watch etv: i made the cherpumple!

Tweet If you follow me on Twitter, you know this is a little bit of old news. If you don't, HEY SURPRISE! I did something I said I was going to do! I made the ever so epic Cherpumple!

It took over 6 hours, a lot of money, and way too much patience for an ADD kid, but the taste- priceless... obviously.

If you don't believe me, watch the vid, and you'll see plenty of people from the office talking about it.



I posted the recipe with the original Cherpumple post, but you should know that each cake takes significantly longer to bake than the boxes say. AT LEAST double. So be ready to be patient, and if you can afford it- have enough pans to cook all the cakes at the same time.

Also- Be careful when putting the cherry cake on top! It crumbled easily and was pretty scary.

But PLEASE understand- this will give you an orgasm. You will fall in love. You will never taste anything more interestingly incredible. And it only takes one bite.

love,
elizabethany

nifty: the cherpumple- your thanksgiving dessert

Tweet This is going to be my first Thanksgiving "alone," so I've been doing quite a bit of research when it comes to recipes and things to make. For the first time I'm going to be able to make whatever I want to eat, and nothing more or less.

The one thing that I've never had on Thanksgiving that has caught my eye is the Cherpumple.

The WHAT, you ask?!

It's part cherry pie, part pumpkin pie, part apple pie, and part cake. And this is the magic that it becomes:


Don't you dare say that looks disgusting or "too much." YOU LIE!

For those of you who need to see it made from step 1:

And then for the ADD kids who'd rather see a quick bullet point "how to":

• - 1 8" frozen pumpkin pie
• - 1 box spice cake mix
• - 1 8" frozen apple pie
• - 1 box yellow cake mix
• - 1 8" frozen cherry pie
• - 1 box white cake mix
• - eggs and oil according to the cake mix
• - 3 tall tubs of cream-cheese frosting
• - 3 8.5" round cake pans

1. Bake pies according to instructions and cool to room temperature overnight.
2. Mix cake batter according to instructions.
3. For each layer pour about 1 1/3 cup of batter in the cake pan.
4. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan.
5. Push down lightly to release any trapped air.
6. Pour enough batter on top to cover the pie.
7. Bake according to box instructions.
8. Cool and remove from pans then frost it like you mean it.

Seriously- I will be making this for Thanksgiving. I don't care what my date says, it's happening. And yes, you can bet your bottom dollar that I will be posting that ish on here and probably have plenty of leftovers for whoever wants to meander over and try it for themselves.

Maybe this is my drunk tummy talking, but I still think it's safe to say that the Cherpumple will change my life and I will never have anything better than it in my mouth [no matter how hard the McRib tries].

BRING IT ON!

love,
elizabethany