Left Over Cake Ideas
We’ve all had left over cake, right?!?!?! No, just me? Well, I made a fancy chocolate cake one weekend, and decided to make extra cake in case of a catastrophe. A catastrophe never happened so I was left with 3 - 6” chocolate cakes. So I decided to make mini chocolate layered cakes!
For the base chocolate cake recipe, I use Hershey’s…the one on the back of the cocoa powder. Find the recipe here.
Ingredients
Chocolate cake, make sure it is cooled completely
1/2 cup heavy whipping cream
2 Tbsp powdered sugar
Fresh raspberries
Chocolate pudding, from scratch or store bought
Marshmallow fluff, marshmallows or homemade meringue
Directions
Cut out 2 1/2” to 3” rounds from the larger cake, make sure you have an even number if you are doing two layers per cake. You should be able to get 4 - 6 mini-cakes.
If making whipped cream, whip up 1/2 cups of the heavy whipping cream using a hand mixer adding in the powdered sugar for flavor. Be careful not to over-whip, it should be fluffy and smooth.
Decide on your toppings or mix and match, remember, you can come up with your own toppings too! Maybe sprinkles, peanut butter, cream cheese icing!! The possibilities are endless.
Next, assemble! You can’t go wrong here!
