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DESSERTS Brownie Bites With Caramel Fluff

DESSERTS Brownie Bites With Caramel Fluff

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Published by Sunnia Talha
Recipes of some of the most mouth watering desserts......have fun
Recipes of some of the most mouth watering desserts......have fun

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Categories:Types, Recipes/Menus
Published by: Sunnia Talha on Nov 01, 2009
Copyright:Attribution Non-commercial

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11/04/2012

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Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
Frosting
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice

Garnish, if desired
Lime peel twists
Fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of
15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray
waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg
whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack;
remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1
section, rounded side down. Spread mango sorbet evenly over top. Place
another cake section onto the sorbet; press down. Spread with strawberry sorbet.
Top with remaining cake section; press down. Cover lightly; freeze about 2 hours
or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until
stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm.
Just before serving, garnish top with lime peel and strawberries. To serve, let
stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut
crosswise 7 times to make a total of 16 slices.
High Altitude (3500-6500 ft): Make cake batter following High Altitude directions
on box. Bake 20 to 30 minutes.

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