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!
Servings: 16 Servings
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 purpose flour
- 14 ounce can sweetened condensed milk
- ⅛ teaspoon salt
- 1 Tablespoon vanilla extract
- 1 cup butter softened
- 1 cup shortening
Decoration
- 16 apricot halves from a can
- 1 Tablespoon poppy seeds
Makes: 10 x 15inch rectangle, 1inch height
Instructions
Cake
- Preheat the oven to 375°F and grease your 10x15x1″ sheet cake or jelly roll pan
- Bring 1 cup unsalted butter and 1 cup water to a boil in a large saucepan.
- Remove from heat and stir in 2 cups all purpose flour, 2 cups granulated sugar, 2 large eggs, ½ cup sour cream, 1 teaspoon almond extract, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and 1 teaspoon salt.
- Pour into prepared pan and bake for 22 minutes.
- Cool completely.
Frosting
- In a saucepan, stir together ⅔ cup granulated sugar and 2 Tablespoons all purpose flour. Add 14 ounce can 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 ⅛ teaspoon salt and 1 Tablespoon vanilla extract. Cool completely to room temperature or chill before proceeding.
- Beat 1 cup butter and 1 cup 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 16 apricot halves from a can 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 1 Tablespoon poppy seeds.
- Refrigerate to set frosting.
- Store in refrigerator, but serve at room temperature.
Nutrition
Serving: 1Serving | Calories: 614kcal | Carbohydrates: 60g | Protein: 5g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 94mg | Sodium: 368mg | Potassium: 140mg | Fiber: 1g | Sugar: 47g | Vitamin A: 850IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
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