Picasso Harlequin Cake 1966
Let’s just agree right now that Betty has an overly inflated sense of self. To refer to this cake as a Picasso, even if it IS really tasty, is a bit dramatic, Betty. Take it down a notch! However, the unique advantage of different flavors between the layers makes this a mid-century Betty Crocker masterpiece in it’s own right. Let me take you through a couple hacks that will make it easier from the chocolaty top to the rummy bottom
...and who doesn’t like a rummy bottom?
Also, if you haven’t had a grasshopper with chocolate cake you haven’t lived.
So the good news is that you can still buy Betty Crocker Devil’s Food Cake Mix. The bad news is splitting the already thin cakes in two. There’s the tooth pick technique but I was way too lazy and eyeballed it. Just frackin’ be careful!
You WIL NOT be able to find stripped peppermint candy if it’s not Christmas-time and you don’t have time for Amazon. So I used maraschino cherries and made it a cherry layer.
Instead of outlining the diamonds, place the cookie cutters on the cake and fill with sprinkles. Way easier than filling an outline with a spoon.
Do this
Not this
Lastly, be really careful moving this bitch around. The sprinkles just fly off.
You’re really going to love this cake though . It’s super easy and one-of-a-kind. If you make it, send me an email with pix casadedrunkdiva@gmail.com