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Posts Tagged ‘cake’

Rum-Glazed Pumpkin Cake

Ingredients
1/2 cup chopped pecans
1 can (15 ounces) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan.

In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.

Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved.

Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Recipe found here: Rum-Glazed Pumpkin Cake

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Mocha Yule Log

Ingredients
5 eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar

FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners’ sugar

FROSTING:
1/3 cup butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

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

Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment paper; grease paper. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.

Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving. Yield: 12 servings.

Recipe found here: Mocha Yule Log

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White Chocolate Christmas Torte

Ingredients
1-1/2 cups butter, cubed
3/4 cup water
4 ounces white baking chocolate, chopped
1-1/2 cups buttermilk
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon rum extract
3-1/2 cups all-purpose flour, divided
1 cup chopped pecans, toasted
2-1/4 cups sugar
1-1/2 teaspoons baking soda

WHITE CHOCOLATE CREAM FROSTING:
4 ounces white baking chocolate, chopped
11 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon rum extract
6 cups confectioners’ sugar
1 cup seedless raspberry jam, divided

Directions
In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.

In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.

In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners’ sugar until smooth.

To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte. Yield: 12-15 servings.

Recipe found here: White Chocolate Christmas Torte

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Angel Food Cake Roll

Ingredients
1 package (16 ounces) angel food cake mix
Confectioners’ sugar
1 cup (8 ounces) strawberry yogurt
1 package (3.4 ounces) instant vanilla pudding mix
3 drops red food coloring, optional
2 cups whipped topping

Directions
Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment paper.

Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping.

Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing. Yield: 12 servings.

Recipe found here: Angel Food Cake Roll

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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 large 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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Rainbow Chip Dump Cake

Ingredients
1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk SAVE
1 box Betty Crocker™ SuperMoist™ party rainbow chip cake mix
1 container (16 oz) Betty Crocker™ Rich & Creamy rainbow chip frosting
1 1/2 cups crushed Oreo™ Golden crème sandwich cookies birthday cake flavor (about 12 cookies)
1 tablespoon multicolored sprinkles or jimmies, if desired

Directions
1 Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2 In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix until well mixed. Spread batter evenly in bottom of pan (mixture will be thick.)

3 Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour.

4 Frost cake with frosting. Sprinkle with crushed cookies and sprinkles.

Recipe found here: Rainbow Chip Dump Cake

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Easy Pineapple Upside-Down Cake

Ingredients
1/4 cup butter, melted
1 can (20 ounces) sliced pineapple
10 pecan halves
1 jar (12 ounces) apricot preserves
1 package yellow cake mix (regular size)

Directions
Pour butter into a well-greased 13×9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices.
Prepare cake batter according to package directions; pour over pineapple.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm. Yield: 12-15 servings.

Recipe found here: Easy Pineapple Upside-Down Cake

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