ChOINKlate Cake
Description
Bacon + Chocolate + Cake
Super moist yellow cake baked on the grill is layered with candied bacon bits, covered in a soft chocolate buttercream, and finished with more candied bacon. It’s SO easy to make and a total crowd pleaser.
Scale
Ingredients
- 1 Box Yellow Cake Mix
- I box instant vanilla pudding mix
- 1 box instant white chocolate pudding mix
- 4 Eggs, room temp
- 1 Cup milk
- 12 Tablespoons butter,melted
Frosting
- 2 Cups Butter, room temp
- 4 Cups powdered sugar
- 1 Cup cocoa powder
- 1 Tablespoon Vanilla extract
- 3 Tablespoons milk
Candied Bacon
- 1 lb bacon, COLD, strips cut in half.
- 2 T maple syrup
- 3 T Brown sugar
Instructions
- Preheat grill (or oven) to 350F.
- Combine the dry ingredients in a stand mixer, then slowly add the eggs, milk and butter and mix until smooth.
- Spray 3 7inch round pans with non stick spray and divide the batter equally.
- Cook for about 30 minutes or until cakes are golden and cooked through. Cool completely.
- Frost the first layer and add chopped candied bacon.
- Stack the second layer and add more frosting and bacon.
- Finish with the last layer and cover the entire cake in a thin layer of frosting.
- Refrigerate 30 minutes then add a second layer of frosting.
- Garnish with chopped candied bacon 1/2 way up cake side and full strips on top.
Frosting
- Combine butter and sugar and mix until fluffy. Add cocoa and vanilla and mix an additional 3-4 minutes. Stir in the milk 1 T at a time until desired consistency.
*Frosting recipe adapted from @halfbakedharvest
Candied Bacon
- Combine bacon, syrup and sugar in a big bowl and stir until bacon is well coated. Place bacon strips directly on the grill and cook for 25 min at 375F until bacon is cooked through. Let cool completely on a cooling rack before chopping half, and saving other half for garnish.
