Best Chicken Cake Recipes

CHOCOLATE KAHLúA CAKE - PLAIN CHICKEN

Steps:

• Preheat oven to 350ºF. Grease and flour a 10-inch Bundt cake pan.
• With a handheld mixer, mix together cake mix, pudding mix, oil, water, sugar, eggs, and Kahlúa for 2 minutes.
• Pour batter into prepared cake pan.
• Bake for 1 hour or until a wooden skewer comes out clean.
• Cool cake in pan for 10 minutes. Remove from pan and let cool on a wire rack.
• While cake is cooling, whisk together powdered sugar and Kahlúa. Pour over cake.

STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE

Steps:

• In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix ginger, garlic, and 1 teaspoon peanut oil; set aside. While the chicken marinates, cook noodle cake. Heat 2TAB of oil in 12-inch nonstick skillet over medium until shimmering. Spread noodles evenly on bottom of skillet and press with spatula to flatten. Cook until crisp 5 to 8 minutes. Use plates to invert noodle cake. Add the remaining 2 tablespoons vegetable oil to the skillet; swirl to coat. Cook second side, about 5 to 8 minutes. Slide noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (The noodle cake can be transferred to a wire rack set over a baking sheet and kept warm in a 200-degree oven for up to 20 minutes) Stir the marinated chicken into the sesame oil-cornstarch mixture Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm. Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes. Push the vegetables to the sides - clear the center add garlic-ginger mixture cook mashing mixture until fragrant 20 seconds, stir continue to cook until the stalks tender-crisp 30 sec Stir in the bok choy greens about 30 seconds. Return the chicken to the skillet. Whisk sauce, then add to the skillet, tossing constantly, until sauce is thickened and the chicken is heated through,30 seconds.

RITZ CARLTON LEMON POUND CAKE - PLAIN CHICKEN

Steps:

• Preheat oven to 350ºF. Spray or butter and flour 2 loaf pans or one large Bundt pan.
• Sift flour, baking powder and salt into medium bowl. Set aside.
• Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
• Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
• Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

CHICKEN CAKE

Steps:

• Prepare cake batter according to package directions. Divide among six greased and floured muffin cups, a greased and floured 10-oz. custard cup and a greased and floured 9-in. round baking pan. , Bake at 350° for 15-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy. Add flour mixture; beat until light and fluffy, about 4 minutes., On a large platter or covered board (about 17 in. square), place 9-in. cake for chicken's body with small cake above it for head. For wings, cut sponge cakes in half widthwise; place four on each side of large cake. Frost tops and sides of cakes and tops of cupcakes. Arrange cupcakes randomly around board and serve separately., For legs, cut two licorice twist into 12-in. pieces and place below large cake. For beak, cut a 1/4-in. triangle of licorice; center on bottom third of head., Cut remaining licorice twists into 1-1/2-in. slices; cut one end of 16 of the slices at an angle. For chicken feet, arrange one diagonally sliced licorice piece on each side of legs, straight edge down. Place one straight-cut licorice piece in the center of each cupcake; arrange remaining diagonally sliced pieces on each side., Shape black shoestring licorice into glasses; press gently into frosting to hold the shape. Add chocolate-covered candies for eyes., For chicken's comb, cut fruit roll-up into a 3-in. strip. Cutting along a long edge of the roll-up, making three connecting semicircles. Gently press strip, flat side toward cake, onto top of head.

ASIAN CHICKEN SALAD OVER RICE NOODLE CAKE

Steps:

• In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth. Drain and cut into strips.
• Make the dressing: In a food processor or blender combine ingredients and process until combined well.
• In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine.
• In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.

CHICKEN TORTELLINI BAKE WITH BANANA CAKE BON BONS

Steps:

• Chicken Tortellini Bake: 1.Preheat oven to 375°F. Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish. 2.Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30-35 minutes or until chicken is 165°F. 3.Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve. Banana Cake Bon Bons: 1.Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw. 2.Line baking sheet with foil. (Be sure pan will fit in your freezer.) 3.Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough. 4.Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls. 5.Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.)

CHICKEN TACO CHEESY CAKE

Steps:

• 1. Preheat oven to 400 degrees. Cover bottom of 9 inch spring form pan with aluminum foil, and grease bottom and sides of pan.
• 2. In a small bowl, mix together, 12 crushed taco shells, 1 1/2 teaspoons taco seasoning mix, and 1/2 cup melted butter. Pat into bottom, and up sides of prepared pan; bake 10 minutes, remove from oven and set aside. Turn up oven temperature to 425 degrees.
• 3. Heat 1 tablespoon of canola oil in medium skillet oven medium heat. Salt and pepper chicken tenders to taste, and coat with 1 teaspoon taco seasoning mix. Cook thoroughly, about 5-6 minutes. Finely shred.
• 4. In large bowl of stand mixer, add in 4 ounces softened cream cheese, 8 ounces taco blend shredded cheese, 1/2 cup shredded mozzarella cheese, and 1/2 cup double cheddar blend shredded cheese, mix until creamy. Add in beaten eggs, and 1/2 teaspoon taco seasoning mix, blend until incorporated. Fold in chicken and crumble reserved taco shell into mixture.
• 5. Pour cheesy chicken mixture over cooled taco crust and bake for 20-25 minutes, until mixture is set, and top is golden. Remove from oven and cool completely.
• 6. Remove sides from pan, and carefully remove foil from bottom of Chicken Taco Cheesy Cake. Place on serving platter, slice, and top with black olives and also garnish with sour cream, salsa, and crushed taco shells, if desired. Serves 8, depending on serving size preference.

CHICKEN TORTELLINI BAKE WITH BANANA CAKE BON BONS

Steps:

• Chicken Tortellini Bake:.
• Preheat oven to 375°F Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.
• Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30-35 minutes or until chicken is 165°F.
• Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve.
• Nutritional Information: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg; SODIUM 1270mg; CARB 34g; FIBER 2g; PROTEIN 37g; VIT A 20%; VIT C 50%; CALC 50%; IRON 15%.
• Banana Cake Bon Bons:.
• Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw.
• Line baking sheet with foil. (Be sure pan will fit in your freezer.).
• Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough.
• Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls.
• Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.).
• Nutritional Information: CALORIES (per 1/12 recipe) 300kcal; FAT 17g; CHOL 35mg; SODIUM 125mg; CARB 37g; FIBER 0g; PROTEIN 4g; VIT A 4%; VIT C 2%; CALC 6%; IRON 2%.