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Coconut Cloud Cake

4 Sep

This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven. 

Ingredients: 

 FOR THE CAKE

1 cup sifted cake flour
 1 1/2 cups superfine sugar
 14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
 1 1/2 teaspoons cream of tartar
 2 teaspoons vanilla extract 


FOR THE SEVEN-MINUTE FROSTING

3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
FOR THE TOPPING
3 to 4 cups flaked coconut 

Directions:

1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times. 

2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry. 

3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently. 

4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch. 

5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. 

6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes. 

7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla. 

8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake. 

9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut. 

10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately. 
 http://shine.yahoo.com/shine-food/light-fluffy-dessert-heaven-plate-195400446.html
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Sopapilla Cheesecake

16 Aug


Ingredients:

2 cans crescent rolls
2 packages softened cream cheese
1 cup sugar
1 tsp vanilla
1/4 cup butter, melted
1Tbs cinnamon
1 Tbs sugar



Directions
1. Preheat oven to 350
2. Spread 1 can crescent rolls on bottom of greased 13×9 pan. 
3. Combine cream cheese, sugar, vanilla. 
4. Spread mixture over crescent rolls. 
5. Unroll and spread second can of crescent rolls over mixture. 
6. Spread 1/4 cup melted butter over top
7. Sprinkle with cinnamon and sugar to taste.
8. Bake at 350° for 20-30 minutes.

Too Much Chocolate Cake

14 Aug

Ingredients:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
  
 
http://allrecipes.com/recipe/too-much-chocolate-cake/detail.aspx

Strawberries and Cream Cake

30 Aug

PREP TIME
15 Min

TOTAL TIME
1 Hr 35 Min

SERVINGS
15

Ingredients

  • 1box Betty Crocker® SuperMoist® white cake mix
  • 1 1/4 cups half-and-half
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1/2 cup strawberry syrup
  • 1 container (8 oz) frozen whipped topping, thawed
  • 3 cups fresh whole strawberries, sliced
  • 1/4 cup strawberry jam
  • 2 tablespoons sugar
  • Lime peel twists

Directions 


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.

4. Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

http://www.bettycrocker.com/recipes/strawberries-n-cream-cake/1f5684ab-7bf4-42f7-9db5-0d94f170218b?sc=Birthday%20Cake%20Recipes&term=Birthday-Cakes&itemId=aad376c0-d7d5-44a6-b393-8669b73a3c37

Pig Pickin’ Cake

27 Aug

Cake:

18 oz. yellow cake mix
11 oz. can mandarin oranges with juice
4 eggs
1/4 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two 9″ round cake pans. In mixing bowl, combine cake mix, mandarin oranges with juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20-25 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Turn out of pans and finish cooling on racks.

Topping:

9 oz carton Cool Whip, thawed
8 oz can crushed pineapple with juice
3.4 oz box instant vanilla pudding11 oz can mandarin oranges, drained for garnish

In a mixing bowl fold together Cool Whip, pineapple with juice and vanilla pudding. Fill and frost cake.

http://goddessesofgourmet.blogspot.com/2009/06/pig-pickin-cake.html

Pineapple Upside-Down Cake

25 Aug

Ingredients

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

http://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986

Warm Apple Cake and Caramel Sauce

23 Aug

Warm Apple Cake & Caramel Sauce
Enjoy this recipe from Comfort Foods (M819)

1 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 egg, beaten
2 c. apples, cored, peeled, and shredded
1/4 c. chopped walnuts

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8″x8″ baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean. Serve warm, drizzled with Caramel Sauce. Makes 9 servings.

Caramel Sauce:
1/2 c. brown sugar, packed
2 T. all-purpose flour
1/8 t. salt
1 c. water
1 T. butter
1/4 t. vanilla extract

Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla.

Brownie-Bottom Coconut Chocolate Cream Cake

6 Aug

Brownie:
1/2 cup butter (1 stick)
1 cup sugar
2 eggs
2 1/2 heaping T cocoa powder
1/2 t vanilla
1/2 cup plus 1 T flour

Coconut Cream Filling:
1 1/2 cups half and half
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/4 plus 4 t cornstarch
1/4 t salt
3/4 cup flaked coconut
1/4 t coconut extract
1/4 t vanilla extract

Chocolate Mousse:
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 T vanilla extract
4 ounces bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup sugar
pinch of corn starch

Whipped Cream:
3/4 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

toasted coconut for garnish

For the brownie layer:
Preheat oven to 350. Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour the batter into a greased 9 inch spring form pan. Bake for 12-15 minutes, until a toothpick comes out clean.

For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan. Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer. Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.

For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!). In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside. Once the butter is melted, slowly whisk in the yolk mixture. Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes. Once it is thick remove it from over the water and add the chocolate, stirring to melt. Set aside. In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form. Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up. Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate. Pour this mousse over the cold coconut cream in the spring form pan. Place the whole thing back in the fridge and let it set completely, about 4 hours.

Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form. Add this to the top of the cold cake and then top with toasted coconut. To serve, run a knife around the edges of the spring form pan to loosen it from the sides. Remove the sides and cut into slices

Chocolate Turtle Cake

3 Nov
Prep: 40 min.; Cook: 32 min.; Other: 1 hr., 10 min.
Yield: Makes 12 servings

Ingredients

  • Unsweetened cocoa
  • 1  (18.25-oz.) package devil’s food cake mix
  • 1  (3.9-oz.) package chocolate instant pudding mix
  • 3  large eggs
  • 1 1/4  cups  milk
  • 1  cup  canola oil
  • 2  teaspoons  vanilla extract
  • 1  teaspoon  chocolate extract
  • 1  teaspoon  instant coffee granules
  • 1  (6-oz.) package semisweet chocolate morsels
  • 1  cup  chopped pecans
  • 1  (16-oz.) container ready-to-spread cream cheese frosting
  • 1/2  cup  canned dulce de leche
  • 2  (7-oz.) packages turtle candies
  • 1  (16-oz.) can ready-to-spread chocolate fudge frosting
  • 1  (12-oz.) jar dulce de leche ice cream topping
  • 1/4  cup  pecan halves, toasted

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.


Graveyard Cake

15 Sep

So spooktacular, this sweet cemetery will have everyone digging for more!

Graveyard Cake

1 (18.25-ounce) package devil’s food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped
Gummy bugs or worms

  1. Prepare cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top (“tombstones” will be pushed into frosting).
  2. Write spooky words such as “RIP” or “BOO” on Crunch bars using tube icing. Let sit for a few minutes to dry.
  3. Press Crunch bars into cake to create “tombstones”. Sprinkle chopped Butterfinger Crisp bar next to tombstones to create “dirt”. Creatively place gummy bugs over top of cake.
Makes 12 servings.
Preparation – 30 min | Cooking – 28 min | Cooling Time – 30 min cooling |




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