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Burger 'n' Hot Dog Cake

 Burger 'n' Hot Dog Cake
Contestants in our Cub Scout pack's annual Father-Son Cake Bake came up with this clever entry. After you're finished trimming your burger and frank with ketchup- and mustard-colored frosting, let the kids pile them high with candy condiments like green gumdrop or coconut relish. —Joan L. Ehrstein, Valparaiso, Indiana
12-15 ServingsPrep: 1-1/2 hours Bake: 45 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 6 teaspoons baking powder
  • 2 tablespoons semisweet chocolate chips, melted
  • 1/4 teaspoon vanilla extract
  • 3 teaspoons lemon extract
  • 1 teaspoon sesame seeds
  • 3 cans (16 ounces each) vanilla frosting
  • Red, green, yellow, orange, brown and black paste food coloring
  • 4 individual cream-filled sponge cakes, divided
  • 2 flexible straws

Directions

  • Prepare cake batter according to package directions. Pour into a
  • greased and floured 13-in. x 9-in. baking pan. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour and baking powder; add to creamed mixture and mix well. Remove
  • 1/4 cup batter to a small bowl; stir in melted chocolate and

2 of 2

Burger 'n' Hot Dog Cake (continued)

Directions (continued)

  • vanilla. Stir lemon extract into the remaining batter.
  • Line a baking sheet with parchment paper. Draw two 2-3/4-in. circles,
  • two 1-1/2-in. circles and two 3-1/4-in. x 1-1/2-in. ovals on the
  • paper. Spread 1-1/2-in. circles with chocolate batter. On each oval
  • and each remaining circle, spread 2 tablespoons lemon batter;
  • sprinkle circles with sesame seeds. Bake at 400° for 10-12
  • minutes or until edges are golden brown. Remove to wire racks to
  • cool completely.
  • Drop remaining batter by tablespoonfuls 3 in. apart onto greased
  • baking sheets. Bake for 8 minutes or until edges are golden brown.
  • Remove to wire racks to cool completely.
  • Place cake on a tray or 14-in. x 10-in. tray or covered board. Tint
  • two cans of frosting pink with red food coloring; frost top and
  • sides of cake. With star tip #16 and white frosting, pipe a rope
  • border around top and bottom of cake.
  • Using white frosting, form two 4-in. circles on cake for plates.
  • Place a round lemon cookie, sesame side down, on one plate for
  • hamburger bun. Tint 3 tablespoons frosting green; spread half over
  • bun for lettuce. Top with a chocolate cookie for burger.
  • For cheese, tint 2 tablespoons frosting with yellow and orange food
  • coloring; spread 1 tablespoon over burger. For ketchup, tint 2
  • tablespoons frosting red; drizzle 2 teaspoons over cheese. For
  • mustard, tint 2 tablespoons frosting yellow; drizzle 2 teaspoons
  • over ketchup.
  • Top with another chocolate cookie burger; repeat layers of cheese,
  • ketchup and mustard. Set remaining ketchup and mustard aside for hot
  • dog. For hamburger bun top, spread remaining green frosting over
  • bottom of remaining round lemon cookie; place over mustard.
  • For hot dog bun, place an oval cookie, top side down, on second
  • plate. Cut one sponge cake in half lengthwise and shape into a hot
  • dog (save remaining sponge cake half for another use). Tint 1/4 cup
  • frosting brownish-red; spread over hot dog. Place on bun. Drizzle
  • with reserved ketchup and mustard. Place remaining oval cookie on
  • top for bun top.
  • For soda can, cut one end off each of the remaining sponge cakes. Cut
  • two sponge cakes in half lengthwise. Stand third sponge cake, cut
  • side down, on cake. Arrange remaining halves around sponge cake, cut
  • side in. Tint 3/4 cup frosting red; frost sides of can. Tint 3
  • tablespoons frosting gray with black food coloring; frost top and
  • make a rim around can bottom. Insert straws into center of can. Pipe
  • “cola” and designs on can with white frosting. Yield: 12-15 servings
  • plus 20 cookies.