Food Network Magazine - (05)May 2020

Maple Bacon

For the cake: Cook 4 chopped bacon slices in

1 tablespoon vegetable oil in a nonstick skillet

over medium heat, stirring, until crisp; pour the

drippings into a small bowl. Add 1 tablespoon

maple syrup to the skillet and cook until the

bacon is coated, 1 to 2 minutes; pour onto a

piece of parchment paper and let cool. Make

Chocolate Cake, adding 2 tablespoons bacon

drippings with the vegetable oil.

For the frosting: Make Vanilla Frosting, adding

½ teaspoon maple extract with the vanilla.

Frost the cake and top with the bacon.

Easy Sheet Cakes

MAY 2020 ●FOOD NETWORK MAGAZINE

Mocha
For the cake: Make Vanilla Cake, adding
2 tablespoons instant espresso powder with
the flour, 1 teaspoon coffee extract with the
vanilla and ¼ cup cooled brewed coffee with
the buttermilk.
For the frosting: Make Chocolate Frosting,
adding 1 tablespoon instant espresso powder
and ½ teaspoon coffee extract with the vanilla.

Chocolate-Cherry
For the cake: Make Chocolate Cake, replacing
the vanilla with 1 teaspoon each almond and
cherry extracts. Mix ¼ cup cherry preserves
with 1 tablespoon maraschino liqueur or juice;
brush over the warm cake.
For the frosting: Make Vanilla Frosting, adding
1 teaspoon cherry extract with the vanilla. Frost
the cake and top with maraschino cherries and
shaved chocolate.