Hornets Nest Cake Recipes

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HORNET'S NEST CAKE



Hornet's Nest Cake image

This Hornet's Nest Cake is a cake mix recipe made with vanilla instant pudding and butterscotch chips. With just 5 ingredients, this vanilla cake recipe is easy but totally tasty!

Provided by Jessica - The Novice Chef

Categories     Cake

Time 45m

Number Of Ingredients 5

1 package (3.4 oz) vanilla instant pudding
2 cups whole milk
1 package (18.25 oz) plain yellow cake mix
1 package (11 oz) butterscotch chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350°F. Grease a 13×9 baking pan, set aside.
  • In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).
  • Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.
  • Bake cake for 35 to 40 minutes - until it springs back when lightly pressed with fingers. Remove from oven and let cake cool on wire rack for 30 minutes before serving.
  • Store this cake in baking dish (covered in aluminum foil) at room temperature for up to 1 week.

Nutrition Facts : Calories 276 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 381 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

RAVEN'S-NEST CAKE



Raven's-Nest Cake image

Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar Allan Poe's infamous bird. To fashion the nest, pipe melted chocolate into a bowl of chilled vodka in overlapping rings-it will instantly harden-and then feather it with toasted cake crumbles (aka "dirt") and shiny candies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 3h50m

Yield Makes one 2-layer cake

Number Of Ingredients 17

Unsalted butter, room temperature, for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1 1/2 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted (3 1/2 cups)
1/2 teaspoon pure vanilla extract
3 cups vodka
1 1/2 cups bittersweet chocolate

Steps:

  • Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa. Whisk together cocoa, flour, granulated sugar, baking soda, baking powder and salt; beat on low speed until just combined. Increase speed to medium and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
  • Divide batter between prepared pans. Bake until set and a toothpick inserted into centers comes out clean, about 35 minutes. Let cool 15 minutes, then turn out from pans and transfer to wire racks. Let cool completely.
  • Buttercream: Meanwhile, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating after each addition. (After every two additions, increase speed to high and beat 10 seconds, then reduce speed to medium again.) Add vanilla and beat until buttercream is smooth. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
  • Nest: Pour vodka into an 8-inch cake pan. Freeze until very cold, at least 30 minutes. Meanwhile, melt chocolate in a heatproof bowl set over (but not in) a pot of boiling water. Let cool slightly, then transfer to a piping bag; snip off a very small piece of end. Drizzle chocolate into cold vodka in a circular motion, stopping after a few rings form. Remove chocolate rings with two forks to a paper towel-lined plate. Repeat with remaining chocolate, layering rings to build a nest shape. Refrigerate until nest is firm enough to lift and condensation has evaporated, about 30 minutes.
  • Spread 2 cups frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. (Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.) Place nest atop cake, and nestle in candies and bird.

HORNETS NEST CAKE



Hornets Nest Cake image

Super easy to make and a great snack cake. Different variations can be made such as walnuts instead of pecans, chocolate chips instead of butterscotch--only limited by imagination.

Provided by Dixie from Kansas

Categories     Dessert

Time 45m

Yield 1 9X12, 12 serving(s)

Number Of Ingredients 5

1 (4 5/8 ounce) package vanilla pudding mix
2 cups milk
18 1/4 ounces yellow cake mix
2 cups butterscotch chips
1 cup pecans, CHOPPED

Steps:

  • Grease a 9x13 baking dish and preheat oven to 350.
  • mix pudding mix into milk and cook pudding according to package directions.
  • let cool a bit and add dry cake mix into pudding and mix well.
  • pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts.
  • bake at 350 for 35-40 minutes.

HORNET'S NEST CAKE



Hornet's Nest Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 5

1 box (4 serving size) vanilla cook & serve pudding - not instant
1 pkg white cake mix
1 bag (12 oz.) butterscotch chips
1 bag (6 oz.) semi-sweet chocolate chips
1 cup nuts (walnuts or pecans work best)

Steps:

  • Prepare pudding according to directions on box & then mix in dry cake mix while still warm (batter will be thick).
  • Spread in a greased 9 x 12 pan and top with chips & nuts.
  • Bake for 35 min at 350°F or until browned. Enjoy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WASP'S NEST CAKE



Wasp's Nest Cake image

Make and share this Wasp's Nest Cake recipe from Food.com.

Provided by BrendaM

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 4

1 (3 ounce) box cook-and-serve vanilla pudding mix
2 cups milk
1 yellow cake mix
1 (12 ounce) package butterscotch chips

Steps:

  • On the stovetop, mix pudding with milk and bring to a boil.
  • Dump in box of cake mix.
  • Stir and pour into a greased 9x13-inch pan.
  • Sprinkle on butterscotch morsels.
  • Bake in 350° oven for 30 minutes.
  • Let cool; serve.

Nutrition Facts : Calories 4730.4, Fat 177.8, SaturatedFat 102.3, Cholesterol 78.8, Sodium 4622.6, Carbohydrate 739.3, Fiber 6.3, Sugar 522.4, Protein 46.8

MILLIONAIRE'S CAKE



Millionaire's Cake image

This cake is more of a layered torte, than a frosted cake. It is kept in the refrigerator and is very delicious. I have been making this cake for many years and recently made it for my nephew's 24th birthday. It is his favorite.

Provided by Barbara

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h30m

Yield 24

Number Of Ingredients 7

1 (20 ounce) can crushed pineapple with juice
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  • Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
  • Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
  • Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!

Nutrition Facts : Calories 241.2 calories, Carbohydrate 29.4 g, Cholesterol 12.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 240.2 mg, Sugar 20.1 g

WASP NEST CAKE



Wasp Nest Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 3

1 boxes vanilla
1 boxes yellow cake mix
12 ounces butterscotch chips

Steps:

  • First set oven to 350°. Grease 9 x 12 pan or dish. Cook pudding as directed on box (with milk). Add to the dry cake mix with wire whisk.
  • Pour into greased pan. Then sprinkle with butterscotch chips.
  • Bake at 350° for 30 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WASP'S NEST CAKE



Wasp's Nest Cake image

Number Of Ingredients 4

1 (3-ounce) box cook and serve vanilla pudding
2 cups milk
1 (18 1/4-ounce) box yellow cake mix
1 (12-ounce) package butterscotch chips or morsels

Steps:

  • On stove top, mix puffing with milk in saucepan, and bring to a boil. Dump in cake mix. Stir and pour into a greased 9x13-inch pan. Sprinkle butterscotch morsels on top. Bake in 350° oven for 30 minutes. Let cool; serve.

Nutrition Facts : Nutritional Facts Serves

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