Portal Cake | Aperture Science


Ingredients

  • 1 (18 1/4 ounce) package chocolate cake mix
  • 1 (12 ounce) can coconut pecan frosting
  • 3/4 cup vegetable oil
  • 7 egg whites
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup butter or margarine, melted
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup water
  • 2 (12 ounce) cans vanilla frosting
  • 8 strawberries

Directions

  1. This recipe is simple, it just takes a lot of ingredients and mixing/sitting around time to complete. Pop in a movie while making the cake to help pass the time.
  2. This recipe can easily be made for those who do not consume dairy by making sure the frosting and cake mix you use do not contain dairy. Which is easily done, I being dairy intolerant myself.
  3. And lastly, this cake is for fun. It is for the nerd in all of us that just wants to sit down with a bunch of friends, and eat. This cake is perfect for that. Heck, you could all bring food and call it a Lies and Deceit Pot Luck, and LAN your way through the meal!
  4. Warning to the wise: this cake is VERY rich. Don’t cut it into eight slices, cut it into sixteen. Regular sized slices will just make people sick to their stomachs because of how rich this cake is. So do eat carefully.
  5. The night before, mix 2/3c cocoa powder with 1.5 cans of vanilla frosting. Save the remaining half can of vanilla frosting for later.
  6. Next day: remove mixed frosting and vanilla frosting from the fridge and set to the side. Also place the cherries and chocolate chips to the side. They will not be used until the cake is completely done.
  7. Pre-heat over to 375 degrees F.
  8. Lightly butter two 9 inch cake pans.
  9. In one bowl combine all reaming dry ingredients.
  10. In larger bowl, combine all liquid ingredients and egg whites. Mix thoroughly.
  11. Slowly sift dry ingredients into the large bowl of liquid ingredients. Mix thoroughly.
  12. Pour half of the batter into one prepared cake pan, and the rest into the second cake pan.
  13. Cook for 30+ minutes, until a knife can be removed cleanly from the cake.
  14. When done cooking, allow the cake to cool for at least one hour.
  15. Remove top quarter inch from one cake round. Basically, let it have a completely flat top so that the second layer can rest smoothly on top. I suggest using a bread knife.
  16. Use the coconut frosting as the inner layer.
  17. Place second layer on top of first layer.
  18. Frost with the cocoa powder mixed frosting. Warning: this stuff is stiff, so it takes a little work.
  19. Coat entire cake with chocolate chips, press them lightly into the frosting to get them to stay. The recipe suggests one cup, I would suggest just taking from the bag. Measurements are just suggestions for chocolate chips.
  20. Using the remaining vanilla frosting and a table spoon, dallop eight circles around the top of the cake.
  21. Place the eight strawberries on top of the eight vanilla frosting circles.

Andes Creme de Menthe Chunk Cookies

1/2 Cup salted butter – softened
3/4 Cup dark brown sugar
1/2 Cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz) Andes Creme de Menthe Baking Chips
2 2/3 Cups sifted all-purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Chips and then flour. Chill approximately one hour in refrigerator. Measure out approx. 1 oz. of dough. Form ball and slightly flatten. raid oven rack one level above middle and bake on non-stick baking pans. Back at 350 for 8-10 min. Cool on pans for 2 min. before removing

Makes about 4 dozon cookies

Homemade Ice Cream

4 – Eggs
1 – Cup Sugar
2 – Tbls Vanilla
2 – Can Condensed Milk
1/2 – Pint of Whipping Cream
1/2 -Tsp salt

Mix together

Add milk to fill line.

Fill ice and rock salt around ice cream container.

Run mixer about 20 minutes or until ice cream is done.

Red Velvet Cake (John & Ceri Gough)

Cake:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle (1 oz) red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup baking cocoa
1 tsp baking soda
1 tsp salt
1 cup buttermilk

Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
3 3/4 cups confectioners’ sugar
3 tsp vanilla extract

1. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

Buttermilk Syrup

Combine:

1/2 cup (1 stick) Butter – NOT Margarine
1/2 cup Buttermilk
1 cup Sugar
1 Tablespoon White Caro Syrup

Bring to a boil for 2 minutes

Add:

1/2 teaspoon Baking Soda

Pull of heat

Add:

Vanilla to taste

Monkey Bread

1 C Butter
1 C Brown Sugar
1 Tsp. Vanilla
3 tbs. Milk

2-3 cans biscuits, cut each biscuit into eight wedges. Roll each in cinnamon and sugar mixture. Stack in bunt pan and poor mixture over biscuits. Bake at 350 for 30 min.

When I make this I usually only use one can of biscuits. When you use more the middle doesn’t seem to bake all the way. Wes likes it when it’s not all the way done, but I like it baked all the way. This is up to you… I usually don’t use as much butter as it calls for either.

Moo

Peanut Butter Rice Krispy

Melt together (don’t boil):
1 C Sugar
1 C Caro Syrup (light)
add 1 1/4 C Peanut Butter
and 6 C Rice Krispy

Butter pan and spread evenly

Chocolate Topping:

6 oz. Chocolate Chips
6 oz. Butter Scotch Chips
Melt together and spread evenly on top of Rice Krispy

Moo

Chocolate Chip Pumpkin Bread

3 C Sugar
1 Small Can Pumpkin
1 C Vegetable Oil
2/3 C Water
4 Eggs
3 1/2 C Flour
1 T Cinnamon
1 T Nutmeg
2 tesp. Baking Soda
1 1/2 tesp. Salt
1 C Chocolate Chips

Pre-heat oven to 350 and grease loaf pan. Combing sugar, pumpkin, oil, water, and eggs. Add flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips. Bake for 1 hour. Makes 3 Loafs.

This is one of my favorite goodies!!

Moo