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Fun
                                                                                                     Cooking



          PIECE                                    OF                   CAKE                                    !
          PIECE OF CAKE!







           Serve a classic soup-and-sandwich combo—for dessert!

           PHOTOGRAPHS BY JEFF HARRIS


















































           Americans eat about 2.2 billion                GRILLED CHEESE CAKE
           grilled cheese sandwiches every year,          ACTIVE: 45 min  l  TOTAL: 1 hr 45 min  l  SERVES: 8 to 10
           and you’ll find recipes for more than
           200 versions on foodnetwork.com                Cooking spray
           alone. But until now, not one of them          1  16- to 18-ounce box white cake mix (plus required ingredients)
                                                          1 3  pound strawberries, hulled and chopped
           was for a cake! To make this oversize
        FOOD STYLING: BRETT KURZWEIL.  cake to look like sandwich bread and   3  tablespoons sugar
                                                             yellow peaches, pitted and chopped
           lookalike, we trimmed a square white
                                                          Juice of ½ lemon
           filled it with cheese-colored pudding.
                                                             3.4-ounce package instant vanilla pudding mix
                                                          1
           The finishing touch: strawberry-peach
                                                             (plus required ingredients)
           “tomato soup” for dipping! Turn the
                                                          Yellow and red food coloring
           page for the how-to.
                                                          4
                                                             tablespoons unsalted butter, melted
                                                                                    SEPTEMBER 2016  ● FOOD NETWORK MAGAZINE   95
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