pig cake « The Very Last Bite

Last night Stuffed Husband and I hosted a few friends. We ate lotsa crawfish, some homemade pizza, and (of course by my pop’s request) pig cake. I am beginning to feel that pig cake is essential to any good time. I’m making another pig cake for Stuffed Husband’s Mother tonight. Her birthday is Monday! Happy Birthday Queen Jean! Just don’t ask her age. Unless you want a black eye.

My mom and dad along with a few friends who recently graduated from Loyola (my alma mater) joined us to celebrate with some scrumptious seafood!

My momma found a few real gems in that 40 pound batch!

We had plenty of tails left over. I’m dreaming up some recipes to use these bad boys up with!

Thanks for peeling those tails Stuffed Husband! I couldn’t bring myself to mangle my nail polish. I’m a delicate flower.

We even had an assembly line going for a while. I’m good at giving direction.

Chloe helped out by chewing up a crawdad into 8 million tiny pieces for mommy to pick up. Her next poop should be real interesting, folks.

Peace, love, and peelin’ tails ~

The Hungry Wife

There is something satisfying about watching other people enjoy food you prepared with your own two hands. Even if those hands are poorly manicured with chipped polish. When stuffed husband gobbles down a meal I’ve made I know that he is truely enjoying something I have made. Pig cake is one of those meals. Well really it’s a dessert but in our house it often becomes a meal by default. Hi I’m Hungry Wife and I am a dessert-aholic.

Pig cake is a cinch to make and will impress everyone you know. Here is what you’ll need…

For your cake you will need:

1 box (18.25 Oz. Box) Yellow Cake Mix

1 stick Margarine (softened)

1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved

4 whole Eggs

1 teaspoon Vanilla Extract

For the frosting you will need:

1 package (4 Oz. Box) Vanilla Instant Pudding Mix

1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved

½ cups Powdered Sugar

4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)

Extra Mandarin Orange Slices, For Garnish

Start out by pre-heating your oven at 350 ºF. Then, place the cake mix, margarine, 1/2 cup of mandarin juice, eggs, and vanilla. Mix em up good.

Let the mixer do it’s thang for 4 minutes on medium high. Your mixture will be light and fluffy. After this, dump in the mandarin slices and mix it again until they break up into small pieces. Then eat one heaping spoonful of the mixture for good measure, or self satisfaction. It doesn’t really matter which.

Next, grease up a pan.

Pour your batter into the dish and pop into the hot oven for about 25 minutes, give or take a few. This is a two-layer cake so you will repeat this step once the first layer is done. Or if you’re cooler than me and have two square pans, bake ’em both at the same time.

While your cakes bake and cool, let’s whip up this oh-so-yummy frosting. It’s the star of the cake no doubt. Start by dumping your pudding mixture into your cleaned mixer. Add the juice from your can of crushed pinnapples and mix it on medium high for about 2-3 minutes. Add the powdered sugar and mix for another minute. You want a creamy texture.

Next dump in half of your tub of cool whip. I used cool whip lite because I am health-conscious. But only when it doesn’t effect the taste of my food. So basically hardly ever. Whip this up until it is combined, light, and delicious. Stir in the crushed pinapple by hand last.

Make sure your first layer has cooled thoroughly.