QD63&64: Making an Atomic Cake and Grandma's Birthday Celebration

Combine 3 egg whites, 1/2 cup vegetable oil, 1 cup water, and 1 package of white cake mix in a large bowl and mix to incorporate. Place slightly more than half of the batter into an 8 inch round cake pan and use the rest for 4 cupcakes.

For the chocolate cake layer, blend 1 1/4 cups water, 1/3 cup oil, 3 whole eggs, and 1 package of chocolate cake mix. Place slightly more than half of the batter into an 8 inch round cake pan and use the rest for 4 cupcakes.

For the banana cake layer, mix 1 cup water, 3 whole eggs, 1/3 cup softened butter, 2 very ripe bananas, and 1 teaspoon baking soda. Slowly mix in 1 box of yellow cake mix.

The next morning, mix 3/4 cup milk, 3/4 cup heavy whipping cream, and 1 package of banana pudding mix for the banana pudding filling. Fold in sliced bananas and refrigerate.

For the buttercream frosting, whip 2 sticks of room temperature butter until smooth, then add 2 tablespoons heavy whipping cream, a dash of salt, 2 pounds powdered sugar, and 1 teaspoon vanilla.

For the strawberry filling, mix 3/4 cup milk, 1 cup heavy whipping cream, 1 package of vanilla pudding, and 1/2 package of strawberry jello. Fold in sliced fresh strawberries.

Cut each cake layer to a flat top and layer them starting with the banana cake, banana pudding, chocolate layer, buttercream, strawberry pudding, and finally the vanilla cake on top.

Top the cake with whipped cream cream cheese frosting made from 2 blocks of cream cheese, 1/4 teaspoon salt, 3 teaspoons vanilla, 3 cups heavy whipping cream, and 2 cups granulated sugar.

Spice Level:

Dietary

Allergens