"Hats Off to Mother" Cake
Treat Mom on her holiday to a beautiful hat cake—the best part, she didn’t have to bake it herself! What a fun recipe for the kids to take control of.
INGREDIENTS | SERVES 15–20
- Nonstick cooking spray
- 1 package white cake mix
- 3 whole eggs
- 2 egg whites
- 3/4 cup canola oil
- 3/4 cup low-sugar apricot nectar
- 3 teaspoons almond extract
- 1/2 cup trans-fat-free margarine
- 4 cups confectioners’ sugar
- 2 teaspoons lemon extract
- Pinch of salt
- 4 tablespoons heavy cream
- Assorted candy to decorate
Preheat oven to 325°F. Spray nonstick cooking spray and lightly flour a rimmed 12-inch round pizza or cake pan, and a medium metal or oven-proof baking bowl.
In a large mixing bowl, combine cake mix, eggs, egg whites, oil, nectar, and almond extract. Beat at medium speed for 4 to 5 minutes.
Divide the batter between the pan and the bowl.
Bake the large pan for 20 to 25 minutes, and bake the bowl for 45 to 50 minutes (both are ready when a toothpick inserted in the center comes out dry).
Let the cakes sit for 5 to 10 minutes before removing them from pans. Cool completely.
Prepare icing: In a mixing bowl, beat margarine and add 1 cup of confectioners’ sugar slowly. Add lemon extract and salt.
Add remainder of confectioners’ sugar.
Add the heavy cream, and blend until icing texture forms.
To assemble the cake, place large round cake on platter. Place the bowl cake in the center of the larger one. Spread icing until cake is completely covered. Decorate cake with candy.