First, assemble your ingredients. It is important to understand no white sugar was used in making this cake.
Powdered sugar was used, though, and I decided not to use the nuts or the flour.So, first "make" the pie crust by carefully unwrapping the Pillsbury pie crust and pressing it into a pan (see below on the right). Then if you WANT to fail, carve out a cake-sized section of pie crust for between the cake layers.
Then, decide to use the scraps and roll them together into a cake sized shape. These will work.
Throw round pie scraps on a different sheet and bake.
Then, use the Moist cake recipe by Mom. (I am actually concerned some of you young folks are not familiar with this recipe and may be making cakes just by following the box directions. You know all the boxes that brag there is pudding in the mix? This is where it came from.)
Forget as usual you are allergic to raw eggs. Pay for this in an hour.
Cook in your reasonably clean oven. Does anyone actually ever wipe up the debris left after the self-cleaning oven cleans itself? I don't.
It takes forever to cook all the way through.
So, then make the filling. I made this chocolate cream cheese recipe. It is fabulous especially when consumed later with leftover cooked pie crust.
Learn another valuable lesson: Don't add powdered sugar to your stand mixer and then crank it to "Whip."
After the cake has cooled, split it.
Frost the bottom of the pie shell, add half the cake, add frosting, then add one of the pie crust circles.
Then frost the circle, add the rest of the cake, and frost that.
But then, realize there is a tragic gap between the pie crust shell and the cake.
Remember you had originally planned to add fondant. Research fondant and realize you don't know the difference between fondant and ganache. Make ganache (half semisweet morsels, half boiling cream).
Just waiting for it to set up now.
Eat extra pie crust scraps dipped in extra chocolate cream cheese frosting while you wait. Listen to husband scream "That cake pie is horrible! I'm not eating that!" then observe as husband helpfully looks up "real" Cake Pie recipes on the internet:
Cookie Cake Pie: This is Mary Lizzie pie with cake. I promised Mary Lizzie pie already for the festivus celebration.
Lemon Cake Pie: This sounds good. and it splits from cake to pie on its own.
Carrot Cake Pie:Damn, she thought of cakepie on 5/7/09.
It has been three hours. The ganache is fudgy. Time to try the pie.
Well, huh, next time I'll slice it into 1/3rd and 2/3rds, not half and half.
It does indeed taste like a Frankenpie, cobbled from cake and pie. (Cake or death?) Not quite a merging of cake and pie. A bit like I really should put it in a bowl and ladle cream over it. I'm afraid Tami was dead on: it's a good cake cluttered up with pie crust.
Well, here's the plan. Cake Pie goes to work tomorrow to be cast into the break room, and instead my festivus contributions will be Mary Lizzie pie (essentially chocolate chip cookie pie) and I think I'll give that lemon pie a shot.
I swear, right now I'm going to cook up some vegetables. Cake Pie made me want some veggies.