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Posts Tagged ‘cake’

raisin-carrot-cake

Raisin Carrot Cake

Ingredients
2 egg whites
3/4 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1-1/2 cups finely shredded carrots
1/2 cup vanilla yogurt
1/4 cup water
1 cup all-purpose flour, divided
1 cup whole wheat flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup raisins
1-1/2 teaspoons confectioners’ sugar

Directions
In a large bowl, beat egg whites until foamy. Beat in the sugar, applesauce and oil until well blended. Stir in the carrots, yogurt and water.

Set aside 1 tablespoon all-purpose flour. Combine the whole wheat flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining all-purpose flour; add to batter just until moistened. Toss raisins with reserved flour; stir into batter.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick near the center comes our clean. Cool on a wire rack. Sprinkle with confectioners’ sugar. Yield: 9 servings.

Recipe found here: Raisin Carrot Cake

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chocolate-bavarian-torte

Chocolate Bavarian Torte

Ingredients
1 package devil’s food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy whipping cream, whipped
2 tablespoons grated semisweet chocolate

Directions

Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. Yield: 12 servings.

Recipe found here: Chocolate Bavarian Torte

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double-peanut-butter-cake

Double Peanut Butter Cake

Ingredients
1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk

FROSTING:
1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners’ sugar
1/4 cup milk
1-1/2 teaspoons vanilla extract

Directions
In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.

Recipe found here: Double Peanut Butter Cake

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apple-nut-cake-with-rum-sauce

Apple Nut Cake with Rum Sauce

Ingredients
4 cups chopped peeled apples
2 cups sugar
2 eggs
1/2 cup canola oil
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped pecans

SAUCE:
1/2 cup butter, cubed
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup water
2 teaspoons vanilla extract
1/2 teaspoon rum extract

Directions
In a large bowl, combine the apples and sugar. Let stand for 30 minutes.

Preheat oven to 350°. In a small bowl, whisk the eggs, oil and almond extract. Add to apple mixture and toss to coat. Combine the flour, baking powder, salt and cinnamon; stir into apple mixture just until moistened. Stir in pecans.

Transfer to a greased 11-in. x 7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean.

For sauce, in a small saucepan, melt butter. Stir in the sugar, flour and salt until smooth. Gradually add water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Serve with warm cake. Yield: 9 servings (2 cups sauce).

Recipe found here: Apple Nut Cake with Rum Sauce

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makeover-rum-cake

Makeover Rum Cake

Ingredients
1/2 cup chopped pecans, toasted
1 package yellow cake mix (regular size)
1/2 cup fat-free milk
1/4 cup dark rum
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 eggs

GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 tablespoons water
2 tablespoons dark rum

Directions
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake. Yield: 16 servings.

Recipe found here: Makeover Rum Cake

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black-walnut-pound-cake

Black Walnut Pound Cake

Ingredients
1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1 cup chopped black walnuts

CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts.

Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely.

In a small bowl, combine frosting ingredients; spread over cake. Yield: 12-16 servings.

Recipe found here: Black Walnut Pound Cake

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Pineapple-Caramel Sponge Cakes

Pineapple-Caramel Sponge Cakes

Ingredients
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened

Directions
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.

Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings

Recipe found here: Pineapple-Caramel Sponge Cakes

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