Twin Chocolate Monkey Cakes

Two years ago my friend gave birth to two beautiful baby girls and it’s hard to believe that two years had flown right by! I wanted to make their cake for them!
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Both my mother in law and one of my colleagues suggested spicing up the already delicious cake box mixes. Add an extra egg, cup of sour cream and 1 whole package of chocolate instant pudding. The texture of the batter was sort of a marshmallow consistency.

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My favorite way to bake a cake is with a parchment round on the bottom. This ensures the bottom never sticks!

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I prefer to let the cakes rest over night. Let the chocolate get happy and firm up.

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And firm up again once the crumb coat is on!

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Originally, I was going to make cakes in the shape of a monkey, and Wilton does make a monkey pan.  You can rent them at Bulk Barn. Unfortunately, once I got the pan home, I realized that it probably couldn’t feed 30 people! So I turned to plan B!

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Twin Chocolate Monkey Cakes

Makes two (2) 10″ cakes.

Ingredients:

4 pkgs. (2-layer size) chocolate cake mix
4 cups sour cream
4 pkgs. (4-serving size) Jell-O Chocolate Instant Pudding
16 eggs
2 cups vegetable oil
2 cups water
2 – 459g containers of whipped chocolate frosting
1 tube of buttercream or your favorite recipe, enough to cover two 10″ rounds
 

Directions:

 
Preheat the oven according to the cake box instructions. Normally, 350 degrees F. Butter two 10″ round baking pans and cover bottom with a round of parchment. This recipe makes 4 cakes, so you will need to butter the rounds again once the first two come out of the oven.
 
 
For each layer of the 2 cakes, in an electric mixer, mix the batter following the boxes instructions. Add an extra egg, 1 cup sour cream and a package of chocolate instant pudding.
 
 
Bake for about 50 minutes, or until a toothpick comes out clean.
 
 
When the cakes are done, let them cool completely or over night in the fridge to stiffen up before icing.
 
 
Once all cakes are cooled, level them out with a cake leveler so they are all the same height.
 
 
Place the first chocolate cake on a cake turntable or lazy susan cut side down. Make sure to pipe an edge of icing adding if adding a filling  so it doesn’t squish out the side when you put the other layer on.
 
 
Crumb coat the cakes and place in the fridge for a few hours or over night to firm up. Once firm, finish icing with a clean coat.
 
 
To create the monkey, print or photocopy your favorite monkey picture. Remember to reverse the image to way you would like to see it on the cake. Place a piece of parchment paper on top of your picture and trace with icing gel or an edible marker. Turn over onto the top of the cake and press around the parchment. Lift and the outline of the monkey will be on the cake. Pipe out the monkey as you wish.
 
 
Enjoy!
 
 
{Original cake recipe found on Kraft Foods website}

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One thought on “Twin Chocolate Monkey Cakes

  1. Pingback: Monkey Cake Pan Bulk Barn - yourcookingstore.com

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