Hanukkah Dreidel Cake

Hanukkah Dreidel Cake

Create a dreidel-shaped cake reminiscent of the dreidel (top) used in the traditional Hanukkah game.

Prep Time

50

Minutes

Total Time

2:50

Hrs:Mins

Makes

15

servings

Cake
2 1/4
cups Gold Medal® all-purpose flour
1 2/3
cups granulated sugar
2/3
cup shortening
1 1/4
cups milk
3 1/2
teaspoons baking powder
1
teaspoon salt
1
teaspoon vanilla
5
egg whites
Frosting and Decorations
6
cups powdered sugar
3/4
cup shortening
3/4
teaspoon clear vanilla or almond extract
4
to 5 tablespoons milk
8
drops blue food color
1
teaspoon unsweetened baking cocoa
About 1/2 cup miniature chocolate chips
  1. Heat oven to 350ºF. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
  2. In large bowl, beat flour, 1 2/3 cups granulated sugar, 2/3 cup shortening, 1 1/4 cups milk, the baking powder, salt and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  4. Meanwhile, to make white frosting, in large bowl, beat powdered sugar and 3/4 cup shortening with spoon or electric mixer on low speed. Beat in 3/4 teaspoon clear vanilla and 4 to 5 tablespoons milk until smooth and spreadable.
  5. In medium bowl, reserve 2 cups of the white frosting; tint with food color. Reserve 2/3 cup of the blue frosting for decorating; set aside. In small bowl, reserve 2/3 cup of the white frosting for decorating; set aside. In another small bowl, reserve 1/4 cup of the white frosting; stir in cocoa.
  6. Cover large flat tray or piece of cardboard (20x12 inches) with plastic wrap or aluminum foil. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting, if desired. Arrange cake pieces to form dreidel as shown in diagram.
  7. Frost the center and sides of the dreidel with remaining white frosting. Frost the dreidel point, handle top and sides with remaining blue frosting, attaching pieces with small amount of frosting. Outline the Hebrew letter of your choice with a toothpick; fill in with cocoa frosting and outline with chocolate chips.
  8. Place reserved 2/3 cup white frosting in decorating bag with star tip #32; pipe a shell border along base and top edge of white-frosted cake. With reserved 2/3 cup blue frosting, pipe a shell border along base and top edge of blue-frosted cake with shell tip. Outline top borders of white-frosted cake with chocolate chips.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cutting and Assembling Hanukkah Dreidel Cake
1. Cut cake to form body and handle of dreidel. 2. Arrange pieces to form dreidel.
Time-Saver
Use a Betty Crocker® cake mix for the cake. Bake as directed for 13x9-inch pan. Use 2 containers (1 lb each) Betty Crocker® creamy white frosting for the scratch frosting.

Nutrition Information:

1 Serving (1 Serving (Cake and Frosting))
  • Calories 580
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 6g,
    • Trans Fat 3 1/2g),
  • Cholesterol 0mg;
  • Sodium 300mg;
  • Total Carbohydrate 90g
    • (Dietary Fiber 1g,
    • Sugars 73g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 5 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.