Here is my Chocpumple. It is a chocolate French Silk pie "baked" into a white cake, a pumpkin pie baked into a yellow cake, and an apple pie baked into a spice cake. All the layers are stacked up and covered in whipped cream cheese frosting.
Since making one of these is so much work I decided to take a few short cuts and use box cake mix, pre-made pie crust, and a frozen apple pie.
This first layer I decided to tackle was the French Silk white cake layer. This one was a little tricky since you don't bake French silk pie. First I baked the pie crust according to the directions on the box and then I made my cake batter, poured a little in a 9 inch cake pan, pushed the baked pie crust in and tada....
it didn't work. There wasn't enough weight in the crust so it just rose to the top at the cake baked and then it completely fell apart when I tried to take it out. SO take two....
I pulled out my trusty 10 inch silicone cake pan, poured a little batter in the bottom, placed then extra pie crust I had baked because I have a feeling I would be needing it, and this time I put a bowl and mug in there to weigh it down. This worked perfectly! I also baked just a very thin 10 inch cake to be the top part over the pie. Since I used silicone and I knew I would be able to easily get the cake out later, I just stuck the cake and crust in the freezer while I made the French silk filling.
Chocolate French Silk Pie
1/4 cup softened butter
3 ounces unsweetened chocolate
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup chilled whipping heavy cream
Prepare and bake one 9 inch pie shell; cool. Heat butter and chocolate in a 2-quart saucepan on low heat until melted. Remove from heat. Mix sugar and cornstarch then stir it into the chocolate mixture. Let it sit while you beat the eggs on medium until thick and stir it into the chocolate mixture. Cook mixture over medium heat for 5 minutes, stiring constantly, until thick and glossy. Don't skimp on this step! at least 5 minutes if you don't you filling will not set up as well. I got a little distracted by this..
and this time my filling didn't set up at well as it has before.
Once your 5 mins are up, stir in the vanilla and let it cool for 10 mins, stirring occasionally. While it is cooling beat whipping cream in a chilled bowl. Fold it into the mixture and pour into pie shell. Cover and freeze about 4 hours. After about 2 hours I put the little cake I made on top of the pie/cake.
I forgot to take a picture, but this is what the pie should look like, just imagine in a cake.
So next to made a pumpkin pie according to the directions on the pumpkin can. Once the pie was cooked and cooled a little I put a little yellow cake mix in the bottom of the cake pan, placed the pie in there, and then poured cake mix on top and around the cake. Then I baked it like normal. I forgot to take pictures, but I know you can do it with out them.
I used my silicone pan again so once it was out and cooled I put it in the freezer to freeze while the apple pie was baking. I repeated the same process again with the apple pie and spice cake.
Once all the layers were in the freezer I made the whipped cream cheese frosting. For enough frosting to frost this monster cake you will want about a cup of heavy whipping cream, two 8 oz things of softened cream cheese, and about 3 lbs of powder sugar. I made this recipe up and I didn't pay to close of attention of exact amounts. First I whipped the cream. Funny story it was the night before Thanksgiving and about 10 o'clock at night and I was just whipping cream and my stupid little hand mixer DIED!!! I was like "NOOOOOOOO!" I have never had the joy of owning a nice mixer and I tend to kill them often. I think it is because I do a lot of baking and always buy the cheapest mixer possible. I have dreams of owning a nice mixer, but so far in my life that has always been a dream. Anyway here I was the night before Thanksgiving. Tons to do that I needed a mixer for and I had no mixer. So I made my hubby go borrow a mixer from his mom and a little while later I was back in business.
So whip the cream until stiff, add the softened cream cheese, beat them together, and slowly add the sugar until you get a consistency and taste that you want. It will be at least 2 lbs of powder sugar.
It is easier to work with the cake when it is frozen, but you don't want it frozen when it is served to plan accordingly.
Take your three layers and stack them up.
Then frost the whole thing. I put the Chocolate French silk layer on bottom. I would suggest not doing that.
This really opened me up to a whole new world of possibilities. Like a strawberry rhubarb pie baked into a white cake covered in whipped vanilla frosting. YUM.
I discovered you can also do this with cupcakes and it is really good and fun. I have a post coming with more on that.
Here is one more look at the awesomeness.