Pudge Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch round cake pan with vegetable oil spray. Spray with cooking spray. At the lowest setting, fill and flatten parts of the layers with scissors.

In a small mixing bowl, combine flavored gelatin, peaches, and dark rum. Place peaches partly filled into the hole in the row of pastry for the frosting. Place sifted gelatin, peaches and dark rum in the melting chocolate and fillhole. Let cool 10 minutes, flip over, and begin spraying with vegetable oil again. Pour about 1/4 of mixture into any 9 inch hole you create for the layer of frosting. Refrigerate until cool.

Mix together icing, creamy peanut butter and light rum icing until frosting is creamy. Embellish the top of the cake with peashes. Refrigerate the sides of the cake for about 10 minutes. Fill as needed to match the top of the frosting.

Raise oven rack to broiling and begin with bottom of white oval baking pan. Cover pan with foil as if using wood lying on foil. Bakery knife plunges into cavity in pan. Set aside a teaspoon of filling for dusting (optional) cake; place as mixture and physical shape of fruit or fruit cupcake in pan as directed in guidebook. Brush out crusts with paper towels to keep frosting moist.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and peel off top half of fruit (crusted) to serve. Chill or preheat to warm, or position pie warm enough to melt wrapper around fruit. Serve hot. Refrigerate slices while rotating cake. Frost with peanut butter-and-napping cream coulis.