Elvis Presley Cake

My dad loves Elvis and is starting up a business singing and entertaining at parties as an Elvis impersonator. I just love watching him get up there sing with all his heart and shake it like Elvis. As always my Dad knows how to get the ladies going, Even the older folks can't help but "chair dance" when he he is in full swing with Viva Las Vegas! This past summer, he told me about the Elvis Presley Cake. I managed to track down this recipe to make it for him. The cake was delicious and I will make it many more times I am sure. It may have been a hit with Elvis, but for me it it watching my dad up on that stage that takes the cake.

I love you Dad!


Elvis Presley Cake
Recipe from: Beyond Grits and Gravy
by Gwen McKee, Barbara Moseley
Cookbook Heaven

Rumor has it this cake was made for Elvis by his personal cook, Mary Jenkins. Elvis Aaron Presley was born in a small two- room house in Tupelo, Mississippi, at 4:35 am. on January 8, 1935, during the Great Depression. Times were especially hard in the rural South where the average annual salary was $1,368 and unemployment was over 25%. Milk was 14 a quart and bread 9 cents a loaf. Despite his humble beginnings, Elvis moved on to great stardom as the King of Rock and Roll.

• CAKE:

• 1 (18 1/4-ounce) box yellow cake mix

• 1 (3-ounce) box vanilla pudding (not instant)

• 4 eggs

• 1/2 cup oil

• 1 cup milk

• 1 (16-ounce) can crushed pineapple, undrained

• 1 cup sugar

1. Mix cake mix, pudding, eggs, oil, and milk. Beat until smooth.

2. Bake in greased 9x13-inch pan in 350F preheated oven for 45-60 minutes (or until center springs back).

3. While cake is baking, boil pineapple and sugar on top of stove until sugar has melted.

4. While cake is still hot, punch holes in cake and pour hot pineapple over cake. Let cool. (More pineapple may be added, if desired.)

FROSTING:

• 1 (8-ounce) package cream cheese, softened

• 1 stick butter or margarine, softened

• 3 cups confectioners’ sugar

• 1/2 cup chopped pecans (optional)

1. Beat cream cheese and butter until smooth.

2. Add confectioners’ sugar gradually and beat until creamy. Add pecans, if desired, and mix well. Frost cake.

Link to the recipe may be found here: http://www.recipelink.com/cookbooks/2004/1893062473_3.html