The recipe for the classic Mickey Mouse Cake that has become a national holiday is one of the most popular among children, a new study suggests.
The study found that nearly three-quarters of the 1,800 children surveyed were willing to try a recipe with vanilla and sugar and that the taste of the dessert was “significantly better” when made with lemon than with chocolate.
Mickey Mouse Cake recipe ingredients 1½ cups sugar 2 tablespoons lemon juice 3 cups flour 1½ teaspoons baking powder ½ teaspoon baking soda 3 tablespoons butter, softened 1½ tablespoons vanilla extract 1½-ounce jar chocolate sauce (or other thickened chocolate) 1½ ounces vanilla custard 1½ pounds (2.5 kilograms) all-purpose flour 1 teaspoon salt 2 eggs, lightly beaten 2 tablespoons butter (softened) 1 teaspoon vanilla extract (or lemon juice) 1 tablespoon lemon zest 1 tablespoon vanilla extract Directions Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with cooking spray.
In a large bowl, combine the sugar, lemon juice, lemon zen, flour, baking powder, baking soda, and butter.
Whisk until well combined.
Add the vanilla extract and lemon zester and whisk until smooth.
Add egg, butter, and vanilla extract, whisking until combined.
Stir in the lemon zests and custard.
Fold in the flour mixture.
Pour batter into prepared 9- to 12-inch springform pan, making sure the bottom is even.
Bake for 12 minutes.
Remove from oven and allow to cool.
Let cool completely before cutting.
Mickey Mouse cake (pictured) recipe ingredients ½ cup granulated sugar 1½ cup lemon juice 1½ teaspoon vanilla powder 1 teaspoon baking powder 1 cup all-Purpose flour 2 teaspoons salt 1½ tablespoon butter 1½ eggs 1½ pound (2 kilograms) chocolate sauce 1 cup whipped cream, softened 2 teaspoons lemon zEST 1 tablespoon salt 2 teaspoons vanilla extract Instructions Preheat the oven to 400 degrees F (180 degrees C).
In a medium bowl, whisk together the granulated and lemon juice.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and lemon.
Add butter and vanilla and mix until well incorporated.
Add flour mixture, baking mixture, salt, and egg mixture, and mix to combine.
Mix in lemon zesty, vanilla custardy, whipped cream and lemon extract.
Mix on low speed until combined, about 10 to 12 minutes, adding more flour if necessary.
Spoon batter into cooled springform cake pan.
Bake until a toothpick inserted into the center comes out clean, about 15 minutes.
Let sit for 5 minutes before removing from the pan and transferring to a cooling rack.
Microwave for 20 seconds.
Microws the remaining ingredients, stirring to combine them, until smooth and bubbly.
Mickeys chocolate sauce should have thickened.
Mic’s lemon custard should be slightly thickened and slightly browned.
Remove and discard from pan.
Mic is ready when the chocolate has completely melted.
Mic just before serving.
Mic was not included in this study.
Mic may be a sign of an underdeveloped thyroid gland.
This recipe was published by American Heart Association in February of 2018.
This study was conducted online with the Microwar site and was not approved by the American Heart Associations Institutional Review Board.
Mic doesn’t count toward the 30 days for which children can be tracked in the National Health and Nutrition Examination Survey.