November 8, 2015

Shark Cake + Cinnamon Life Chocolate Cake

Spud turned 5 in August.  He was set on a Paw Patrol cake for nearly the entire summer.  I had a cake sketched out and bought a toy to use as the topper.  I was prepared.

Then, two weeks before his birthday.  Boom.  Paw Patrol is out (Mom, I don’t even like Paw Patrol….whaaa?), and he’s suddenly obsessed with sharks and wants a shark cake.  And not just any old shark cake.  It needed to be a vicious looking shark with lots of teeth.  And he had to have pilot fish around to clean his teeth.

But really it worked out just fine, since I was able to reuse a lot of the nautical décor I picked up for his 2nd birthday!

I added a watermelon shark (the kids went nuts over it) and “chum buckets” (goldfish crackers & Swedish fish).

But Spud wasn’t actually done throwing me for a loop.  Mere days before his birthday, he suddenly decided that his cake flavor was going to be Cinnamon Life (his favorite cereal) and chocolate.  Ummm…okaaaaay.

The cake was surprisingly delicious!  Of course, cinnamon & chocolate work beautifully together.  There was a slight texture due to the crushed cereal, but it just added to the fun! 

Spud was certainly a happy camper!

Cinnamon Life Chocolate Cake

1 box Devil’s Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
1 cup (8 oz) sour cream
1 cup canola oil
4 eggs
1 tbsp special dark cocoa powder
1 tsp ground cinnamon
1 tbsp instant espresso granules
1 cup warm water
1 cup Cinnamon Life, crushed

Preheat the oven to 350 degrees F.  Spray two 8-inch pans with non-stick spray.

Stir together the warm water and the instant espresso, until the espresso is dissolved.

Add the espresso mixture, along with everything except the Life Cereal into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.  The mixture will be thick and pudding-like.

Stir in the Life cereal.

Spread the cake batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Move to wire racks and cool for 10 minutes.  Then, run a knife along the edges of the pan and flip to remove the cake.  Cool the cakes completely before icing.

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