Monkey Cake Recipes

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MONKEY CAKE



Monkey Cake image

An animal theme can really get things swinging at a kid's birthday party. Indulge your child's penchant for monkey business with a fanciful banana cake with chocolate buttercream icing shaped and decorated to look like a curious friend.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
3 cups sifted cake flour (not self-rising), plus more for dusting
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 very ripe, large bananas, mashed (about 1 1/3 cups)
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1 1/2 cups packed light-brown sugar
3 large eggs
1 cup chopped pecans, optional
Fluffy Chocolate and Yellow Buttercreams
2 black-licorice drop candies
Black-licorice rope, for decorating

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
  • Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
  • Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
  • Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
  • Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.

CUTE MONKEY CAKE



Cute Monkey Cake image

Here's a cake where monkeying around isn't off limits-it's encouraged! Go bananas with Betty Crocker cake mix, mint candies and plenty of chocolate frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 14

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Rich & Creamy chocolate frosting
1/2 container Betty Crocker™ Whipped vanilla frosting
1 tube (0.68 oz) Betty Crocker™ brown decorating gel
2 brown candy-coated chocolate candies

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 2 regular-size muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Fill 2 muffin cups about two-thirds full of batter. Divide remaining batter between cake pans. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
  • On serving plate, place 1 cake layer, rounded side down. Spread with 1 cup of the chocolate frosting. Top with second cake layer, rounded side up. Remove paper liners from cupcakes; trim rounded top off of each cupcake. Place cupcakes at top of cake for ears. Spread thin layer of chocolate frosting over cake and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
  • In small bowl, place vanilla frosting. Tint with chocolate frosting adding 1/2 teaspoon at a time until desired color is reached for monkey face. Spread frosting in kidney shape in center of cake for monkey face. Spread frosting in center of cupcakes for inner ears. Spoon remaining chocolate frosting into decorating bag fitted with grass icing tip (#233 or #133); pipe "fur" on side of cake, on top of cake around face and on cupcakes. With decorating gel, draw mouth, nose and line in inner ears. Add candies for eyes.

Nutrition Facts : Calories 600, Carbohydrate 77 g, Cholesterol 80 mg, Fat 6, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 4 1/2 g

MONKEY BREAD I



Monkey Bread I image

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!

Provided by LuAnn Connolly

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h

Yield 15

Number Of Ingredients 7

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  • Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  • In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g

MONKEY CAKE



Monkey Cake image

I would make this when I was in my 20s and bring it to work. It was a big hit then and now in my ........ it's still a big hit. One other option with this is to put pecans at the bottom of the bundt pan. Its more like a coffee cake.

Provided by RedSoxsNation 33fan

Categories     Breakfast

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 (12 ounce) cans Pillsbury refrigerated biscuits
2 cups sugar
3 tablespoons cinnamon
3/4 cup butter
2 tablespoons white Karo

Steps:

  • Preheat oven to 350 degrees.
  • In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
  • Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
  • Place in an ungreased bundt pan.
  • In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
  • Pour over biscuits.
  • Bake for 35 - 40 minutes.
  • Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!

Nutrition Facts : Calories 778.3, Fat 21.1, SaturatedFat 11.7, Cholesterol 45.8, Sodium 1581.1, Carbohydrate 137.1, Fiber 1.4, Sugar 51.5, Protein 13.6

MONKEY CAKE



Monkey Cake image

I made this for my Daughter's 8th birthday Party for her Jungle Party! This cakes goes great with Chunky Monkey Ice Cream!! Double cake ingredients for a larger bowl.

Provided by Pamela

Categories     Dessert

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 16

3/4 cup butter, softened
3 cups sifted flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 large bananas, mashed (about 1 1/3 cups)
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1 1/2 cups light-brown sugar, packed
3 eggs
chocolate icing
vanilla icing, tinted yellow with
yellow food coloring
2 Junior mints
1 black licorice bootlace, for decorating

Steps:

  • Preheat oven to 350°.
  • Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
  • Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
  • Fill prepared muffin cup three-quarters full.
  • Transfer remaining batter to prepared baking bowl.
  • Transfer to oven, side by side.
  • Bake cupcake until a cake tester comes out clean, about 30 minutes.
  • Let cool in tin on a wire rack.
  • Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
  • Let cool in bowl on a wire rack 30 minutes.
  • Invert bowl to remove cake; let cool completely.
  • Trim flat side of cake to be level.
  • Trim away top of cupcake to be level.
  • Cut cupcake in half vertically for the two monkey ears.
  • Cut bowl cake in half horizontally to make 2 layers.
  • Spread 3/4 cup chocolate buttercream on top of flat layer.
  • Top with domed layer.
  • Transfer to a cake plate.
  • Spread a thick layer of chocolate buttercream over entire monkey head.
  • Spread icing over cupcake ears.
  • Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
  • Fill a piping bag fitted with a large plain round tip with yellow icing.
  • Pipe an oval near the front base of cake.
  • Fill in with frosting, and smooth.
  • Place 2 small pieces of licorice rope inside for nose.
  • Add a long piece of rope for mouth.
  • Place Junior Mints above oval for eyes.
  • Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
  • Decorated cake can be refrigerated up to 3 hours.

Nutrition Facts : Calories 375.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 84, Sodium 452.4, Carbohydrate 59.5, Fiber 1.8, Sugar 31.6, Protein 5.8

MONKEY CAKE



Monkey Cake image

Get creative in the kitchen and make this super tasty Monkey Cake recipe from My Food and Family. Combine the yummy flavors of creamy peanut butter, semi-sweet chocolate and the smooth taste of COOL WHIP when you make our Monkey Cake recipe.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield Makes 16 servings.

Number Of Ingredients 10

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup creamy peanut butter
1 cup thawed COOL WHIP Whipped Topping
1/2 cup whipping cream
4-1/2 oz. BAKER'S Semi-Sweet Chocolate
2 vanilla wafers
2 mini vanilla creme-filled chocolate sandwich cookies
1 piece black string licorice

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; pour into greased and floured 2-qt. ovenproof glass bowl. Bake 1 hour or until toothpick inserted in center comes out clean. Cool cake in bowl 15 min.; invert onto wire rack. Cool completely.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; beat until well blended. Stir in COOL WHIP. Cut cake horizontally in half; place flat layer on plate. Frost with half the pudding mixture; cover with remaining cake half, rounded-side up. Spoon remaining pudding mixture into resealable plastic bag; refrigerate with cake until ready to use.
  • Bring cream just to boil in small saucepan on low heat. Add chocolate; cook until melted, stirring constantly. Cool 10 min. Meanwhile, dip edges of wafers in glaze; place on plate. Let stand until glaze is firm. Spread remaining glaze onto cake.
  • Make 2 small cuts in top of cake; insert wafers in cuts for the monkey's ears. Refrigerate 30 min.
  • Cut corner off 1 bottom corner of bag of pudding mixture; use to pipe pudding mixture onto cake for the monkey's mouth and into mound on top of head as shown in photo. Cut 6-inch length from licorice; place on cake for mouth. Cut remaining licorice piece in half; add to cake for the nostrils. Split vanilla creme-filled chocolate sandwich cookies in half; place creme-covered halves on cake for the eyes. Discard remaining OREO halves or reserve for snacking. Keep cake refrigerated.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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