Wednesday, October 31, 2012

Picaken



Picaken.  Not quite as famous as the turducken, but certainly a sight to behold.  This being so close to Halloween, I felt it was the perfect time to give it a whirl, considering it is a Frankenstein like creation.  You literally stuff a cake with a pie.  Now, wanting to be seasonal and all, I chose apple pie and spice cake, pushing it over the top with a thick layer of cream cheese frosting.  The frosting is important.  It helps hide the flaws bound to happen by baking a pie in a cake.

I heard about this conglomeration of baked goods when Jamie The Very Worst Missionary posted about it almost forever ago and I hadn't heard much about it since then. But then, my very best friend Mandy had a costume party and was making a bacon explosion.  Now if there ever was a dessert screaming to go with a meat dish called bacon explosion, this is it.  Since it was my first time and because I actually thought it would taste awful, I used from a box everything (except the frosting, really, from scratch frosting is the way to go).


How did it taste.  Surprisingly, not too bad.  Probably not something I am going to make every weekend, but totally worth a shot.


 

Piecaken

Pie
1 9 inch double pie crust
2 large cans pie filling

 Unroll bottom pie crust into 9 inch pie pan.  Pour in filing.  Roll top crust over filling and pinch edges to seal.  Poke holes in the top for the steam to escape.  Bake at 350 degrees for about 40 minutes.  Allow to cool completely.

Cake
1 box spice cake
3 eggs
1 1/2 cups water (I left out the oil because, well really, did we need more fat)?
Basically make cake batter according to the box directions.  I used a Duncan Hines spice cake mix and I beat together the cake mix, water, and eggs for 2 minutes.  Take pie and flip over into a greased 10 inch cake pan.  I used a spring form pan so that I would not have to flip the final cake out of the pan.  Fill the cake pan with the pie in the bottom with the cake batter.  I filled the pan 3/4 full and had a bit of cake batter left over.  That is ok, make a few cupcakes or something.  Bake at 350 degrees for 40-50 minutes or until done.  Allow to cool completely before frosting.

Cream Cheese Buttercream
1 8oz package cream cheese at room temperature
2 sticks butter at room temperature
2 pounds powdered sugar
2 teaspoons vanilla
water to thin frosting as desired

Beat together cream cheese and butter until smooth.  Add in vanilla.  Slowly mix in powdered sugar.  Add water 1 tablespoon at a time until desired consistency is reached.
*If you are going to color your icing, put the food coloring in before you thin the frosting because the food coloring will thin the icing.

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