1 (10 to 12-ounce) purchased angel food cake

1 container (16 ounce) vanilla frosting

2 tablespoons unsweetened cocoa powder

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1 (21-ounce) container apple filling or topping

1 (1.7-ounce) package corn nuts

1/2 cup pumpkin seeds, toasted

1/2 cup popped popcorn



Special Equipment:

Kwanzaa candles



Using a serrated knife, cut cake horizontally into 2 layers. Place bottom cake layer, cut side up, on a serving platter. Mix frosting, cocoa powder, vanilla, and cinnamon in large bowl until combined. Spread about 1/4 of the frosting over top of cake layer on platter. Top with second cake layer, cut side down. Spread remaining frosting evenly over top and sides of cake to coat completely. Spoon apple pie filling into hole in center of cake. Place candles atop cake. Sprinkle top of cake with some corn nuts, pumpkin seeds, and popcorn. Sprinkle remaining corn nuts and pumpkin seeds around base of cake.

I love Cakewrecks . I'm totally addicted. This week, they've highlighted a totally hideous Kwanzaa cake by Sandra Lee made with pre-made angel food cake, store-bought icing, and, obviously, corn nuts. Well, Sandra calls them "acorns" but the recipe calls for corn nuts. It also calls for popcorn and pumpkin seeds. It would appear the hate mail about this cake was so numerous that Food Network pulled the recipe, but with a little digging you can still find it floating around. In case you have always dreamed of a corn nut-cake hybrid, the recipe is at the bottom of the post.The hate sites are pretty numerous, too. Here are a couple:And, the infamous recipe: