Sunday, March 27, 2011

Persistence of Memory

This is a double chocolate cake with cream cheese and blueberry filling. And as usual, it is eggless and the base is a boxed cake mix.

1 box of Duncan Hines Devil Food cake mix
1 tub of whipped cream cheese
1 small basket of blueberries
1 large handful of chocolate chips
chocolate frosting
cream cheese frosting
cooking spray

Directions: Separate out the cake mix into two halves. Bake two separate layers from each half of the box mix. For each, mix 7/8 cup of milk with half a box of cake mix and half of the chocolate chips. Oil your cake pan, and sift flour over the oiled surface. You do not want the thin layers of cake to break when you are removing them from the cake pan/stacking them. Bake each layer at 350 degrees F for 20-25mins. The cream cheese filling is 8oz of cream cheese mixed with 3-5 tablespoons of sugar to taste. To make the blueberry filling wash the blue berries and cook them at medium heat over the stove with a few tablespoons of water. Mash the berries as they cook. Add 2-3 tablespoons of sugar to taste. Cook until the berries have reached a jam-like consistency. When the layers and jam have cooled, you are read to stack. Spread a layer of cream cheese over the bottom cake layer. Then spread a layer of the blueberry jam. Finally carefully stack on the top layer, and frost. Here, I was inspired by Dali.

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