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Posts Tagged ‘cake’

Red Velvet Cake Pops

Red Velvet Cake Pops

Ingredients

1 box Betty Crocker™ SuperMoist Red Velvet cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 package (24 oz) vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
46 paper lollipop sticks
Red sparkling sugar

Directions

1 Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.

2 Bake and cool as directed on box for 13×9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.

3 In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

 

If you can’t find the Red Velvet cake mix:

Or – 1 box Betty Crocker™ SuperMoist™ white cake mix
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa

Recipe found here: Red Velvet Cake Pops

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Cookies-and-Cream Cake

Cookies-and-Cream Cake

Ingredients
1 package white cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
3 large egg whites
1 cup coarsely crushed Oreo cookies (about 8)

FROSTING:
1/2 cup shortening
4 to 4-1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla extract
Oreo cookies and crushed Oreo cookies, optional

Directions
In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with cookies and the sides with crushed cookies if desired. Yield: 12 servings.

Recipe found here: Cookies-and-Cream Cake

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Pistachio Cake

Pistachio Cake

Ingredients
1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda
1 cup canola oil
3 eggs
1 cup chopped walnuts

FROSTING:
1-1/2 cups cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup pistachios, toasted
Whole red shell pistachios and fresh mint, optional

Directions
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.

Recipe found here: Pistachio Cake

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Black Forest Tart

Black Forest Tart

Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted

FILLING:
1/2 cup butter
6 ounces semisweet chocolate, chopped
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

TOPPING:
1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 tablespoon heavy whipping cream

Directions
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.

Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread pie filling over the top.

In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set. Yield: 12 servings.

Editor’s Note: This tart is best served the day it is prepared.

Recipe found here: Black Forest Tart

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Lady Baltimore Cake

Lady Baltimore Cake

Ingredients
1-2/3 cups raisins, chopped
8 dried figs, finely chopped
1/2 cup brandy

CAKE:
2-1/2 cups all-purpose flour
2 cups sugar
2 teaspoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
4 egg whites

FROSTING:
2 cups butter, softened
6 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted

Directions
In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.

Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
In a large bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.

Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, cream butter until fluffy. Gradually beat in confectioners’ sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.

Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake. Yield: 16 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Lady Baltimore Cake

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Pumpkin-Toffee Cake Roll

Pumpkin-Toffee Cake Roll

Ingredients
6 eggs
1/3 cup sugar
1/3 cup packed brown sugar
2/3 cup canned pumpkin
3/4 cup cake flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
1/8 teaspoon salt
Confectioners’ sugar

FILLING:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/3 cup plus 1/2 cup toffee bits, divided
1/2 cup caramel sundae syrup

Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat yolks until slightly thickened. Gradually add sugars, beating on high speed until thick. Beat in pumpkin. Sift flour, cinnamon, ginger, allspice and salt together twice; gradually add to yolk mixture and mix well.
With clean beaters, beat egg whites until stiff peaks form. Gradually fold into batter. Spread into prepared pan.

Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed 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 small saucepan, sprinkle gelatin over rum; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold in rum mixture and 1/3 cup toffee bits.

Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners’ sugar. Drizzle with caramel syrup; sprinkle with remaining toffee bits. Refrigerate until serving. Yield: 12 servings.

Recipe found here: Pumpkin-Toffee Cake Roll

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Cinnamon & Sugar Cake

Cinnamon & Sugar Cake

Ingredients
1 package white cake mix (regular size)
1 cup 2% milk
1/2 cup sour cream
6 tablespoons butter, melted
3 eggs
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract

FROSTING:
1 cup butter, softened
5 cups confectioners’ sugar
2 tablespoons 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon cinnamon-sugar

Directions
In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. 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, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator. Yield: 12 servings

Recipe found here:

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