This spagetti and meatballs cake is a fun cake to make & always receives ooohs & ahhhhs whenever I make it. The cake part underneath is any ordinary cake mix or scratch cake. Make 2 8″ rounds & cut off the ends to make it oval. Place it on an oval tray or dish.

Make buttercream frosting with a little yellow food coloring to make it look like real pasta. (see below).Meatballs are chocolate truffles I make the day before & refrigerate. (see below)

Frost the oval cake & then put remaining buttercream into an ordinary plastic bag & snip off the end & pipe the swirls up & down & over leaving a small well in the middle top of the cake. Or use a pastry bag with # 4 or #5 tip.

Then take 20 oz of strawberry preserves & warm on stove or microwave but do not cook to long,just enough to loosen it & make it pourable. Place meatballs over the well you left, & spoon syrup over all,letting it drip a bit down the side. To finish, grate white chocolate on top for the Parmesan cheese look!

Make sure you make enough buttercream frosting, use 2 lbs of 10X sugar, 1+1/2 cups of unsalted butter, 1 TBS vanilla extract & 1 Tbs of milk. 8 drops of yellow food coloring & 1/4 teas cocoa to make it look like real pasta, not too white.

Meatballs are made from 4 oz softened cream cheese. 1/2 teas vanilla extract, 2 cups 10 X sugar, 1 cup semi sweet choc chips, melted & cooled & 1 cup finely chopped walnuts if desired.

Beat cream cheese with vanilla & gradually add in 10 X sugar, then chocolate. Stir in nuts if desired & shape into balls with small cookie or ice cream scoop.

Assemble cake with meatballs & top with grated white chocolate.