Chocolate Eggnog Layer Cake Ingredients:
2 cups cake flour
3/4 cup cocoa,plus 3 tablespoons extra for the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
2 large eggs plus 2 large egg yolks
4 ounces bittersweet or semisweet chocolate, melted and slightly cooled
1 cup strong brewed coffee, cooled
2 teaspoons pure vanilla extract
1 cup dairy eggnog
Cake Instructions:
MethodSift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.Preheat oven to 350 degrees and set oven rack at upper middle level. Lightly grease 2 9-inch springform pans. Dust pans with the extra cocoa and shake out excess.Beat together sugar and oil. Add eggs and yolks, one at a time, beating well after each addition. Beat in melted chocolate and coffee.Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture into chocolate mixture a little at a time, alternately. Scrape down sides of bowl and beat again, briefly.Divide batter evenly between prepared pans and bake for 30-35 minutes, or until cake springs back when lightly pressed in the center or when Cake looks almost black and glossy.Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans and allow to cool completely before frosting.
Chocolate Eggnog Icing Ingredients:
2 cups unsweetened cocoa
1 3/4 cups powdered sugar
3/4 stick (6 tablespoons) unsalted butter
1 8-ounce brick cream cheese
2 ounces bittersweet or semisweet chocolate, melted and slightly cooled
3/4 cup dairy eggnog
1 tablespoon pure vanilla extract
Icing Instructions:
Method Sift together the cocoa and powdered sugar to avoid lumps. Set aside.Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting for several minutes, pausing to scrape down sides of bowl occasionally. Ice the cake and serve. Frosting is enough to generously frost 2 9-inch or 10-inch cake layer.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Friday, December 5, 2008
Sunday, August 17, 2008
Coconut Wait Cake
INGREDIENTS:
1 Box butter-flavored cake mix & ingredients called for
1 1/2 cups Sugar
16 oz Sour cream
2 6-oz pkgs Fresh-frozen grated coconut, thawed
1 1/2 cups Kool Whip, thawed
DIRECTIONS:
1. Prepare cake mix according to package directions. Make two 8-inch layers. When completely cooled, split both layers horizontally to make 4 layers.
2. Mix sugar, sour cream and coconut together. Chill.
3. Reserve 1 cup of the coconut-sour cream mixture for frosting the cake. Spread remainder between the layers.
4. Combine reserved sour cream - coconut mixture with whipped topping. Blend until smooth.
5. Spread over top and sides of cake. Seal cake in airtight container and refrigerate for 2 days before serving.
Posted on behalf of Evelyn Fontenot
1 Box butter-flavored cake mix & ingredients called for
1 1/2 cups Sugar
16 oz Sour cream
2 6-oz pkgs Fresh-frozen grated coconut, thawed
1 1/2 cups Kool Whip, thawed
DIRECTIONS:
1. Prepare cake mix according to package directions. Make two 8-inch layers. When completely cooled, split both layers horizontally to make 4 layers.
2. Mix sugar, sour cream and coconut together. Chill.
3. Reserve 1 cup of the coconut-sour cream mixture for frosting the cake. Spread remainder between the layers.
4. Combine reserved sour cream - coconut mixture with whipped topping. Blend until smooth.
5. Spread over top and sides of cake. Seal cake in airtight container and refrigerate for 2 days before serving.
Posted on behalf of Evelyn Fontenot
Thursday, August 14, 2008
Mountain Dew Cake
INGREDIENTS:
1 box orange cake mix
1 box coconut creme pie mix
3/4 cup of oil
4 eggs
1 (10oz) can of mountain dew
ICING
1 large can of crushed pineapple
1 1/2 cup of sugar
1 stick of aleo (unsalted sweet cream butter)
1 can of coconut
DIRECTIONS:
PREHEAT oven to 350 degrees F. Mix and bake cake mix and first four ingredients. Bake for 30 mins. in two layer pans.
Icing and Filling instructions, melt aloe then add sugar and pineapple- add cornstarch and cook over medium heat until thick enough to spread. Add coconut,let cool. Spread between layers and on top of cake. For extra decorations, you can top with maraschino cherries.
posted on behalf of: Florence Booth
1 box orange cake mix
1 box coconut creme pie mix
3/4 cup of oil
4 eggs
1 (10oz) can of mountain dew
ICING
1 large can of crushed pineapple
1 1/2 cup of sugar
1 stick of aleo (unsalted sweet cream butter)
1 can of coconut
DIRECTIONS:
PREHEAT oven to 350 degrees F. Mix and bake cake mix and first four ingredients. Bake for 30 mins. in two layer pans.
Icing and Filling instructions, melt aloe then add sugar and pineapple- add cornstarch and cook over medium heat until thick enough to spread. Add coconut,let cool. Spread between layers and on top of cake. For extra decorations, you can top with maraschino cherries.
posted on behalf of: Florence Booth
Moist Caramel Apple Cake
SERVINGS:
16
INGREDIENTS:
1 pkg.(2-layer size) yellow cake mix
1 pkg.(4-serving size)JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
DIRECTIONS:
PREHEAT over to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 in.tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted into center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 1/2 min. stirring ever 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
16
INGREDIENTS:
1 pkg.(2-layer size) yellow cake mix
1 pkg.(4-serving size)JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
DIRECTIONS:
PREHEAT over to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 in.tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted into center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 1/2 min. stirring ever 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
