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Cakes and Icing

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Midas
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« on: March 29, 2009, 06:51:36 pm »

Cakes and Icing
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« Reply #1 on: August 23, 2009, 11:26:28 pm »

Mom's Pound Cake

In large mixer, cream together:
1 1/2 cups shortening
3 cups sugar

Add:
12 egg yolks and 2 whole eggs beaten well

Add gradually;

3 cups cake flour
1/2 cup milk
1 tsp vanilla
3 tsp lemon flavoring
1 tsp baking powder

Pour into greased baking pans: loaf, tube, or bundt. Bake at 350. Top of cake will crust over and split. Test with toothpick for doneness.

Approximate times:

Loaf- 1 hour Tube- 1 1/2 hours Bundt- 1 1/4 hours.
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« Reply #2 on: August 24, 2009, 01:50:03 pm »

Petit Four Icing

6 cups powdered sugar
2 Tbls corn syrup
4 1/2 oz water
1 Tsp almond

Combine water ad syrup; add sugar.  Stir over low heat until heated to 100 degrees.  Add flavor.  Pour over cake or cookies.
 
 
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« Reply #3 on: August 24, 2009, 11:39:50 pm »

Here is another Diet Dessert recipe

Lemon Cake

Mix together:
1 Lemon Cake mix
2 egg whites
12-oz Diet 7-UP

Bake at 350 fro 30 minutes. Remove from oven and cool 15 minutes

Mix together:

1 Box sugar free Lemon Jello
1 cup boiling water

Drizzle over cooled cake and chill for at least 1 hour

Top with Cool Whip Lite.....
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« Reply #4 on: August 25, 2009, 03:40:18 pm »

Sock It To Me Cake

1 pkg Duncan Hines butter recipe golden cake mix
1 cup daiary sour cream
1/2 cup Crisco oil
1/4 cup of sugar
1/4 cup of water
4 eggs

Filling

1 cup pecans
2 tbls brown sugar
2 tbls cinnamon

Mix and beat the ingredients at high speed for 2 minutes.  Pour 2/3 cup of the batter into a greased and floured 10 inch tube or bundt pan.  Combine the filling ingredients and sprinkle over batter in pan.  Spread remaining batter evenly over batter and filling mixture.  Bake at 375 for 45-55 minutes until cake springs back when touched lightly.  Cool right side up for aout 25 minites, then remove from pan.  Drizzel a glaze of 1 cup powdered sugar and 2 tbls mildk over cake.
 
 
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« Reply #5 on: August 25, 2009, 11:38:20 pm »

Tunnel of Fudge Cake

1-3/4 cups butter, softened
1-3/4 cups granulated sugar
6 eggs
2 cups powdered sugar

2-1/4 cups flour
3/4 cup cocoa powder
2 cups chopped walnuts, lightly toasted

Glaze:
3/4 cup powdered sugar
1/4 cup cocoa powder
1-1/2 to 2 tablespoons milk


Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan.
Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. Stir in second set of ingredients until well blended. Spoon batter into prepared pan; spread evenly.   Bake for 58-62 minutes. Due to soft tunnel of fudge, doneness can't be tested the normal way. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended.
Spoon over top of cake, allowing some to run down sides. Store tightly covered. 
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« Reply #6 on: August 26, 2009, 01:29:39 pm »

Fudge Ribbon Cake

1 pkg Duncan Hines chocolate cake mix
1 8 oz pkg cream cheese
2 tbls butter softened
1 tbls cornstarch
1 can Eagle Brand milk
1 egg
1 tsp vanilla

Pre heat oven to 350.  Prepare cake mix as directed.  Pour batter into well greased and floured bundt pan.  In small mixing bowl beat cream cheese, butter and cornstarch until fluffy.  Gradually beat in Eagle Brand milk, then egg and vanilla until smooth.  Pour evenly over batter.  Bake 50-55 minutes or until a wooden pick inserted near center comes out clean.  Cool 10 minutes.  Remove from pan and cool thoroughly.  Glaze if desired with 1/2 can of Duncan Hines chocolate creamy style frosting melted over low heat and drizzled over cake.
 
 
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« Reply #7 on: August 26, 2009, 10:19:38 pm »

7 Minute Frosting (no fail)

1 cup sugar
2 egg whites
3 Tbls. cold water
pinch salt
1/4 tsp. cream of tartar.

Mix ingredients in top of double boiler.  Cook over water stirring constantly for 7 minutes.  Remove from heat and add 1 tsp vanilla.  Beat well.  Spread on cake.  Outside will form a light crust.
 
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« Reply #8 on: August 27, 2009, 07:34:28 pm »

Quick Snack Cake

My kids loved this as an after school snack..

Prepare 1 box of Jell-O Butterscotch pudding and pie filling according to the directions on the back of the box.  DO NOT USE INSTANT PUDDING.  Fold 1 Box Pillsbury Butterpecan Cake mix into the pudding.  Pour into greased 8x8 or 9x13 baking pan.  Top with 11 oz package Butterscotch morsels and 2 oz package pecan pieces.  Bake at 350 for 30 minutes.  Can be served warm or cold....

It never lasts long enough around my house to get cold......

Variation:  Use chocolate pudding, chocolate cake mix, chocolate chips and pecans.
 
 
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« Reply #9 on: August 28, 2009, 10:39:36 pm »

Chocolate Eclair Cake

1 Box Graham Crackers
2 boxes instant French Vanilla Pudding
3 cups cold milk
8 oz cool whip
1 can chocolate Icing

Prepare pudding mix with milk.  Fold Cool Whip into pudding. Alternate layers of graham crackers and pudding mix in 9x13 inch dish, beginning and ending with graham crackers.  Heat frosting in microwave until it is soft enough to pour over cake.   Refrigerate for at least 2 hours.
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« Reply #10 on: August 29, 2009, 02:02:23 pm »

Mexican Fruit cake

2 cups sugar
2 cups flour
2 eggs
2 tsp baking soda
20 oz can crushed pineapple (undrained)
1/3 cup oil
1 cup nuts

Mix well. Bake for 35 minutes at 350 in a greased 9x13 inch pan.

Icing:
1 (8oz) pkg. Cream cheese
1 stick butter
2 cups powdered sugar
1 tsp vanilla
1/2 -1 cup nuts.

Cream together cream cheese and butter; add powdered sugar and nuts.  Frost cake while still hot.
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« Reply #11 on: August 30, 2009, 06:14:03 pm »

Coconut Cake

1 pkg. Duncan Hines white cake mix
1 3 1/2 oz can flaked coconut, divided in half.
1 1/3 cup water
2 egg whites
1 8 1/2 can cream of coconut
1 8 oz Cool Whip

Combine cake mix, 1 cup coconut, water and egg whites.  Beat 2 minutes at highest speed of mixer.  Reduce speed to low and beat for 1 minute.  Pour into greased and floured 13x9x2 pan.  Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean.  cool cake in pan for 10 minutes.  Punch holes in top of cake with a wooden pick and pour cream of coconut over cake while still warm.  Chill until entirely cooled.  Spread Cool Whip over cake and sprinkle with remaining coconut.  Cover and chill at least 4 hours.
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« Reply #12 on: August 31, 2009, 07:02:55 pm »

Harvey Wallbanger Cake

1 Pkg Orange Cake Mix
1 Pkg Instant vanilla pudding
4 eggs 1/2 cup cooking oil
3/4 cup orange juice
2 oz Vodka
2 oz Neapolitan Liqueur

Mix all ingredients together.  Pour into a grease angel food or Bundt pan and bake at 350 for 45-50 minutes.  Cool and invert onto cake plate.

Frosting:

1 cup powdered sugar
1 Tbls Orange juice
1 Tbls Vodka
1 Tbls Neapolitan Liqueur

Mix well and frost cake while still warm.
 
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« Reply #13 on: September 01, 2009, 02:19:58 pm »

Ruthie's Cake

Bake any chocolate cake mix according to directions on pkg. in 2 round cake pans.

Frosting between split layers:

2 1/2 Tbls flour and 1/2 cup milk;  cook to thick past and cool.

1/4 cup butter
1/4 cup crisco
1/2 cup sugar

Beat with mixer until sugar dissolves.  Add cool paste with 1/2 tsp vanilla flavoring.  Beat until smooth. 
Split cake and place above frosting between layers.  Frost cake with any chocolate frosting. 

This cake can also be made with yellow cake mix and vanilla frosting, and is referred to as twinkie cake.
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« Reply #14 on: September 02, 2009, 01:26:00 pm »

Better than Anything Cake

1 Duncan Hines German Chocolate Cake mix prepared and baked according to directionsfor a 13x9 inch cake.

Cool cake and using handle of wooden spoon poke holes about 1 inches apart over top of cake.  Pour 1 can Eagle Brand Sweetened condensed milk over top of cake.  Next pour 1 12 oz jar caramel Ice Cream Topping over top of cake.  Spread 1 8 oz tub of Cool whip on top of caramel topping, then sprinkle top of Cool Whip with crushed toffee bits....  Refrigerate at least 4 hours before serving.

 
 
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