Polka Dot Cake

Polka Dot Cake

 

Ingredients:

 

*3 White (Not Vanilla) Cake Mix Boxes

*3 Whole Eggs (For Cake Balls)

*6 Egg Whites (For Cake Layers)

*2/3 Vegetable Oil (Divided 1/3, 1/3)

*1C Sour Cream

*1C Milk

*3 Small Boxes Of Instant Vanilla Pudding

*Non-Stick Baking Spray (w/Flour Preferred)

*Gel Food Colors of Choice


Directions:


CAKE BALLS:


1.) Preheat oven to 350F. Pretreat Cake Pop Pan with nonstick flour baking spray or nonstick spray and a light flour dusting. Spray the top of the cake ball pan (outside near vents) to prevent sticking of spillover batter.

2.) Prepare 1 white cake mix box adding a box of instant vanilla pudding and substituting milk for water in recipe. Do not increase or decrease amount of eggs required in box instructions.

3.) Divide batter equally into bowls matching number of colors desired. Add about 1/2 tsp of food color to each portion and mix thoroughly.

4.) Portion cake ball mix to just below edge of bottom pan cavities. Close pan layers with provided silicone seals or clamps and bake at 350F for 13 minutes until bake-over tops are springy but not yet browned.

5.) Allow to cool. Remove the spillover caps before opening the pan. Trim the seams of cake pop balls to round them out if desired. (I did minor adjustments of big seems and was happy with the turnout.)

6.) Place cake pop balls in a large gallon size Ziploc bag and freeze 1-2 hours.

 

CAKE LAYERS:

 

1.) Preheat oven to 350F, treat pans with baking spray.

2.) Prepare remaining 2 cake boxes as directed on the box, using the all-white method, with egg whites. Double check that your cake mix does NOT have pudding mix already added to it. Add both remaining boxes of instant pudding, 1/2C milk, and 1/3 C vegetable oil.

3.) Place just enough batter to cover the bottom of your pans. Gently place cake pop balls on top in desired arrangement.

4.) Pour the batter evenly around the balls, saving a portion to gently spoon over the tops and cover the balls. The batter will be mounded but will bake up around the balls.

5.) Bake the layers about 30-35 minutes, or until the cake begins to pull from the side of the pan and springs back when touched. 

6.) If your layers have risen unevenly, or have bumps where the cake pop balls have floated, place a damp paper towel on top and gently press down with the bottom of  cake pan.

7.) Cool all layers in the refrigerator 2 hours prior to frosting, enjoy!