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192367 Cake Recipes

192367 Cake Recipes

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Published by Yusra Jami

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Published by: Yusra Jami on Jan 21, 2013
Copyright:Attribution Non-commercial


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 14 Carrots Cake DreamRecipe By : Possum Kingdom Lake CookbookServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 Cups Flour1 1/2 Teaspoons Baking Soda2 Teaspoons Baking Powder2 Teaspoons Cinnamon1/2 Cup Nuts2 Cups Sugar1 Pinch Salt1 1/2 Cups Oil4 Eggs1 Can Pineapple2 Cups Carrots -- gratedSift all dry ingredients together.Add sugar and oil to flour mixture.Add eggs, pineapple, nuts and carrots, mix well.Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.Cool a few minutes in pan, turn out on wire racks.- - - - - - - - - - - - - - - - - -6 Layer Toffee TorteRecipe By :Serving Size : 0 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 2/3 cups flour2 cups sugar1 cup margarine or butter -- soft1 cup buttermilk3/4 cup cocoa2 teaspoons baking soda
1 1/2 teaspoons vanilla1/4 teaspoon salt2 large eggs1 cup coffee -- hot1 3/8 ounces heath bars2 cups whipping cream3 tablespoons brown sugar1/2 teaspoon coffee instant1 teaspoon water -- hotPreheat oven to 350:. Grease and flour 3, 8 inch cake pans. In large bowl,combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla,salt and eggs. With mixer on low, beat just until mixed, scraping sideswith spatula. Add coffee to bowl. Increase speed to medium; beat 2minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans onracks, 10 minutes. Remove from pans and cool completely. While cake iscooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife,cut each cake in two, making 6 thin layers. In a bowl, beat whippingcream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. Toassemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream.Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times.Top with last layer of cake. Thinly spread whipped cream over top andsides of cake. Gently press reserved 2/3 of the Heaths onto top and sidesof cake. Refrigerate until ready to serve.- - - - - - - - - - - - - - - - - -Almond Streusel Bundt Cake & Coffee Glaze *Recipe By :Serving Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------------streusel-----1/2 cup brown sugar -- packed1/2 cup almonds; chop -- toasted3/4 teaspoon cinnamon1/3 cup old fashioned oats1 1/2 teaspoons instant coffee powderORexpresso powder1/4 cup butter; chilled -- cut piecesSTREUSEL: Mix all but butter in a small bowl. Add butter and rub in with
fingertips until well blended. Set aside.CAKE: Preheat oven to 350:. Butter and flour a 12-cup Bundt pan. Mix flourand baking powder in a small bowl. Finely grind almonds in processor.Using electric mixer, beat butter and almond paste in a large bowl untilblended. Gradually beat in 1-1/3 cups sugar. Continue beating untilfluffy. Beat in extract. Stir in dry ingredients alternately with milk.Mix in ground almonds. Using electric mixer fitted with clean dry beaters,beat egg whites in another large bowl to medium peaks. Gradually addremaining 1/3 cup sugar and beat until stiff but not dry. Fold meringueinto batter in 2 additions. Transfer half the batter to prepared Bundtpan. Sprinkle streusel over. Spoon remaining batter over. Bake cake untiltested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turncake out onto rack and cool completely. (Cake can be made 1 day ahead;cover and let stand at room temperature.) GLAZE: Stir powdered sugar,whipping cream and instant coffee powder in a small bowl until wellblended. Drizzle glaze over cake, allowing to run down sides. Sprinklecake with sliced almonds.- - - - - - - - - - - - - - - - - -Ambrosia CakeRecipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Box White Cake Mix2 Boxes Orange Gelatin Powder1 Cup Boiling Water4 Eggs3/4 Cup Salad OilFrosting:1 Can Crushed Pineapple1 Box Powdered Sugar1 Can Pineapple5 Sections Mandarin Oranges1 Maraschino CherryCoconutDissolve gelatin in hot water. Cool a few minutes.Add gelatin to cake mix with all other ingredients. Mix about 2 minuteson medium speed.Pour into greased and floured 13 x 9 x 2 1/2 inch pan.

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