I really need this recipe...so if you can help me, thanks a million!!Recipe for cake-mix cookies??? cookies made with cake mix?
INGREDIENTS:
1 - 18.25 ounce box cake mix
1/2 cup vegetable oil
2 eggs
2 cups of *
PREPARATION:
Preheat oven to 350 degrees F. Lightly grease cookie sheet(s). Mix together cake mix, vegetable oil, and eggs in a large bowl. Stir in *. Make little balls with the dough and put on cookie sheets. Bake for 8 to 10 minutes. Remove from pan and cool on wire cooling racks.
* This can be 2 cups of the following or a combination of a cup of each addition: chocolate chips, coarsely chopped semi-sweet chocolate, white chocolate chips, peanut butter chips, butterscotch chips, raisins, coconut, toasted-coarsely chopped nuts (pecans, walnuts), brickle chips, and so on.Recipe for cake-mix cookies??? cookies made with cake mix?
CAKE MIX COOKIES
1 pkg. semi-sweet chocolate chips
1 stick butter, softened
1/2 c. walnuts or pecans
1/2 c. oatmeal
1 egg
1/3 c. milk
1 (2 layer size) cake mix, white for reg. cookies or chocolate for chocolate chocolate chip
Preheat oven to 350 degrees. Place walnuts and oatmeal in a blender, grind fine. Thoroughly mix walnuts/oatmeal mixture with chocolate chips and softened butter. Beat in egg, milk, and cake mix. Dough will be stiff.
Drop onto cookie sheet by teaspoon full. Bake 12 to 15 minutes or until done (tops should be soft to touch). Remove from oven and cool for a few minutes before removing to cooling racks. Makes approximately 3 dozen cookies. NOTE: I used a ';lite'; white cake mix and butter to make the cookies less calories.
Hi !!!
Here you go...ENJOY!!!
http://rds.yahoo.com/_ylt=A0geu8frQFdGn_…
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I have a couple recipes, the first can be made with ny flavor cake mix so it will be whatever flavor you use, and the second its for peanut butter chocolate chip cookies made with a cake mix:
Cake Mix Cookies:
1 cake mix
1/4 c water
3 Tbsp shortening
1 egg
chocolate chips, nuts (optional)
Bake at cake temperature 8-10 minutes
Peanut Butter Chocolate Chip Cookies
1 yellow cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup peanut butter (use crunchy if you want nuts)
1 cup chocolate chips
Preheat oven to 350F. Mix together cake mix, eggs, and oil. Mix in peanut butter. Stir in chocolate chips. Drop by spoonfuls onto a cookie sheet. (For bar cookies, pat the mixutre into a 9x13'; pan.) Bake at 350 for 8 to 10 minutes (13-16 minutes for bar cookies), or until golden brown.
I'm not really sure about cake mix cookies . . but if you make cookies and just add vanilla pudding, you'll get a cake like texture in your cookie.
Instead of flour and sugar, these cookies are made with a cake mix.
INGREDIENTS:
1 - 18.25 ounce box cake mix
1/2 cup vegetable oil
2 eggs
2 cups of *
PREPARATION:
Preheat oven to 350 degrees F. Lightly grease cookie sheet(s). Mix together cake mix, vegetable oil, and eggs in a large bowl. Stir in *. Make little balls with the dough and put on cookie sheets. Bake for 8 to 10 minutes. Remove from pan and cool on wire cooling racks.
* This can be 2 cups of the following or a combination of a cup of each addition: chocolate chips, coarsely chopped semi-sweet chocolate, white chocolate chips, peanut butter chips, butterscotch chips, raisins, coconut, toasted-coarsely chopped nuts (pecans, walnuts), brickle chips, and so on.
Wednesday, August 18, 2010
Has anyone heard of egg nog cheese cake, if so do you have a recipe?
EGG NOG CHEESE CAKE 1
2 (8-ounce) packages cream cheese
16 ounces cottage cheese
1录 cup granulated sugar
4 large eggs
陆 cup Turkey Hill Egg Nog
1 teaspoon nutmeg
3 tablespoons cornstarch
1 tablespoon lemon juice
1 pint sour cream
Preheat oven to 325掳 F.
Cut cream cheese into thirds and bring to room temperature.
Lightly butter a 9-inch springform pan and generously dust with granulated sugar and nutmeg.
Note: Process in two batches and then combine.
In a food processor, place 1 package of cream cheese and half of the cottage cheese, 2 eggs, 录 cup egg
nog, 陆 teaspoon nutmeg, 1陆 tablespoons cornstarch, 陆 tablespoon lemon juice, and 1 cup sour cream.
Process until thoroughly blended. Remove and put in a large mixing bowl. Repeat procedure.
Combine the two batches of filling and pour into the prepared pan. Bake for 1 hour and 10 minutes, or until
cake is firm. Turn off oven, leaving the cake in for 2 hours with the oven door closed. Remove from oven
and allow to cool on a rack. Once cooled, cover and refrigerate at least 6 hours before serving.
Serves 10-12.
EGG NOG CHEESECAKE-2
2 pkg. (5 1/2 oz. each) chocolate laced pirouette cookies
1/3 c. graham cracker crumbs
3 tbsp. melted butter
2 pkg. (8 oz.) softened Philadelphia cream cheese
2 c. cold prepared eggnog
2 c. cold milk
2 pkg. (4 serving size) Jello instant French vanilla pudding %26amp; pie filling
1 tbsp. rum
1/8 tsp. nutmeg
Reserve 1 cookie for garnish, if desired. Cut 1 inch off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for side of cake.
Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly into bottom of 9 inch springform pan.
Beat cream cheese at low speed of mixer until smooth. Gradually add 1 cup of eggnog, blending until very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill or freeze until firm, about 3 hours.
To remove, run hot metal spatula or knife around edges of pan before removing sides of pan. Before serving, press remaining cookies, cut sides down, into sides of cake. Garnish with canned whipped cream topping and reserved cookie. If desired, tie a festive ribbon around cake.Has anyone heard of egg nog cheese cake, if so do you have a recipe?
Yummy, sounds good, let me know if something comes upHas anyone heard of egg nog cheese cake, if so do you have a recipe?
http://www.foodtv.ca/search/searchResult鈥?/a>
Here you go. Tried it and it's to die for.
EGGNOG CHEESECAKE
http://www.cooks.com/rec/view/0,1616,149鈥?/a>
11 whole graham crackers, crumbled (1 1/2-1 3/4 cup)
2 1/2 tbsp. butter, room temperature
2 tbsp. sugar
2 1/2 (8 oz.) pkg. cream cheese, room temperature
1/3 cup half %26amp; half
1/4 cup whipping cream
3/4 cup sugar
1 1/2 tsp. vanilla
3 eggs
2 egg yolks
2 1/2 tbsp. dark rum
1 tbsp. Cognac
Freshly grated nutmeg
Butter 9 inch springform pan. Combine crumbs, butter and sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 cup sides of prepared pan. Chill thoroughly.
Preheat oven to 350 degrees. Beat cheese in large bowl at medium speed until very smooth. Gradually add half %26amp; half and whipping cream, beating constantly. Add sugar and vanilla; mix well (mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat).
Stir in rum and cognac. Carefully pour batter into prepared crust. Sprinkle generously with nutmeg. Bake until top of cake is dry to touch, about 45-50 minutes. Cool at room temperature 1 hour. Loosen sides with spatula and remove springform. Chill several hours before serving.
http://baking.about.com/od/cheesecakes/r鈥?/a>
INGREDIENTS:
* 14 ounce can filled Viennese wafers
* 1/3 cup graham cracker crumbs
* 3 tablespoons butter, melted
* 2 8-ounce packages cream cheese, softened
* 2 cups cold eggnog
* 1-3/4 cups cold milk, plus
* 2 4-serving size instant French vanilla pudding mixes
* 2 tablespoons rum, divided
* 1/8 teaspooon freshly grounded nutmeg, plus
* 2 envelopes non-dairy whipped topping mix*
PREPARATION:
Reserve 1-cookie for garnish. Cut cookies in half and then cut one-inch off of each piece. Crush the 1-inch pieces into crumbs. Set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and butter. Mix well and press firmly into bottom of 9-inch springform pan.
Beat cream cheese until smooth. Gradually add 1 cup eggnog. Blend until mixture is smooth. Add remaining eggnog, milk, pudding mixes, 1 tablespoon rum and nutmeg. Beat until well blended, about 1 minute. Only pour about 1-inch deep into pan.**
Place remaining cookies standing around the inside edge of pan. Spoon remaining cream cheese mixture in cookie lined pan.
Prepare whipped topping mix as directed also adding remaining rum. Spoon topping inside cookie edges and over cream cheese mixture. Refrigerate for at least 3 hours or overnight.
Carefully remove sides of pan. Cut remaining cookie into two piece and place on top of cake in a crisscross fashion. Grate nutmeg over entire top of cake.
* I chose non-dairy whipped topping because my cheesecake was going to be sitting out for hours. (Or so I thought, it was actually eaten fairly quickly.)
** The original recipe calls for the cookies to be added after the cake has been refrigerated. The pan sides are removed and then the cookies are pressed into the sides of the cheesecake. They are held together by tying a ribbon around the cake. I did this for the first couple of times I made the cake. It only looks good until you take the ribbon off. Once the ribbon is removed several of the cookies will fall off of the sides of the cake.
Egg Nog Cheesecake Recipe
11 whole graham crackers, crumbled (1 1/2-1 3/4 cups)
2 1/2 tablespoons butter, room temperature
2 tablespoons sugar
2 1/2 (8 oz.) pkg. cream cheese, room temperature
1/3 cup half %26amp; half
1/4 cup whipping cream
3/4 cup sugar
1 1/2 teaspoon vanilla
3 eggs
2 egg yolks
2 1/2 tablespoons dark rum
1 tablespoon Cognac
Freshly grated nutmeg
Butter 9 inch springform pan. Combine crumbs, butter and sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 cup sides of prepared pan. Chill thoroughly.
Preheat oven to 350 degrees. Beat cheese in large bowl at medium speed until very smooth. Gradually add half %26amp; half and whipping cream, beating constantly. Add sugar and vanilla; mix well (mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat).
Stir in rum and cognac. Carefully pour batter into prepared crust. Sprinkle generously with nutmeg. Bake until top of cake is dry to touch, about 45-50 minutes. Cool at room temperature 1 hour. Loosen sides with spatula and remove springform. Chill several hours before serving.
I hope this is what you are looking for!makeup help
2 (8-ounce) packages cream cheese
16 ounces cottage cheese
1录 cup granulated sugar
4 large eggs
陆 cup Turkey Hill Egg Nog
1 teaspoon nutmeg
3 tablespoons cornstarch
1 tablespoon lemon juice
1 pint sour cream
Preheat oven to 325掳 F.
Cut cream cheese into thirds and bring to room temperature.
Lightly butter a 9-inch springform pan and generously dust with granulated sugar and nutmeg.
Note: Process in two batches and then combine.
In a food processor, place 1 package of cream cheese and half of the cottage cheese, 2 eggs, 录 cup egg
nog, 陆 teaspoon nutmeg, 1陆 tablespoons cornstarch, 陆 tablespoon lemon juice, and 1 cup sour cream.
Process until thoroughly blended. Remove and put in a large mixing bowl. Repeat procedure.
Combine the two batches of filling and pour into the prepared pan. Bake for 1 hour and 10 minutes, or until
cake is firm. Turn off oven, leaving the cake in for 2 hours with the oven door closed. Remove from oven
and allow to cool on a rack. Once cooled, cover and refrigerate at least 6 hours before serving.
Serves 10-12.
EGG NOG CHEESECAKE-2
2 pkg. (5 1/2 oz. each) chocolate laced pirouette cookies
1/3 c. graham cracker crumbs
3 tbsp. melted butter
2 pkg. (8 oz.) softened Philadelphia cream cheese
2 c. cold prepared eggnog
2 c. cold milk
2 pkg. (4 serving size) Jello instant French vanilla pudding %26amp; pie filling
1 tbsp. rum
1/8 tsp. nutmeg
Reserve 1 cookie for garnish, if desired. Cut 1 inch off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for side of cake.
Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly into bottom of 9 inch springform pan.
Beat cream cheese at low speed of mixer until smooth. Gradually add 1 cup of eggnog, blending until very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill or freeze until firm, about 3 hours.
To remove, run hot metal spatula or knife around edges of pan before removing sides of pan. Before serving, press remaining cookies, cut sides down, into sides of cake. Garnish with canned whipped cream topping and reserved cookie. If desired, tie a festive ribbon around cake.Has anyone heard of egg nog cheese cake, if so do you have a recipe?
Yummy, sounds good, let me know if something comes upHas anyone heard of egg nog cheese cake, if so do you have a recipe?
http://www.foodtv.ca/search/searchResult鈥?/a>
Here you go. Tried it and it's to die for.
EGGNOG CHEESECAKE
http://www.cooks.com/rec/view/0,1616,149鈥?/a>
11 whole graham crackers, crumbled (1 1/2-1 3/4 cup)
2 1/2 tbsp. butter, room temperature
2 tbsp. sugar
2 1/2 (8 oz.) pkg. cream cheese, room temperature
1/3 cup half %26amp; half
1/4 cup whipping cream
3/4 cup sugar
1 1/2 tsp. vanilla
3 eggs
2 egg yolks
2 1/2 tbsp. dark rum
1 tbsp. Cognac
Freshly grated nutmeg
Butter 9 inch springform pan. Combine crumbs, butter and sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 cup sides of prepared pan. Chill thoroughly.
Preheat oven to 350 degrees. Beat cheese in large bowl at medium speed until very smooth. Gradually add half %26amp; half and whipping cream, beating constantly. Add sugar and vanilla; mix well (mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat).
Stir in rum and cognac. Carefully pour batter into prepared crust. Sprinkle generously with nutmeg. Bake until top of cake is dry to touch, about 45-50 minutes. Cool at room temperature 1 hour. Loosen sides with spatula and remove springform. Chill several hours before serving.
http://baking.about.com/od/cheesecakes/r鈥?/a>
INGREDIENTS:
* 14 ounce can filled Viennese wafers
* 1/3 cup graham cracker crumbs
* 3 tablespoons butter, melted
* 2 8-ounce packages cream cheese, softened
* 2 cups cold eggnog
* 1-3/4 cups cold milk, plus
* 2 4-serving size instant French vanilla pudding mixes
* 2 tablespoons rum, divided
* 1/8 teaspooon freshly grounded nutmeg, plus
* 2 envelopes non-dairy whipped topping mix*
PREPARATION:
Reserve 1-cookie for garnish. Cut cookies in half and then cut one-inch off of each piece. Crush the 1-inch pieces into crumbs. Set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and butter. Mix well and press firmly into bottom of 9-inch springform pan.
Beat cream cheese until smooth. Gradually add 1 cup eggnog. Blend until mixture is smooth. Add remaining eggnog, milk, pudding mixes, 1 tablespoon rum and nutmeg. Beat until well blended, about 1 minute. Only pour about 1-inch deep into pan.**
Place remaining cookies standing around the inside edge of pan. Spoon remaining cream cheese mixture in cookie lined pan.
Prepare whipped topping mix as directed also adding remaining rum. Spoon topping inside cookie edges and over cream cheese mixture. Refrigerate for at least 3 hours or overnight.
Carefully remove sides of pan. Cut remaining cookie into two piece and place on top of cake in a crisscross fashion. Grate nutmeg over entire top of cake.
* I chose non-dairy whipped topping because my cheesecake was going to be sitting out for hours. (Or so I thought, it was actually eaten fairly quickly.)
** The original recipe calls for the cookies to be added after the cake has been refrigerated. The pan sides are removed and then the cookies are pressed into the sides of the cheesecake. They are held together by tying a ribbon around the cake. I did this for the first couple of times I made the cake. It only looks good until you take the ribbon off. Once the ribbon is removed several of the cookies will fall off of the sides of the cake.
Egg Nog Cheesecake Recipe
11 whole graham crackers, crumbled (1 1/2-1 3/4 cups)
2 1/2 tablespoons butter, room temperature
2 tablespoons sugar
2 1/2 (8 oz.) pkg. cream cheese, room temperature
1/3 cup half %26amp; half
1/4 cup whipping cream
3/4 cup sugar
1 1/2 teaspoon vanilla
3 eggs
2 egg yolks
2 1/2 tablespoons dark rum
1 tablespoon Cognac
Freshly grated nutmeg
Butter 9 inch springform pan. Combine crumbs, butter and sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 cup sides of prepared pan. Chill thoroughly.
Preheat oven to 350 degrees. Beat cheese in large bowl at medium speed until very smooth. Gradually add half %26amp; half and whipping cream, beating constantly. Add sugar and vanilla; mix well (mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat).
Stir in rum and cognac. Carefully pour batter into prepared crust. Sprinkle generously with nutmeg. Bake until top of cake is dry to touch, about 45-50 minutes. Cool at room temperature 1 hour. Loosen sides with spatula and remove springform. Chill several hours before serving.
I hope this is what you are looking for!
Does vanyone know how to make PEEDOGO.... its a gypsy recipe for a noodle cake?
Crispy Fried Noodle Cake
2 lb dried spaghetti - (1000grams)
2 cup onions diced - (500ml)
1/3 cup unsalted butter - (75ml)
6 larges eggs
2 cup heavy cream - (500ml)
1 lb grated mozzarella - (500grams)
1/2 lb diced smoked ham - (250grams)
2 cup flat leafed finely chopped parsley - (500ml)
1 tbsp salt - (15ml)
1 tbsp pepper - (15ml)
1/2 cup olive oil - (125ml)
1 1/2 tsp minced garlic - (7.5ml)
1/2 tsp balsamic vinegar - (2.5ml)
4 large tomatoes - peeled and chopped coarsely
1 cup clarified butter - (250ml)
Preheat oven to 350 F (180 C).
Start cooking the pasta by inserting it in a large pot of boiling and salted water. Over high heat stir occasionally and test single spaghetti strands to see if they are ';al dente';; that is to say when there is slight resistance and firmness in strands, then drain in strainer.
Add diced onions and the teaspoon of butter in large frying pan and saute over medium until contents become golden brown.
Whisk eggs and cream in a large bowl. Introduce while stirring the mozzarella, ham, parsley, and season with salt %26amp; pepper. Amalgamate contents by tossing around the pasta and sauce thoroughly.
Grease a medium spring-form along the interior with room temperature butter. Pour the pasta mixture into the spring-form, which will then be set on a baking dish.
Subsequently, position the baking dish in the middle of the oven, for approximately 1 hour and 15minutes time or until the center of the top layer becomes firm when touched.
Leave baking dish with pasta noodles to cool in oven for 30 minutes, and then transfer to refrigerator to chill at least 3 and up to 24 hours.
Afterwards, pass a sharp knife around the pan in order to cleanly separate pasta cake from sides of the pan. Transfer on to a working surface and cut in 12 wedges.
Place 4 wedges in a hot skillet with 4 tablespoons of clarified butter. Saute over medium to high heat, coating the wedges by rotating in melted butter. Continue until wedges are crisp and golden. Repeat technique with the remaining 8 wedges, cooking four per batch.
For the sauce prepare 1/2 cup of olive oil at medium to high heat, in a small skillet. Allow oil to get very hot but not start to smoke. Introduce 1 1/2 teaspoon of chopped garlic and saute slightly. Then pour in balsamic vinegar, diced tomatoes, and season with salt %26amp; pepper.
Stir occasionally and when mixture starts to boil let cook for 2 minutes, then strain through a fine sieve, positioned over a bowl to catch liquids. Combine the liquid and half the tomatoes in a separate bowl. Spoon the sauce from the latter bowl onto a serving plate and top with a pasta cake. Garnish with some parsley.
2 lb dried spaghetti - (1000grams)
2 cup onions diced - (500ml)
1/3 cup unsalted butter - (75ml)
6 larges eggs
2 cup heavy cream - (500ml)
1 lb grated mozzarella - (500grams)
1/2 lb diced smoked ham - (250grams)
2 cup flat leafed finely chopped parsley - (500ml)
1 tbsp salt - (15ml)
1 tbsp pepper - (15ml)
1/2 cup olive oil - (125ml)
1 1/2 tsp minced garlic - (7.5ml)
1/2 tsp balsamic vinegar - (2.5ml)
4 large tomatoes - peeled and chopped coarsely
1 cup clarified butter - (250ml)
Preheat oven to 350 F (180 C).
Start cooking the pasta by inserting it in a large pot of boiling and salted water. Over high heat stir occasionally and test single spaghetti strands to see if they are ';al dente';; that is to say when there is slight resistance and firmness in strands, then drain in strainer.
Add diced onions and the teaspoon of butter in large frying pan and saute over medium until contents become golden brown.
Whisk eggs and cream in a large bowl. Introduce while stirring the mozzarella, ham, parsley, and season with salt %26amp; pepper. Amalgamate contents by tossing around the pasta and sauce thoroughly.
Grease a medium spring-form along the interior with room temperature butter. Pour the pasta mixture into the spring-form, which will then be set on a baking dish.
Subsequently, position the baking dish in the middle of the oven, for approximately 1 hour and 15minutes time or until the center of the top layer becomes firm when touched.
Leave baking dish with pasta noodles to cool in oven for 30 minutes, and then transfer to refrigerator to chill at least 3 and up to 24 hours.
Afterwards, pass a sharp knife around the pan in order to cleanly separate pasta cake from sides of the pan. Transfer on to a working surface and cut in 12 wedges.
Place 4 wedges in a hot skillet with 4 tablespoons of clarified butter. Saute over medium to high heat, coating the wedges by rotating in melted butter. Continue until wedges are crisp and golden. Repeat technique with the remaining 8 wedges, cooking four per batch.
For the sauce prepare 1/2 cup of olive oil at medium to high heat, in a small skillet. Allow oil to get very hot but not start to smoke. Introduce 1 1/2 teaspoon of chopped garlic and saute slightly. Then pour in balsamic vinegar, diced tomatoes, and season with salt %26amp; pepper.
Stir occasionally and when mixture starts to boil let cook for 2 minutes, then strain through a fine sieve, positioned over a bowl to catch liquids. Combine the liquid and half the tomatoes in a separate bowl. Spoon the sauce from the latter bowl onto a serving plate and top with a pasta cake. Garnish with some parsley.
I need the recipe for key lime pound cake.?
It was on Oprah's 2004 Favorite Things episode.I need the recipe for key lime pound cake.?
Just ask at Yahoo Answers Beta, and you shall receive !
Here goes :
Key Lime Pound Cake (With Key Lime Glaze)
[This recipe is copied from the website of Florida Key West Inc. makers of Florida Key West, Key Lime Juice]
i n g r e d i e n t s
1 cup butter
1/2 cup shortening
2 cups white granulated sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon. baking powder
1/2 cup milk
1/2 cup Florida Key West Key Lime Juice
1 1/2 teaspoon vanilla extract
Glaze
1/4 cup white sugar
1/4 cup butter
3 tablespoons Florida Key West Key Lime Juice
d i r e c t i o n s
Preheat oven to 325 oF (165oC).
Grease and flour 10-inch tube pan. Mix together the flour and baking powder. Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan. Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Glaze over warm cake. Cool completely.
Key Lime Glaze
In small saucepan, combine sugar, butter and key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.
As u taste ur bake, hope you'll remember Kittykid also, no ?!
Just ask at Yahoo Answers Beta, and you shall receive !
Here goes :
Key Lime Pound Cake (With Key Lime Glaze)
[This recipe is copied from the website of Florida Key West Inc. makers of Florida Key West, Key Lime Juice]
i n g r e d i e n t s
1 cup butter
1/2 cup shortening
2 cups white granulated sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon. baking powder
1/2 cup milk
1/2 cup Florida Key West Key Lime Juice
1 1/2 teaspoon vanilla extract
Glaze
1/4 cup white sugar
1/4 cup butter
3 tablespoons Florida Key West Key Lime Juice
d i r e c t i o n s
Preheat oven to 325 oF (165oC).
Grease and flour 10-inch tube pan. Mix together the flour and baking powder. Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan. Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Glaze over warm cake. Cool completely.
Key Lime Glaze
In small saucepan, combine sugar, butter and key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.
As u taste ur bake, hope you'll remember Kittykid also, no ?!
Does anyone have a recipe for icing/frosting a dogs celebration cake,?
it has to be healthy and dog friendlyDoes anyone have a recipe for icing/frosting a dogs celebration cake,?
To be fair, I don't suppose that the dog is going to even consider the finer points of your icing artwork but you could always try a very thin layer of suet to keep it all together if you really wanted to.
No candles though please...dogs have real problems blowing them out.Does anyone have a recipe for icing/frosting a dogs celebration cake,?
Excuse me - did you say a dog's celebration cake??
DOGGIE BIRTHDAY CAKE
2 c. flour
2 (6 oz.) cans Hi Protein dog food
1/2 c. sugar
1/2 c. oil
4 eggs
4 tsp. baking powder
Milk - enough for batter consistency
Bake at 350 degrees for 30 to 40 minutes in 9 x 13 inch pan. Recipe can be ';halved'; for smaller cake.
Not sure how healthy it would be, but, why don't you blend together Spam and cream cheese and frost it with that? I know of healthy dog biscuits which are made with whole grain flour and duck stock, eggs, baking powder, etc. So if you construct a cake out of those ingredients and then top it with the Spam cream cheese frosting, I think the dog should really like it.
Banana and Mock-Choc Frosting:
2 cups mashed banana
1 Tbsp butter
6 Tbsp powdered Carob
2 tsp vanilla
3 Tbsp unbleached flour
1 tsp cinnamon.
Blend thoroughly and spread on cake.
0r use yoghurt and cream cheese blended together, spread on cake and sprinkled with crumbled bacon bits, or bits of jerky. Or grated veg or chopped fruit.
I think you will find that the dogs just love this combination.
To be fair, I don't suppose that the dog is going to even consider the finer points of your icing artwork but you could always try a very thin layer of suet to keep it all together if you really wanted to.
No candles though please...dogs have real problems blowing them out.Does anyone have a recipe for icing/frosting a dogs celebration cake,?
Excuse me - did you say a dog's celebration cake??
DOGGIE BIRTHDAY CAKE
2 c. flour
2 (6 oz.) cans Hi Protein dog food
1/2 c. sugar
1/2 c. oil
4 eggs
4 tsp. baking powder
Milk - enough for batter consistency
Bake at 350 degrees for 30 to 40 minutes in 9 x 13 inch pan. Recipe can be ';halved'; for smaller cake.
Not sure how healthy it would be, but, why don't you blend together Spam and cream cheese and frost it with that? I know of healthy dog biscuits which are made with whole grain flour and duck stock, eggs, baking powder, etc. So if you construct a cake out of those ingredients and then top it with the Spam cream cheese frosting, I think the dog should really like it.
Banana and Mock-Choc Frosting:
2 cups mashed banana
1 Tbsp butter
6 Tbsp powdered Carob
2 tsp vanilla
3 Tbsp unbleached flour
1 tsp cinnamon.
Blend thoroughly and spread on cake.
0r use yoghurt and cream cheese blended together, spread on cake and sprinkled with crumbled bacon bits, or bits of jerky. Or grated veg or chopped fruit.
I think you will find that the dogs just love this combination.
Recipe for chocolate moist cake?
BEST MOIST CHOCOLATE CAKE
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
//////////////////////////////
MOIST GERMAN CHOCOLATE CAKE
1/3 cup butter
1/3 cup plain yogurt
4 (1 ounce) squares German sweet chocolate
1 cup cola-flavored carbonated beverage
2 cups all-purpose flour
1 1/3 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.
In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
Top and fill with Coconut Pecan Frosting. (Now available in a can or use recipe here.)
COCONUT PECAN FROSTING
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup butter
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
Allow to cool for 15 minutes before spreading on cake.
//////////////////////////
MOIST CHOCOLATE MAYONNAISE CAKE
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
BROWN SUGAR FROSTING
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
1 3/4 cups sifted confectioners' sugar
In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla; beat at medium speed until thoroughly combined. Pour into greased 9-in. square or 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool completely.
For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from the heat and stir in milk. Gradually add confectioners' sugar; beat by hand until frosting is of spreading consistency. Immediately frost cake.
LIGHT OR LOW-FAT mayonnaise should not be substituted for regular mayonnaise in this recipe.
All recipes are from allrecipes.com
Enjoy! ~-~Recipe for chocolate moist cake?
I'm not sure what the whole recipie was but if you put like a tbls of apple sauce or grape jelly in your chocolate cake it keeps it very moist.....can't be jam has to be jelly and you can't taste the jelly or apple sauce either.!Recipe for chocolate moist cake?
miracle whip cake
www.allrecipes.com
Coca-Cola Cake
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 eggs
• 3 Tbl cocoa
• 1 cup butter or margarine
• 1/2 cup buttermilk
• 1 cup Coca-Cola®
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 1/2 cups mini marshmallows
Preheat oven to 350F. Grease and flour a 9x13” baking pan. • Combine dry ingredients in a bowl. • Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting:
• 1/2 cup butter or margarine
• 3 Tbl cocoa
• 6 Tbl Coca-Cola®
• 1 box confectioners’ sugar
• 1 tsp vanilla extract
Boil butter, cocoa and Coca-Cola®. Remove from heat and blend in sugar and vanilla extract. Spread on warm cake.
Just get a popular brand of cake mix and add one package of Instant Chocolate Pudding! Moist and good, good, good!
WS
CHOCOLATE MOIST CAKE
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
use your usual favorite chocolate cake recipe but add one package of instant chocolate pudding to the dry ingredients and also, replace vanilla extract with rum. sooo good.
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
//////////////////////////////
MOIST GERMAN CHOCOLATE CAKE
1/3 cup butter
1/3 cup plain yogurt
4 (1 ounce) squares German sweet chocolate
1 cup cola-flavored carbonated beverage
2 cups all-purpose flour
1 1/3 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.
In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
Top and fill with Coconut Pecan Frosting. (Now available in a can or use recipe here.)
COCONUT PECAN FROSTING
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup butter
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
Allow to cool for 15 minutes before spreading on cake.
//////////////////////////
MOIST CHOCOLATE MAYONNAISE CAKE
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
BROWN SUGAR FROSTING
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
1 3/4 cups sifted confectioners' sugar
In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla; beat at medium speed until thoroughly combined. Pour into greased 9-in. square or 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool completely.
For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from the heat and stir in milk. Gradually add confectioners' sugar; beat by hand until frosting is of spreading consistency. Immediately frost cake.
LIGHT OR LOW-FAT mayonnaise should not be substituted for regular mayonnaise in this recipe.
All recipes are from allrecipes.com
Enjoy! ~-~Recipe for chocolate moist cake?
I'm not sure what the whole recipie was but if you put like a tbls of apple sauce or grape jelly in your chocolate cake it keeps it very moist.....can't be jam has to be jelly and you can't taste the jelly or apple sauce either.!Recipe for chocolate moist cake?
miracle whip cake
www.allrecipes.com
Coca-Cola Cake
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 eggs
• 3 Tbl cocoa
• 1 cup butter or margarine
• 1/2 cup buttermilk
• 1 cup Coca-Cola®
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 1/2 cups mini marshmallows
Preheat oven to 350F. Grease and flour a 9x13” baking pan. • Combine dry ingredients in a bowl. • Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting:
• 1/2 cup butter or margarine
• 3 Tbl cocoa
• 6 Tbl Coca-Cola®
• 1 box confectioners’ sugar
• 1 tsp vanilla extract
Boil butter, cocoa and Coca-Cola®. Remove from heat and blend in sugar and vanilla extract. Spread on warm cake.
Just get a popular brand of cake mix and add one package of Instant Chocolate Pudding! Moist and good, good, good!
WS
CHOCOLATE MOIST CAKE
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
use your usual favorite chocolate cake recipe but add one package of instant chocolate pudding to the dry ingredients and also, replace vanilla extract with rum. sooo good.
Great double layer cake recipe - NO CHOCOLATE?
I'm looking for a great recipe to use for a double-layer cake. The catch is that it can't have any chocolate in it.
And please don't respond telling me to use store-bought mixes or to go buy a cake at the store - that's not what I'm asking.
Thanks!! Great double layer cake recipe - NO CHOCOLATE?
Cake Batter
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Buttercream Frosting
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla
Preheat oven to 350掳.
Grease and lightly flour two 9 inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
Divide batter between the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in the pans for 10 minutes.
Remove from pans and cool completely on wire rack.
before icing.
When cake has cooled, ice between the layers, then ice top and sides of cake.
To make the icing - place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk and vanilla.
Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
If desired, add a few drops of food coloring and mix thoroughly.
Use and store icing at room temperature, as icing will set if chilled.
Can store in an airtight container for up to three days.Great double layer cake recipe - NO CHOCOLATE?
How about a spice cake? :)
Ing:
*1/4 cup butter
*2 eggs
*2 cups all-purpose flour
*1 1/2 tsp baking powder
*1 tsp ground cinnamon
*1/2 tsp baking soda
*1/4 tsp ground nutmeg
*1/4 ground cloves
*1/4 ground ginger
*1/4 cup shortening
*1 1/2 cups sugar
*1/2 tsp vanilla
*1/4 cup buttermilk
*1 cup applesauce
Dir:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two round cake pans %26amp; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger; set aside.
2. Preheat oven to 350-deg F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs one at a time, beating well after each addition. Alternately add flour mixture, applesauce and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread into prepared pans.
3. Bake for 30-35 minutes, or until a wooden toothpick inserted near center comes out clean. Cool layers (in pan) on wire rack for 10 minutes, invert. Cool thoroughly on wire racks. Assemble %26amp; frost.
Frosting:
Ing:
*1/2 cup butter
*1 cup packed brown sugar
*1/4 cup milk
*1 tsp vanilla
*3 1/2 cups powdered sugar
Dir:
1. In a medium saucepan melt butter; stir in brown sugar. Cook and stir over medium heat until bubbly. Remove from heat; add milk and vanilla. Beat vigorously with a wooden spoon until smooth. Add powdered sugar; beat by hand about 5 minutes, or until frosting reaches spreading consistency. You may need to double this recipe in order to frost a double-layered cake.
Victoria Sponge Cake
by David Myers and Simon King
Ingredients
For the cake
250g/9oz unsalted butter, plus extra for greasing
250g/9oz golden caster sugar
7 free-range eggs
1 tsp vanilla extract
400g/14oz self-raising flour
For the butter cream
250g/9oz icing sugar
125g/4oz unsalted butter, softened
2 tsp hot water
1 tsp ground cinnamon
To serve
250g/9oz good raspberry jam
icing sugar, for dusting
Method
1. Preheat the oven to 180C/360F/Gas 4.
2. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
3. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
4. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
5. Add the vanilla extract and fold in the flour.
6. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
7. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
8. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
9. Add the cinnamon and mix well.
10. To serve, trim the top off one of the cakes to make a level surface.
11. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
12. Sandwich the second cake on the top and press down lightly.
13. Dust the top of the cake with icing sugar and serve in generous slices.
Spiced Pear cake
4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Combine the pears sugar, and spices. Let stand for one hour.
Preheat oven to 350 degrees F
Spray 2-9 inch round pan with non-stick cooking spray.
Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
In a seperate bowl Stir the flour, salt, baking soda. Stir in the pear mixture.
Pour batter into the prepared pan.
Bake at 350 degrees F for 30 minutes, it is finished when a toothpick inserted in the middle comes out clean.
Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Icing
1 can of prepared cream cheese icing
2 drops pure vanilla extract
1/4 sweet butter softened
1 Tbsp Molasses
Whip with a hand mixer until fluffy.
Ice cake when cooled
Raspberry Walnut Torte
This fabulous cake will be an instant hit with your guests. Store it in the refrigerator, but remove it about half an hour before serving so the texture is perfect. See the note at the bottom of the recipe for an easier version.
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
1-3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup ground walnuts
1-1/2 cups whipping cream
1-1/2 cups sugar
2 tsp. vanilla
3 eggs
8 oz. pkg. cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1/2 cup whipping cream
1/8 tsp. salt
2 tsp. vanilla
12 oz. jar seedless raspberry preserves
Preparation:
Preheat oven to 350 degrees F. In medium bowl, combine flour, baking powder, salt, and ground walnuts. Stir well with wire whisk to mix. In a small bowl, beat the whipping cream until stiff peaks form and set aside. In large bowl, using same beaters, beat together sugar, vanilla and eggs for 5 minutes at highest speed, until light and fluffy.
Alternately fold dry ingredients and the whipped cream into the egg mixture. Begin and end with the flour mixture, and treat the batter very carefully.
Grease and flour 2 9'; round cake pans line bottoms with waxed paper. Pour the batter evenly into the pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched, and cake layers begin to pull away from edges of pan. Cool 15 minutes, then remove layers from pans, peel off waxed paper, and cool completely.
In large bowl, combine cream cheese, butter, powdered sugar, 1/2 cup whipping cream, 1/8 tsp. salt and 2 tsp. vanilla until light and fluffy, scraping sides of bowl often. You may need to add a bit more powdered sugar or cream as needed to get a light and fluffy frosting consistency.
Now split each layer of the cake in half. To do this, place toothpicks around each layer, sticking out around the edge, to mark the halfway point. Using a serrated knife, carefully cut the cake layers in half. You will then have four layers. Here麓s a new trick I learned from Martha (you know who I mean!). To transfer the delicate layers, carefully slide a very thin cookie sheet, without edges, in between the cut layers. Then slide it onto the serving plate.
Place the bottom half of one layer on the serving place and spread with 1 cup frosting. Top with top half of that cake layer and spread with 1/2 cup raspberry preserves. Repeat with third and four layers, topping with frosting and raspberry preserves, respectively, reassembling the layers back in their original form. Then frost the sides of the cake with the remaining frosting. If you like, you can pipe frosting in a decorative pattern on top of the preserves that top the cake. Store in refrigerator.
Note:
Okay, now that you are thoroughly threatened by this recipe, there is an easier way! Don麓t cut the cake layers in half. Simply put the two layers together with about 1/2 cup of raspberry preserves, then frost top and sides with the cream cheese frosting - pile it on. You'll still have a wonderful cake, with less work.
Or, you can make a two-layer white cake using any white cake mix. Let the layers cool completely, then slice the layers in half and layer as directed, or simply fill and frost the two layers.
And please don't respond telling me to use store-bought mixes or to go buy a cake at the store - that's not what I'm asking.
Thanks!! Great double layer cake recipe - NO CHOCOLATE?
Cake Batter
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Buttercream Frosting
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla
Preheat oven to 350掳.
Grease and lightly flour two 9 inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
Divide batter between the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in the pans for 10 minutes.
Remove from pans and cool completely on wire rack.
before icing.
When cake has cooled, ice between the layers, then ice top and sides of cake.
To make the icing - place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk and vanilla.
Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
If desired, add a few drops of food coloring and mix thoroughly.
Use and store icing at room temperature, as icing will set if chilled.
Can store in an airtight container for up to three days.Great double layer cake recipe - NO CHOCOLATE?
How about a spice cake? :)
Ing:
*1/4 cup butter
*2 eggs
*2 cups all-purpose flour
*1 1/2 tsp baking powder
*1 tsp ground cinnamon
*1/2 tsp baking soda
*1/4 tsp ground nutmeg
*1/4 ground cloves
*1/4 ground ginger
*1/4 cup shortening
*1 1/2 cups sugar
*1/2 tsp vanilla
*1/4 cup buttermilk
*1 cup applesauce
Dir:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two round cake pans %26amp; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger; set aside.
2. Preheat oven to 350-deg F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs one at a time, beating well after each addition. Alternately add flour mixture, applesauce and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread into prepared pans.
3. Bake for 30-35 minutes, or until a wooden toothpick inserted near center comes out clean. Cool layers (in pan) on wire rack for 10 minutes, invert. Cool thoroughly on wire racks. Assemble %26amp; frost.
Frosting:
Ing:
*1/2 cup butter
*1 cup packed brown sugar
*1/4 cup milk
*1 tsp vanilla
*3 1/2 cups powdered sugar
Dir:
1. In a medium saucepan melt butter; stir in brown sugar. Cook and stir over medium heat until bubbly. Remove from heat; add milk and vanilla. Beat vigorously with a wooden spoon until smooth. Add powdered sugar; beat by hand about 5 minutes, or until frosting reaches spreading consistency. You may need to double this recipe in order to frost a double-layered cake.
Victoria Sponge Cake
by David Myers and Simon King
Ingredients
For the cake
250g/9oz unsalted butter, plus extra for greasing
250g/9oz golden caster sugar
7 free-range eggs
1 tsp vanilla extract
400g/14oz self-raising flour
For the butter cream
250g/9oz icing sugar
125g/4oz unsalted butter, softened
2 tsp hot water
1 tsp ground cinnamon
To serve
250g/9oz good raspberry jam
icing sugar, for dusting
Method
1. Preheat the oven to 180C/360F/Gas 4.
2. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
3. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
4. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
5. Add the vanilla extract and fold in the flour.
6. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
7. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
8. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
9. Add the cinnamon and mix well.
10. To serve, trim the top off one of the cakes to make a level surface.
11. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
12. Sandwich the second cake on the top and press down lightly.
13. Dust the top of the cake with icing sugar and serve in generous slices.
Spiced Pear cake
4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Combine the pears sugar, and spices. Let stand for one hour.
Preheat oven to 350 degrees F
Spray 2-9 inch round pan with non-stick cooking spray.
Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
In a seperate bowl Stir the flour, salt, baking soda. Stir in the pear mixture.
Pour batter into the prepared pan.
Bake at 350 degrees F for 30 minutes, it is finished when a toothpick inserted in the middle comes out clean.
Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Icing
1 can of prepared cream cheese icing
2 drops pure vanilla extract
1/4 sweet butter softened
1 Tbsp Molasses
Whip with a hand mixer until fluffy.
Ice cake when cooled
Raspberry Walnut Torte
This fabulous cake will be an instant hit with your guests. Store it in the refrigerator, but remove it about half an hour before serving so the texture is perfect. See the note at the bottom of the recipe for an easier version.
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
1-3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup ground walnuts
1-1/2 cups whipping cream
1-1/2 cups sugar
2 tsp. vanilla
3 eggs
8 oz. pkg. cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1/2 cup whipping cream
1/8 tsp. salt
2 tsp. vanilla
12 oz. jar seedless raspberry preserves
Preparation:
Preheat oven to 350 degrees F. In medium bowl, combine flour, baking powder, salt, and ground walnuts. Stir well with wire whisk to mix. In a small bowl, beat the whipping cream until stiff peaks form and set aside. In large bowl, using same beaters, beat together sugar, vanilla and eggs for 5 minutes at highest speed, until light and fluffy.
Alternately fold dry ingredients and the whipped cream into the egg mixture. Begin and end with the flour mixture, and treat the batter very carefully.
Grease and flour 2 9'; round cake pans line bottoms with waxed paper. Pour the batter evenly into the pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched, and cake layers begin to pull away from edges of pan. Cool 15 minutes, then remove layers from pans, peel off waxed paper, and cool completely.
In large bowl, combine cream cheese, butter, powdered sugar, 1/2 cup whipping cream, 1/8 tsp. salt and 2 tsp. vanilla until light and fluffy, scraping sides of bowl often. You may need to add a bit more powdered sugar or cream as needed to get a light and fluffy frosting consistency.
Now split each layer of the cake in half. To do this, place toothpicks around each layer, sticking out around the edge, to mark the halfway point. Using a serrated knife, carefully cut the cake layers in half. You will then have four layers. Here麓s a new trick I learned from Martha (you know who I mean!). To transfer the delicate layers, carefully slide a very thin cookie sheet, without edges, in between the cut layers. Then slide it onto the serving plate.
Place the bottom half of one layer on the serving place and spread with 1 cup frosting. Top with top half of that cake layer and spread with 1/2 cup raspberry preserves. Repeat with third and four layers, topping with frosting and raspberry preserves, respectively, reassembling the layers back in their original form. Then frost the sides of the cake with the remaining frosting. If you like, you can pipe frosting in a decorative pattern on top of the preserves that top the cake. Store in refrigerator.
Note:
Okay, now that you are thoroughly threatened by this recipe, there is an easier way! Don麓t cut the cake layers in half. Simply put the two layers together with about 1/2 cup of raspberry preserves, then frost top and sides with the cream cheese frosting - pile it on. You'll still have a wonderful cake, with less work.
Or, you can make a two-layer white cake using any white cake mix. Let the layers cool completely, then slice the layers in half and layer as directed, or simply fill and frost the two layers.
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