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Spaghetti and Meatballs Cake
Source of Recipe
Internet
List of Ingredients
Banana Cake
Nonstick cooking spray
3 cups all-purpose flour
1-1/2 tsp each baking powder, baking soda and salt
3/4 cup unsalted butter, softened
1-2/3 cups granulated sugar
3 large eggs
3 ripe bananas, mashed (1-1/4 cups)
11/2 cups each buttermilk and very finely chopped walnuts
Chocolate Meatballs
4 oz cream cheese, softened
1/2 tsp vanilla extract
Pinch of salt
2 cups sifted confectioners’ sugar
1 cup (6-oz) semisweet-chocolate chips, melted and cooled
1 cup very finely chopped walnuts
Buttercream Frosting
1-1/2 cups unsalted butter, softened
2 (1-lb) boxes confectioners’ sugar, sifted
1 Tbsp each vanilla extract, milk
8 drops yellow food coloring
1/4 tsp unsweetened cocoa powder
“Tomato Sauce” and “Parmesan”
2 (10.25-oz) jars low-sugar strawberry preserves
White chocolate (optional)
Recipe
1. Cake: Preheat oven to 350°F. With spray, coat 13 x 9 x 2–in. baking pan; flour pan. In medium bowl, whisk flour, baking powder, baking soda and salt. In large bowl, beat butter and sugar on high until fluffy. Add eggs, one at a time, beating well after each addition. Beat in banana, then buttermilk. On low, gradually beat in flour mixture just until incorporated; stir in walnuts. Spread in pan. Bake 50 minutes, until toothpick inserted into center tests clean. Cool cake in pan 30 minutes on rack; invert onto rack; let cool. Invert cake onto oval serving platter with flat surface of at least 13 x 9 inches. Cover; refrigerate 3 hours or up to 1 day.
2. Meatballs: In medium bowl, beat cream cheese until creamy and smooth; beat in vanilla and salt. On low, gradually beat in sugar, then chocolate. Stir in nuts. Using 1-3/4-in.–diameter ice cream scoop, scoop chocolate mixture to form about 23 meatballs. Roll each in hands into a ball. Cover; refrigerate (can be made 2 days ahead)
3. With thin serrated knife, trim cake to fit platter; cut off edges and corners, cutting downward on diagonal to make oval mound. Remove cake pieces; brush crumbs off platter.
4. Frosting: In large bowl, beat butter until creamy. On low, gradually beat in sugar. Beat in vanilla and milk. Add food coloring and cocoa; beat until color resembles cooked spaghetti. Using offset metal spatula, spread 2 cups frosting in even, thin coat over cake.
5. Spaghetti: Fill 16-in. pastry bag half full with some of remaining frosting and fit with #5 plain tip (1/8 in.). Beginning at bottom edge of cake, pipe “spaghetti” strands around sides, looping and overlapping on already piped strands, and working upward. Using up frosting and refilling bag half full as needed, continue piping so strands are densely piped around sides; extend those near top slightly higher than top edge, creating a well.
6. Sauce: In small saucepan, heat preserves over very low heat, stirring, until just barely warm and pourable (do not overheat). Transfer 1/2 cup “sauce” to pie dish. Spoon remaining sauce into well on top of cake; spread to fill well, letting drips of sauce come over top edge of spaghetti.
7. Put meatballs, a few at a time, in sauce in dish; roll to coat. Transfer to sauce on top of cake. Repeat with remaining meatballs. Brush any remaining sauce from dish over any uncoated meatballs.
8. Using vegetable peeler, shave chocolate “Parmesan” over top, if desired. (Can be made and refrigerated up to 1 day ahead.) Serve at room temperature.
Makes 20 servings.
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