How to Make Portal Cake
The night before you make the cake, mix 2/3 cup of cocoa powder with 18 ounces of vanilla frosting., Before you make the cake, set the cocoa powder icing, cherries, and chocolate chips to the side., Preheat the oven to 375ºF/190.5ºC., Set out two...
Step-by-Step Guide
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Step 1: The night before you make the cake
Refrigerate overnight.
Save the rest of the vanilla frosting to be used later. -
Step 2: mix 2/3 cup of cocoa powder with 18 ounces of vanilla frosting.
These will not be used until the cake is completely finished. , Lightly butter two 9-inch (22.8cm) cake pans. , In one, combine all remaining dry ingredients, and in the other (the larger one, if they aren't the same size), combine all remaining liquid ingredients.
Mix both bowls thoroughly. ,, Put both pans in the oven, and let them cook for at least half an hour, or until a knife or skewer inserted into the middle of both cakes can be removed cleanly. ,, Then, place the other cake (flat side down) on top.
The icing should effectively "glue" the two halves together. , It will be very stiff, so be warned that this can take some time and effort.
To make the process easier (and reduce the risk of accidentally destroying the cake), you can either melt the icing slightly or mix it with a little bit of water to make it easier to work with. ,,,, This cake is very rich, so cut it into very small slices.
Enjoy! , -
Step 3: Before you make the cake
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Step 4: set the cocoa powder icing
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Step 5: cherries
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Step 6: and chocolate chips to the side.
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Step 7: Preheat the oven to 375ºF/190.5ºC.
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Step 8: Set out two mixing bowls.
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Step 9: Carefully sift the dry ingredients into the bowl of liquid ingredients and stir until it is evenly mixed.
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Step 10: Pour half of the batter into one cake pan
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Step 11: and the other half into the other.
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Step 12: When the cakes are done
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Step 13: remove them from the oven and let them cool for at least an hour.
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Step 14: Remove one cake from its pan and set it on a plate
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Step 15: flat side up
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Step 16: and cover that flat side with coconut pecan frosting.
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Step 17: Frost the entire cake with the cocoa powder frosting.
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Step 18: Coat the entire cake with chocolate chips by pressing them gently into the frosting to get them to stay.
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Step 19: Using the remaining vanilla frosting
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Step 20: dollop 8 evenly spaced circles around the top of the cake.
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Step 21: Place a maraschino cherry on top of each dollop.
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Step 22: Admire your finished cake
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Step 23: and serve.
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Step 24: Finished.
Detailed Guide
Refrigerate overnight.
Save the rest of the vanilla frosting to be used later.
These will not be used until the cake is completely finished. , Lightly butter two 9-inch (22.8cm) cake pans. , In one, combine all remaining dry ingredients, and in the other (the larger one, if they aren't the same size), combine all remaining liquid ingredients.
Mix both bowls thoroughly. ,, Put both pans in the oven, and let them cook for at least half an hour, or until a knife or skewer inserted into the middle of both cakes can be removed cleanly. ,, Then, place the other cake (flat side down) on top.
The icing should effectively "glue" the two halves together. , It will be very stiff, so be warned that this can take some time and effort.
To make the process easier (and reduce the risk of accidentally destroying the cake), you can either melt the icing slightly or mix it with a little bit of water to make it easier to work with. ,,,, This cake is very rich, so cut it into very small slices.
Enjoy! ,
About the Author
Albert Howard
Albert Howard specializes in digital media and internet and has been creating helpful content for over 17 years. Albert is committed to helping readers learn new skills and improve their lives.
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