Donut Layer Cake
Donut Layer Cake is fun to serve and and oh so yummy!
For this Cake you will need two 9″ Savarin Tin Mold Pans. You can also use two 9″ Tin Gelatin Mold pans. Your mother or grandmother probably has them in their kitchen cabinets. Seems like everyone had them when I was growing up. Of course Gelatin Molds were popular back in the 60’s.
DONUT LAYER CAKE
Ingredients:
- 2 & 1/2 Cups Cake Flour
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 2/3 Cup Unsalted Butter, melted
- 2 Large Eggs
- 1 Cup Half & Half
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Nutmeg
- 1/3 Cup Heavy Cream plus 1/8 Cup
- 2/3 Cup Semis Sweet Chocolate Chips
- 2/3 Cup White Morsels
- Rainbow Sprinkles
Directions:
1. Preheat oven to 350 Degrees.
2. Spray the Savarin Pans with Non Stick Baking Spray, set aside.
3. In a medium bowl stir together the Flour, Salt, Nutmeg and Baking Powder.
4. In a large mixing bowl add the Half and Half, Butter and Sugar and Brown Sugar. Mix on medium speed then add in the Eggs one at a time. Slowly mix in the Flour Mixture, about 1/4 Cup at a time until all the ingredients are combined.
5. Pour half the Cake Batter into one pan, then pour the remaining Batter into the second pan. Make sure the Batter is spread out evenly in the pan.
6. Bake the Cakes for 35-40 minutes. Cake is done when a toothpick inserted in center has just a few crumbs on it. Remember this is more of a Cake Donut consistency verses a standard Cake.
7. When the Cakes are done, remove from oven and allow to cool in pans for 10 minutes then transfer them onto a cooling rack. Cool completely.
8. Make the Chocolate Frosting first. Add the Semi Sweet Chocolate Chips into a medium heat proof bowl. Add 1/3 Cup Heavy Cream into a small saucepan and heat over medium/low heat just until the Cream starts to bubble on the edge. Don’t boil the Cream. Pour the Cream over the Chocolate Chips in the bowl and stir until smooth. Let the Glaze cool ever so slightly, if it is too warm it will just run off the Donut Cake.
9. Use a medium size spoon to drizzle the Chocolate Glaze on top of the first layer. You want the Glaze to stand on the top of the Donut Cake to get more of a frosted donut look as you see here. No worries if it runs down a bit, you will see that on some donuts as well. Quickly add the Sprinkles so they adhere to the Glaze.
10. Transfer the first Glazed Layer on to your serving plate
11. Add the White Morsels and 1/8 Cup of the Cream into a small microwave safe bowl. Place the bowl into the microwave and heat at 10 second intervals stirring after each interval until the Morsels and Cream are melted and smooth. Stir in about 6 drops of the Pink Food Coloring Gel, and stir well until all combined. You can choose to make this light Pink or Dark Pink, your choice. I prefer the slightly darker color pink so I use about 10 drops of the Pink Gel.
12. Use a medium size spoon to drizzle the Glaze on top of the second layer. Quickly add the Sprinkles so they adhere to the Glaze.
13. Carefully position the second Layer on top of the first layer.
Recipe by: Hot Dish Homemaker
