Peek-A-Boo Cake

I have decided to bake a kid-friendly surprise cake. So, I came up with the idea of making a peek-a-boo cake! A peek-a-boo cake is a normal cake on the outside, but when you cut out a slice, you find a surprising design or fun shape.

I will be making a heart shape cake, but you can use any shapes you want.

Ingredients:

• I used a Duncan Hines Spring Velvets' mix
• Water, eggs and oil according to the directions on the box
• A cookie cutter (I used a heart shaped one, but you can use any you want)
• A loaf pan (I used a 4" x 8" pan)
• Cooking spray

Method:

1. First let's work with pink cake mix. Mix all ingredients according to the directions on the box.
2. Grease a loaf pan with cooking spray. Pour the cake batter and bake according to the directions.
3. Let it cool in the pan for 10-15 minutes. Then cool it on the wire rack.
4. Keep the cake in the refrigerator for 3-4 hours. Then cut the cold cake into slices (do not make thin slices). Place a cookie cutter on each slice and cut the desired shape.
5. Grease the loaf pan again with the cooking spray. Get a bowl and mix all the ingredients for the yellow cake.
6. Pour 1/2 cup of yellow batter at the bottom of the pan. Arrange all the cut slices in the center of the loaf pan. Pour remaining yellow batter all over the loaf pan. Make sure you cover all the slices properly.
7. Bake the cake according to the directions. Let it cool down completely. Cut the cake and surprise your kids :)

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Hot and Sour Soup

Ingredients:

• ⅓ cup carrots finely chopped
• ⅓ cup scallion finely chopped(greens and white seperately)
• ¼ cup green beans finely chopped
• ¼ cup green bell pepper finely chopped
• 1½ tablespoon corn starch + 3 tablespoon water
• 1 tablespoon red chili sauce
• 1½ tablespoon soy sauce
• 1 tablespoon vinegar
• 1½ tablespoon ketchup
• 3 cups water
• Salt and pepper to taste
• 1 teaspoon oil
• 1 teaspoon ginger finely chopped
• 1 teaspoon garlic finely chopped
• ½ teaspoon schezwan sauce

Method:

1. Add a teaspoon of oil into a pan. Add gineger and garlic. Fry for a second and add rest of the vegetables except the greens.
2. Add 3 cups of water into the vegetables and let it boil. Add all the sauces,salt, and pepper. Mix well and let it boil for a while.
3. Add cornstarch and 3 tablespoons of water in a small bowl and mix it properly.
4. Add this cornstarch mixture to the boiling water. Stir it and cook for a minute. Turn off the flame and garnish with chopped greens.
5. Serve immediately.

Note:

1. You can add 1 green chili finely chopped instead of schezwan sauce.
2. Adjust water according to the consistency of soup you want.