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Bug-A-Boo Cake
Sticky sweet cake with an unusual frosting
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
4 tablespoons red food coloring
2 cups sweetened flaked coconut
1 cup honey
1 cup strawberry syrup
1 cup crushed pineapple drained
2 cups milk chocolate chips
1 cup red licorice bites, chopped fine
1/2 cup grated orange peel

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
4. For frosting, mix honey, strawberry syrup, red food coloring, flaked coconut, pineapple, chocolate chips and licorice bits until well blended. Spread mixture over top of cooled cake, then sprinkle with grated orange peel.
5. Cool in freezer for 2 hours until frosting sets up. Immediately before serving add scoops of ice cream over each slice of cake.

Preparation Time: 3 hours Serves: 8
Recipe Origin: United States
Submitted by:
Beverly Iddings
Ohio
United States
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