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Desserts

Cinco de Mayo Sombrero Cake

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Cinco de Mayo Sombrero Cake recipe
photo by:kraft
This was a lot of fun to make and the cost was very low! I have never had luck shaping cakes due to frosting sticking and the cake crumbling. But I did the suggest 'cake se...read more
posted by
genavcn
on 4/24/2008
time
prep:
25 min
total:
2 hr
servings
total:
16 servings, one piece each
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What You Need

1
pkg.   (2-layer size) chocolate cake mix
2/3
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2/3
cup  powdered sugar
1
tub   (8 oz.) COOL WHIP Whipped Topping, thawed
1
square  BAKER'S Semi-Sweet Chocolate
2
cups  fresh raspberries, cut in half
1
Tbsp.   green colored sugar

Make It

PREPARE cake batter and bake in two 9-inch round baking pans as directed on package. Cool completely. Meanwhile, beat sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Cover and refrigerate until ready to use.

CUT one cake layer in half as shown in Diagram 1 of Sombrero Cake; cut remaining cake layer as shown in Diagram 2. Arrange both Brim pieces, the Top piece and Base of Brim piece on cake board or large platter as shown in Diagram 3 to resemble sombrero. Cut Band and Mustache pieces horizontally in half to make two pieces of each. Place both Band pieces on cake as shown. Reserve both Moustache pieces for later use. Spread 1-1/4 cups of the frosting evenly onto all cake pieces except mustache. Refrigerate or freeze until frosting is firm. Meanwhile, melt chocolate as directed on package.

SPREAD cake with remaining frosting. Place Mustache pieces at bottom of sombrero; cover with some of the melted chocolate. Decorate cake with remaining chocolate, raspberries and colored sugar. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise
Celebrate this special day with this delicious cake.
How to Crumb and Seal a Cake
To "crumb and seal" a cake, spread a thin layer of frosting onto top and side(s) of cake, starting at center of cake. The frosting will trap the loose crumbs. Place cake in freezer for 5 min. or in refrigerator for 30 min. or until frosting is firm. (This is called "sealing the cake.") Then, spread cake with remaining frosting.
Make Ahead
If making ahead of time, frost cake as directed but do not decorate until just before serving. Store in refrigerator up to 24 hours before decorating as directed.
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