Recipe: Cake and Frosting Recipes (14)

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11-05-99 Cake and Frosting Recipes

Reva,.NY (11:01:09) : Hope you enjoy these.

PINK CHAMPAGNE CAKE

2 3/4 c Sifted flour
1 tb Baking powder
1 ts Salt
2/3 c Shortening
1 1/2 c Sugar
3/4 c Champagne
6 Egg whites
6 lg Marshmallows -- quartered

COCONUT FILLING---------------------------
1/4 c Butter
16 lg Marshmallows -- quartered
1 tb White wine
1 c Coconut -- flaked

FONDANT FROSTING---------------------------
1 lb Powdered sugar
1/4 c Light corn syrup
1/4 c Water
1 1/2 ts Vanilla
1 ds Salt
Few drops almond extract
2 To 3 drops red food coloring

Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne alternately, mixing to smooth batter. Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing gently but thoroughly with whisk. Gently fold in remaining meringue. Turn into 2 greased and floured 9" cake pans. Bake at 350 degrees 25-30 minutes, just until cake tests done. Let stand 10 minutes then turn out onto wire racks to cool. When layers are cool, fill with Coconut Filling between layers. Using 2/3 cup

Fondant Frosting, spread thin layer smoothly over top and sides. This seals any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth layer. Cover sides of cake with second layer of frosting. Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake. Makes 10-12 servings.

Coconut Filling Combine butter, marshmallows and wine in top of double boiler. Set over simmering water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread. Fondant Frosting Sift sugar into top of double boiler. Add corn syrup and water. Stir over simmering water until smooth. Blend in vanilla, salt, and almond extract. Stir in food color, if desired. Keep frosting warm while using so it spreads smoothly.

Reva,.NY (11:01:09) : PINEAPPLE ROSEMARY UPSIDE-DOWN CAKE

TOPPING
3 tb Butter
1/4 c Sugar, brown
16 oz Pineapple, crushed

CAKE
1/4 c Butter
3/4 c Sugar
1 tb Rosemary, packed/minced - (fresh)
1/4 c Sour cream
1/2 ts Vanilla
1 Egg; beaten
2 ts Baking powder
1/4 ts Salt
1 1/4 c Flour, all-purpose
1/2 c Walnuts; chopped

Topping: Preheat oven to 350 F. Melt butter in an 8" x 8" pan in the oven. Mix in brown sugar and spread evenly over pan bottom. Drain juice from pineapple into a measuring cup and reserve. Spread drained pineapple evenly over the butter mixture.

Cake: Cream butter, add sugar and mix thoroughly. Stir in rosemary. In a separate bowl, combine 1/4 cup of the reserved pineapple juice with sour cream, vanilla extract, and beaten egg. In another bowl, combine dry ingredients. Add dry ingredients to butter and sugar mixture alternately with liquid mixture, mixing well after each addition. Quickly fold in chopped nuts. Spread batter evenly over topping in pan. Bake about 25 minutes until cake tests done. Cool on wire rack 10 to 15 minutes before turning out onto plate. Top with whipped cream to serve, if desired.

Reva,.NY (11:01:09) : PINEAPPLE CHERRY CAKE

1 c Butter
1 c White sugar
3 c Flour (saving 1 cup to flour -fruit)
1/2 ts Lemon extract
1 ts Vanilla
1 ts Baking powder
4 Eggs separated
1 20 oz can crushed pineapple -with juice
1/2 lb Slivered almonds
1 lb Red cherries
1 1/2 lb Sultanas
1/2 lb Mixed peel (optional)

Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till fluffy. Add flour and baking powder alternately with pineapple. Add well floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans lined with 2 layers of greased brown paper. Bake at 275 for 2-1/2 to 3 hours or till done.

Reva,.NY (11:01:09) : PINEAPPLE & SPICE LAYER CAKE

2 1/4 c Crushed pineapple
2 1/2 c All-purpose flour
1 1/3 c Sugar
1 tb Baking powder
1 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/2 ts Ground allspice
1/2 c Vegetable shortening
1/2 c Milk
3 lg Eggs 1 ts Vanilla extract
1/2 c Raisins

Frosting: ---
1 c Sugar
2 tb Light corn syrup
3 tb Pineapple syrup
2 Egg whites
1/4 ts Cream of tartar
1/4 ts Salt
1 ts Vanilla extract

Preparation: Grease and flour bottoms only of two 8 or 9-inch cake pans. Preheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside 1/2 cup pineapple for frosting.
1. In a large mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice; add shortening, milk and 1/2 cup pineapple syrup. Blend well using lowest speed of mixer. Beat 1-1/2 minutes at low speed or 225 strokes with a wooden spoon. Add eggs and vanilla; continue beating 1-1/2 minutes. 2. Stir in pineapple and raisins. 3. Pour into prepared pans and bake for 35-40 minutes or until cake springs back when touched lightly in the center. Cool and frost.

FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add vanilla extract. Continue beating until frosting holds deep swirls. Fold in reserved pineapple.

KellyWA (10:15:29) : Frosting for Roz

Topping:
1 (12 oz) Cool Whip
1-8 oz pkg cream cheese
1 lg. pkg instant vanilla pudding
1 cp milk

Mix milk and pudding for 1 minute. Stir in cream cheese and Cool Whip.

KellyWA (10:06:44) : HOME MADE CAKE MIX

Source: Second Helpings Please

19 ounce pkg. yellow cake mix
3 ounce package instant vanilla pudding
1/2 cup oil
1 cup hot water
4 eggs
1 teaspoon vanilla

Combine all ingredients in a large bowl. Beat at medium speed on electric mixer for 4 minutes. Bake
in a greased 10" tube pan (or bundt pan) at 325 F for about 50-55 minutes..

For the following variations of this recipe, substitute as directed for the yellow cake mix & vanilla
pudding. All other ingredients remain the same.

Mocha cake: White cake mix: Instant chocolate pudding; 1 tsp instant coffee

Cherry cake: Cherry cake mix; Instant Vanilla pudding

Chocolate Cake: Chocolate cake mix; Instant chocolate pudding

Lemon cake: White cake mix; (or Lemon Supreme) 1 tsp. lemon juice ,1/4 c poppy seeds (soaked)
(optional)

Strawberry cake: White cake mix; Instant strawberry pudding

Butterscotch cake: White cake mix; Instant butterscotch pudding

Starr,.Maine (10:03:28) : Strawberry Sour Cream Cake

1 Strawberry Cake Mix
2/3 cup Eggs (1 whole egg and the rest whites)
10 oz. Sour Cream
1/2 cup Crisco Oil
2 tsp. Vanilla Extract
1 tsp. Butter Extract
4 1/2 tblsp. home brew

Heat oven to 325 degrees.
Place all ingredients in mixing bowl and mix thoroughly. Add Home Brew. Mix untl well blended. Do not overbeat.

KellyWA (09:25:39) : TO MAKE BLACK FROSTING
Posted by: Martina, Vienna on Tuesday
September 21st 1999 04:29:31 AM

You can use SEPIA (which is the ink of squid) to blacken pasta, ready pasta dishes also risotto can be blackened with it. And is sth. natural compared to the food coloring. You can buy it in fish stores or well sorted supermarkets.
I often cook with it, as we love fish..
Hope this helps
Regards Martina from Vienna

KellyWA (08:40:29) : Blackberry Jam Cake

2 CUPS SUGAR
1 CUP (2 STICKS) BUTTER
1 CUP BUTTERMILK
4 EGGS
1 TSP SODA
1 TSP (HEAPING) BAKING
POWDER
3-1/2 CUPS CAKE FLOUR
1-1/2 CUPS (NOT JELLY) bLACKBERRY JAM/PRESERVES
3 TSP CINNAMON
3 TSP ALLSPICE
1 TSP NUTMEG
Cream sugar and butter add eggs. Cream thoroughly. Sift all dry ingredients together 3 times.
Add alternately with buttermilk to creamed mixture. Add jam and mix thoroughly. Bake in 4
(four) layers in greased layer pans. Bake at 350 F 20-25 minutes. Put together with seven minute icing.

NOTE: Make a 4 layer cake or two 2 layer cakes. Yield: 12 Servings

Dawn.ny (02:26:11) : Easy Chocolate Frosting

3 oz Baking Chocolate (Unsweetened and broken into pieces)
1 c Miniature marshmallows
1/3 c Milk
1/2 c Butter, softened
2 1/2 c Powdered sugar
1/2 ts Vanilla extract

In medium saucepan over low heat, melt chocolate, stirring constantly.
Add marshmallows; stir frequently until melted. (Mixture will be very
thick and will pull away from sides of pan.) Spoon mixture into small
mixer bowl; beat in butter. Add milk very gradually, beating until
smooth. Gradually add powdered sugar and vanilla; beat to desired
consistency.

Makes about 2-1/4 cups frosting.

Dawn.ny (02:23:50) : Marshmallow Frosting

1 1/2 c Sugar
1/8 ts Cream of tartar
1 1/2 Tbsp marshmallow cream
3/4 c Boiling water
1 Egg white, stiffly beaten
1 ts Vanilla
Few grains salt

Combine sugar, water, cream of tartar, and salt. Boil to soft ball stage (236 F). Add marshmallows to egg white. Add sirup slowly, beating
constantly, until thick and creamy. Add flavoring.

Dawn.ny (02:22:02) : Easy Mocha Frosting

3 T Butter
1 1/2 c Confectioners sugar
2 T Cocoa
1/2 t Instant coffee
1/2 t Vanilla extract
1 T Milk

With wooden spoon mix butter, sugar, cocoa and coffee. Add vanilla & milk
and beat until smooth.

Dawn.ny (02:17:53) : Penuche Frosting

1/2 c Butter
1 c Brown Sugar; Packed
1/4 c Milk
2 c Confectioners' Sugar; Sifted

Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned. Stir in the brown sugar. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and cook, stirring constantly, another 2 minutes. Stir in the milk. Increase the heat to medium and cook until the mixture returns to a boil. Remove from the heat and cool to lukewarm. When the mixture is luke warm, stir in the
Confectioners' sugar and beat with a wooden spoon until well blended and
thick enough to spread.

If necessary, place the pan in a bowl of ice water and beat with a wooden spoon until the frosting reaches a spreading consistency. If the frosting becomes too stiff, warm over low heat.

Lisa (12:02:48) : Tiny Fudge Brownie Cups

4 tablespoons(1/2 stick) butter or margarine
3 squares (1 ounce each) semi sweet chocolate
1/3 cup firmlypacked light brown sugar
1/2 teaspoon vanilla
1 egg
5 tablespoons unsifted all purpose flour
2 ounces milk chocolate
Chopped Pistachio Nuts

Preheat oven to 350 degrees. Lightly butter 24 mini muffin tins about 1 1/2 x 3/4 inch.
Melt together butter, semisweet chocolate and sugar in small saucepan over low heat, stirring constantly until smooth. Remove from heat.
Beat in vanilla; then egg, stirring until incorporated. Fold in flour until blended. Spoon lightly rounded teaspoonfuls into each tin; tin should be about 1/2 full.
Bake in preheated 350 degree oven for 10 to 12 minutes or till center springs back when lightly touched with fingertip. Cool in pan on rack for 10 minutes. Remove brownie cup from pan and cool completely on wire rack. Store unfrosted and wrapped airtight in refrigerator.
To frost, when ready to present, melt milk chocolate in bowl set over hot not boiling water in saucepan; stir until smooth. Spread a little chocolate on top of each brownie cup with small spatula. Sprinkle with chopped pistachios nuts. Makes 2 dozen