteinContent 5.3 g, SaturatedFatContent 4.1 g, SodiumContent 199.3 mg, SugarContent 55.9 g

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