Hanukkah Dreidel Cake

From BETTY CROCKER

Makes 15 servings

 

Create your own dreidel-shaped cake, similar to a real dreidel, used in the traditional Hanukkah game…only everyone wins when they dive into this tasty holiday treat!

INGREDIENTS

2 1/4 cups GOLD MEDAL All-Purpose Flour

1 2/3 cups granulated sugar

2/3 cup shortening

1 1/4 cups milk

3  1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

5 egg whites

 

FROSTING AND DECORATIONS

6 cups powdered sugar

3/4 cup shortening

3/4 teaspoon clear vanilla or almond extract

4 to 5 tablespoons milk

8 drops blue food color

1 teaspoon unsweetened baking cocoa

About 1/2 cup miniature chocolate chips

 

DIRECTIONS

1.Heat oven to 350 degrees. Grease bottom and sides of 13 x 9-inch pan with shortening and lightly flour, or spray, with baking spray with flour.

2.In large bowl, beat flour, 1 2/3 cups granulated sugar, 2/3 cup shortening, 1 1/4 cups milk, baking powder, salt, and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3.Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

4.Meanwhile, to make white frosting, in large bowl, beat powdered sugar and 3/4 cup shortening with spoon or electric mixer on low speed. Beat in 3/4 teaspoon clear vanilla and 4 to 5 tablespoons milk until smooth and spreadable.

5.In medium bowl, reserve 2 cups of the white frosting; tint with food color. Reserve 2/3 cup of the blue frosting for decorating; set aside. In small bowl, reserve 2/3 cup of the white frosting for decorating; set aside. In another small bowl, reserve 1/4 cup of the white frosting; stir in cocoa.

6.Cover large flat tray or piece of cardboard (20×12 inches) with plastic wrap or aluminum foil. Cut cake as shown in photo. Freeze pieces uncovered about 1 hour for easier frosting, if desired.

7.Frost the center and sides of the dreidel with remaining white frosting. Frost the dreidel point, handle top, and sides with remaining blue frosting, attaching pieces with small amount of frosting. Outline the Hebrew letter of your choice with a toothpick; fill in with cocoa frosting and outline with chocolate chips.

8.Place reserved 2/3 cup white frosting in decorating bag with star tip #32; pipe a shell border along base and top edge of white-frosted cake. With reserved 2/3 cup blue frosting, pipe a shell border along base and top edge of blue-frosted cake with shell tip. Outline top borders of white-frosted cake with chocolate chips.

 

TIP: Use a BETTY CROCKER cake mix for the cake.  Bake as directed for 13 x 9-inch pan. Use 2 containers (1 lb each) BETTY CROCKER creamy white frosting for the scratch frosting.

 

Find this recipe and more holiday treats at bettycrocker.com