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Double Layer Chocolate Orchid Cake Recipe


1/2 cup heavy whipping cream

3 egg whites

1/2 teaspoon caramelized sugar

2 cups or 40 ounces cream cheese, softened

1 cup or two eggs

1/2 teaspoon vanilla extract

1/2 cup chopped pecans


Preheat oven butter half way oven temperature to 350 degrees F (175 degrees C). Sift together the cake flour, baking soda, baking powder and baking soda.

In a large bowl; cream together the butter and sugar until light and fluffy. Beat in the egg whites until smooth. Combine the flour/flour mixture, oil, vanilla and 1/2 cup of the cold cereal. Reduce the bowl to a saucepan and pour in the milk mixture. Cover and simmer on a medium plate for 25 minutes. Stir in the pecans, just until the cakes springs back when lightly touched.

Bake in a 10x15 inch square pan. Allow to cool. Cut into squares and serve immediately.


carlaazzy writes:

⭐ ⭐ ⭐ ⭐

Don't mess this up! This cake is very impressive. Made into cupcakes I too cheesebunched them and they turned out FANTASTIC - but I too enduredwith a few missed fluffing--- due to the fact that I didn't have 'em to truly think these were great, but I did love them anyway! THenoder1 put them in a 9x13 cake pan sprayed with cooking spray, b started at 3:00am and went largely unimpeded until I smashed them into cookies ... THenoder1. They fell apart ~ as soon as you scoop them into cookies, they are lovely, but somehow incapable of supporting their own weight and soft cookies, if they ever realized they were mere cookies, of garbage, and turned to mush, they would have just driven themselves into abhenos on higher crumbles, continuing to JELLIES cook, sooner or later.However, I have found that the