Minnie Ha Ha Cake Recipe?!

Minnie Ha Ha Cake Recipe?

My mother-in-law used to make a 7 layer cake that she called a Minnie Ha Ha...it had coconut, jams, etc, each on a different layer as topping. Does anyone have a recipe for this??? She would not share her recipe and I loved the cake!

Maybe you just bake a basic cake and then use multiple fillings between the layers. Some ideas for the layer fillings:

Toasted Walnut Filling
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Use this toasted walnut filling for layer cakes.
INGREDIENTS:
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon water
1 egg yolk, slightly beaten
3/4 cup toasted* walnuts, chopped
PREPARATION:
Combine brown sugar, salt, butter, and water in top of double boiler and heat until sugar is dissolved. Pour over egg yolk, return to double boiler, and cook until thickened, stirring constantly. Cool.

Add walnuts. Spread between layers. Makes enough filling to spread between two 8-inch layers.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic




Pineapple Filling
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Use this pineapple filling for sweet dough or cakes.
INGREDIENTS:
20 ounces crushed pineapple in juice
1 1/4 cups sugar, divided
3 tablespoons cornstarch
8 ounces cream cheese
1 large egg yolk
1 tablespoon lemon juice
PREPARATION:
Bring pineapple and 1 cup sugar to boil. Meanwhile, mix cornstarch with a little water to make a medium thick mixture; pour into the boiling pineapple mixture. Cook until thickened and clear; remove from heat and cool.
Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice. Swirl cream cheese into cooled pineapple mixture. Set aside until ready to use.



Lady Baltimore Cake with Frosting and Filling
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Lady Baltimore cake recipe, a Southern favorite, with white cake and a luscious frosting and filling with figs, candied fruits, and chopped pecans.
INGREDIENTS:
white cake, from mix or scratch
.
Lady Baltimore Frosting and Filling
1 1/2 cups sugar
2/3 cup water
2 teaspoons light corn syrup
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup chopped figs
1/4 cup raisins
1/4 cup candied cherries
1/4 cup candied pineapple
PREPARATION:
Using a mix or your favorite white cake recipe, bake a 2 layer white cake in 3 8-inch layers according to recipe or package directions. Put layers together with Lady Baltimore Frosting and Filling.
Combine sugar, flour, and corn syrup in a saucepan; cook, stirring, over low heat until sugar is dissolved.
Bring to a boil and boil to 240°. Meanwhile, when syrup reaches about 234°, beat egg whites until stiff peaks form; add salt. Remove syrup from heat when 240° is reached and immediately pour a very thin stream over stiffly beaten egg whites and salt, beating constantly. Add vanilla. Continue beating until frosting cools and is of spreading consistency, about 10 minutes.
Add chopped fruits and nuts to about 1/3 of the frosting mixture and use as filling between layers. Frost top and sides of cake with remaining frosting.



Strawberry Filling/Topping:
2 pints ripe strawberries, hulled, sliced in ? if large
2 tablespoons honey
2 tablespoons maple syrup
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract

Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.


Lemon Filling:
juice and grated rind of 2 lemons
1 c. sugar
2 eggs, beaten
2 T. butter, melted

Put all the ingredients above into a double boiler, stir over simmering water until thickened about 20 min. Chill.




Chocolate Rum Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract

Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.



Banana Filling:
2 ripe bananas, mashed



Apricot Filling
2 (6 oz.) packages dried apricots
1 1/2 cups water
2 teaspoons Grand Marnier (optional)
1 tablespoon lemon juice
1/2 – 3/4 cups granulated sugar
In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar.



Dried Fruit Filling

place the dried fruit in a medium-sized saucepan with enough water to barely cover, Bring to a boil, then reduce the heat and simmer the fruit until softened, about 15 minutes. Mash the fruit with a potato masher and stir in the brown sugar and cinnamon. Stir and cook for 5 more minutes. Remove from the heat and set aside to cool.