Spring is on the way! I am reaching way back into my 2004 Martha Stewart archives for one of my favorite recipes to celebrate spring. It's a whimsical and playful dessert, the Flower Pot Cake. What I love about this is, it can be used for nearly any occasion. Easter, Mother's Day, Teacher Appreciation Day, housewarming party... Arbor Day. Ok, I'm reaching with that one. You get the idea.
WHAT I USED:
Chocolate cake mix (store bought)
Cholocate Icing (store bought)
Multicolored pebble-shaped chocolate candies, for garnish
Chocolate chip cookies
Oil for pots
Mint sprigs, for garnish
Optional: Sixlett candies & jelly beans for garnish
Note: I used 6 unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 2 3/4 inches tall and 2 3/4 inches across the top). *Be sure to thoroughly wash the new pots in hot water before using*
DIRECTIONS
Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and insert a cookie into bottom. This will prevent any batter from spilling through the drainage hole.
Follow the mixing directions on the cake box.
Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet.
Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 25 to 30 minutes. See box instricitons for actual bake time. Baking times may vary. Let cakes cool completely in the flowerpots on a wire rack.
Frost cakes with an offset spatula. Top with chocolate rock candies; "plant" 1 mint sprig in each cake.
*Note* Mint sprig will begin to wilt about 5 minutes after "planting" in the cake. Mint sprig should be "planted" very close to serving.
Posted Feb 29, 2016
ENJOY!
