Penguins - Feeding the Flock 23

 

I made these at Christmas time but never got around to posting.  They were so much fun.

1 box of chocolate cake

1 container of chocolate frosting

1 container of white frosting

1 sleeve of Ritz crackers

Peanut butter, creamy or chunky

Mix cake according to box instructions.  

Make peanut butter crackers (placing peanut butter between two Ritz crackers)

Using half of the cake batter, divide amongst cupcake tins.  Place one peanut butter cracker in the center of each cup cake.  Cover with remaining batter.  Bake according to box instructions.  Let cool.  

Frost with white frosting, saving some for feet and beak.  Using the chocolate, frost around the outside of each cake, creating a forehead for the penguin.  Then using food coloring, create orange for beak and feet and using the picture, create little penguins.  

These were so tasty with the peanut butter cracker inside the cup cake.

Enjoy.

Check out Paper Cuts.

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

This is the easiest cake I have ever made; one pan and ten ingredients.

2½ cups flour

1½ cups sugar

½ cup cocoa

2 tsp baking soda

½ tsp salt

2/3 cup vegetable oil

2 tbsp vinegar

1 tbsp vanilla

2 cups brewed coffee (I used hazelnut)

Cinnamon sugar

Preheat oven to 350º

Combine flour, sugar, cocoa, baking soda and salt in ungreased 13x9x2 inch metal baking pan.  Stir together until mixed and then form three wells in the flour mixture.  Put vegetable oil in center well and vanilla and vinegar in outside wells.  Pour coffee over top of mixture and stir crazy with a fork until well mixed.  (Do not use mixer).  Sprinkle cinnamon sugar over top.  Bake at 350º for 35 minutes or until toothpick inserted in center comes out clean.

© Crackerberries 2011