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Cinco de Mayo Sombrero Cake
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Cinco de Mayo Sombrero Cake

2 Hours
25 Min Prep
2 Hr Cook
No fancy sombrero-shape cake pan required to make this Cinco de Mayo dessert. Just two 9-inch round pans and a clever arrangement.
What You Need
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16 servings
Original recipe yields 16 servings
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
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Let's Make It
1
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.
2
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.
3
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.
Kitchen 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.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 290mg
13%
Total Carbohydrates 36g
13%
Dietary Fibers 2g
7%
Sugars 24g
48%
Protein 4g
8%
Vitamin A
2%
Vitamin C
6%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings, one piece each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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