Posts Tagged ‘cake recipe’

Snow-Tunnel Cake

Tuesday, April 26th, 2011

Peace Lady ApronUse skim milk and low-fat or sugar free whipped topping for a healthier version of this recipe. If you are feeling adventurous, try using softened ice cream as a filling, then freeze the cake when you are finished for a delicious ice cream cake! Or, add some chocolate shavings or thinly sliced fruit to the top of your finished cake. Just remember Angel Food cake is very delicate, so nothing too heavy. Enjoy!

You Will Need:
1 (18.25 ounce) package angel food cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 Cups milk
1 (3.9 ounce) package instant chocolate pudding mix

Instructions:
Prepare and bake the cake as directed on the package.
Allow to cool.
Remove from pan.
Slice a 1 inch layer off the top.
Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep.
Tear the removed cake into small pieces and set aside.

In a medium bowl, combine milk and pudding mix.
Beat on low for 2 minutes.
Fold cake pieces and 1 3/4 cups of whipped topping into pudding.
Fill trench with pudding mixture.
Replace top of cake.
Spread remaining whipped topping over top and sides of cake.

Farm Fresh Utensil CrockPottery Berry Colander

Pumpkin Gingerbread Coffee Cake

Tuesday, November 23rd, 2010

Autumn Leaves Table RunnerYou Will Need:
2-¼ Cups all-purpose flour
1-¼ Cups white whole-wheat flour or whole-wheat flour
1 ½ teaspoons baking powder
1-½ teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
1 ¼ Cups buttermilk or sour fat-free milk*
1 Cup canned pumpkin
¾ Cup packed brown sugar
2/3 Cup mild flavor molasses
1/3 Cup canola oil
3 eggs, lightly beaten
Powdered sugar

Instructions:
Preheat oven to 350°F.
Grease and lightly flour a 10-inch fluted tube pan; set aside.
In a large bowl combine all purpose flour, white whole-wheat flour, baking powder, pumpkin pie spice, ginger, baking soda, and salt; set aside.

In a medium bowl whisk together buttermilk, pumpkin, brown sugar, molasses, oil, and eggs.
Add to flour mixture and stir just until moistened (mixture will be thick).
Spoon mixture evenly into prepared pan.

Bake for 50 to 55 minutes or until top springs back when lightly touched and cake sides pull away from the sides of the pan.
Cool in the pan on a wire rack for 10 minutes.
Turn out cake onto wire rack.
Cool about 30 minutes.
Sift powdered sugar over cake before serving.
Serve warm.

* To make sour fat free milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough fat free milk to equal 1 ¼ cups total liquid; stir. Let stand for 5 minutes before using.

Haeger Deep Pie DishStoneware Baking Sheet

Vanilla Pound Cake

Tuesday, September 21st, 2010

Baker Lady ApronThree words: moist, sweet, delicious. A terrific go-to dessert for any occasion.

Servings: 12
Preparation Time: 10 min
Cooking Time: 65 min

You Will Need:
cooking spray
2 large egg(s)
3 large egg white(s)
2 1/2 tsp vanilla extract
1 tsp almond extract
8 oz light cream cheese
3 1/2 Tbsp butter
1 1/3 Cup(s) sugar
3/4 tsp baking powder
1/4 tsp table salt
1 3/4 Cup(s) all-purpose flour

Instructions:
Preheat oven to 350ºF.
Coat a 9-inch loaf pan with cooking spray.
In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
Beat in sugar, baking powder and salt until blended.
Beat in flour and egg mixture, little by little, beginning and ending with flour.
Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
Cool cake in pan on a wire rack.
Cut into 12 slices and serve.

Country StonewareSpoon Rest