Burger and Fries Cake

Small Hamburger, no fries:

3 - 6 in round cakes(Two for the bun and one for the burger)

1 yellow cake mix

Large Hamburger & Fries:

3 - 9 in. Round Cakes (Two for the bun and one for the Burger)

1 - 8 in. Square Cake (for the Fries)

2 yellow cake mixes

Both types of Hamburgers:

1 can Chocolate Frosting

1 can White Frosting(or tube), mayonnaise

Decoration Tube Frosting: yellow, red–mustard & Ketchup

Red & Green Gumdrops, smashed flat with spoon–tomatoes & pickles

Shredded coconut colored Green–Lettuce

Directions:

1. Cook and cool Cakes. Cut off two of the three tops to make perfectly flat on both sides!

2. Put one round cake on a large plate (for smaller Hamburger) or an upside down cookie sheet (for Larger Hamburger, put on one side leaving plenty of room for fries). This will be the bottom bun for your burger.

3. Spread White Frosting on top of the bun. This is mayonnaise.

4. Sprinkle the green coconut lettuce.

5. Put another round cake on top. This is your burger. Frost the top and sides of the burger with the chocolate frosting.

6. You can stick some more of the “coconut lettuce” on the sides of your burger.

7. Put the pickles and tomatoes on top of the burger.

8. Now squeeze some red (ketchup) and yellow (Mustard) frosting on the sides of the cake.

9. Now place the other round cake on top of the burger. This is the top bun.

10. Your burger is done!

11. To make the french fries, cut the square cake into long pieces

12. Pile them on the side of the plate next to the burger. Squirt some red ketchup frosting on top.

13. Bon Appetit!!

I don't even remember where I got this recipe. I haven't made it in at least 10 years. But had to make it for our Birthday Boy!

Print Recipe Here

Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in the refrigerator for up to 1 week or in the freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Leave it to Sarah to find yummy recipes from verybestcooking.com. She looked it up backed it up and left me some to eat! And they actually look like the picture so I took it from them instead of taking a picture of my own.

Print Recipe Here