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Coconut Chiffon Cake

Coconut Chiffon Cake

Ingredients
5 eggs, separated
3 tablespoons crystallized ginger
1-1/2 cups sugar, divided
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
1/4 cup water
2 teaspoons coconut extract
1 teaspoon cream of tartar

FROSTING:
1 cup butter, softened
8 cups confectioners’ sugar
1/2 cup evaporated milk
2 teaspoons coconut extract
1/2 teaspoon salt
2-1/2 cups flaked coconut, toasted
Candied orange and lime peel

Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.

In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended.

Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.

Gently spoon into three ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and salt; beat until smooth.

Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel. Refrigerate until serving. Yield: 16 servings.

Recipe found here: Coconut Chiffon Cake

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cakepops

Ingredients
1 box Duncan Hines® Triple Chocolate Cake Mix
1/3 cup water, for filling
1 cup water
3 large eggs
1/3 cup oil
1/2 (16 ounce) container Duncan Hines® Creamy Home-Style Chocolate Frosting
32 ounces candy melts or candy coating
2 teaspoons shortening

Special Tools:
Lollipop sticks
Styrofoam block
Decorations for cake pops (coconut, nuts, candy)

Directions
Bake cake as directed in a 9 x 13 pan and let cool completely.

Crumble cake up into a large bowl.

Soften frosting for 10 seconds in microwave. Add frosting to crumbled cake and stir with a fork until frosting disappears and is completely incorporated into the cake crumbs. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If mixture is too dry, add more frosting.

Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks. If they appear cracked, you may need to add more frosting.

Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.

Place 16oz. of the candy melts in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.

Remove cake balls from freezer. Dip tips of lollipop sticks into candy coating and insert sticks no more than halfway into center of your cake balls. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.

Pick up cake pop by the stick and dip into candy coating. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more candy coating as needed.)

If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries.

Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.

Original recipe makes 40 cake pops

Kitchen Notes:
Make sure your Styrofoam block and all sprinkles, nuts and decorations are ready to go before you start dipping your cake pops. The candy coating hardens within a minute, so you have no time to lose!

For decorations, check your local craft store or baking aisle at the grocery store for colored sprinkles nuts and candies. You can also use M&M’s, chocolate chips, colored sugar, or coconut.

If you want to draw on your cake pop, you can buy decorating pens. They work like markers but are food safe, with edible ink.

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Caramel Cashew Cake Pops

Caramel Cashew Cake Pops

Ingredients
1 package chocolate cake mix (regular size)
3/4 cup dulce de leche
48 lollipop sticks
2-1/2 pounds milk chocolate candy coating, coarsely chopped
Chopped cashews

Directions
Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.

Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set. Yield: 4 dozen.

Editor’s Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

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Sacher Torte

Sacher Torte

CAKE
6 large eggs, separated
1 cup all-purpose flour
1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), ground
1/4 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
5 ounces bittersweet chocolate, melted and cooled slightly

FILLING AND GLAZE
1 3/4 cups apricot preserves
2/3 cup light corn syrup
2 tablespoons rum
10 ounces bittersweet chocolate, chopped
Unsweetened whipped cream, for serving (optional)

MAKE THE CAKE Preheat the oven to 375°. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.
In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in the flours. Beat in one-fourth of the whites, then, using a spatula, fold in the rest of the whites until no streaks remain.

Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.

MAKE THE FILLING AND GLAZE In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.

Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan. Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.

In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.

Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.

Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

MAKE AHEAD The torte can be covered and refrigerated for up to 2 days.

Recipe found here: Sacher Torte

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Triple-Chocolate Mousse Cake

Triple-Chocolate Mousse Cake

Ingredients
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse
2 ounces solid semisweet chocolate

Directions
STEP 1 Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

STEP 2 Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

STEP 3 Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

STEP 4 Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

STEP 5 Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

STEP 6 Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Recipe found here: Triple-Chocolate Mousse Cake

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Tropical Cake

Tropical Cake

Ingredients
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups lemon-lime soda
3 Eggland’s Best Eggs
1/3 cup canola oil

TOPPING:
1 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup butter, cubed
1 can (8 ounces) crushed pineapple, drained
1 cup flaked coconut

Directions
In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 12-16 servings.

Recipe found here: Tropical Cake

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Orange Sponge Cake

Orange Sponge Cake

Ingredients
6 eggs, separated
1-1/3 cups cake flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup orange juice
3 teaspoons grated orange peel
3/4 teaspoon cream of tartar

GLAZE:
1/3 cup butter, cubed
2 cups confectioners’ sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract

Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.

In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.

Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides. Yield: 12 servings.

Recipe found here: Orange Sponge Cake

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Root Beer Float Cake

Root Beer Float Cake

Ingredients
1 package white cake mix (regular size)
1-3/4 cups cold root beer, divided
1/4 cup canola oil
2 eggs
1 envelope whipped topping mix (Dream Whip)

Directions
In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13×9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-15 servings.

Recipe found here: Root Beer Float Cake

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White Cake with Raspberry Sauce

White Cake with Raspberry Sauce

Ingredients
1 package white cake mix (regular size)
4 ounces cream cheese, softened
1 cup confectioners’ sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries

Directions
Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.

Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake. Yield: 12-15 servings.

Recipe found here: White Cake with Raspberry Sauce

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Hawaiian Cake

Hawaiian Cake

Ingredients
1 package yellow cake mix (regular size)
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup flaked coconut
1/2 cup chopped walnuts

Directions
Prepare cake mix according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely.

In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator. Yield: 16-20 servings.

Recipe found here: Hawaiian Cake

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