HIDDEN TREASURE CHEST CAKE
Ahoy there, matey! If you've got little pirates at home, this Hidden Treasure Chest Cake is a must-try.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Microwave chocolate and cream in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Cool slightly. Gradually add powdered sugar, beating with electric mixer on high speed until mixture is well blended and of desired spreading consistency.
- Use a serrated knife to cut off top one third of cake. Set top aside. Place bottom of cake on large serving platter; spread with chocolate frosting. Scatter candies and some of the coins around cake as desired. Replace top of cake; spread with the remaining chocolate frosting to resemble a treasure chest.
- Decorate top of chest with string licorice and some of the remaining candies. Sprinkle wafer crumbs onto platter to resemble sand. Arrange any remaining coins and candy in "sand." Store in refrigerator.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 160 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 31 g, Protein 4 g
PIRATE'S HIDDEN TREASURE CUPCAKES
Surprise! Treasures of candies are hidden in these fun chocolate cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
- Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
- Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 230 mg, Sugar 23 g, TransFat 1 g
HIDDEN TREASURE CAKE
I found this recipe in Kraft's 'What's Cooking' magazine. I made it tonight and it was a real hit. The original recipe suggests four different jello and fruit combinations: strawberry jello with chopped fresh strawberries, orange jello with canned drained mandarin oranges, lemon jello with fresh blueberries, or lime jello with fresh raspberries.
Provided by Jaime in Winnipeg
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place cake on serving plate and cut a slice off the top 3/4 inches thick.
- Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
- Remove the cake cutout.
- Stir water into the jello powder until powder is completely dissolved.
- Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
- Set aside 1/2 cup of jello mixture in medium bowl.
- Add the Cool Whip and stir with a wire whisk until well blended.
- Cool in the fridge for 10- 15 minutes or until thick enough to spread.
- Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
- Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
- Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
- Garnish the top of the cake with the remaining 1/4 cup of the fruit.
Nutrition Facts : Calories 210.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 30.8, Sodium 210.7, Carbohydrate 22.9, Fiber 0.4, Sugar 11.7, Protein 11.8
HIDDEN TREASURE CHOCOLATE CAKE
Make and share this Hidden Treasure Chocolate Cake recipe from Food.com.
Provided by Jon Chef Blizardry
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400°F Microwave chocolate and butter in medium microwaveable bowl on MEDIUM 3 minute or until butter is melted. Stir until chocolate is completely melted; set aside.
- BEAT eggs, granulated sugar and coffee in large bowl with electric mixer on medium speed until thickened. Add flour and the chocolate mixture; beat just until blended. Pour into 6 generously greased and lightly floured 6-oz. custard cups; place cups on baking sheet.
- BAKE 11 to 15 minute or until cakes are puffed with crusted tops, but still soft in the centres. Cool 5 minute Invert cakes onto individual dessert plates. Sift icing sugar evenly over the cakes. Serve warm.
Nutrition Facts : Calories 464.2, Fat 30, SaturatedFat 17.4, Cholesterol 181.7, Sodium 160, Carbohydrate 48.7, Fiber 2.4, Sugar 41.4, Protein 6.5
HIDDEN TREASURE CAKE
Strawberries and JELL-O® Brand Strawberry gelatin create a surprise layer in this angel food cake. You can mix and match your fruit flavors from the variations listed in the footnotes.
Provided by Allrecipes Member
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake using a serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through. Remove and save cutout for snack.
- Stir boiling water into 1 pkg. (4-serving size) dry Jell-O Brand Gelatin in bowl 2 minutes until dissolved. Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into gelatin until completely melted. Remove 1/2 cup of the gelatin mixture and place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 minutes or until thick enough to spread.
- Meanwhile, refrigerate remaining plain gelatin 5 to 10 minutes or until thickened. Stir in 3/4 cup of the strawberries; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened whipped topping and gelatin mixture. Garnish top with remaining strawberries.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 40.6 g, Fat 2.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 372.5 mg, Sugar 14.4 g
HIDDEN TREASURE CUPCAKES
Let kids discover the "hidden treasure" inside these cute-as-can-be cupcakes! They're make-ahead convenient, ensure even-steven portions of cake for all party guests and are almost too pretty to eat! Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 teaspoon pie filling in the center of each; top with remaining batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes., Place a cake roll on each cupcake. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests.
Nutrition Facts :
HIDDEN TREASURE COOKIES
These caramel and nut filled cookies that are shaped to look like tiny treasure desserts are perfect for festive celebrations!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
- Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
- Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
HIDDEN TREASURE CAKE
Strawberries and JELL-O® Brand Strawberry gelatin create a surprise layer in this angel food cake. You can mix and match your fruit flavors from the variations listed in the footnotes.
Provided by Allrecipes Member
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake using a serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through. Remove and save cutout for snack.
- Stir boiling water into 1 pkg. (4-serving size) dry Jell-O Brand Gelatin in bowl 2 minutes until dissolved. Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into gelatin until completely melted. Remove 1/2 cup of the gelatin mixture and place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 minutes or until thick enough to spread.
- Meanwhile, refrigerate remaining plain gelatin 5 to 10 minutes or until thickened. Stir in 3/4 cup of the strawberries; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened whipped topping and gelatin mixture. Garnish top with remaining strawberries.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 40.6 g, Fat 2.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 372.5 mg, Sugar 14.4 g
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