Recipe by Southern Polar Bear
A truly gruesome recipe! Perfect for those of you who are Valentine's Day cynics or Halloween enthusiasts. The original bleedy cake is a heart-shaped, double-layer chocolate cake with pink frosting and frou-frou Valentine-y decorations. The cake is served by hacking it in two with a cleaver -- making it bleed. The effect is quite dramatic if done right! You can also make a bleedy Halloween cake by making a round or square-shaped cake and decorating it with Halloween decorations. The syrup makes this cake pretty sweet, so I recommend using Southern Fluffy Frosting for the frosting. It's a gorgeous, white, fluffy frosting (that's not too sweet, and the recipe makes A LOT of it -- even if you cut it in half)! This recipe is from the website goingbridal.com.
Top Review by Sydney Mike
Made this just for the 'halibut' & as a trial run before doing it again come Samhain or Halloween! I enjoyed putting it together, & kids in the neighborhood THOROUGHLY enjoyed devouring it in no time at all! Three of them even wanted the recipe for their moms to have, so . . . [Tagged, made & reviewed as a thank you for one of the chefs-with-a-camera who came to my aid in the Help a Camera-less Chef Game #5]
- 1 -18 1⁄4 ounce pillsbury cake mix
- 1 cup water
- 1⁄3 cup oil
- 3 eggs
- 5 -6 cups frosting (I like Southern Fluffy Frosting)
- 1 (12 fluid ounce) bottle strawberry flavored syrup (like Knott's Berry Farm pancake syrup)
Directions See How It's Made
- Preheat the oven to 350.
- Prepare two heart shaped or two 8" round pans by coating the bottom and sides with shortening and a light dusting of flour.
- Mix the cake mix, water, oil, and eggs in a large bowl.
- Beat on low speed for two minutes.
- Evenly seperate the mix into the two pans.
- Bake for 32 to 36 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool for 10-15 minutes before removing from pans.
- Allow the cakes to cool completely.
- Place the bottom layer on a serving platter.
- Hollow out the bottom layer of the cake by using a knife and a spoon.
- Frost the entire crater with frosting(this prevents the syrup from soaking into the cake).
- Fill the frosted crater with red syrup.
- If the syrup reaches the top of the crater, spread a thin layer of frosting on the bottom of the top layer (to prevent the syrup from soaking into the top layer of the cake).
- Place the top layer over the bottom layer.
- Frost the entire cake and decorate as desired.
- Cut, with the traditional hacking of a clever, and serve immediately!