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Flowering Cactus Cake

PRICKLY as it might appear, this dessert from the desert is one your guests will get their hands on in a hurry! Starting mouths watering will be the confection's deliciously moist chocolate cake—featuring a hint of mocha flavor—from crafty cook Opal Foss. A cactus plant grew out of her recipe, thanks to CT's kitchen staff. They baked the mix in loaf pans, then topped the treats with gree

12-14 ServingsPrep: 30 min. Bake: 1 hour 5 min. + cooling

Ingredients

3/4 cup shortening
2-1/4 cups sugar
5 eggs
3 ounces semisweet chocolate, melted
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1-1/2 cups cold brewed coffee
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
Green paste food coloring
3 to 4 tablespoons milk
Sugar
22 to 25 red gumdrops
Black shoestring licorice

Directions

In a large bowl, cream shortening and sugar. Add eggs, one at a time,
beating well after each addition. Stir in chocolate and vanilla.
Combine flour, salt and baking soda; add to creamed mixture
alternately with coffee. Pour into two greased 5-3/4-in. x 3-in. x

2 of 2

Flowering Cactus Cake (continued)

Directions (continued)

2-in. loaf pans and one 9-in. x 5-in. loaf pan. Bake at 350° for
45 minutes (small loaves) and 65 minutes (large loaf) or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and shortening in a bowl. Gradually add
confectioners' sugar, vanilla, food coloring and enough milk to
achieve desired consistency.
Using a serrated knife, level the top of each cake. Round corners of
small cakes; set aside. Place large cake, cut side down, on a 13-in.
x 12-in. covered board. Round top corners. Frost top and sides of
large cake. Frost small cakes; position at a slight angle on each
side of large cake with one higher than the other.
Sprinkle sugar on a work surface. For each large flower, place four
gumdrops on sugared surface. With a rolling pin, roll each gumdrop
into an oval; cut in half lengthwise. With cut side down, roll up
one piece to form a bud shape. Wrap remaining pieces around it so
rounded edges form petals. For smaller flowers, use two or three
gumdrops.
For cactus spines, cut licorice into 1/2-in. strips. Cut each strip
in half lengthwise, but not all the way through, leaving strips
attached at the bottom. Arrange randomly over cake. Yield: 12-14
servings.