The thin one with fruit in it.

Prep time: 5 minutes | Cook time: 1 hour

Makes about a dozen

The one with the cream cheese frosting.

Alas, the regular one.

This is the multi-layers of goodness.

Just a Hint!!! - - - Don't try making this cake during the summer months, unless you are a lucky duck and have an air-conditioned home. The chocolate filling gets very melty and causes the whole cake to slide. This is the voice of sorry experience talking!!!

Emily's Favorite.

The "new" way.

DO NOT USE AN ELECTRIC MIXER. This must be put together by hand!

This is the chocolate one. The only good one. Ever.

Have had this recipe for many years. The cake is heavy but oh so good. Shared with me by my cousin, Debbie Laarkamp.

With the jello and the angel food cake.

The "old" way.

TO MAKE SUPER FINE SUGAR: BLEND A CUP OF SUGAR AT A TIME FOR 20 SECONDS OR SO
This recipe actually was provided by a bakery in Philadelphia. Very good - takes a good deal of time but worth it.

This recipe is made using the Basic Sweet Dough Recipe found in the Bread section. One recipe of sweet dough will make about 1 doz. buns.

Best formed into animal shaped cakes, for that special first-cut surprise. Or an "adult" cake. Wink, wink, nudge, nudge.

*Slighly* overcooking allows the crust to "crack". Massive overcooking will make it crust and flake. Perfect timing keeps it gooey.

Yield: 4 dozen medium sopaipillas
Total Frying Time: 15-20 minutes
Temperature: Medium-High (105°-115°F)

More traditional recipe.

Preheat oven to 325 degrees