Bleeding Cemetery Cake
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
40
Spice
68
Sweetness
41
Sourness
34
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 cup
Butter (softened)3 cups
Sugar5
Eggs1 cup
Milk2 tsps
Vanilla Extract3 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Grease and flour a 13 by 9-inch baking pan
3
In the bowl of an electric mixer, cream together butter and sugar on medium speed
4
Add the eggs and beat until creamy
5
Stir in the milk and vanilla
6
Combine the flour, baking powder, and salt in a separate bowl
7
Add the flour mixture on low speed until incorporated
8
Scrape down the sides and beat on high speed until smooth
9
Pour into prepared pan and bake for 45 to 50 minutes or until set
10
Remove from oven and let cool in the pan on a wire rack
11
Once cool, remove from pan, wrap in aluminum foil and freeze at least 6 hours
12
Put the frozen cake into a clean, deep 13 by 9-inch baking pan
13
Cover with crushed cookies and all but 1 cup of the strawberry puree
14
Cover with softened ice cream
15
Freeze at least 6 hours
16
To prepare cake top decorations: Break graham crackers along perforations to create rectangles
17
Use the gel to create headstones, by writing RIP for example
18
Lay flat to dry
19
Remove cake from freezer and from the pan, placing it on a serving platter
20
Allow to soften slightly so that the decorations can be inserted into the top
21
Stick the pretzels all around the edge to create the cemetery fence
22
Then put in the headstones and marshmallow ghosts
23
If the cake gets too soft during this process, place it into the freezer until it's hard enough to work with again
24
Store in the freezer once decorated
25
To serve, put about 1/4 cup of the strawberry puree into a zip top bag
26
Cut off the tip and squeeze over the cake
27
Puddle the remaining puree on the platter around the cake
28
Let the cake sit out about 20 minutes so that it starts to melt slightly and "bleed" before serving