Best Ravens Nest Cake Recipes

WASP'S NEST CAKE

Wasp's Nest Cake image

Make and share this Wasp's Nest Cake recipe from Food.com.

Provided by BrendaM

Categories Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 4

Ingredients

1 (3 ounce) box cook-and-serve vanilla pudding mix
2 cups milk
1 yellow cake mix
1 (12 ounce) package butterscotch chips

Steps:

On the stovetop, mix pudding with milk and bring to a boil.
Dump in box of cake mix.
Stir and pour into a greased 9x13-inch pan.
Sprinkle on butterscotch morsels.
Bake in 350° oven for 30 minutes.
Let cool; serve.

Nutrition Facts : Calories 4730.4, Fat 177.8, SaturatedFat 102.3, Cholesterol 78.8, Sodium 4622.6, Carbohydrate 739.3, Fiber 6.3, Sugar 522.4, Protein 46.8

FLOURLESS CHOCOLATE-WALNUT TORTE

Flourless Chocolate-Walnut Torte image

Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h25m

Yield Makes one 8-inch torte

Number Of Ingredients 8

Ingredients

1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan
1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan
1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
10 ounces bittersweet chocolate, finely chopped (1 2/3 cups)
1 1/4 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt

Steps:

Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)