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For the cake:
12 ounces good quality bologna, sliced
12 ounces room temperature cream cheese (one and one half blocks)
½ package dry ranch salad dressing mix
For the cheddar cheese frosting:
8 oz cream cheese, softened
1/2 cups cheese whiz
1 cup Ritz cheese crackers
For the Bologna cake:
1. In a medium bowl and with a spatula combine the dry ranch dressing mix with cream cheese until well blended.
2. Place the first slice of bologna on a medium serving plate. Spread about a teaspoon of the cream cheese mixture evenly over the top of the bologna. Place another slice of bologna on top and repeat until all of the bologna slices have been used.
3. Spread the remaining cream cheese over the top and sides, as if icing a real cake.
4. Pipe Cheddar cheese frosting around the base of the “cake” and around the upper rim. (See directions below)
5. Garnish as desired with olives, parsley or green onions.
For cheddar cheese frosting:
1. Place Ritz crackers in food processor until crackers become powder.
2. Whip cream cheese with hand mixer until fluffy, add cheese whiz and cracker powder; mix until combined.
3. Fill piping bag and decorate cake!
(Chef's note: OMG...I love Bologna and I love cheese! It can't get any easier than this.)
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