Kids love Dirt Cake with Gummy Worms! The laugh and giggle and think its wicked cool. The Dirt Cake Recipe is great for kids parties, birthday parties, summer events, bar-b-ques, pool parties, and family gatherings. Even those over 10 years old get a kick out of this amusing summer dessert. Dirt cake is very easy to make and adding the gummy worms just adds to the fun. So let's get starting and make some delicious Dirt Cake with Gummy Worms.
Dirt Cake Ingredients for our Recipe:
1 Medium size grated Oreos (16 oz)
2 Packs of French Vanilla Pudding
1 Cool Whip container (12 oz)
1 Stick of Margarine
1 Cup Confectionery Sugar
2 Cream Cheese (8 oz each)
3 1/2 Cups of Milk
Lots of Gummy Worms
Dirt Cake Recipe and Instructions:
To create the cream for your Dirt Cake, mix cream cheese, margarine, confectionery sugar, and pudding with 3 1/2 cups of milk. Add your cool ship, then add add the cheese mixture. Layer the chocolate Oreos, then pudding and end with more chocolate Oreos. Find tiny flower pots for single servings and add gummy worms and silk flowers for decoration. Refrigerate your Dirt Cake and Gummy Worms overnight. Serve with tiny trowels for extra Dirt Cake fun! Bonus ! Kate's Red Velvet Cupcakes with Marshmallow Buttercream Frosting Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1/4 cup cocoa powder
1/2 cup vegetable oil
1 1/2 cups buttermilk (at room temperature)
2 large eggs (at room temperature)
2 tbsp red food coloring
1 tsp white distilled vinegar
2 tsp vanilla extract
2 tbsp water
Frosting
1 container (16oz.) marshmallow fluff
3 sticks softened butter (cut into 1 inch pieces)
1 tsp vanilla extract
1/2 cup powdered sugar
Directions Preheat oven to 350 degrees F. Line 2 muffin pans (12-cup) with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt & cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar & vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet & mix until smooth & thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Cool completely before frosting.
For the Frosting
Spoon marshmallow fluff into a large bowl. Beat with an electric mixer on low. Gradually add the butter pieces, beating well after each addition, until smooth. Add vanilla extract & powdered sugar. Scrape the bowl well to incorporate. Frost the cupcakes with a butter knife or piping bag. Add some red sugar sprinkles or candy hearts for extra festive decorations!
