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Strawberry Cola Cake

5 Feb

Ingredients
1 box yellow cake mix
1 lg. pkg. strawberry Jello
1 can strawberry soda
1¼ c. boiling water
1 lg. container Cool Whip
1 lg. box instant vanilla pudding
1¼ c. milk

 

Instructions

  1. Bake cake mix according to directions in a 13 x 9 x 2 inch pan. Remove from oven; punch holes in cake.
  2. Mix strawberry Jello with 1¼ cup boiling water; mix well,then add 1 can strawberry soda. Mix and pour over cake. Bake 5 more minutes. Let cake cool.
  3. For Topping: Mix box of pudding with 1¼ cup milk until thick. Mix with Cool Whip and spread on cake. Refrigerate and serve the next day.

 

– See more at: http://www.recipeboxcreations.com/2013/10/strawberry-cola-cake.html?utm_source=BP_recent#sthash.H0xskAtV.dpuf

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Caramel Apple Cake

5 Feb

Ingredients:

Cake:
3 cups all-purpose flour
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
Finely grated zest from 1 orange
Juice of 1 orange (about 1/3 cup)
1 tablespoon pure vanilla extract

Caramel Glaze:
1/2 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1/2 cup heavy cream
3/4 cup pecans, toasted and roughly chopped
1/2 teaspoon pure vanilla extract
Pinch salt

Special equipment: 10 cup bundt pan

Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

– See more at: http://www.recipeboxcreations.com/2013/10/caramel-apple-cake.html?utm_source=BP_recent#sthash.7hCJwsGr.dpuf

Mocha Chocolate Icebox Cake

5 Feb

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla.
Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.)
Spread a fifth of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut in wedges, and serve cold.

 

– See more at: http://www.recipeboxcreations.com/2013/10/mocha-chocolate-icebox-cake.html?utm_source=BP_recent#sthash.yjXRPfor.dpuf

Checkerboard Cake

4 Feb

Ingredients:

CAKE
1 box yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/2 box (4-serving size) strawberry or orange-flavored gelatin

FROSTING
1 container Whipped fluffy white frosting
Yellow food color

DECORATIONS
Easy Flow white decorating icing (from 6.4-oz can), if desired
Candy flowers, if desired

Directions:

Heat oven to 350°F.
Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set.
Place divider ring in one of the pans, following manufacturer’s directions.
In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly.
Beat 2 minutes longer.
Divide batter in half; stir gelatin into half of the batter.
Spoon batter into each pan and using divider ring, following manufacturer’s directions.
Bake 23 to 29 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack.
Cool completely, about 1 hour.
Tint frosting with yellow food color until deep yellow color.
Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate.
Place cake on serving plate; frost side and top of cake with frosting.
Decorate with decorating icing; garnish with candy flowers.
Store loosely covered.

 

– See more at: http://www.recipeboxcreations.com/2013/10/party-checkerboard-cake.html?utm_source=BP_recent#sthash.a0hOo9Ux.dpuf

Baby Rattle Cupcakes

3 Feb

 

Ingredients:

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting
red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Vanilla Glaze
3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract

Directions:

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool.
To prepare Vanilla Glaze: beat all glaze ingredients until smooth.
Spoon the Vanilla Glaze over baked cupcakes; let stand until set, about 10 minutes.
Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting.
Insert a lollipop in the side of each cupcake; tie on bows, if desired.
Makes 2 dozen.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/baby-rattle-cupcakes.html?utm_source=BP_recent#sthash.t1mIHVsy.dpuf

 

Brown Sugar Caramel Pound Cake

18 Sep
Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

 

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
 
Directions:
 
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

 
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/brown-sugar-carmel-pound-cake.html#sthash.XqFsBVy6.dpuf

Slow-Cooker Carrot Cake

13 Sep

INGREDIENTS

3/4 cup (3 3/4 ounces) plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup packed (31/2 ounces) brown sugar
1 large egg, room temperature
7 tablespoons vegetable oil
3/4 cup shredded carrots
Confectioners’ sugar (optional)
 
INSTRUCTIONS

1. Fill slow cooker with 1/2 inch water (about 2 cups water) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.

2. Whisk flour, baking powder, baking soda, cinnamon, cloves, and salt together in bowl. In large bowl, whisk sugar and egg together until smooth, then slowly whisk in oil. Stir in flour mixture until just incorporated. Gently fold in carrots.

3. Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Set cake on prepared rack, cover, and cook until toothpick inserted in center comes out clean, 3 to 4 hours on high.

4. Let cake cool completely in pan on wire rack, 1 to 2 hours. Run small knife around edge of cake, then remove sides of pan. Remove cake from pan bottom, discarding parchment, and transfer to serving dish. Dust with confectioners’ sugar, if using. Serve.
 
CREAM CHEESE FROSTING: 

Using electric mixer set at medium-high speed, beat 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and pinch salt until smooth, 2 to 4 minutes. Reduce speed to medium-low, slowly add 1/2 cup confectioners’ sugar, and beat until smooth, 4 to 6 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, 2 to 4 minutes. Makes about 3/4 cup. 

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