Football cake is Super Bowl centerpiece

January 22, 1992|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

YOU CAN'T GO wrong serving this nifty cake to hungry Super Bowl fans. The recipe, from Duncan Hines, makes between 12 and 16 servings.

Football Cake

1 package devil's food cake mix

1 16-ounce container chocolate frosting

3/4 cup confectioners sugar

2 tablespoons shortening

1 tablespoon cold water

1 tablespoon non-dairy creamer

1/4 teaspoon vanilla extract

Dash salt

A5 Preheat oven to 350 degrees. Grease and flour 10-

inch round cake pan. Prepare cake following package directions. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Cut cake and remove two-inch slice from center as shown in diagram below. Spread chocolate frosting on sides and top of cake.

Combine remaining ingredients. Beat at medium speed with electric mixer for two minutes then at high speed for three minutes. Add more confectioners sugar or water if needed.

Place basket weave tip in pastry bag. Fill with white frosting and decorate football.

Cream Cheese Swirl Brownies

4 ounces semi-sweet chocolate

1/4 cup plus 1 tablespoon butter or margarine, divided

4 ounces cream cheese, softened

1/4 cup sifted powdered sugar

3 eggs, divided

1 tablespoon all-purpose flour

1/2 teaspoon vanilla extract

1/2 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon coffee-flavored liqueur

Melt chocolate and three tablespoons butter over low heat, stirring constantly. Set aside to cool.

Cream remaining butter and cream cheese in medium bowl. Gradually add powdered sugar, mixing until light and fluffy. Stir in one egg, one tablespoon flour and vanilla. Set aside.

Beat remaining eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add one-half cup sugar and brown sugar, beating until thickened. Combine one-half cup flour, baking powder and salt; add to egg mixture, mixing well. Stir in chocolate mixture and liqueur. Spread half of chocolate batter in a greased eight-inch square baking pan. Spoon cream cheese mixture on top then top with remaining chocolate batter. Swirl batter with knife to marbelize. Bake at 350 degrees for 35 to 40 minutes. Cool, cut into two-inch squares. Makes about 16 brownies.

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