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Reply
| | From:  Genie· (Original Message) | Sent: 2/20/2008 8:35 PM |
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Reply
| | | From: Genie· | Sent: 2/21/2008 7:05 PM |
| Best Carrot Sheet Cake
A rich buttermilk glaze makes this treat super moist and delicious.
�?nbsp;¦
2 cups all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla extract
2 cups carrots, peeled and shredded (about 3 large carrots)
1 can (8 oz.) crushed pineapple, drained
1 can (3-1/2 oz.) sweetened flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze, recipe follows
Cream Cheese Frosting, recipe follows
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until
smooth. Add
flour mixture, beating at low speed until blended. Fold in carrots and next 3
ingredients. Pour batter
into a greased and floured 9" x 13" pan.
Bake at 350 degrees F., for 30 minutes; cover pan loosely with aluminum foil
to prevent excessive browning,
and bake 13 more minutes or until a wooden pick inserted into center comes
out clean. Drizzle
Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream
Cheese Frosting
evenly over cake.
Makes: 10 to 12 servings.
Buttermilk Glaze
1 cup sugar
1-1/2 tsp. baking soda
1/2 cup butter or margarine
1/2 cup buttermilk
1 TB light corn syrup
1 tsp. vanilla extract
Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a
Dutch oven over
medium high heat. Boil, stirring often, 4 minutes or until mixture is golden
brown.
Remove from heat, and stir in vanilla extract.
Makes 1-1/2 cups.
Cream Cheese Frosting
1/2 cup butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3 oz.) cream cheese, softened
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until
creamy.
Add powdered sugar and vanilla extract; beat at high speed 10 seconds or
until smooth.
Makes 4 cups.
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Reply
| | | From: Genie· | Sent: 2/22/2008 9:05 PM |
| Texas Sheet Cake
This rich chocolate cake will come in handy when you need to feed a Texas
sized crowd.
~~~Cake~~~
Cooking spray
2 tsp. all purpose flour
2 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low fat buttermilk
1 tsp. vanilla extract
2 large eggs
~~~Icing~~~
6 TB butter
1/3 cup fat free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 tsp. vanilla extract
Preheat oven to 375° F
To prepare cake" Coat a 11" x 15" jelly roll pan with cooking spray; dust
with 2 teaspoons flour.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
Combine 2 cups flour and next
4 ingredients (2 cups flour through salt) in a large bowl; stir well with a
whisk.
Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring
to a boil, stirring frequently.
Remove from heat; pour into flour mixture. Beat with a mixer at medium speed
until well blended.
Add buttermilk, 1 teaspoon vanilla extract, and eggs; beat well.
Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden
pick inserted in center
comes out clean. Place on a wire rack.
To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a
medium saucepan; bring
to a boil, stirring constantly. Remove from heat; gradually stir in powdered
sugar, pecans, and 2 teaspoons
vanilla extract. Spread over hot cake. Cool completely on wire rack.
Yield: 20 servings (serving size: 1 slice).
Note: You can also make this recipe in a 9" x 13" baking pan. Bake at 375°
F., for 22 minutes.
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Reply
| | | From: Genie· | Sent: 2/22/2008 9:05 PM |
|
Warm Caramel Apple Cake
Serve this yummy apple upside-down cake warm from the
oven. It's all made easier with Betty Crocker cake and frosting.
Prep Time:30 min
Start to Finish:1 hr 25 min
Makes:15 servings
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly
sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker Whipped fluffy white frosting
(from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
Heat oven to 350F. In 1-quart heavy saucepan, cook
butter, whipping cream and brown sugar over low heat,
stirring occasionally, just until butter is melted.
Pour into 13x9-inch pan. Sprinkle with pecans; top
with sliced apples.
In large bowl, beat cake mix, water, oil, eggs and
apple pie spice with electric mixer on low speed until
moistened. Beat on medium speed 2 minutes. Carefully
spoon batter over apple mixture.
Bake 40 to 45 minutes or until toothpick inserted near
center comes out clean. Cool in pan 10 minutes. Loosen
sides of cake from pan. Place heatproof serving
platter upside down on pan; carefully turn platter and
pan over. Let pan remain over cake about 1 minute so
caramel can drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping. Serve
warm cake topped with frosting mixture and drizzled
with caramel topping.
Source: Betty Crocker
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Reply
| | | From: Genie· | Sent: 2/24/2008 5:58 PM |
| Chocolate Mint Gateau
Cake:
1/2 Cup Baking Cocoa
1/2 Cup Boiling Water
2 1/2 Cups Sifted Cake Flour
1 1/2 teas. Baking Soda
1/2 teas. Salt
2/3 Cup Oil
1/2 teas. Chocolate Extract
1/2 teas. Peppermint Extract
1 3/4 Cups Granulated Sugar
2 Eggs
1 Cup Buttermilk
Mint Filling:
3/4 Cup Butter, softened
3 Cups Powdered Sugar
3 Tbsp. Milk
1 1/2 teas. Peppermint Extract
4 to 6 Drops Green Food Coloring, if desired
Chocolate Glaze:
1/2 Cup Butter
1 Cup Semi-Sweet Chocolate Chips
1 teas. Vanilla,
In small bowl, add cocoa to boiling water, stirring
until smooth; cool to room temperature. In medium
bowl, combine flour, baking soda, oil and salt; add
Chocolate and Mint Extracts. Gradually add sugar and
continue beating until light and fluffy. Add eggs, one
at a time, beating well after each addition. Stir in
cooled cocoa mixture. Add dry ingredients alternately
with the buttermilk, beginning and ending with the dry
ingredients; mix well. Pour batter into two 9-inch,
lightly greased springform pans (pans with removable
bottoms).
Bake at 350 degrees F for 35 to 40 minutes. Remove
from oven and cool on wire rack 10 minutes. Remove rim
of pan and cool completely. (If desired, cakes can be
removed from an bottom by loosening them and then
sliding onto serving plate.) To prepare mint filling,
combine all ingredients and beat until smooth. Spread
one-half mint filling over each cooled cake.
Refrigerate cakes until mint filling is chilled and
firm, approximately 45 minutes.
To prepare chocolate glaze, melt butter and chocolate
chips over low heat. Add Vanilla. Cool slightly.
Spread one-half chocolate glaze over chilled mint
filling on each cake. Garnish with 1 to 2 tablespoons
unbroken, sliced almonds.
Makes two cakes, 10 serving per cake.
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Reply
| | | From: Genie· | Sent: 4/8/2008 2:10 AM |
Pineapple Date Fruit Cake
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 tespoon ground cloves
1 cup orange juice
1 cup vegetable oil
4 eggs
1/4 cup light molasses
6 cups(48 ozs) colored pineapple wedges
1 cup deluxe fruitcake mix
2 cups chopped dates
3 cups walnuts or pecans
Measure flour, baking powder, salt, sugar, spices, orange juice,
oil, eggs, and molasses into a large mixing bowl. Mix at low
speed until ingredients are blended, beat at meduim speed 3
minutes, scraping bowl occasionally. Stir in pineapple,
fruitcake mix, dates and nuts. Spread batter into 4--7 1/2X3
1/2X2 1/2 or 2-- 9X5X3 loaf pans that have been lined with
aluminum foil and greased. Bake in a preheated 275 degree oven
until toothpick inserted in centers of fruitcakes comes out
clean, about 2 hours. Cool in pans on wire racks 15 minutes;
remove from pans and cool on wire racks. Makes 4 loaves.
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Reply
| | | From: Genie· | Sent: 6/22/2008 6:14 PM |
| APPLE PUMPKIN CUPCAKES
22 cupcakes
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
2 cups unsifted all purpose flour
3 tsps baking powder
1 tsp ground cinnamon
1/2 tsp each: baking soda & salt
1/4 tsp ground nutmeg
1-1/4 cups diced Golden Delicious apples
1 cup canned 100% pure solid pack pumpkin puree
1/2 cup milk
1/2 cup raisins
Orange Frosting (recipe follows)
Heat oven to 350ºF. Grease 22 muffin cups or line muffin cups
with paper liners.
In large bowl with elec mixer, beat sugar & butter until light &
fluffy. Add eggs, 1 at a time, beating well after each
addition.In med bowl, combine flour, baking powder, cinnamon,
baking soda, salt & nutmeg.In another large bowl, combine
apples, pumpkin, milk &raisins. Stir apple mixture into sugar
mixture until well combined. Stir in flour mixture; blend well.
Fill muffin cups 2/3 full with batter.Bake 25 mins until wooden
toothpick inserted near centers comes out clean. Cool in pan 5
mins. Remove cupcakes from pan; cool on wire racks.
Meanwhile - prepare Orange Frosting. Frost cooled cupcakes with
Orange frosting. Serve.
ORANGE FROSTING:
In small bowl, beat together 1/3 cup softened butter OR
margarine, 2 cups confectioners' sugar, 2 tblsps orange juice &1
tsp grated orange peel until spreadable. If necessary, add more
orange juice until desired spreading consistency.
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:08 AM |
| Ice-Cream Brownie Layer Cake
RECIPE INGREDIENTS:
Double-Chocolate Brownies, baked in 2 8- or 9-inch cake pans
Cardboard disk with a 9-inch diameter, covered with aluminum foil
1 pint peppermint stick, pistachio, butter crunch or black raspberry ice
cream, slightly softened
1/2 cup seedless raspberry preserves
3/4 cup finely chopped walnuts or chocolate cookie crumbs
1/3 cup confectioners' sugar
1. Place a 12-by-16-inch piece of aluminum foil on a flat working surface.
Center the foil-covered cardboard disk on top of the aluminum foil-covered
surface. Then set one of the brownie layers on the disk. (Note: The brownies
must be completely cooled before you continue.)
2. Remove the ice cream from the freezer and allow it to soften just until
it is easy to scoop and spread (about 15 minutes at room temperature)<WBR>.
3. Use a rubber spatula to spread the ice cream on the brownie so that it
comes nearly to the edge. Place the second brownie layer facedown on the ice
cream. Gently press down to compact the cake.
4. Now wrap the aluminum foil around the cake, molding it to fit snugly
against the sides and to cover the top. Set the wrapped cake in the freezer for
at least 3 hours, or until solid.
5. Unwrap the frozen cake and spread the sides with the raspberry preserves.
Then, using the palm of your hand, press the chopped nuts or cookie crumbs
into the jam.
6. Finally, top the finished cake with a sugary decoration. Cut out a few
simple shapes from a sheet of paper to create a stencil. Unfold the sheet and
set the stencil directly on the cake top. Sift a thin coating of confectioners'
sugar over the cutout portions of the stencil. Then carefully lift off the
paper.
7. Serve the cake immediately. Or, return it to the freezer and then remove
it about 15 to 20 minutes before serving. (It should be just soft enough to
slice with a sharp knife, but the ice cream should not be melting.) You'll want
to slice it thinly -- this dessert is rich. Serves 12 or more.
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Reply
| | | From: Genie· | Sent: 9/6/2008 10:38 PM |
Golden Layer Cake 1 (20 oz.) Dole crushed pineapple in own juice
1 (8 oz.) container Cool Whip
1 (4 serving size) pkg. instant vanilla pudding
1 frozen pound cake (16 oz. size), thawed
1/3 c. almond flavored liqueur*
*(Or 1/3 cup pineapple juice and 1/2 teaspoon almond extract). Preparation time is 15 minutes. 1. Combine undrained pineapple, whipped topping and, pudding mix. Let stand for 5 minutes. 2. Cut cake lengthwise in thirds. (Drizzle with pineapple juice and almond extract or liqueur.) 3. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Chill for 30 minutes. 4. Garnish with toasted almonds and pineapple slices, if desired. Serves 12. | |
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Reply
| | | From: Genie· | Sent: 9/9/2008 2:32 AM |
| Warm Caramel Apple Cake
~~~Cake~~~
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2-1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp. apple pie spice
~~~Topping~~<WBR>~
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12 oz. container)
1/2 cup frozen whipped topping, thawed
Caramel topping, if desired
Preheat oven to 350° F.
In 1 quart heavy sauce pan, cook butter, whipping cream and brown sugar over
low heat, stirring
occasionally, just until butter is melted. Pour into 9" x 13" baking pan.
Sprinkle with pecans; top
with sliced apples.
In large bowl, beat cake mix, water, oil, eggs and apple pie spice with
electric mixer on low speed
until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over
apple mixture.
Bake 40 to 45 minutes or until toothpick inserted near center comes out
clean. Cool in pan 10 minutes.
Loosen sides of cake from pan. Place heatproof serving platter upside down on
pan; carefully turn platter
and pan over. Let pan remain over cake about 1 minute so caramel can drizzle
over cake. Remove pan.
In small bowl, mix frosting and whipped topping.
Serve warm cake topped with frosting mixture and drizzled with caramel
topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Serves: 16.
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