TIT P81B8 8407 Betty Crocker gf SCO ain WO, a) YIN 9a }veh, ] sua:Little Deuce Coupe Cakes 1, Heat oven to 350°F. Grease bottoms only of three 8 x 4—inch loat pans with shortening or cooking spray, Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among pans. ts SERVINGS 2. Bake 28 to $3 minutes: or until toothpick inserted in center comes: out clean, Caol 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack, Cool completely, about 1 hour. Freeze cakes uncovered about 1 hour for easier frosting if desired. 3. Remove '/s cup frosting from each container, set aside. To make purple frosting, stir 8 drops blue food color and 8 drops red food color into 1 container of frosting. To make green frosting, stir 8 drops green food color and 3 drops yellow food color into other container of frosting. 4. Ontray, place 2 loaves, rounded sides down; frost one with about two-thirds of the purple frosting; frost the other with two-thirds of the green frosting, Cut remaining loaf crosswise in half; taper the cut edges slightly to form windshields. Place one half on each cake for cab, plac- ing about 3 inches from front edge and with tapered windshield side toward front of car. Frost windows of cabs with reserved vanilla frosting; frost top and edges with colored frosting. Use licorice to outline windows and make bumpers. Add starlight candies for headlights. and tailights; add cookies for wheels and the spares. Place gumdrop on top of 1 car for beacon and ade ‘candles for radio antennae. “Series (Cate nd Fig): Coie 480 (Clos oF 200 Tol Fat 29 (Sutnted Ft 7 ne FatSl Cte 40mg: Sodan 980: lwo 6 Daur FO; Sus 6g)» Day ae Vani A rin OCs Shon 4 * Excanan 1 Sach, 3G esa, 6 Fat + Cubohytate Chokes 4Rabbit Cake _ Camot Cake (page 139) ‘Creamy White Frosting (page 147) Tray or carsboard, 20 16 inches, Time-Saver Tip: Substitute 1 box (1 Ib 2 02) carrot cake mix ©F 1 Box (1 Ib 2.25 a2) yellow cake mix with pudding for the Carat Cake, Bake as directed for two 8- or S-inch rounds. ‘Substitute 2 cor for the Creamy White Frosting. 1218 (1 each) creamy white frosting 15 seavines 1. Bake Carrot Cake as directed for two 8- or 8-inch rounds. Cut one ‘ound as shown in diagram, Freeze pieces uncovered about 1 hour for easier frosting if desired. Make Creamy White Frosting. On tray, arrange pieces as shown in diagram, Frost head and ears with white frosting, attaching pieces with small amount of frosting. Frost bow tie; sprinkle with colored sugar and outline with shoestring licorice. 2. Arrange cake balls on frosting for checks, Insert short stips of shoestring licorice ino cheeks for whiskers. Outline eyes with shoestring fico add short stiips for eyelashes. Use black gumdrops for pupis oF eyes, pink icorice candy for nose, red gumdrop for mouth and candy- coated gum for teeth. Cut stped gum into long oval pieces and place int Center of ears. Decorate with magician at and magic wand if desired. 1 Serving (Cake and Frosting: Coren 960 (Caen om Fat 190): Tat Ft 219 (8 “ 835; Tne Ft Og Cremer 40mg: Sodom 180mg; Ta! Gabuhshtes Sg (Doay Fe 2p Sugen 220) + % Daly Valve: tare A BO: Viamin € Ob: Calum 20; hen 894 = Buchanges 1 Stach 1" Otte Catbyctates «Fat» Carbohyeate Chooes: 22vs servings 1. Bake White Cake as directed for 13 x 9inch roctanglw. Cut cake ‘as shown in diagram. Freeze pieces uncovered about 1 hour for easior frosting if desired. Make Creamy White Frosting; reserve 1 cup. Tint remaining frosting with 3 drops food color; reserve Vs cup. 2. On tray, arrange cake pieces. Trim pieces to torm slippers. Frost sides of both slippers with pink frosting, Frost top of each slipper about 3 inches from the edge fcr the toes, tapering to about 1 inch araund the outside edge for the rest of the slipper. Frost the center oval with reserved white frosting. Lat frosting set a fow minutes. To give frosting ‘ fabric-fike appearance, carefully cover frosting with a paper towel and gently pat; remove towel. 3. Place reserved ¥ cup pink frosting in decorating bag fitted with writing tip #5. Pipe a small beaded border where Pink frosting edge meets white edge. Pipe a small bow al each toe with pink or white frosting, For laces, attach ribbon to slippers. # Serving (Cake snd Frosting: Csloses 280 (Cares fom Fit 90; Tot Fat 10g (Satened Fat 2.89; Tors Fit Sul; Orley. Saxun 9oomg- ‘Tet Garbohyeratos 309 (Ontary Fiber Og; Sigurs 245) » Dally Value: Warn A ot: amin C O25 Clon 8; hon 3» Exchanges: Star, 1/2 Otir Carodinciton 2 + Carbohydrate Choices: 21 ° Time-Saver Tip: Substitute 1 box (1 Io 2.25 2) white cake mix with pudeing for the White Cake. Bake as directed for 18 x inch pan, Substitute 2 containers (1 lb cach) creamy white frosting for the Creamy White Frosting.18 SeRVinas Pound Cake (page 141) 1. Bake Pound Cake as directed for 1'/2-quart round casserole. Cut Peanut Butter Frosting (page 146) cake horizontally into 3 equal layers. Freeze pieces uncovered about tablespoons unsweetened baking 1 hour for easier frosting if desired. Make Peanut Butter Frosting. On e serving plate, place bottom cake layer Frost side only. 1102 tablespoons strawberry Preserves 2 teaspoons toasted sesame seed. 2. In small bow), mic 9/ cup.of the remaining frosting and the cocoa; if necessary, strin 1 to teaspoons milk until spreadable. Frost top of bottom layer with part of the cagoa frosting, Place middle (hamburger) layer on top; frost top and side of middle layer with remaining cocoa frosting. 3. _Drizale preserves over side of middle layer to look lice ketchup. Pace remaining (rounded) layer ontop. Frost with Peanut Butter Frosting, Immediately sprinkle sesame seed over top of cake 1 Serng Cake and rota: Cloris 420 (Cares tm Fat 120 Total Fat 19 (Satna Fat Fara at 1); Goleta 25g; Sum 280mg bysates 709 (Otay Fer tg: Sugar 85g)» Se Only Value: Varin A Varin C Om: Caney 6 202 Fat + Catoonycrate Choices 4/2 Cte ron OR Exchanges: 2 Starch 22 Other Carbanyaates, Personalize It! To realy make it look ike a burger, sprinkle greentinted coconut on top of the pre- ‘serves to look like shrecided lettuce before adding the top cake layer, Time-Saver Tip: Substitute 1 box (1 lb 2.25 02) ‘cake mix for the Pound Cake, Bake in 1 '/>-quart eassorole as directed in recipe. Substitute 2 con tainers (1 Ib each) vanilla creamy frosting, each mised with 7 drops yellow and 1 drop red food color, for the Peanut Butter Frost: ing: Substitute ¥/2 container (1-1b size) chocolate creamy frosting for the frosting trixed with cocoa ryKitty Cot Cabe 1. Bake White Cake as directed for two 8-inch rounds. Cut cakes a3 shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Make Creamy White Frosting. Put pisces 1 and 2 together with V4 cup frosting; on tray, place cut sides down to form body. Attach remaining pieces with about 1 cup frosting to form kitty ‘8 shown in diagram, trimming pieces to fit. Frost cake, shaping checks and mouth with small spatula. 2. Sprinkle with coconut, pressing gently to adhere. Use shoestring licorice for whiskers. Use jelly beans for nose and eyes. Cut ears and tongue from fruit snack, Use remaining fruit snack to make collar and bow. 1 Serving (Cake nd Frosting) Calorie 90 {Cerin for Fa 120) Toll Fa 19 (Sate Fol “Foes Fat 159); Chetesor ug: Sci 330g: Tota Cte 48 (Det Foe 1p Sopa 299) + Daly Vive: Varn A OG: Vann COB; Cle 0; hon BH + Exchanges: Starch, 20th Carbonyatos, 22 Fat» Carbohydrate Choices: 3 Time-Saver Tip: Substitute 1 box (1 Ib 2.26 02) white cake mi ding for the White Cake. Bake as directed for two 8-inch rounds, Substi- tute 2 containers (1 Ib each} creamy white frosting for the Creamy White Frosting, Cutting and Assembling Kitty Cat Cake 1. Gut one layer crosswise in half to form body. Frost top of Piece 1; top with piece 2. 2. Cut second layer to form legs, head, ears and t 3. On tray, place body, cut sides down, Arango pieces from second layer around body to form kitty, ts seavincs ‘White Cake (page 143) “Tray or cardboard, 14% 115 “covered i ‘1/2 cups flaked or shredded c Red shoestring licorice 2 blue jolly beans 4 pink ely bean 11roll stramberry chewy fruit snack in Hoot alls (from 45-62 box) with pud-Snowman Cake Double-Chocolate Cake (page 140) “Tray or cardboard, 1810 inches, covered ‘White Mountain Frosting (page 149) ‘cup flaked or shredded coconut +10 small licorice candies 2 blue licorice candies ‘Varge black gumdrop, cut in half 4 carrot candy or small carrot piece 4 oll chewy frult snack in 2-foot rolls, any flavor (rom 4.5-02 box) ‘3 chocolate-covered marshmallow. cookies. Black shoestring licorice 1 chocolate-covered butter toffee bar ‘pretzel rod Time-Saver Tip: Substitute 1 box (1 Ib 2.95 02) devil's food cake mix with pudding for the Double-Chocolate Cake. Bake as directed for one 8:inch and one 9-inch round, Substitute 1 box (7.2 02) fluffy white frosting mix for the White Mountain Frosting. 15 SERVINGS 1. Bake Double-Chocolate Cake as directed for one 8-inch round land one 9-inch round. On tray, arrange layers to form snowman, Make White Mountain Frosting. Frost layers, attaching with small amount of frosting 2. Sprinkle with coconut, pressing gently to adhere, Use small licorice Candies for mouth and buttons, blue licorice candies for eyes, black gum- drop for eyebrows, carrot candy for nose and fruit snack for scarf. Cut fends of fruit snack for finge. Place chocolate-covered cookie on each side of head for earmuffs; attach with shoestring licorice. Cut toffee bar, remaining cookie and pretzel rod in halt. Use for legs, shoes and arms, 1 Seen (Cake and Fig: Cato 450 Cr on ore Fat 16); Total Fal 17g (Saturated Fat Trane Ft 1h guys Cont! tn: Sod 386g tal aty SS ag dries 659 Dan Fr a Sips 4) = 3 ‘salen AD Venn CO Cac or 1 ~ Extonges: 2 Sich 27 Or Carte, Fe» Carthy Cain1. Bake Yollow Cake as directed for 18 x @-inch rectangle. Cut cake ‘as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired, Make Creamy Vanilla Frosting; tint with 6 drops food Color, On tray, arrange pieces 10 form dinosaur as shown in diagram. Frost cake, attaching pieces with small amount of frosting. 2. Let frosting set a few minutes. Carefully cover with a paper towel ‘and gently pat to give frosting a textured appearance; remove towel, Outline scales, legs, mouth, nose and eye with decorating gel. Add jelly bbean for eye. Decorate with candy-coated chocolate chips. 1 Sern Exchanges: 22 Other Carolus 204 Fal - Gorbohythate Cnoies: 2s Personalize It! Instead of using the candy bar, you can “draw” the trapdoor on the cake with decorating icing or galMonkey Cake as SERVINGS Dark Cocoa Cake (page 139) 1. Bake Dark Cocoa Cake as directed for 13 9-inch rectangle. Cut "Creamy Cocoa Frosting (page 146) cake a¢ shown in diagram. Freeze pieces uncovered about 1 hour for aeiomemeenoens easier frosting if desirad. Make Creamy Cocoa Frosting. In small bowt, ‘ray oF cardboard, 16114 inches, reserve 2 tablespoons frosting; stirin powdered sugar and reserve, = ee 2, On tray, arrange pieces to form monkey as shown in diagram; trim Decorating bag with tips pieces 2 and 3 to fit for arms. Frost sides and top ef cake with cocoa 2 banana chips frosting, attaching pieces with small amount of frosting, Make lines in 2 semisweet chocolate chips frosting with tines of fork to look like fur, leaving face area smooth. “1 pecan halt s prea 3. Place reserved frasting in decorating bag fitted with writing tip PORE #4, Pipe outlines of face and hands. Add banana chips for eyes, attach- ing chocolate chips in center with small amount of frosting. Add pecan half fornase. Place banana in monkey's hand 1 serving (Cake ond Frosting: Calories 460 (Cris ro Fat 160); Total Fat 18g (Saturated Fe Tans Fat lz Chester 45mg: Soxtum 320mg Tot! Carbo dates 689 (Distay Phar 99: Soars 503) = % Daly Vole: ini A 64; Varin COR Clem 286: kor 10% + Exchanges: Starch 3/2 Ow Carbohydrates, V2 Fat + Corbomyeate Choiess: 32 Time-Saver Tip: Substitute 1 box (1 Ib 2.25 02) devi's food cake mic with pudding for the Dark ‘Cocoa Cake. Bake as directed for 18x 8-inch pan, Substitute 17% containers (1 lb each) chocolate ‘creamy frosting for the Creamy Cocoa Frosting, Cutting and Assembling Monkey Cake 1. Cut cake to form body and arms. 2. Arrange pieces to form monkey. 3) perry CROCKER DECORATING CAKES AND CUPCAKES1s servings 1. Bake Marble Cake as directed for one Binch round and one S-inch round. Cut 9-inch round as shown in diagram. Freeze pioces uncovered about 1 hour for easier frosting if desired. On tray, arrange pieces to form panda as shown in diagram 2. Make White Mountain Frosting. Frost cake, attaching pieces with ‘small amount of frosting. Sprinkle body with \/s cup flaked coconut, pressing gently to adhare. Press 2 wafers into top of head at 45° angle for ears. Place 2 wafers for background of eyes and 4.0n body for paws, placing bottom 2 wafers at 45° angle on bottom edge of cake. 3. Cut marshmallow crosswise in half; place each half on a choco- late wafer for eyes. Place chocolate candies on marshmallow halves for pupils; fasten with small dab of frosting if necossary. Use small gumdrop for nose and shoestring licorice for mouth and outtine of legs. tn small bowl, toss 14 cup coconut and the cocoa; carefully sprinkle within out- lines of legs and on bottom portion of body. 1 Serving (Cake and Frosting) Clive 390 (Cosas om Fat 110 Tt Ft 1 Sette Ft 5: ar Fat 1): Chater Ong: Soar 80mg Total Ca tryst 5g Dae Foe Tg: Spun 3) ~ Day Vue: Veni Vea G Fe: Clue 10; bn he + Exchanges: 1 Sta, 2/2 Oba Caetycae, 22 Fut» Carbemyerate Choices: 3) ‘Time-Saver Tip: Substitute 1 box (1 Ib 2.25 o2) fudge marble or devil's food cake mix with pudding for the Marble Cako. Bake as directed for one 8-inch round and one 9-inch round. Substitute 1 box (7.2 02) flify white frosting mix for the White Mountain Frosting. Prepare as directed on box. Cutting and Assembling Panda Cake 4. Cut small curved piece from one side of 9-inch layer. 2. Join B-inch layer to cut section of cake 1. SPMEeetTeECEDaeEeDECGRATING GAKES AND cURCAKee“Teddy. Bean Cake 1. Bake Double-Chocolate Cake as dirocted for one 8-inch round ‘and one 9-inch square. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Make Creamy Chocolate Frosting; reserve 2 tablespoons. On tray, arrange cake ploces to form a teddy bear as shown in diagram. Frost cake, attaching pieces with small amount of frosting, 2. Make fur marks in frosting with fork, leaving face smooth. Cut tongue, ears and bow from fruit snack. Use black gumdrops for eyes, cone large red gumdrop for nose and licorice for mouth. Accent bow with other large red gumerop. Sprinkle nonpareils on chocks and paws. Uso 3 small gumdrap halves for pads on each paw. Position ice-cream cone, cut side down, between top paws forhoney pol. Place reserved frosting in decorating bag fitted with writing tip #3. Pipe “Honey" on cone. 1 Serving (Cake and Frosting: Cowes 820 (Caries tom Fat 210) Total Fat 29g (Sanat Fat 10; ne Fat 189): Chanter rg; oan 360%; Toa Coys Ta (tay Fb 1 Daly Voue: vari Ais Vann CO; Caan ton OMe » Exchanges: ‘Starch 4 Osher Cataohycaton. 413 Fol + Carbohydrate Choices: 8 Personalize It! You can use a lollipop, candy cane or other candy instead of the ice ‘cream cone, or you can eliminate it altogether. Cutting and Assembling Teddy Bear Cake 1. Cut smal piece from side of round cake, 2. Cut square cake to form body and ears. 3. Arrange pieces to form teddy bear. cur-our ano 1s servines Double-Chocolate Cake (page 140) ‘Creamy Chocolate Frosting (page 146) ‘Tray of cardboard, 1712 inches, ‘covered ‘roll strawberry chewy fruit-snack ‘in 3-foot rolls (irom 4.5-oz bow) 2 ange black gumdrops 2 largered gumdrops ‘Red shoestring licorice: Pink nonpareil candies 5 small red gumdrops, cutin halt Decorating bag with tips “‘Vatee-eream cone24 SERVINGS Bake 1 recipe Yellow Cake as directed for 2-quart round casserole. Repeat with second recipe, Make Creamy White Frosting, Qn tray, place 1 cake, rounded sida down, Trim top to make a flat surface. Spread with ‘Ys cup frosting, Trim top of second layer flat. Place upside down on top of frst layer to make a ball, Frost entire cako. Use red licorice for seams on baseball, Pipe desired message with decorating gel. Arrange Baso- bball Caps around baseball, 1 Serving (Cae nd Frosting): Calotat 296 (Calones rom at 70); Total at 85 Watwaled Fat 3.9; Tar Fa gh: Cholecsont rg: Suc 330mg To! Catohcites (Dietary Fe Os: gen 729) ~ % Ddy Vale: Wears A Ue: Varin C Oe: Cicer 10% ‘om 6% + Exchanges: 1 Starch. 12 Othe Carbehyerlo, in Fat» Corbohydiote Choices: 2-2 Personalize It! Feed the whole toum with this cake! Or omit the Baseball Caps if you want just the ball. To make a basketball, tint the frosting orange and use string licorice for a basketball design. For a soccer ball, outline the design with a toothpick and fillin every other section with desired colored frostings, Time-Saver Tip: Substitute 2 boxes (1 Ib 2.25 02 each) yellow cake mix with pudding for the Yellow Cake. Bake as directed in Yellow Cake recipe for 2-quart round casserole. Substitute 1 box (1 2.25 02) devi's food cake mix with pudding for the Double-Chocolate Cake in the Baseball Caps recipe, Bake as directed on box for cupcakes. Substitute 4 containers (1 oz each) creamy white frosting for the Creamy White Frosting,Cutting and Assembling s. 1. Cut cake diagonally into 3 pieces. 2. Arrange pieces to form sail sails for mast. boat Cake Iboat, leaving space between1s SERVINGS 1. Bake Yellow Cake as directed for 1 39-inch rectangle. Cut cake as shown in diagram, Freeze pieces uncovered about 1 hour for easie frosting if desired. Make Creamy Vanilla Frosting. 2. On tray place cake piece 1. Frost with about 11% cups frosting Arrange pieces 2, 3 and 4 as shown in diagram, trimming to ft, stand: ig Up piece 3 for top fn, Trim point of piece 2 for nose of shuttle. Frost cake with remaining frosting. 3. _ Use licorice to make diagonal lines across nose of shuttle and to Cutline top fin. Use baking bits to outline tip, wings and back of shuttle. ‘Add large and small stars to wings and back: add round candies to both sides of fin. Write “USA or anather message on top of fin with gel. Ingert candles at end of shuttle. Just before seiving, ight candles for “tof? if desired. en ate nd Fontng Caos 480 Carton Fat 10) eal Fat 169 Saran Fot Tae Fat gk Cut Bg: Sem 300m Teal Cexny. SiaE> Bg [Daan FeO: Supa 4) - 4 Oedy Va: Varin A 15%: Venn C Om: Cokiuw ome Erchanges: 1 Sars 41% Other Gators Fat + Carbohycrate Choices: Cutting and Assembling Space Shuttle Cake 1, Cut cake to form body pieces of shutlle. 2. Place piace 1 on tray; frost. Arrange remaining pioces to form shuttle, standing Lup piece 8 for top fin. Time-Saver Tip: Substitute 1 box (1 lb 2.25 cz) yellow cake mix with pudding for the Yellow Cake. Bake as directed for 13 x 9-inch Pan. Substitute 2 containers (1 lb each) vanilla ‘Creamy frosting for the Creamy Vanilla Frosting,1. Bake Doubie-Chocolate Cake as directed for two 9 x S-inch loaves. Cut cake as shown in diagram, being careful not to cut all tho way through piece 1 when removing piece 2. Trim pieces 3, 4, 5 and 6 tobe flat on top. Freeze pioces uncovered about 1 hour for easier frost- ing. Make Creamy Chocolate Frosting. 2. On tray, place piece 1 for angina, stacking piece 2 on top for engine house, as shown in diagram. Frost with chocolate frosting. Cut ‘strips of licorice; place on front af engine, slanting outward, for the cow- catcher. Add gumdrops for engine “face” Attach cookies at back of engine with small amount of frosting, Top the engine with jelly beans; Add strips of licorice to sides of engine. 3. Make Creamy Vanilla Frosting. Divide frosting into fourths, Tint ‘each fourth with different color of food color, Place remaining ake pieces on tray for boxcars. Frost each with a different olor of frosting. Top cars with jelly beans; add strips of licorice to sides of cars. Add gummy candy rings for wheels, 1 Serving (Cake and resting: Gono 770 (Calo fron Fat 2005 Tenlrat 31g (Sahn Fal 18g; Tone Ft 29: Cholsttel 1m: Scum Gg Taal Cabohy ‘ites 117 Dietary Fle: Supe 7g) % Ooty Valve: Vea A 10%: Vari C 0% Gaur OM: Fon 10m * Exchanges: 2 Stach, 5/3 Other Carobyortes Fat + Corbonydeate Choices: Cake Cutting and Assembling Tr: 1. Cut narow strip lengthwise from each side of ono loaf. Remove a 1/inch-wide, 1'einch-thick ion from piece 1, being careful not to cut all the way through. S Place piece 2.0n top of piece 1 for engine house. 3. Cut second loaf crosswise into fourths; place each piece behind engine for boxcars.Time-Saver Tip: Subst tute 1 box (1 ib 2.25 ez) choc- late fudge cake mix with pudding for the Double-Chocolate Cake. Prepare as Girected on box-cxcept bake as directed in Double-Chocolate Cake recipe for 95-inch loaf pans. Substitute 1 container (1 Ib} choc Iate creamy frosting for the Creamy Chocotate Frosting and 2 containers (1 tb each) vanila ereamy frosting for the Creamy Vanilla Frosting,Little Red. Barn Cake 15 SERVINGS 1, Heat oven to 350°F. Grease bottom and sides of 18 x 10 t= inch pan with shortening. Line bottom of pan with waxed paper. Lightly ‘grease waxed paper: lightly flour. In large bowl, beat coke rin, water, oil and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, Pour into pan. 2. Bake 20 to 30 minutes or until toothpick inserted in center comes ‘out clean. Cool cake 5 minutos; remove from pan to wire rack. Peel oF waxed paper. Cool completely, about 45 minutes. Freeze cake 30 min: tutes or until very firm, 3. Place cake’ on culting board. Cut cake as shown in diagram to ‘make roof line and silo, Carefully transfer cake to tray, Stir red paste food color into 1 container of frosting to make desired red color. Frost ‘barn and silo~except for upper rounded section—with red frosting, Make vertical lines over cake with rubber spatula to look like boards, 4, Place 2 crackers side by side on bam for doors. Place 1 cracker ‘at'an angle under peak of barn for window: presse into frosting. Arrange pretzel sticks around window and door; make an X shape on each door with romaining pretzel sticks. Spoon '/2 cup vanilla frosting into decorat- ing bag fitted with small star tip. Pipe vanilla frosting along edge of roof and fil in top rounded section of silo, 5. In resealable food-storage plastic bag, shake coconut and 2 drops green food color until coconut is eveny tinted. Arrange coconut along bottom edge of cake for grass. Arrange shoostring potatoes in window and at bottom of cake for hay. Place animal crackers on cake: above grass. 4 serving (Ce ud Freting: Calon 370 (Claes rm Fat 160; Tl Fat 1 tSnhvoted Ft Tare F 2.0 Chleero: Sng: Som 2695 el CDS jose 80 tly Fe Op Supa 79) ~ Only Wa! Varn AO; Wann ce: Caen ton at « Exchanges: Sach 212 Ot Coots Va at + Carbohydtate Choices: 2 Cut cake to form barn and silo.2% from lightweight cardboard, waxed paper or shoots of plastic cut to the size of the cake. Or use perchased tencits, Gon unfrosted, frosted or glazed cake. (Allow frostings and glazes to sot before stenciing) Sift _eencered sugar, ground cinnamon or nutmeg, colored sugars or gelatin over stencil ‘slencl to show design. For more inticate designs, use two or throw colors of sited ingredientsSEE pMoTO om pace 17 = 12 SERVI 1. Heat oven to 850°F. Grease bottom and side of one 8- or inch round pan with shortening; lightly flour. Make cake mix as directed on bor, using water, oil and eggs. Pour half of the batter into pant 2. Bake 36 to 40 minutes or until toothpick inserted in center comos ut clean. Cool cake 15 minutes; remove from pan to wire rack. Cool Completely, about 30 minutos. Freeze cake 1 hour or until firm. 3. Cut cake crosswise in half; cut each half into. Ya and 2% pieces ‘as shown in diagram. On tray, arrange cake pieces to form butterfly as shown in dlagram. Gently separate cake pieces to form wings. 4. Reserve 2 cup frosting. Frost cake pieces with remaining frost- ing. Place candy stick between cake pieces for buttertly body. Stir food Color into reserved frosting until well blended; spread over cake in. us with red frosting. Add ral! cake for head frost with chocolate frosting. Uncoil alicorice whee! place down center of ladybug body. Add Teonos wheels for spots: 5. Add cinnamon candies to head for ayes. ‘Add ragpberty candy for nose. Sprinve chocelae sprinkles over head. [Add pieces of licorice tor lags and antennae 1 sing (een and resting Cran 900 sla FOR ones £1 any Fi: Su a) * WDA dua eat = Carbohydrate Choices atu: a0) Fa 1g ature Ft 995 Tar Fat OSD Cooter abr Sean 20g Tort 1 vam Caen ban a * EDEN 7 ‘Sach, 2 Oar Carbon,Prue Cake 15 SERVINGS 1, Heat oven to 350°F Grease bottom only of 19-inch pan with 1 bax (1 1b 228 oz) white ‘shortening or cooking spray. In large bowl, mix. cake mix, water, oil and with pudding ‘egg whites as directed on box. Pour batter into pan. 2. Bake as directed on box for 18 x 9-inch pan, Cool 10 minutes; remove from pan to wire rack, Gol completely, about 30 minutes. 3. Cut cake crosswise in halt. Gn serving plate, place 1 cake piece; ‘spread with 2 tablespoons white frosting. Top with second cake piece. Stand cake pieces on end with cut side down. Freeze 1 hour. 1 past lato | 4. Siiriood eolorinto 4 container of frosting to tint ght blue. Spread | Candyeoatedchocolmte cancion ‘entire cake with light blue frosting. Along front and top of cake, mark | ‘or 2arge marshmallows ‘outline of an elongated V-shape with toothpick for purse lap. Stir food : a Color into remaining Va container of frosting to tnt dark blue frost purse flap with dark blue frosting. Place remaining dark blue frosting in dec+ ‘rating bag fitted with wrting ties #7 or #8; pipe shall border along purse flap and edges of purse. 5. Cut rim from plastic plate; cut rim in half, Insert into top of cake for handle, Decorate purse with candies. Cut ‘marshmallow with dampened kitchen scissors into slices; sprinkle with colored sugar. Arrange on purse for clasp. Pross candy onto center of clasp. 1 Serving (Cake and Frosting: Calo 800 (Calon om Fat 100); Total Fat 1g (Satur Ft Tans Fat 4a); Cholestrat Ong; Sadan 350mg; Ttal Carbobyraes 53g (Diary Fi 05; Sars 405) = ‘Dall Value: Vearin A 0%; Vinmin G 0%; Galcum 4; ron 4% + Exchanges: 1 Stich, 214 Other Cabarete, 97 Fat + Catbohydrale Cholees: 3 tte — Personalize It! Choose fom the many. colorful candies available t this adorable cake.Castle Cake 2 boxes (1 Ib 2.25 oz oach) chocolate fucige cake mix with pudding: Water, oil and eggs called for on cake mixboxes, ‘ay or cardboard, 18 18 inches, covered ‘2.containers (1 Tb each) milk chavotate: ‘creamy frosting 1 fudge-dipped ice-cream cone 4 regular-aizeice-cream cones with pointed ends ‘Sminfature fce-cream cones with pointed ends 1 tube (6.25 o2} white decorating icing: Blue colored sugar Candy stars, 5 rectangular vanila sugar water cookies Pretzel sticks 44red cinnamon candies Red string licorice. 4 miniature peanut butter cup candies. 4 red juju cocktail candies 4 white gum balls 412 miniature chocolate-covered. caramels J. Gut 1 wafer cookie in half, Snip tiny corner from bag of frosting; pipe frosting on ‘2. whole and 1 half cookies for window panes. Place windows on castle Insert ends of pretzels c ‘lightly into cake for drawosridge. Place 2 cookies on drawbridge for door, pross tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire. 8. Place peanut butter cup candies upside down on 4 comers near top of castle. Add a ‘ed juju candies and gum balls to peanut butter candies with small amount of white icing to 30 servincs 1. Heat oven to 950°F Grease bottoms and sides of four 6-inch square pans with shortening or cooking spray. In Large bow, mix both cake mixes with water, oil and eggs for both mixes as directed on bax. Divide batter among pans (about 2'/s cups for each pan). Refrigerate 2 pans of batter while 2 pans bake. 2. Bake 2 pans at a timo, following times on cake mix box for 8-inch round pans. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 30 minutes: 3. Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A: spread with 1/ cup chocolate frosting. Top with cake B; spread with #/s cup chocolate frosting. Top with cake C; spread with / cup chocolate frosting. 4. Cut fourth cake into quarters. Place one quarter on top of stacked ‘cakes (piece 1); spread top with 1 tablespoon chocolat frosting. Cut sec ‘ond quarter horizontally in half; place half of second quarter on top of first quarter (piece 2} and spread top with 1 tablespoon chocolate frosting. Cut third quarter into 2-inch square (piece 3); place on center of cake stack Freeze 1 hour, (Discard remaining cake or reserve for another use.) 5. Reserve 2 tablespoons frosting in resealable foad-storage plas- tic bag. Spread remaining chocolate frosting over entire stacked cake. Place fudge-cipped cone upside down on center of castle. Place 4 re9- ular ice-cream cones upside down on comers of cake. G6. Dip edges of miniature cones in white decorating icing; sprinkle with colored sugar. 3 Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing. make turrets. Add caramels to front of cake for parapets. 1 Serving (Cake and Frosting) Claes 300 (Calon trom Ft 100) Total Fat 11g (Sonuano Ft 9g; Tare Fat 259: Cros mg: Sean 260g: Tos Cor tacoma <7g Dera FeO Suse gh - 6 Dat Vale: iron AO Varin © Om: Car Aton 10% ~ Exchanges 1 Starch 2 Othe Cayton, ‘fal = Carpohysrote Chicos:15 SERVING 1. Heat oven to 250°F. Grease bottom only of 19 9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water oll and eggs. Pour into pan. 2. Bake $3 to 38 minutes or until toothpick inserted in center comes: ‘out clean. Cool 15 minutes. Run knife around sides of pan to loosen) ‘cake; remove from pan to wire rack. Cool completely, about 1 hour 3. Gut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram, Freeze pieces uncovered about 1 hour for easier frosting if desired. 4. On tray, arrange cake pieces. For ane color of tip-fops, tint frost ing with one food color. For two-tone flip-flops, in small bowel, mk 1 cup. ofthe frosting with food color to make desired color frost sides of each fip-lop. In another small bowl, mix remaining 1 cup frosting with second food color to make desired color; frost tap af each fiplop. Place small candies around side edge of each flip-top to laok like jewels. Decorate top of each flip-flop with decorating icing. Cut two Brinch pieces from fruit snack; cut pieces lengthwise in half. Arrange on tip-lops for straps. ‘Add flowors, 1 Serving (Cake and Frosting: Cates 310 SCsioien hom Fat 130; Tet Fat 14g (Sanrated Fat 25g: Tare Fe 03h: Ctoleatont 4g: Socirs 2909: “otal Gutoinatos Ag IDilary Fiber Og; Susi 209) - 9 Daly Valve: Vaarnn AO: Vaan © fe; Cun Gaon im - Exchanges: 3'Omo: Catches, 1 = Garvonyarato Choices: Cutting and Assembling Flip-Flops Cake 1. Cut cake to form two tlip-tiop shapes. 2. Ontray, arrange flip-lops.1. Heat oven to 50°F. Grease bottom only of 13 x8-inch pan with shortening or cooking spray. In large bow, mix cake mix, water, ol and eggs as directed on box. Pour batter into pan. 2. Bake as directed on box for 19 x S-inch pan. Coo! 10 minutes; remove from pan to wire rack Cool completely, about 30 minutes. 3. From center of cake, cut 3:inch crosswise strip. Cut Srinch strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.) 4. On tray, place a 9 x S=inch cake piece. Stir food colors into frosting to make a golden yellow. Spread 1 tablespoon of frosting on 4 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x 5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces | hour 5. Spread t tablespoon of frosting on top edge of tlangular wedge of cake, Attach remaining 9 x S-inch cake piece to cake wedge to look Tike partially opened treasure chest. Spread remaining frosting over entire cake. Pull fork through frosting to look lke wood! grain. 6. Use decorating icing to make handles and straps. Add orange candies to handles and straps to look like studs. Fill chest with chocolate coins, candy necklaces, hard canckes, qumdrop stars and gum. Add gumdrop star for clasp. 1 Serving (Cake and Frosting: Gafores 420 (Colrion ro Fal 170), Toul Fa: 19g (Sto Fat 4.5 Tan Fat 39k; Canker BGreg; Soa 4600 Teta ‘Cavbahyrats 58 iets or 1g:Stugar4 Tp *Y¥Dali Value: VianinA Os: Warn O° Cacia By hon 10% + Exchanges 1 Stroy, 9 Ob Caryn 314 Fat + Carbhyerate Choices: « Personalize It! You can easily change this from a sunken treasure chest to a box full of jewels. To make a jewelry box, use bright blue or pink frosting and fl the box with lots of candy "gome” and ait feront colors of candy necklaces.(11822502 yollow cake mi 1s SERVINGS 1. Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan with shortening or cooking spray. In large bowl, rnix cake mix, water, oil and ‘eggs as directed on box. Pour batter into pan. 2. Bake as directed on box for 18 x 8-inch pan. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes. 3. Cut cake crosswise into $ equal pieces as shown in diagram. From 1 end section and the middle section, cut off domed top so pieces will be flat when stacked. 4. Reserve 1 tablespoon white frosting. Stir food calor into remain ing frosting to tint aqua. 5. On tray, place cake layer with flat top; spread with 1 tablespoon ‘aqua frosting. Top with second cake piece with flat top; spread with 1 tablespoon aqua frosting. Top with remaining cake piece, placing domed top up. Freeze 1 hour 6. Spread aqua frosting over entire stacked cake. Uncoil 2 licorice wheels; use to outline front of radio and for electrical cord. Add licorice wheel for speaker. Spread reserved white frosting in rectangle on right side of cake; add licorice allgorts for dials, buttons and on/off button. Insert cookies in top of cake for antenna; cut 1 cookie to use for cord plug. 4 Serving (Cob and Frosting) Caries 390 (Clo rm Fat 140; Tol Fat 15 (Sutatod Fat 4g: Wats Fat 2g); teterl 40g: Sod 31g: Tl (Cosco a Diety Poet: Suge 2) «ox Dy Ve: Vea A: earn G Of; Caton @peton 4h » Exchanges: Starch, 2 Ot Carbchcsns 3 Fat = Corbohyarate Choices: Piece of Cake! For the deepest color frosting, use paste food color. at) 1ot 1 2 VS toy 13" fs) 2 1 13” Lil;1a SERVINGS +1 box (1 Ib 2.28 07) chocolate fudsie 4. Heat oven to O50°F Grease T-quart and 1'2quart ovenproof cake: mix with pudding lass bowis with shortening (do not use cookin pray); coat with floue In large miring bovd, mix cake rx, water, oll and €00® 3% directed 07 bos, Pour 11 cups batter into T-quart bowl and remaining batter into “ray or cardboard, 20% 204nches, 1WA-quart bowl 2. aeeetiey am Bake 1-quart bow! 40 to 45 minutes and 1/2-quart bowl 45 19 Bes oath £0 minutes or unt toothpick inserted in conter comes out cit Cool e yo minutes; remove from bows 0 wire rack placing rounded sides uP. cup sugar : ‘Cool completely, about 30 minutes. ‘Ya cup tight corn syrup Ve cup water 8. Cutoff uneventops.of cakes so they will stand flat. Place srvall c3ke orange and red quid food colors van rounded side up a8 shown inciagram. Cul 4 evenly spaced wedges as rom cake, leaving 1V/rineh wal” of cake between each Wedae cutout {Discard wedges of cake or reserve for parfats- 390 below.) “4, On tay, place large exko with rounded side vp Spread | rable- spoon chocolate frosting over rounded part of large cake. Top with small cake. Freeze 1 hour. 5. To make lava, in 2-quart saucepan, heat sugar, com CYTE and water to boiling, stiring occasionally. Contings ‘paling tiring occasionally to 295°F on candy thermomeles Remove from heat; slirin 2 of 3 drops of each fond CO} Goal 1 162 minutes Line cookie sheet wih fol, Pour sugar muT= 9) random shapes on foil; use fork or spoon to Pal through mature to make unique “eruptions: Cool completely before remaving from fol 6. Spread chocolate frosting over ‘entire stacked cake. Arrange lava on cake. Decorate with candy rocks. Tact Gen re cea i ae Ft aoe Ia ST % ts ig Kit FeO Sep 3e) * Date Won AO ‘acin CO; Cake ‘et «Carbohydrate Goiows: 3" c.g; Cnet org Sodan 2009: Tel C= rah» Rachengen 1 Stare 2/1 et Cateye personalize It! Lot the kids creato ther parfalts from leftover cake pieces. When ready to make, jst get out the goodies and layer cake pieres svth yogurt, cutup frit, joe-cream toppings and ‘candy sprinkles.Flipped -Ovew Shateboard Cake 41 box (4 Ib 2.25 02) yellow cake mix vith pudding ‘Water, oll and eggs called for en cake mix box Tray or cardboard, 20%<18 inches, covered B containers (12 oz each) sutty white whipped frosting Green paste food color 2attiped candy sticks 32 fudge-striped shortbread cookies Yellow and green fruit-favored round candios 1. Heat oven to 350°F Grease bottom and side of 8-inch round pan with shortening or cooking spray. Grease bottom and sides of 11 x 7— inch glass baking dish with shortening (do not use cooking spray); coat with flour In large bowl, beat cake mix, water, oll and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bow! occasionally. Pour into pan. 2, Bake 30 to 35 minutes or until toothpick inserted in center comes, out clean. Cool 10 minutes; remove from pan and baking dish to wire racks, Coal completely, about 30 minutos. 3. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frasting if desired. On tray, arrange cake pieces to form ‘skateboard as shown in diagram; attach pieces with small amount of frosting, Stir food color into remaining frosting to tint green; frost cake. 4. Insert each end of candy sticks into 8 cookies to form axles and wheels: place on cake. Make swirls with candies on top of cake 1 Serving (Cake snd rrosting: Cac 410 (Caries fom Fat 170; Toa Fal 199 (Satitad Fat 4g: Tne Fat 09), Chota! 4Un Sex 200mg Taal Car bhycintes 69 (Dey Fier Og; Sugars 420) ~ Sb Daly Value Varin & O's: iain © Oy; Galea Os; Won 4 ~ Exchanges: V2 Stare, $ Our Cirbotysates, 4 Fal + Carvohyatate Choices: 410x7% LJChocolate Ganache Heart Cake 4. Heat oven to 880°F, Generously groase bottoms only of one: Srinch round pan and one B-inch square pan with shartening. 2. Make cake mix as directed on bax, using water, oil and eggs. Pour into pans. 3. Bake round and square pans 99 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove fram pans to.wire rack. Cool completely, about 1 hour. 4. Cutround cake crosswise in halt. On serving plate, place square cake. Place cut sides of round cake halves against sides of square cake to form heart shape as shown in diagram: attach pieces with small ‘amount of frosting. Spread frosting om cake. 5. To make ganache, in 1-quart saucepan, heat whipping cream over ow heat until hot but not boiling; remove from heat. Stirin semisweet chocolate until melted. Let stand about 8 mi tutes, Ganache is ready to use when it mounds slightly when dropped from a spoon. Carefully pour ganache onto top center of cake; spreadto edges, allowing some to drizzle down side. G. Chop white chocolate bar; place in resealable food:-storage plastic bag. Seal bag: microwave on High about 45 seconds or until chocolate is softened; squeeze bag until chocolate is smooth. Cut off tiny comer of bag, Drizzle white chocolate in random design around top edge of cake. Decorate cake with flow: ‘ers, Store covered in refrigerator. 1 Seeing (Coke, Fromting ard Ganache: Caos 210 (aloes rem Fat 20) Total Fat 209 (Stale Fat 8; Tan Fat 069 Cheol 48mg: Soden S8t Teal Capoten 409 (Diary Pet tg; Susrs $69) + 9 Daily Valu: Vern Ab: tarsin 0%; Calcum Biron 10H « Exchanges: 1 Starch, 2 Other Cube Iytaton 42 Fat CarbohyeataCholees:@ Design, Te! chocorste Lowers Drizzle melted chocolate (from decorating bag or plastic bag with comer cut off) over ound frosted or glazed cake, beginning with small circle in center and encircling with a larger circle V2 | inch outside the other. Immediately draw a knife from outside edge inward and from center outward alternately 4 to 8 times to LY make flower designLteant anti Flowers Cake se SERVINGS + box (1 tb 225 02) cake | mix with Heat oven to 350°F, Grease bottoms only of one: 8-inch round pan pudding ‘and one Brinch square pan with ‘ghortoning. Make cake mix as directed later ol and ong called for ‘on box using water, oiland eggs Pour into pans ‘on cake mix box 2, Bake as directed on box for 82nch rounds of until toothpick 449 containers (1 1b or 12.0 €22>) ‘ inaerted in center comes out clean. Cool 410 minutes; remove from pans “creamy or whipped frosting (any flavor) towire rack. Coo! completely, about t hour. ee saumdrops 3. Cut round cake crosswise half, On serving plate, place square Candied orange sifces,if desired ‘cake. Place cut sides of round cake halves against sides of square cake ta form heart shape, attaching pieces wih small amount of frosting: 4, Spread frosting on cake, On heavily sugared surface, flatten gure zoe with ring pin until inch thick, Cut ost mal petal-shaped flowers, using small cater OF knife. Pinch each owerin center to makeit @- boll or tennis ball cupcakes with a netMarshmallow Cupcakes, White Cake (page-143) 1. Bake White Cake as directed for muffin cups to make 24 cup- cakes. Make Creamy Vanilla Frosting; frost cupcakes. 24 cupcanes Creamy Vanilla Frosting (page 146) "241090 nue marshmallows 2. Cut marshmallow with dampened kitchen scissors into slices; Colored sugar or candy sprinktes sprinkle with colored sugar. Arrange on cupcakes in flower shape. Place “White or colored birthday canciles candle in middle of each flower. 1 Cuncake (Cake and Frosting: Cares 460 [Cis om Fat 110); Toll Fat 129 (Sette Fat 45g: Tara Fat 15a; Choos! tha: Sedum 240-9; Toa Catbobynien 1 Dita ibe On Sages 50g)» MO Valve: Vaan Ah: Vain CO; Clcen Gi ton 46 * Exchanges: 1 Sirch,9 Other Carohysaten, 2 Fat + Carbanrdrate Choices: ‘Time-Saver Tip: Substitute 1 box (1 Ib 2.25 o7) white cake mix with pudding for the White Cake. Substitute 2.containers (1b each) vanilla creamy frosting for the Creamy Vanilla Frosting. Personalize It! Make Marshmalow Flowor Cupcakes: Prepare as directed above except insort round colored candy in center instead of candle.2 packages (3.02 each) cream cheese, softened Vs cup sugar large esa, ‘hag (6 02) semisweet chocolate chips, (cup) 1 box (i Ib 2.25 02) devil's food cake mix with pudding Water, cil and eggs called for fon cake mix box 1'/20z cream cheese (from3-oz package), softened 4 teaspoons sugar 1 Cupcake (Coke and Frosting) Cates 220 (Cores tor Fat 14; Total Fat 25 (Gatuted Fat Sg; Tans Fat 09); Custer Ang; Sada Atstes 264 [Dini Fibre Suave 1) = % Daily Value Vitara A 4% iain C05; Exel 45 Hon 9) + Exchanges: a Sach, 1 Other Gachyeaes, 22 Fa + Carbohydrate Chaices:2 24 cuPcAKES 1. Heat oven to 350°F Place paper baking cup in each of 24 regu- lar-size muffin cups. In medium bowl, beat 2 packages cream cheese, ¥ cup sugar and 1 egg with electric mixer on medium speed until smooth. Stirin chocolate chips; set aside. 2. Make cake mix as directed on box, using water, oil and eggs. Divide batter among cups. Top each with 1 tablespoon cream cheese mixture (mixture will sink into batter). 3. In small bowl, beat 1/2 ounces cream cheese and 4 teaspoons: ‘sugar with spoon until smooth. Spoon into corner of small plastic food: storage bag. Snip about Ya inch off comer of bag. Squeeze mixture onto batter in a small design to decorate tops af cupcakes. 4. Bake 20 10 25 minutes or until tops spring back when touched lightly, Gool 10 minutes; remove from pan to wire rack. Gool completely, about 50 minutes. 2000 Total Crbohy1. Make White Cake as directed for 24 muffin cups to make cupcakes. 2. For cats, stir together 1 cup of the frosting and the chocolate syrup. Sproad chocolate frosting over tops of 8 cupcakes. Cut small pieces of fruit snack for ears. Cut additional fruit snack into 1 x '/«-inch ‘sips for whiskers. Use chocolate chips for nose and eyes. Arrange on frosting to make cat faces, 3. For rabbits, spread half of the remaining vanilla frosting over tops of 8 cupcakes. Flatten large white gumdrops with rolling pin; sightly fold and shape to farm ears, Use pink gel to make inner ears, Gut fruit snack or flatten gumdrops and cut into 2 x Y/éinch etripe for whiskors. Use baking bits for eyes and nose. Arrange on frosting to make rabbit faces. 4. For dogs, spread remaining vanilla frosting over tops of remaining 8 cupcakes. Break or cut cookies in half; prose 2 halves in each frosted ‘cupcake for ears. Use black gel far spots or streaks on face. Use pieces ‘of gumdrops for eyes and nose. Flatten additional gumcrops for tongue. ‘Arrange on frosting to make dog faces. 24 cupcaKes White Cake (page 143) 1 container (1 1b) vanilla creamy frosting tablespoon chocolate-flavored syrup Chewy fruit snack In 3-foot rolls, any flavor (from 45-02 box) 24 semisweet chocolate chips 1G large white gumdrops: 1 tube (0.68 02) pink decorating get 24 miniature candy-coated chocolate baking bits 8 miniature creme-filled chocolate sandwich cookies ‘tube (0.68 02} black decorating gel ‘Small gumdrops | Cupeate (Cake and Frosting Calais 280 (Caries fom Ft 100; Tt Fal 14g (Satatad Fat 880, Tans Fat 25) ‘Cholst=al Ong: Socium 240mg etal Cubohyates 35g (itary Fier 09: Suga 269) + 9 Day Vali Viana A Oy min © 0%; Cacars BB: bon 486 + Exchanges: 2° Other Catobyeeaten 2 Fat - Carbohydrate Choles: 2Flowerpot Cupcakes ‘Yellow Cake (page 144) Scalloped paper baking cups Creamy Vanilla Frosting (page 146) Red tiquid food color 24 new (clean) small clay flawerpots 1 bag (10.5 02) pastelcolored miniature ‘marshmallows Flower-shaped candy lollipops, ifdesired Personalize It! Planted Flower Cupcakes: Bake cupcakes as directed. Tint Creamy Vania a ing (page 146) with desired food color frost cupcekes. Sprinkle with candy sprinkles. Gentiy Sam Alower-shaped candy lollipop into each cupcake. Place piece of green miniature marshmaliow = base of lolipop for leaf. Time-Saver Tip: Substitute 1 box (1 Ib 2.25 02) yellow cake moxwith pudding for the Yeiow Cates ‘Substitute 11/9 containers (1 Ib each) vanila creamy frosting for the Creamy Vania Frosting. Design. Te! canpysurterruies For each butierlly, cut a notch on straight sides of two candied fruit slices, slightly below Game ‘Arrange slices for wings and notches for body as shown in diagram. Add string feonce Se antennae. Bake Yellow Cake as directed for muffin cups % =e ‘cakes, using scalloped paper baking cups, Make Gram ing; tint with @ drops food color. Frost cupcakes. 2. Place scalloped paper baking cup in each flowerpot of liner over edge of pot. Place cupcakes in flowerpote Tes of marshmallows to look like a chrysanthemum; acd 7 different color in center. $5; Tan Fat 159; Chalet 20m Sachin 200%: Sgr 299) + 9 Daily Voie: Vir A 4b: Viamin © OW; Calcen Oe Ran = 1 Sosch 2 hor Caches. 1 Fat + Carbohydrate Coices: 29Frog Cupeakes 2s curem White Cake (page 142) 1. Bake White Cake as directed for muffin cups to make 24 Creamy Vanilta Frosting (page 148) cakes. Make Creamy Vanilla Frosting: reserve 2 tablespoons Sener eae frosting. Tint remaining frosting with food color to rake green 48 groon miniature vanilla water cupcakes, cookies 2. For ears, place 2 cookies near top edge of each cupcake, ered cries ceactiors ing on end so they stand up. Attach 1 cinnamon candy to each ‘Tube (4.25 02) red decorating teing with reserved white frosting, Add dots of white frosting for nostri. Large red gumarops 3. For mouth, pipe on red icing. Slice gumdrops; add slice to cupcake for tongue, 1 Cupcake (Cake ond Feosting: Cases 170 (Gaara tom Fa 5): Toa Fat 6g (Stated Fa 2.5 Fans Fa Og Choestrl 1Emg: Seam Sg. statos 305 Dry Fide Og; Suge 253)» 94 Daly Value: Vin KA; Virn GOs Clay OF: hen ie = Exchanges: 2 Othr Cobohyérion 1 Fat = heat Cheicos:2 ‘Time-Saver Tip: Substitute 1 box (1 Ib 2.25 02) white cake mix with pudding for the White Cake Substitute 2 containers (1 Ib each) vanilla creamy frosting for the Creamy Vanilla Frosting.Meow and Stan Cupcakes Yellow Cake (page 144) ‘Creamy White Frosting (page 147) aste or gel food color White edible glitter, decorator sugar erystals or eandy sprinkles Large yellow gumdrops Large white gumaiops 1 Cupcake (Cake and Frosting): Caloioe 260 [Caloris ram Fat 100; Total Fat 1 (Saturated Ft Sg: Tens Fl): Caleta SO; Soka 2 40a; Total ute ychates 90g iDisir Tibor Bg Sepa 2) ~ 9 Daly Value: Varin A 2; Vania G Ot; Cason O85; on HS + Exchanges 1 Sch 178 Osher Carschyates 2Fit + Carbonpdrale Choices: 2s Personalize It! Add the Sun to your Moon and Star Cupcakes. Tint 2 containers (1 Ib each) creamy white frosting with yellow food calor; frost cupcakes. Decorate with candy coin to make out- line of sun, and create a face with colorful candies, Time-Saver Tip: Substitute 1 box (1 Ib 2.25 oz) yellow cake mix with pudlding forthe Yellow Cake. Substitute 2 containers (1 Ib each) white creamy frosting for the Creamy White Frosting, 24 CUPCAKES 1. Bake Yellow Cake as directed for muffin cups to make 24 cup- cakes. Make Creamy White Frosting; tint with food color to make blue. Frost cupcakes. Sprinkle with edible glitter. 2. To make moons and stars, on piece of waxed paper, flatien gua drops with roling pin until 17% inches in diameter (gpxinkle with sugar to keep from sticking). From yellory gumdrops, cut out crescent shapes with ‘small sharp knife or small cookie cutter. From white gumdkops, cut out star shapes. Place on cupcake, inserting toothpick f needed to prop up-12 SERVINGS 1. Move oven rack to lowest position. Heat oven to 375°F In small bow, mix powdered sugar and flour; set aside. 2. In large bowl, beat egg whites and cream of tartar with electric maer on medium speed until foamy. Beat in granulated sugar, 2 table- ‘spoons at a time, on high speed, adding vanilla, almond extract and salt ‘with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat 3. Sprinkle sugar-four mixture, V4 cup at a time, over meringue. fold- ing in with rubber spatula just until sugar-flour mixture disappears. Push batter into ungreased 10x 4-inch angel food (tube) cake pan, Gut gently through batter with metal spatula or knife to break air pockets. 4, Bake 30 to 35 minutes or until cracks in cake fel dry and top springs back when touched lightly immediately turn ppan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen sido of cake with knife or long metal spatula; remove from pan. 1 Serving: Clon 180 (Cale tor Fa Total Fat Og (Sarat Ft: Thr Fa Ol: roatoral rg: Seca 000g: itl Cartes 419 [iy Per Oo ‘Segue 32p) + % Dally Vale: Ver A Oth Varin OM: Clem OW: lon 4 + Exchanges: | Stn, 14 Oth Cabal + Catbabyete Chole: 9 BABY ANGEL FOOD CAKES: Divide batter evenly among $0 ungreased muffin cups (or line muffin cups with paper baking cups if desired), Bake 15 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove fram pan to wire rack. Gool completely, about 30 minutes, CHOCOLATE ANGEL FOOD CAKE: Substitute /« cup unsweetened baking cocoa for / cup of the flour. Omit almond extract.1. Heat oven to 850°F. Grease bottom and sides of desired pan{s) with shortening; ightly flour. 2. Ihvfarge bowl, beat all ingredients except raisins and walnuts: with clectric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Str in raisins and ‘walnuts, Pour batter into pants). 3. Bake as directed below or until toothpick inserted in center comes ‘out clean. Cool 10 minutes; remove from pan(s) to wire rack. Cool com pletely, about 1 hour, 13x9-inch rectangle 45 to 60 minutes {wo Bineh rounds 20 to 45 minutes ‘wo S-ineh rounds “40 to 45 minutes fone 8-inch round ‘AD to 45 minutes, 1 Serving: Clove 280 (Calo ey Fat OO Toa Fat 1 (Sutures Fob 2: Tans Fat La: Cao lect 30mg: dian 380g: Tord Cabcrysotne 44g Detar Fer 95; Sagar 25g) + %& Dy ‘Value: ami 02 Varn G 0%: Cann 2%; Hon OW ~ Exchanges: Star, 2 her Garbony ates, 2Fet + Corbotyatate Choies: 15 Servincs WHOLE WHEAT APPLESAUCE CAKE: Substitute 1'/ cups whole wheat flour for 1 ¥4 cups of the all-purpose flour. Do net use cake flour.1. Heat oven to 360°F. Grease bottom and sides of desired pan(s) 2. In large bowl, beat all ingredients with electric mixer on medium ‘speed 30 seconds, scraping bow! constantly. Beat on high speed 2 ‘minutes, scraping bowl occasionally, Pour batter into pan(s). 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s) to wire rack. Cool com- pletely, about 1 hour. 19s 9-inch roetancle: 40 to 48 minutos 75x10 x 1-inch pan 3010.38 minutes ‘two @-inch rounds 4010 45 minutes {wo B-inch rounds a5 to 40 minutes 1 Serving: Calves 200 (Caloes tom Ft 80): Tt fat 89 (Seated Fat 2.55: Tena Ft th: Cho ‘estwrol AS: Sou 310mg; Teta Coohysanes 429 Dietary Fe Of: Supers ig - % Dally Volue: Vian A; Vitamin © Of; Cilia 6; Fon Bb = Exchanges: 1 Stach, 2 CHher Caray ‘ata, 1/4 Fat « Catbohyceate Choices: 9 15 SERVINGS 1, Heat oven to 50°F. Grease bottom and sides of desired pan(s) with shortening; lightly flour, 2. _Inlarge bow), beat ugar, oll and eggs with electric mixer on low ‘speed about 30 seconds or until well blended, Add remaining ingredi- ents except carrots and nuts; beat on low speed 1 minute. Stir in carrots and nuts. Pour batter into pan(s). 3. Bake as directed betow or until toothpick inserted in center comes ut clean. Cool 10 minutes; remove from pan(s) to wire rack. Cool com 40 t0 45 minutes: 30.10.35 minutes "3010 36 minutes 4 Serving: Caloris 850 [Catrio hom Fat 100 Yt Fat 21g Saceratd Ft 3 Ta at lestorl feng: Sodium 106", Teal Carbohydrates 3g (Data Fiber 29: Sugars 214) + 8 Dey Woes iam A BOM Vain OF; Calum 28: en Bib ‘Exchanger: 1: Str, 1 Other Carboy 4 Fal * Carbohydrate Chokes: 22 APPLE CAKE: Substitute 3 cups chopped tart apples (about 3 medium) for the carrots.Dark Cocoa Cake 12 SERVINGS: 1. Heat oven to 350°F Grease bottom and sides of desired pants) with shortening; lightly tlour. For cupcakes, place paper baking cup in each of 24 regular-size muffin cups. 2. Injarge bowl, beat all ingredients with electric mixer on low speed ‘80 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pants) or divide among ‘mutfin cups. 3. Bake-as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s) to wire rack. Cool com: pletely, about 1 hour. 43 <3-inch rectangle 40 to 45 minutes ‘wo S-inch rounds '30t0 36 minutes ‘yo Sinch rounds 80a 3 minutos ‘wo inch squares 354040 minutes: 24 regular-size muffin cups 20 to 28 minutes, 1 Sang Cis 240 (Cotes to Fat 120 al Fat 1B [Sarah Fat Tare Fat 2p: Colette Seng: Sour 35thmg: Tl Caalyaton 43 Dita ‘Five 2g; Sayare 28g) + Dally Vale: Vian AO; Weamn C 0%; Calcium 2; ron TOW + Exchanges: Siac, 2 Othr Coburydaios, 3 Fat + Carbohydrate Choices:Heat oven ta $50°F, Grease bottom and sides of desired with shortening; ightly flour. For cupcakes, place paper baking cup each of 24 regular-size muffin cups. 2. In large bow, beat all ingredionts except chocolate chips electric mixer on medium speed 80 seconds, scraping bow! con: Beat on high speed 2 minutes, scraping baw! occasionally. Fold chocolate chips. Pour batter into pan(s) or divide among muffin cups. 3. Bake as directed below oruntil toothpick inserted in center: ‘out clean, Coal 10 minutes; remove from pants) to wire rack, Coo! pletely, about 1 hour 13. 9-inch rectangle 40 to 45 minutes 1wo.8 x 5-inch loaves 35 to 40 minutes {wo B-inch rounds. 40 to 45 minutes Iwo S-inch rounds ‘35.1040 minutes fwo9-inch squares 35 to. 40 minutes 24 regular-size muffin cups 200 26 minutes, 1 SoWwing: Ceri 280 (Clone Fat 190; Teta Fl 14 lSauate Fa Bg Trans Fat Tah Cots! tng; Sd $1 One lal Carboyetes 73 Fs 2a: Sugs 319) + 9 Dally Value: Vian 8: Veamin C8; Calcium 43; kon Be » Bachan 1 Starch 2 thr Cuborycates, 3 Fat + Cat ‘onoieesi CHOCOLATE-CHERRY CAKE: Fold in V2 cup chopped maraschino chertios, well drained, with the chocolate chips,Orange Soda, Cake 1. Hoat oven to 30°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. 2. In medium bow), beat ail ingredients with electric mixer on low ‘speed 30 seconds, scraping bow! oecasionally. Beat on medium speed! 2 minutes, scraping bow! occasionally. Pour batter into pan or divide among muffin cups. 3. Bake 93 to 37 minutos or until toothpick inserted in center comos out clean. Cool completely, about 1 hour. | Serving trea 290 faves ram Ft 70s Tt at 8 (Sattod Fat 4g; Yarn Fat Oph Cheon toy! 85img. Siam 3209, fetal Casohyses 429 (Dietary Foe 05: Suga 209) + Daly Mole: Vianie Am: Vaan CO; Cc A: ho OR + Eachanger: Starck, 2 Other Cabctycatos, VW 2Fat + Corbomydate Choices Pound Cake 1. Heat oven to 300°F Grease bottom and sides of dosired pan(s) with shortening: lightly flour. 2. In farge bow, beat all ingredients with electric mixer on medium speed 20 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bow! occasianally, Pour batter into pans). 3. Bake de directed below or unut toothpick inserted in eéntor comes ‘out clean, Cool 19 minutes; remove from pan(s) to wire rack, Cool com- pletely, about 1 hour. two 9 x S=inch loaves: 40 to 45 minutes : round casserole, 85 to 75 minutes 9 SERVINGS SeRvines 41 Serving: Cares 100 Karis toe Fo Bota al 7g (Sabuntod Fat 259: Wats Fat Ogi; Chena inc: Secs 20g: Teta Cohytes 282 Dita Fog: Supure 129) + eDaily Woe: Vim A 6 iin Ca: Cau 8; bor ie» Exchanges: 1 Starch, ° Other Carsten, 12 Fat » Carbohytate hoies: >1. Heat oven to 350°F. Grease bottom and sides of desired pan(s) with shortening; lightly flour, 2. In arge bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bow! constantly, Beat on medium speed 3 min: utes, scraping bow occasionally. Pour batter into pants). 3. Bake as directed below or until toothpick inserted in center comes ut clean. Coo! 1 0 minutes; remove from pan(s) to wire rack, Cool com- pletely, about 1 hour. 13x S-inch rectangle 50 to $5 minutes two 17a-quort round casseroles 160.to 75 minutes 1 Sereng: Calero: 390 (Calories rt Fat 120): Total Fat 14g Satustd Far 7g. hana Tat 0391; ‘Chelestre! oD Seaium 450mg; Tal Cabshysrten SO (Dany Fear 25; Sugars Bag) + ‘Daly Values Vain A 308%; earn C OF: Calon 65: Fan 1BI0 ~ Exchanges: 1 Starch, ‘3 Othor Carbohyenten, Fat + Carbohydrate Choices 5White Cake 12 SERVINGS 1. Heat oven to 30°F. Grease bottom and sides of desired Pan(s) 24/4 cups all-purpose flour i} vith shortening; lightly flour. For cupcakes, place paper baking cup in 1-4 cups sugar each of 24 regular size muffin cups oF 36 mini muffin cups. paca 2. In large bowl, beat all ingredients except egg whites with elec- | seus ire mer 08 law speed 30 seconds, scraping bowl constantly. Beat on | SY tesspeons Baking powder high speed 2 minutes, scraping bowl occasionally. Beat in egg whites | teaspoon salt on high speed 2 minutes, scraping bow! occasionally. Pour batter into. | 4eagpoenvanita pants) or divide among muffin cups. Begun 3. Bake as directed below or until tothpick inserted in center comes ‘out clean or until cake springs back when touched lightly in center. Cool 10 minutes; remove from panjs) to wire rack. Cool completely, about 1 hour. 43% scinch reetangle 40 to 45 minutes 15x 102<1ineh pan 1 Serving: Caos $20 (alonos oxy Fat 110); Tal Tat 129 Fs Og: Supa: 28a) + $6 Baily Value: Vain & O55; Vion 0 ated Fat 35; Tan Ft 29: Chole Ong; Sods S7Om; Tel Cebhycates 7g (Dra tm 09% ron + Exchanges: 1 Stach. 2 Omer Cayce 2 Fat ~ Carbohydrate ALMOND CAKE: Substitute 1 teaspoon almond extract for the vanilla. HAZELNUT CAKE: Add 1 cup ground hazelnuts (filberts) with ingredients, MARBLE CAKE: Pour half of batler into another bowl. Mx 2 ounces unsweetened baking chocolate, melted and cooled, 1 tablespoon sugar, 2 tablespoons warm water and "/ teaspoon baking soda, ‘Stirinto one batter. Spoon light and! dark batters alternately into pan(s). Cut through batter several times for marbled design. PASTEL MARBLE CAKE: Divide batler into 9 equal parts. Tint one part with 2 or 8 drops red food color and one part with 2 or 3 drops green food color; leave other part plain. Spoon batters alternately into pants) Piece of Cake! Ifthe recipe makes 24 cupcakes and you have only one 12-cup muffin pan. or # ‘you want to make a three-layer cake andl you have only two pans, cover and reltigerate the remaining batter while the first eupoakes or layers are baking, Deign Te! tic-tac-108 Dip a piece of unwaxed dental floss or white sewing thread in liquid food color. Stretch it taut and Press lines into frosted cake to make tic-tac-toe board. Make X's and O's with candies or cereals.eERVINGS Heat oven to 350°F. Grease bottom and sides af desired pants) shortening; lightly flour. For cupcakes, place paper baking cup in each of 24 regular-size muffin cups. 2. Inlarge bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bawl constantly, Beat on high speed 8 minutes, soraiing bow! excasionally. Pour batter into pan(s) or divide among muffin cups. 3. Bake as directed below or until toothpick inserted in center comas ‘out clean oF until cake springs back when touched lightly in center. Cool +10 minutes: remove from pants) to wire rack Cool completely, about 1 hour. 35 to 40 minutes 30-to 35 minutes two 8-inch rounds 25 to 30 minutes. two &:inch squares 25 to 30 minutes 2-quart round casserole 85 fo 75 minutes 24 reqular-size muffin cups: 20 te 25 minutes 4 Serving: Gulore 280 {Colic Kom Fat OO): Toel Fat 10 (Sauce Fat 4.64: ian Ft Og: Chast! 75g: Sede 420m; Teal Carohyerans 409 (Datary FFherg: Sugars 275) = Daly Value: Wana A 88; Vian CY; Calcium OHS; hon 8 » ExeRangess 1 Star, 2 OherCarbongaia, 2 Fat» Carbohydrate Choices:3 ORANGE-COCONUT CAKE: Omit wanila, Add 1 tablespoon grated orange pec and 1 cup flaked coconut with ingredients, LEMON-POPPY SEED CAKE: Omit vanilla, Add 1 tablespoon grated lemon peel and 2 tablespoons poppy seed with ingredients. Design Tel_rarcrworic Mark lines for cutting serving pieces in the frosting of a square or rectangular cake with a knife or toothpick. To make cake look like a patchwork quil, fill the squares with chopped nuts, miniature candy-coated chocolate chips or candies, candy sprinkles, crushed candies, colored sugars, fruit-shaped candies, tinted coconut, chopped dried fniits, chocolate-dipped fruits, small shaped ‘cookies or crackers or cereal“Bittercream Frosting In targe bow, beat powdered sugar, butter and shortening with electric mixer on low speed until blended. Beat in milk and vanilla on mci ‘speed until smooth. If necessary, str in milk, a few drops at a time, until ‘spreadable. Frosts two 13 x 9~inch cakes, or fills and frasts two 8- or Grinch two-layer cakes, About 2 cups FRosTING 2 Tebleaons: Calres 150 (Calves hor Fa 70); Tl Fat i (Satraod Fal Si Tana Fat tal: ‘Grol 1g. Sector Ze: To! Corbett 29 Dieta Fe 0 Sus 1S) + Dally ‘Vela: Vann & 2; Wain © i; Calm OM; en OW + Exchanges: 1" = Oter Carboy 115 Fa + Carbohydrate Cholees Chocolate Decorator Asour: cup FRosTine In T-quart saucepan, melt chocolate and butter over low heat, stirring ‘occasionally; remove from heat, Stir in powdered sugar and 1 table- ‘spoon water. Beat with spoon until smooth, Beat in additional water, 1 teaspoon at a time, until spreadable. 2 Tablespoans:Caloies 90 (Colle eam Fat 20; Tol Pt 2.59 fSanrated Fa 1.5 Tons Fat Os; (Crs Org; Sota Gg: al Coates. 16g (Day Fiver Ge Suga 145) ~ %8 Dally ‘aloe: Vitamin & O°; Via © 0%; Coleen OM kon D> Exchanges: 1 Ovier Cronyn, "af at + Comonjaiate Choices 1Creamy White Frosting In large bowl, beat powdered sugar and shortening with spoon or elec tric mixer on low speed. Beat in vanilla and milk until smooth and spread able. Frosts two 13 x 9-inch cakes, or fils and frosts two 8- or S4inch tworlayer cakes. Asour 3 cups FRosTING 2 Tablespoons: Cares 190 (Cares om Fal 40: Tot Fat 4g Satrtes Fa 1g: Tan Fat OS Chola! Ong: Sours Ong; Tal Catbohyorases 209 (Die Fer Oy: Sugars 1g) + $6 Dally al: War 056: ear © 0%; Can 09%; ron 0 * Exchanges I! Otrer Culyeatng, {Fat + Carbohyrate Chokes: + Piece of Cake! Regular vanilla extract will work in this recipe, but clear vanilla will make for a Whiter frosting. Its available at large supermarkets or specialty baking shops. ‘Design Tt! _asstracts ano pups Dip a ploce of unwaxed dental floss or white sewing thread in liquid food color, Stretch it taut and press into frosted cake. Repeat, making desired abstract or plaid design. Use new thread for each color. In large bowl, beat cream cheeso, milk and vanilla with cleetric mixer ‘on low speed until smooth. Gradually beat in powdered sugar, 1 cup at ‘ time, until smooth and spreadable. Refrigerate any remaining frosted ‘cake. Frosts 13 x 9-inch cake generously, or ils and feosts an 8 or &- inch two-layer cake. Apour 21/: curs FROSTING ‘2 Teblespoons: Gales 140 (Carns om Fat Yl Ft 4 (Satrato Fat 25 Tana Fat gh: Chto Sing: Schum Stn: Tet Carbon 269 tary ‘Per 0g: Sug 235) + Dy Ve: rin Ae: Ven CO: Care; bon Oh» lachangas: #3 Other Cabins 1 Fat = Carbohydite Cotes:Creamy Chocolate Frosting A@ouT 21/. CUPS FROSTING In large bows, mix butter and chocolate with spoon or electric mixer on ow speed, Beat in powdered sugar. Beat in vanilla‘and mik until smooth and spreadable. Frosts 13 x 9-inch cake, or fills and frosts an 8- or 9 inch two-layer cake, 2 Tablespoons Caron 100 (Calorie rom Fa 2 Tot Ft 8 (Saturated Fat dg: Tare Fat Ogle Cheloor Sng: Seu 38g: etal Carboy (itary Fer Oy Sages 199) + % Daly Volue Varin A erin C 0%; Caan OW; Fon 8 + Exchonges: 11» Other Corotyaratos, ‘haat + Carbonyeate Choices: 19> CREAMY COCOA FROSTING: Substitute '2 cup unsweetened baking cocoa for the chocolate. Creamy Vanilla, Frosting Inlarge bow, beat powdered sugar and butter with spoon or electric mixer on low speed. Beat in vanilla and milk until smooth and epreadable. Frosts two 13 x 9-inch cakes, or fils and frosts two 8- or G-inch two-layer cakes. ApOUT 4 CUPS FROSTING 12 Tabespoone: Ciloses 100 (Carin Rom Fit 5) Tet Fat 5 (Sate ot 29, Tors Fat Oo Chsniteot 15g; Sedum 3m, Toh Carbohydrates 289 (tear Fle Og: Bugars 270) ~ % Daily ‘otue: Vearin At: Wann © O; Cakes OM kon Oth = Exchanges: ? Other Cabot, 1 Fat + Carbohydrate Chobeos:? (CREAMY ALMOND FROSTING: Substitute 11/2 teaspoons almond extract for the vanilla. CREAMY CITRUS FROSTING: Omit vanilla. Substitute lemon or orange juice for the: milk. Str in ‘¥e-teaspoon grated lerion poel or 2 teaspoons grated orange peel. PEANUT BUTTER FROSTING: Substitute peanut butter for the butter. Increase milk to '/« to Va cup. Deige Tel_rcamers + Dip apiece of unwased dental floss or white sewing thread in liquid food color, Steotch ittaut and pross lines, Into ftcated cake, using new thread for each color. Immediately draw a knife back and forth across ines to make feather design “+ Or difzsle meted chocalate (rom decorating bag o plastic bag with comer cut of in ines about 1 inch apart ‘across frosted or glazed cake. Immeciately draw a knife back and forth across lines to make feather design,awour2 cups Frosting 1. In: 2-quart saucepan, melt butter over medium heat. Stir in brown ‘sugar, Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk, Heat to boiling; remove from heat, Cool to lukewarm, about 30 minuies. 2. Gradually stir in powdered sugar. Place saucepan of frosting in bow! of cold water. Beat with spocn until smooth and spreadable. It frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, string constantly, Frasts: 18x Scinch cake, or fills and frosts an 8- or 9-inch tworlayer cake. 2 Talespoons; Caos 170 (Cori rom Fat 0}; Total Fat 8g (Satate Fa Tone Ft 0, Cholesir) 18ing: Sodium 48g: Toa Cebolydates 209 (zany eg: Sagi 283)» % Daly Vale: Vaan As: Varin Oth: Calcium GW: kon OB + Eachangen: 2 Cre Carbohyaln 1 Fat » Cabohycte Choices? White Decorator Frosting Intarge bow, beat powdered sugar and shortening with spoon or electric ‘nixer on low speed. Beat ia vanilla and mik until smooth, necessary, stir in additional mik, afew drops ata time, until smooth and spreadable, AgoUT 4 cuPS FROSTING 2 Tatlepoons: Cores 140 Galries hom Fat 4); Tot Fat bg (Satated Ft 9; Tone at 99 ‘Chola! Ory Siu Ory Tes! Carson 243 Dany Fiber Op: Sugars 29g) + & Dale ‘alow: tra Oe Won © Ot: Calder a: hon Oth + Exchanges 15 Othe Carrots, 1 Fat + Carbohydrate Choices) =Avour 3 cups FRostinG |. In medium bowl, beat egg whites wit just until stiff peaks form; set aside. electric mixer on high speed 2. In t-quart saucepan, stir sugar, com syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to & minutes, without stirring, to 242°F on candy thermometer OF until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate tem- perature reading, tt the saucepan siightly so misture is deep enough for thermometer. 3. _Pourhot syrup very slowiyin thin stream into egg whites, beating constantly on medium speed. Add vanila, Beat on high speed about 10 minutes or until stif peaks form, Frosis 18 x 8-inch cake, or file and frosts an 8- oF O-inch twor layer cake, Cea: Cnioe 20 (Calan tom Fat fT Fat Op (Sasa Fa Og: Tana Fat 0): Cheeta Ong: Sean 10mg: Tet Cartas 79 tay ‘Ber 03: Swot 59) + Daly Valve: Vitamin A; Varin GO; Cam OF: kon Oh + Exhangen/3 Oth Caibycates» Carochyorte reces va Piece of Cake! To get an accurate temperature reading on the thermometer, it may be necessary {to tilt the saucepan slightly, It takes 4 to 8 minutes for ‘the syrup to reach 242°F, Preparing this type of frosting on a humid day may requite a longer beating time. FLUFFY BROWN SUGAR FROSTING: Subsitute packed brown sugar for the granulated sugar and decrease vanilla to '/steaspoon. FLUFFY COCOA FROSTING: Sift “4 cup unsweetened baking cocoa over frosting and fold in until blended,ABOUT 1 CUP GLAZE {in 1-quart saucepan, heat all ingredients aver low heat, string con- tantly, untl chocolate chips aro melted and mixture is smooth and thin ‘enough to dizzie. Cool slighty. Glazes 18 x S-inch cake, 10-inch angel food cake of tops of two 8- or S-inch layer cakes. | Tebtespoon: Clr £0 {Caexes rom Ft 80; Ton Fat iy Saturated Fal 3.5, Tans Fa 0): Chesca 10mg: Schum 25mg: Toe Caches 9 (Dieta Fit 0p: Suze 7a + Dal aloe: Vite A 25: Varin Oh; Cake Os hn Oe * Exchanges 3 OrhorCabolydiaos 1 Fat = Carbohydrate Choices; White Chocolate Blage In 1-quart saucepan, heal all ingredients over law heal, stirring con- ‘stantly, until chips are melted and mixture is smooth and thin enough to drizzle. Cool slightly. Glazes top of an - or Pinch layer cake. avout '/s cup GLAZE 1 Teblspoon: Calorie 120 (Calories fem Ft ST Fat Sg (Saad Fat 39; Tane Fat gh Chotstral Gg Madam 20mg Tel Carboy 149 Dray Finer Og: Sugars 1232 = Se Only Vue: Vise A Oi; Vain G OMe: Clem #38; rom 0% + ‘Exchanges: Othe Caboittes 1 Fat + Carbohydrate Choices: Petits Fours Glage amour 3 cups GLaze In 3-quan saucepan, stir all ingredients except hot water. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heal, Stir in hot water, 1 teaspoon at a time, until glaze is pourable. 1 Tablespoon: Golonas 90 (Calis fam Fat Tol Fut Op Saturaod Ft Og; Want Fat 0 Chotecterl Orn: Soskun Cry: Tle Ctohyeetos 219 (Dita Fiber Og: Sugirs 20g) + &% Daly ‘Value: tain Ah Viaran Gi Clu OS: For Oth + Exchanges: 1 Cher Garbanyhaes * ‘Carbonate Choices: 12Helpful Nutrition ands Cooking Information Nutrition Guidelines Me rove nutiton iatomaton for each recipe that includes pis it choleteo, sdium,carbohyaate, ter and sugars, ‘nda food choices can be based on this infomation, Recommended intake for a daily diet of 2000 eslories 23 set by the Food and Drug Administration Toto! Fat Lors than 659 Saturated Fat Lets than 209 Cholesterai Less than 300mg Sodium Less than 2,400mq Total Carbohydrates 8009 Dietary Fiber 289 CRITERIA USED FOR CALCULATING NUTRITION INFORMATION ~ The fit ingrodien| was uvad wherever a choices given touch ‘82 Y3.cup Sour cream at plain youu) Tho fit ingredient amount was used whorover a range is Seen (such a8 $-10 3¥%-pound cutup broiler hyer chicken) * The fit serving cumber was used wherever a range is gine (ouch us 4 to 6 servings) * sited ngrecioms and recipe variatons were not inched! (uch a8 sprinkle with brown sugar, f desired), * Only the amount of a marinade oF fying of that is eatimatad {0.be absorbed by the feed chring preparation er cooking wns ‘calculated. INGREDIENTS USED IN RECIPE TESTING AND NUTRITION CALCULATIONS * ateonte wed for testing rapegant howe thatthe mor ©f Consumers use in thos hornes: large eggs, 2% milk Bost, ‘ean ground beef, canned ready-to-ueo chicken broth und ‘Negetable ol spread containing not less than 68 peecert fat * Fatfe¢, lowfat orlow-sedum products were not usod, unions ‘otherwise indicated, * Sold vogetablo shortening (not butter, margarine, nonstick S00kg Sprays. or vegetable ol spread as they can cause ‘sticking probloms) was used ta grease pans, unless otherwise indicated, EQUIPMENT USED IN RECIPE TESTING ‘We use equipment for testing that tho major of consumers use in {hel homes. Ia speciic leon of equipment auch asa wine wfc) 'S necessary for recipe succers, tis isd in he recipe * Cookware and bateware withost nonstick coatings wore ‘2d, unions otherwise incicaled, * No dark-colored, block or insulated bakeware was usec * Whon a pan is speciied in a veep, a metal pan wis used: a ‘Baking lah or pie plate mest ovenproot glass wes vaed, * An electric hand mixer was uted for mizing only when misee ‘Speeds are speciied in the recipe dicectons, Whon a miner ‘Speed is nol givan, a spoon or fork was used, COOKING TERMS GLOSSARY EAT: Mix ingrodionts vigorously with spoon, fork, wire whisk, hand Dealer or electric mixer until umocth and uniform Bot: Hoot quid untl bubble rise cantinuously and break on the Saco and steam i given ott. For rong boil, the bubbles lors rapidly. SHOP: Cut isto coarse or fine inegquar pioces with a knife, food ‘chopper blonder oF food processor, (CUBE: Cut into squares #2 inch or larger DICE: Cut inte squares smalier than {inch ERATE: Cut into thy particles using small rough holes of grater (otras pee! or chocolate), SAS: Rub tha inside surface of a pan wih shertening, using esi bevsty place of wared paper or paper towel to pravect food ‘rom sticking during baking (as for some causeralot) JULIEN NE: Cut into thin, matchetick-ké stipe, using knife or food Processor (negetables, srs, meat) MDE Combing ingracients in any way that ds tibutes thom evenly. SAUTE: Cook foods in hot ol ¢ margarine over mecium-high heat wath frequent tosaing and turning motion, SMRED: Cut nto ong thi pieces by bing food across the holes sre theater a8 fr choose, or by using & knife 0 hce wor thin, as for cabbage. SIMMER: Cook in quid jut Balow tha baling point ontop of the ‘mor umvoly ar reducing heat fram a boll Bubbes wil io sowty nd break just below the surtaco, STIR: Mx ingredients unt unifarm consistency. Ste once ina while [or Stina aocasionaly, cen for stirng eqerty and continously TOSS: Tumble ngrecienta (euch as green salad ight witha ing ‘motion, usually to Coat evanly or mix with another food,METRIC CONVERSION GUIDE Volume Measurements US. Units Canadian Metric Australian Metre Inches Centimeters M4 teaspoon tml 1 mi 1 25 Ye teaspoon 2m 2m 2 50 1 teaspoon S mL S mi 3 78 1 tablespoon, 15 mL 20 mi 4 10.0 Ys cup 50 mL 80 mil 5 128 “soup 75 mb. 80 mi 6 a Ye cup 125 mL 125 ml q AE, 26 cup 150 mL 170 ml 8 aoe ° 23.0 24 cup 175 mL 190 ml 10 255 1 cup 250 mi. 250 mi "4 20.0 1 quart 1 iter ti a ie 12 20.5 ¥ 15 ites iters 1a quarts, B liters 15 it ig Ba 2 quarts 2 Ftors 2 ters 212 quarts 25 liters 285 liters Temperatures 8 quarts Sliters 3 ters Fahrenheit Celsius 4 quarts 4 liters 4 liters oa © 212" 100° Weight 250° 120° ore 140° US. Units Canadian Metric Australian Metric ae 4508 1 ounce 30 grams 30 grams 325° 160° 2 ounces 55 grams 60 grams 350° 180" 3 ounces 85 grams 90 grams ie dope 4 ounces (V< pound) 115 grama 125 grams 400) 200 8 ounces (pound) 225 grams 225 grams #0 ane 450° 230° 16 ounces (1 pound) 458 grams 500 grams 4 pound 455 Yel oy 240" a sf = 500" 260° NOTE: The reciges in this cookbook have nol been developed or tested using metric: measures. When converting recipes.to metric, some variations in quality may be noted.