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Fried Egg Cake
Make your sheet cake look like fried eggs. This recipe is an easy way to make dessert more fun. It's perfect for April Fool's Day, Easter or any day!
Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Total Time
55
minutes
mins
Servings:
16
Servings
Author:
Carlee
Ingredients
Cake
1
cup
unsalted butter
1
cup
water
2
cups
all purpose flour
2
cups
granulated sugar
2
large eggs
beaten
½
cup
sour cream
1
teaspoon
almond extract
1
teaspoon
vanilla extract
1
teaspoon
baking soda
1
teaspoon
salt
Frosting
⅔
cup
granulated sugar
2
Tablespoons
all puspose flour
14
ounce
can sweetened condensed milk
⅛
teaspoon
salt
1
cup
butter
softened
1
cup
shortening
1
Tablespoon
vanilla extract
Decoration
16
apricot halves from a can
1
Tablespoon
poppy seeds
Makes:
10
inch
10
x
15
inch
rectangle
,
1
inch
height
Instructions
Cake
Preheat the oven to 375°F and grease your 10x15x1″ sheet cake or jelly roll pan
Bring butter and water to a boil in a large saucepan.
Remove from heat and stir in remaining cake ingredients.
Pour into prepared pan and bake for 22 minutes.
Cool completely.
Frosting
In a saucepan, stir together sugar and flour. Add can of sweetened condensed milk and stir until mostly combined.
Put pan over medium heat and bring to a low boil, stirring frequently.
Boil for 2-3 minutes, stirring constantly.
Remove from heat and stir in salt and vanilla. Cool completely to room temperature or chill before proceeding.
Beat butter and shortening until smooth and creamy. Add the cooled sweetened condensed milk mixture and beat on high for 10 minutes.
Spread over cake to form a smooth layer. The mixture should be fluffy and smooth.
Decoration
Drain apricot halves well. Allow to drip dry for several minutes or pat them dry with a paper towel.
Arrange drained apricot halves in rows over frosting.
Sprinkle with poppy seeds.
Refrigerate to set frosting.
Store in refrigerator, but serve at room temperature.
Nutrition
Serving:
1
Serving
|
Calories:
662
kcal
|
Carbohydrates:
69
g
|
Protein:
6
g
|
Fat:
41
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
107
mg
|
Sodium:
465
mg
|
Fiber:
1
g
|
Sugar:
55
g
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