Decorator's frosting by Gina
4c powder sugar
3/4 crisco
2T water
1/4 t salt
1/2 t almond or 1t vanilla
Place half of powdered sugar in bowl. Add shortening, salt, flavoring, water. Beat on medium speed until fluffy. Add remaining powdered sugar mix until blended. Add color if wanted, keeps in fridge several weeks.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Thursday, May 21, 2009
Saturday, May 2, 2009
Strawberry Cake
Thanks to Jill's MIL!!
1 box white cake mix
1 (3 oz) box strawberry jell-o
3/4 c. sweetened strawberries-juice, too
Mix then add 4 large eggs and mix well. Bake either in layers or in a 13x9 pan @ 350 til done. When cool frost:
1 stick butter well creamed
1/2 c. strawberries-no juice
1 box powdered sugar, or enough to make your icing the right consistency (I have always used a 1 lb. box)
You can also add nuts or coconut if you like to the icing!
1 box white cake mix
1 (3 oz) box strawberry jell-o
3/4 c. sweetened strawberries-juice, too
Mix then add 4 large eggs and mix well. Bake either in layers or in a 13x9 pan @ 350 til done. When cool frost:
1 stick butter well creamed
1/2 c. strawberries-no juice
1 box powdered sugar, or enough to make your icing the right consistency (I have always used a 1 lb. box)
You can also add nuts or coconut if you like to the icing!
Pina Colada Cake
1 15 oz can cream of coconut
1 yellow cake mix
1 3.4 oz vanilla pudding
1/2 c + 2 T light rum
1/3 c vegetable oil
4 large eggs
1 can 8oz of crushed pineapple drained
1 cup frozen(thawed) or grated coconut
Preheat oven to 350. Prepare 12 cuip bundt pan. Stir the cream of coconut then pour 1/2 cup of cream of coconut, into a measuring cup and reserve remaining coconut for syrup
Place the cake mix, pudding mix, 1/2 cu cream of coconut, 1/2 cup rum, oil and eggs in large mixing bowl. Blend for 1 minute on low speed. Stop to scrape down sides of bowl....increase mixer speed to medium and mix for 2 minutes. Fold the crushed pineapple until well distributed and pout the batter into the pan.
Bake until cake springs back when lightly touched and begins to pull away from the sides. 50-55 minutes. Remove from oven and cool for 20 minutes. invert onto serving platter
Place the coconut in an aluminum pie pan and toast it in the oven for 4-5 minutes.
Prepare the rum syrup. Place the 1 c cream of coconut into small mixing bowl...stir....while cake is still warm, poke holes in the top with a long wooden skewer or toothpick. spoon the syrup over the top allowing the it to seep into the holes and down the sides of the cake. Allow cake to cool completely
COCONUT WHIPPED CREAM
1 c heavy whipping cream
1 8.5 oz cream of coconut
Place the creams in a mixing bowl. Beat on high for 2-3 minutes or until stilf peaks form.
Server cake topped with cream and garnished with toasted coconut
1 yellow cake mix
1 3.4 oz vanilla pudding
1/2 c + 2 T light rum
1/3 c vegetable oil
4 large eggs
1 can 8oz of crushed pineapple drained
1 cup frozen(thawed) or grated coconut
Preheat oven to 350. Prepare 12 cuip bundt pan. Stir the cream of coconut then pour 1/2 cup of cream of coconut, into a measuring cup and reserve remaining coconut for syrup
Place the cake mix, pudding mix, 1/2 cu cream of coconut, 1/2 cup rum, oil and eggs in large mixing bowl. Blend for 1 minute on low speed. Stop to scrape down sides of bowl....increase mixer speed to medium and mix for 2 minutes. Fold the crushed pineapple until well distributed and pout the batter into the pan.
Bake until cake springs back when lightly touched and begins to pull away from the sides. 50-55 minutes. Remove from oven and cool for 20 minutes. invert onto serving platter
Place the coconut in an aluminum pie pan and toast it in the oven for 4-5 minutes.
Prepare the rum syrup. Place the 1 c cream of coconut into small mixing bowl...stir....while cake is still warm, poke holes in the top with a long wooden skewer or toothpick. spoon the syrup over the top allowing the it to seep into the holes and down the sides of the cake. Allow cake to cool completely
COCONUT WHIPPED CREAM
1 c heavy whipping cream
1 8.5 oz cream of coconut
Place the creams in a mixing bowl. Beat on high for 2-3 minutes or until stilf peaks form.
Server cake topped with cream and garnished with toasted coconut
Butterscotch Pumpkin Cake
1 package (11 oz) Butterscotch flavored morsels
2 cups flour
1 3/4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1/3 cup evaporated milk
confectioners sugar, optional
In a small mocrowave-safe bowl, microwave 1 cup morsels on medium power for 1 minute; stir. Microwave at additional 10-20 second intervals stirring until smooth. Cool to room temp. In a medium bowl, comine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a large bowl, stir together melted morsels, pumpkin, oil, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into a greased 10 in. fluted tube pan. Bake at 350 degrees for 40-50 mins or until toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle cake with confectioners sugar if desired. In a medium heavy-duty saucepan, heat evaporated milk over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature (I actually prefer it warm). Stir before serving. Serve cake with butterscotch sauce (it soaks in pretty fast, so it's best to put it on after you slice the cake, just before you serve it).
2 cups flour
1 3/4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1/3 cup evaporated milk
confectioners sugar, optional
In a small mocrowave-safe bowl, microwave 1 cup morsels on medium power for 1 minute; stir. Microwave at additional 10-20 second intervals stirring until smooth. Cool to room temp. In a medium bowl, comine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a large bowl, stir together melted morsels, pumpkin, oil, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into a greased 10 in. fluted tube pan. Bake at 350 degrees for 40-50 mins or until toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle cake with confectioners sugar if desired. In a medium heavy-duty saucepan, heat evaporated milk over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature (I actually prefer it warm). Stir before serving. Serve cake with butterscotch sauce (it soaks in pretty fast, so it's best to put it on after you slice the cake, just before you serve it).
Creme de Menthe Cake
St Patrick's Day MUST
white cake mix
6 T cream de menthe divided
16 oz chocolate ice cream sauce
8 oz whip topping
chocalte candy bar
Mix cake as directed on the box adding 3 T cream de menthe. Bake as directed and cool. Spread chocolate sauce over top of cooled cake. Mix remaining 3 T of cream de menthe with whip topping and spread on cake. Use vegetable peeler to shave chocolate bar curls for decoration. May add food coloring if you like a deeper green...store in fridge
white cake mix
6 T cream de menthe divided
16 oz chocolate ice cream sauce
8 oz whip topping
chocalte candy bar
Mix cake as directed on the box adding 3 T cream de menthe. Bake as directed and cool. Spread chocolate sauce over top of cooled cake. Mix remaining 3 T of cream de menthe with whip topping and spread on cake. Use vegetable peeler to shave chocolate bar curls for decoration. May add food coloring if you like a deeper green...store in fridge
Blueberry Cream Cheese Pound Cake
Thank you Maria!!!
1 pkg. yellow cake mix
1/4 cup sugar
3 eggs
8 oz. cream cheese at room temp.
1/2 cup veg. oil
1 teaspoon vanilla
1 1/4 cup blueberries
Preheat oven to 325 degrees
Grease bundt pan (I used cooking spray)
Mix cake mix, sugar, eggs, cream cheese, oil and vanilla. Beat on low until blended. Fold in berries.
Bake for 40 to 45 minutes or until done. Cool completely.
I used frozen berries that I thawed. I put them in a strainer to get the excess juice out.Renee
1 pkg. yellow cake mix
1/4 cup sugar
3 eggs
8 oz. cream cheese at room temp.
1/2 cup veg. oil
1 teaspoon vanilla
1 1/4 cup blueberries
Preheat oven to 325 degrees
Grease bundt pan (I used cooking spray)
Mix cake mix, sugar, eggs, cream cheese, oil and vanilla. Beat on low until blended. Fold in berries.
Bake for 40 to 45 minutes or until done. Cool completely.
I used frozen berries that I thawed. I put them in a strainer to get the excess juice out.Renee
Grandgirls Fresh Apple Cake from Georgia
Courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Yield: 16 to 20 servings
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Yield: 16 to 20 servings
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Blueberry Angel Dessert
Thank you DL!!
Blueberry Angel Dessert
1 package (8 ounces) cream cheese, softened
1 cup confectioners powdered sugar
1 carton (8 ounces) frozen whipped topping (Cool Whip), thawed
1 prepared angel food cake (14 ounces), cut or torn into 1 inch cubes
2 cans (21 ounces each) blueberry pie filling*
In a large mixing bowl, beat the cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into an ungreased 13 x 9 x 2 dish.
Top with pie filling. Cover and refrigerate for at least 2 hours before
serving.
Above is original recipe. For a larger group I doubled the amount of angel
food/cream filling. Raspberry and Cherry pie fillings are good alternatives too. Great combination ~ one half with peach pie filling and the other half with raspberry.
*For a "Patriotic Dessert" use 1 can blueberry pie filling on half of pan, and 1 can raspberry or cherry pie filling on the other half of pan. Top red side with fresh blueberries, in stripes or part of a star, and top blue side with fresh raspberries (or strawberries or cherries) to complete stripes or star. I use a glass dish and Red, White & Blue is visible.
Blueberry Angel Dessert
1 package (8 ounces) cream cheese, softened
1 cup confectioners powdered sugar
1 carton (8 ounces) frozen whipped topping (Cool Whip), thawed
1 prepared angel food cake (14 ounces), cut or torn into 1 inch cubes
2 cans (21 ounces each) blueberry pie filling*
In a large mixing bowl, beat the cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into an ungreased 13 x 9 x 2 dish.
Top with pie filling. Cover and refrigerate for at least 2 hours before
serving.
Above is original recipe. For a larger group I doubled the amount of angel
food/cream filling. Raspberry and Cherry pie fillings are good alternatives too. Great combination ~ one half with peach pie filling and the other half with raspberry.
*For a "Patriotic Dessert" use 1 can blueberry pie filling on half of pan, and 1 can raspberry or cherry pie filling on the other half of pan. Top red side with fresh blueberries, in stripes or part of a star, and top blue side with fresh raspberries (or strawberries or cherries) to complete stripes or star. I use a glass dish and Red, White & Blue is visible.
Friday, May 1, 2009
Lemon Angel Cake Roll
Ingredients:
1 package (16 ounces) angel food cake mix
3/4 cup plus 1 tablespoon Powdered Sugar, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
12 drops yellow food coloring, optional
24 whole strawberries
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
2. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
3. Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners’ sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.
5. Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.
Yield: 12 servings.
1 package (16 ounces) angel food cake mix
3/4 cup plus 1 tablespoon Powdered Sugar, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
12 drops yellow food coloring, optional
24 whole strawberries
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
2. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
3. Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners’ sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.
5. Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.
Yield: 12 servings.
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