Hi everyone and Happy Father’s Day to you Dads out there. We broke tradition from the key lime rhubarb pie this year which my husband loves because of the Elvis Cake I discovered online. I made it earlier in the year and Brian thought it was the best thing he’d ever tasted. Apparently it was Elvis’ favorite cake. Happy Father’s Day!
I made some adaptationss from the many recipes offered on line and, let me tell you, a success! Instead of using a boxed cake, I made the simple white cake recipe from allrecipes.com
Elvis Cake:
The Cake Part!
one cup of sugar (I use 1/2 the sugar that most recipes on line call for and STILL very sweet!)
1 3/4 tsp baking powder
1 1/2 cups of flour
2 tsp vanilla
2 eggs
8 oz. butter, softened
1/2 cup whole milk
Method:
Mix all dry ingredients and then add in all wet ingredients in a mixer for a few minutes until smooth
Place into one cake pan or two small ones around 5 inches in diameter
Bake until a knife in the middle comes out clean, about 40 mnutes for regular sized cake, about 25-30 minutes for the small cake pans
Remove from the oven and let cool and set aside
Pineapple Topping:
2 15 oz.can crushed pineapple with 1/2 the juice
1 cup white sugar
Method:
In a saucepan, boil down the sugar and pineapple with 1/2 the juice until almost all the liquid is gone.It will take a while, maybe 25 minutes
Set aside and let cool
Frosting:
8 oz. packaged cream cheese
8 oz. butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Mix all the ingredients together in a mixer until smooth. Use immediately or store in the fridge
Assembling Cake:
If using two small cakes, take the first one and frost with the frosting.
Top with 1/2 the pineapple
Place second cake on top of first cake and frost
Top with remaining pineapple
ENJOY!!!!