Who Dey Cake!

Karri Perry| Blue Ribbon Favorites

1 boxed yellow cake mix

3 Tablespoons Hershey’s Special Dark Cocoa Powder

1 Tablespoon sugar

Orange gel color

Black gel color 

1 cup heavy cream

1 1/2 cup semi-sweet chocolate chips

Butter a Bundt pan. Do not use nonstick spray—Instead, use softened butter.  Be sure to butter every bit of the pan, so the cake will come out beautifully.

Follow the cake mix instructions to create batter.

Divide batter equally into two bowls.

To one bowl of batter, add orange gel color.  Mix well until a deep orange color is achieved.

To the second bowl of batter, add 3 tablespoons of the dark cocoa powder, and 1 tablespoon of sugar.  Mix well.  To make batter darker, add a few drops of black gel color, stir well until a black or very dark brown color is achieved.

In the buttered Bundt pan, add 1/4 cup of the orange batter… followed by 1/4 cup of the black batter—alternating each color until all the batter is used.

Bake in a preheated 350 degree oven on the middle rack for about 35-40 minutes or until a toothpick comes out cleanly. Check your cake mix for exact baking times.

After 5-7 minutes, invert cake onto a cooling rack and gently lift off the Bundt pan.  Cool cake to room temperature.

While the cake cools, make the chocolate fudge ganache.  Heat 1 cup of heavy cream in the microwave for 1 minute or until very warm-do not boil.  Add the chocolate chips to the warm cream and stir until smooth and glossy.  (Tip: At first the ganache may look like speckled chocolate milk—just keep stirring-it will come together.  If the chocolate is slow to melt-heat for 25 additional seconds-then continue stirring)

Let the ganache sit for about 60-90 minutes until it’s thickened-can place in refrigerator for 20 minutes to help it thicken.  Ganache will thicken as it cools… should be thick (not runny) but still pourable.

After the cake is cool and ganache is slightly thickened, drizzle the cake with the chocolate ganache.  Add orange and black sprinkles.  Serve and enjoy!! Who Dey!!

Not a chocolate fan? Don’t have cocoa powder?? No problem: If desired-divide batter into two bowls and simply add the orange and black food gel to each bowl of the divided batter, foregoing the chocolate flavor.

No Bundt Pan? No problem! Option: Bake in a 9X13 pan for about 25-30 minutes-check your cake mix for exact baking times.  Cool completely. Top with thickened ganache and then top with Cool Whip, add orange and black sprinkles. Refrigerate until ready to serve.

WHO DEY cupcakes!!? Yes… simply fill baking tins with cupcake liners, add batter, in alternating orange and black colors until each liner is half full. Follow package instructions for exact bake time.

Skip the ganache and frost with your favorite cupcake frosting.

*This fun cake can be made in any color… simply change the food gel color to match team colors.

Who Dey!

After the cake is cool and ganache is slightly thickened, drizzle the cake with the chocolate ganache.  Add orange and black sprinkles.  Serve and enjoy!! Who Dey!!