Spaghetti-and-Meatballs Cake
Active Time: 1 hour
Total Time: 2 hours
Serves: 10–12
Ingredients
- Cooking spray
- 1 (15–16 oz) box chocolate cake mix, plus ingredients listed on box
- 2 (16 oz) tubs vanilla frosting
- 2–4 drops yellow liquid food coloring
- ½ teaspoon unsweetened cocoa powder
- 1 (16 oz) bag frozen strawberries, thawed
- White chocolate, for grating
Instructions
- Bake the Cakes
Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray.
Prepare cake mix according to package directions. Divide batter evenly between pans and bake as directed.
Let cakes cool completely.
- Make the “Meatballs”
Crumble one cooled cake into a large bowl.
Squeeze handfuls of crumbs into three 2-inch balls. Roll between your hands until smooth.
Spread some remaining cake crumbs onto a clean surface. Roll each cake ball in the crumbs, pressing lightly to coat. If needed, lightly moisten cake balls with water to help crumbs stick. Set aside.
- Frost the Base Cake
Place the second whole cake layer on a serving plate or cake board.
Spread about 1½ cups vanilla frosting over the top.
Smooth frosting over the sides using an offset spatula.
- Make the “Spaghetti”
In a bowl, mix remaining frosting with yellow food coloring and cocoa powder until you achieve a pale yellow color.
Spoon mixture into a piping bag fitted with a small round tip.
Pipe onto the top of the cake in a loose figure-eight motion to resemble spaghetti noodles.
- Add the “Meatballs” and “Sauce”
Arrange cake balls on top of the piped “spaghetti.”
Puree strawberries in a food processor until mostly smooth with a few small chunks remaining.
Spoon about ½ cup strawberry puree over and around the cake balls to resemble tomato sauce.
Serve remaining puree on the side if desired.
- Finish with “Parmesan”
Grate white chocolate over the top of the cake to resemble Parmesan cheese.