Blt Club Cake
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
39
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Coconut FlakesDirections:
1
Preheat the oven to 350 degrees F
2
Coat a 9-inch-square, 2 1/2-inch-deep cake pan with cooking spray
3
Prepare the cake mix as directed; pour into the pan and bake about 35 minutes
4
Let cool, then remove from the pan and freeze 30 minutes
5
Trim the domed top of the cake with a serrated knife
6
Mark one-third and two-thirds of the way down the sides of the cake with toothpicks
7
Slice the cake into 3 thin, even layers using the toothpicks as a guide
8
Make the lettuce: Put the coconut in a zip-top bag and add 1/2 teaspoon water and 10 drops each of green and yellow food coloring; shake the bag to mix
9
Add more food coloring as needed to make a lettuce color
10
Make the tomatoes: Trim the straight edges of the gummy fruit slices with a paring knife to remove the sugary coating
11
Make the bacon: Line up 10 cherry, 4 vanilla and 6 original Tootsie Rolls on a microwave-safe plate lined with wax paper, as shown
12
Microwave the Tootsie Rolls until just soft but not melted, about 7 seconds
13
Press them together, then roll and stretch into a long thin strip
14
Cut the strip into 4-inch pieces, then mold each piece into a wavy bacon shape with your fingers
15
Repeat to make another batch of bacon
16
Spread the frosting on the bottom and middle cake layers; top with the coconut
17
(Leave the third layer unfrosted
18
) One at a time, cut all 3 cake layers diagonally into quarters
19
Top the bottom cake quarters with some candy tomatoes and bacon
20
Add the middle cake quarters, then more candy
21
Top with the unfrosted cake quarters
22
Skewer with long toothpicks
23
Photograph by Karen Tack