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Nutrition Facts
Serving Size 1 (173g) Recipe makes 20 servings
Calories 578
Calories from Fat 214		(37%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 464mg		19%
Potassium 63mg		1%
Total Carbohydrate 87.6g		29%
	Dietary Fiber 1.2g	4%
	Sugars 63.7g
Protein 5.1g		10%
detailed view... how is this calculated?

Boob Cake

Recipe #166162 | 1¼ hours | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Soup Queen
Apr 27, 2006

I came up with this on a lark after a friend had breast reduction surgery and we needed something to honor her with at a PTA meeting. The only thing I forgot was a nipple ring. Have fun, why not get creative with a "torso cake" complete with toasted coconut shreds!

SERVES 20 (change servings and units)

Ingredients

cake

4 1/2 cups flour
3 cups sugar
1/2 cup cocoa
1 tablespoon baking soda
1 1/2 teaspoons salt
1 cup salad oil
3 tablespoons white vinegar
1 tablespoon vanilla
3 cups cold water

frosting

16 ounces cream cheese
4 ounces butter
2 teaspoons vanilla
1 1/2-2 lbs powdered sugar
2 small gumdrops
yellow food coloring
red food coloring
green food coloring

Directions

1
For cake:.
2
Sift first five ingredients into large bowl.
3
Add next four ingredients and mix well.
4
Fill two small stainless steel mixing bowls (mine are about 7" in diameter and 4" deep) to a depth of about 2" with batter. No need to grease.
5
Pour remainder of batter in a 9 x 13 pan.
6
In a 350 oven, bake the bowls for about 20 minutes and the 9 x 13 about 30 minutes.
7
Cool cakes completely.
8
For frosting:.
9
Beat cream cheese well.
10
Add butter and vanilla and beat till smooth.
11
Add powdered sugar until you like the consistency and sweetness.
12
Mix 8 drops of yellow food coloring, 6 drops of red and 2 drops of green.
13
Add coloring mixture a few drops at a time until you get a good flesh color. The colors I have given are for Caucasian coloring. For darker skin tones, you might try using blue instead of green. See what the food coloring box suggests.
14
Invert the large layer onto a serving tray. If desired, split it into two layers and frost in between as well as on top.
15
FYI - the scrapings from the cake pan are very moist and delicious, and my family's favorite part of this cake.
16
Place the boobs appropriately and frost them.
17
Save a few tablespoons of frosting and add additional food coloring mixture to it in order to get a good color for the nipples and areolas.
18
Frost areolas, then coat the gumdrops with frosting and place them in the middle of the areolas.
19
Enjoy the reactions!

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Featured Reviews for This Recipe

From: NOOBchef

On Apr 5, 2008

GREAT CAKE! It turned out chocolatier than I would have expected, which was nice. I won't comment on the baking part because I messed it up ( not your fault. Demented oven). I used corn oil, light cream cheese, light margarine, 1 6/7 libs icing sugar and strawberry & banana flavouring instead of red & yellow colouring.The colouring was, surprisingly, perfect - peachy skin. It tasted fab too, and really set off the chocolate cake. The icing was slightly runny and didn't harden immediately - which is good when you have to ice a big cake like this ! There was loads of icing left over - I have a tupperware of it in the fridge now :P - so I could have split the base and done the middle, although it seemed a bit thin. For the nipples, I didn't tint any icing at all - instead I wound 2 red liquorice whips into spirals for the areolas and chopped another one up for the nipples (four 2cm sticks each). That worked reasonably well, although you need to make a little hole in the breat to dig in the end of the liquorice whip, otehrwise it unravels! I made this to raise awareness for breast cancer and it really did. What I loved about this cake was that it wasn't just a novelty shape, but it genuinely tasted delicious as well. I can't wait to make it again! <3, the NOOBchef.

1 person found this review helpful

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From: barefootmommawv

On Oct 12, 2007

This is a very tasty recipe. Was fun to make. I made this as a torso cake for my fathers 55th birthday and 32nd wedding anniversary. I made out of the same recipe the male anatomy for my mothers cake. I choose this recipe in memory of Chef I Am. Theres a picture posted in the marthon for Chef-I-Am page 25. Thank you for a great recipe was great and will make again.

1 person found this review helpful

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From: Chef #613779

On Oct 13, 2007

I made this for a bachelor party. I did have to cook the boobs for about 45 minutes instead of 20 minutes. I also took them out of the bowls while hot and "shaped" them with my hands to look more like natural breasts. When the base cake was cooked, I also shaped that to look more like a torso. I also used a pink jelly bean for the nipple. Also since the bride to be had pierced nipples, I had had to pierce the cake! I stuck half a toothpick through the nipples and placed metal beads at the ends.

2 people found this review helpful

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From: Chef #443040

On Feb 2, 2007

I used a peach gummy rings for the areolas and orange gum drops for the nipples, and it really looked great. This recipe is fantastic.

2 people found this review helpful

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