2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening or butter
1 3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cups buttermilk or sour milk
Mix flour, baking powder, baking soda & salt, then set aside. Mix together shortening, vanilla & sugar on medium speed for 30 seconds. Add egg whites & buttermilk mixing well. Combine all ingredients together on low speed. Pour batter into cupcake liners. Bake @ 350 for 12-15 minutes.If you need to make sour milk you will need milk & 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using in recipe. This gives the recipe the tart taste that I love.
FROSTING
Real whipped cream or cool whip mixed fast with frozen or fresh raspberries. The frosting turns pink & tastes fabulous. Real whipped cream is my favorite, but I used cool whip today & it works great & is healthier. ENJOY!
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Friday, September 12, 2008
Cindy’s Chocolate Cake
½ cup butter
1 lb brown sugar
3 eggs
3 (1 oz.) unsweetened chocolate sq melted
2 cups sifted flour
2 tsp salt
1 cup sour cream
1 cup hot water
2 tsp vanilla
Cream butter and sugar: beat to death. Add eggs 1 at a time, beat after each egg. Add chocolate and mix. Combine dry stuff. Add intomixture alternately with sour cream. Gently stir in water. Bake at 350 for 45 minutes. Cool 10 minutes in pan. Flip out on wire rack
Frosting:
4 (1 oz.) unsweetened chocolate squares
½ cup butter
1 lb. Powdered sugar
½ cup milk
2 tsp vanilla
Microwave melt the chocolate and butter. Put sugar in bowl first. Pour chocolate and butter over sugar. Gradually add milk and vanilla. (may not need all milk.)
1 lb brown sugar
3 eggs
3 (1 oz.) unsweetened chocolate sq melted
2 cups sifted flour
2 tsp salt
1 cup sour cream
1 cup hot water
2 tsp vanilla
Cream butter and sugar: beat to death. Add eggs 1 at a time, beat after each egg. Add chocolate and mix. Combine dry stuff. Add intomixture alternately with sour cream. Gently stir in water. Bake at 350 for 45 minutes. Cool 10 minutes in pan. Flip out on wire rack
Frosting:
4 (1 oz.) unsweetened chocolate squares
½ cup butter
1 lb. Powdered sugar
½ cup milk
2 tsp vanilla
Microwave melt the chocolate and butter. Put sugar in bowl first. Pour chocolate and butter over sugar. Gradually add milk and vanilla. (may not need all milk.)
Lemon Cake
from Under the Tuscan Sun
Cream together 1 cup of sweet butter and 2 cups of sugar. Beat in 3 eggs, one at a time. The mixture should be light. Mix together 3 cups of flour, 1 teaspoon of baking powder, ¼ tsp. Salt and incorporate this with the mixture alternately with 1 cup buttermilk (or 1 cup cream). Begin and end with flour mixture. Add 3 TBSP of lemon juice and grated zest of the lemon. Bake in a nonstick bundt at 300 for 50 minutes. Test for doneness with a toothpick. The cake can be glazed with ¼ cup of soft butter into which 1 ½ cups of powdered sugar and 3 TBSP of lemon juice have been beaten. Decorate with tiny curls of lemon rind.
Cream together 1 cup of sweet butter and 2 cups of sugar. Beat in 3 eggs, one at a time. The mixture should be light. Mix together 3 cups of flour, 1 teaspoon of baking powder, ¼ tsp. Salt and incorporate this with the mixture alternately with 1 cup buttermilk (or 1 cup cream). Begin and end with flour mixture. Add 3 TBSP of lemon juice and grated zest of the lemon. Bake in a nonstick bundt at 300 for 50 minutes. Test for doneness with a toothpick. The cake can be glazed with ¼ cup of soft butter into which 1 ½ cups of powdered sugar and 3 TBSP of lemon juice have been beaten. Decorate with tiny curls of lemon rind.
Turtle Cake
from Jessica Romney
1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
3/4 cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.
I make a chocolate syrup and serve with ice cream.
1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
3/4 cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.
I make a chocolate syrup and serve with ice cream.
Thursday, September 11, 2008
Carrot Cake
1 ½ cups sugar
3 eggs
¾ cup oil
1 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp cinnamon
¾ tsp salt
1 ½ cups finely grated carrots
¾ cup crushed pineapple, drained
¾ cup nuts
Bake at 350 for 30 minutes
3 eggs
¾ cup oil
1 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp cinnamon
¾ tsp salt
1 ½ cups finely grated carrots
¾ cup crushed pineapple, drained
¾ cup nuts
Bake at 350 for 30 minutes
Mom’s Lemon Cake
1 yellow cake mix
4 eggs
¾ cup oil
1 small package lemon jello dissolved in 1 cup boiling water
Mix all ingredients together, pour into 9x13, bake at 350 for 40 minutes. Let cool, use a fork to punch holes all over top of cake pour glaze over cake.
Glaze: Mix together until smooth
½ cup lemon juice
1½ cup powdered sugar
* if you wan to make regular size cupcakes bake for 20 min, for mini cupcakes 10 min.
4 eggs
¾ cup oil
1 small package lemon jello dissolved in 1 cup boiling water
Mix all ingredients together, pour into 9x13, bake at 350 for 40 minutes. Let cool, use a fork to punch holes all over top of cake pour glaze over cake.
Glaze: Mix together until smooth
½ cup lemon juice
1½ cup powdered sugar
* if you wan to make regular size cupcakes bake for 20 min, for mini cupcakes 10 min.
Baked Alaska Cake
From Jamey
1 Devil Food Cake Mix
¾ cup semi sweet morsels
1 package cream cheese, softened
1 cup powdered sugar
1 container Cool Whip
Preheat oven to 325. Grease and flour Extra Large Glass Measuring Bowl. Prepare cake mix according to package directions; pour into batter bowl. Bake 1 hour 10 minutes- 1 hour 15 minutes or until tester comes out clean. Remove to cooling rack, cool 15 minutes, large end down. Then remove from the Bowl large end down. Cool 3 hours.
Place cake large end down. Slice cake into 4 equal layers by slicing cake horizontally in half and then slice each half into 2 equal layers.
Chop ¼ cup of the chocolate morsels in food chopper, set aside. Place remaining chocolate morsels in microwave, cook 20 to 60 seconds or until melted and smooth, stirring after each 20 second interval. In clean bowl, whisk cream cheese until smooth. Add powdered sugar, whisk until smooth. Stir in melted chocolate, mix well. Fold 2 cups of the whipped topping and chopped chocolate into cream cheese mixture. Spread bottom layer of cake with about half of the filling, forming a ¾ inch layer. Repeat with remaining layers and filling, ending with top layer of cake. Spread any remaining filling over outside of cake to create a smooth surface. Frost cake with remaining whipped topping. Refrigerate at least 30 minutes.
1 Devil Food Cake Mix
¾ cup semi sweet morsels
1 package cream cheese, softened
1 cup powdered sugar
1 container Cool Whip
Preheat oven to 325. Grease and flour Extra Large Glass Measuring Bowl. Prepare cake mix according to package directions; pour into batter bowl. Bake 1 hour 10 minutes- 1 hour 15 minutes or until tester comes out clean. Remove to cooling rack, cool 15 minutes, large end down. Then remove from the Bowl large end down. Cool 3 hours.
Place cake large end down. Slice cake into 4 equal layers by slicing cake horizontally in half and then slice each half into 2 equal layers.
Chop ¼ cup of the chocolate morsels in food chopper, set aside. Place remaining chocolate morsels in microwave, cook 20 to 60 seconds or until melted and smooth, stirring after each 20 second interval. In clean bowl, whisk cream cheese until smooth. Add powdered sugar, whisk until smooth. Stir in melted chocolate, mix well. Fold 2 cups of the whipped topping and chopped chocolate into cream cheese mixture. Spread bottom layer of cake with about half of the filling, forming a ¾ inch layer. Repeat with remaining layers and filling, ending with top layer of cake. Spread any remaining filling over outside of cake to create a smooth surface. Frost cake with remaining whipped topping. Refrigerate at least 30 minutes.
Subscribe to:
Posts (Atom)
