Bologna Cake

Stick with me on this one. This is a fun, cult appetizer. I’ve been making this for over 25 years because people won’t let me forget about it, even people who are suspicious of bologna (or any other processed food). Two vegetarians have actually fallen off the wagon with this slightly odd, but tasty recipe in the years I have been serving this.

This recipe requires no special skills or equipment. It goes together quickly. It’s fun to assemble and thanks to the culinary miracle of cheese in a spray can, it’s a snap to decorate. When sliced it looks very impressive…and darn it, people love it.

Buy a high quality pre-packaged bologna (I used Oscar Mayer here). Deli brands are fine if the bologna is perfectly round and if the meat slicing machine produces perfectly even slices. I never, ever use aerosol cheese for any other reason, but the decorator tip on the can is easy to use and makes this look as if you know how to decorate cakes. And, after a few glasses of wine, people don’t care that it came out a can.

A Bologna Cake can be made a day ahead, loosely covered with an upturned mixing bowl and refrigerated until ready to serve, or served right after assembly. It’s not fussy, it’s bologna. This is a unique appetizer your guests will have fun with. But be warned, your friends may insist you bring this to parties for the next 25 years.