Minnesota Welcome Cake

My husband and I recently relocated our family from Southwest Florida to Northern Minnesota. We traded life along the Gulf Coast for life along The North Shore.

From Sanibel Island, FL to Park Point, MN

From Sanibel Island, FL to Park Point, MN

We took our time road tripping across the country. As we drove through Northern Illinois and Southern Wisconsin we wound through the most picturesque farm country I have ever laid eyes on. Each rolling green hill, polished silo, and corn field inspired me.

Along the quite stretches of country road north of Spring Green, WI; I began to fantasize about chocolate cake. The dairy state had me thinking of about ice-cold farm fresh milk and big thick slices of chocolate cake.

As my daughters dozed in the back seat I day-dreamed about layering two of my favorite recipes into one fabulous Minnesota Welcome Cake.

Which recipes to combing for a fabulous Minnesota Welcome Cake?

Which recipes to combing for a fabulous Minnesota Welcome Cake?

Better Homes and Garden and Pampered Chef provided the recipes.  The beautiful farms peppering Highway 60 provided the inspiration.

Here it goes:

Assemble the BHG cake recipe but  divide between two 9 inch pans and bake as usual. Adjust time if needed.

Prepare this Pampered Chef cupcake recipe and pour the entire batter into one 9 inch pan greased and floured. Bake about 25 min.

This is where it gets it tricky.

Best to remove cake before adding truffles.

Best to remove cake before adding truffles.

I added the truffles to the cake straight from the oven as I do for the cupcakes. However the chocolate melts very quickly and gravity takes over if you invert the cake. (I recommend learning from my mis-step. Remove cake from pan first.)

With only moments to make up a new game plan, I iced the bottom chocolate layer with the accompanying Pampered Chef White Chocolate frosting recipe. I quickly flipped the white cake on top of the first layer of chocolate cake. Then assembled as usual with the remaining chocolate layer.

Chocolate becomes very soft when applied to cakes fresh form the oven.

Chocolate becomes very soft when applied to cakes fresh form the oven.

This assembly was as gooey as it was delicious.  20 minutes in the fridge as I was right back on track with a crumb coat already in place. What luck!

Remember, at the end of the day it is only chocolate. No need to panic in the kitchen. Ever.

To frost the cake I used the recipe from my Candy Land Cake. Substitute 1/4 cup unsweetened cocoa for the maraschino cherry juice.

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Top with summer berries and nuts to underscore the Minnesota in this cake.

My family was eager to dig into this cake. No time to stage a pretty picture, which I think speaks volumes about the cake!

The molten white chocolate is just beginning to flow from the center of the white cake layer. So delicious.

The molten white chocolate is just beginning to flow from the center of the white cake layer. So delicious.

I once read an article proclaiming creativity is simply reinventing what inspires you. I suppose this cake embodies that notion. I hope you enjoy it. We sure did!

 

 

 

 

 

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3 thoughts on “Minnesota Welcome Cake

  1. OMG! Your cake looks ridiculously TEMPTING! I’m drooling now. Great photos of your family too.
    Anne Sanborn recently posted…Stanton DJ MixersMy Profile

    • Thanks Anne! I can’t emphasize enough how much fun this cake was to put together or how satisfying it was to silence the room once it was served. I hope you give it a try and enjoy!

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