Cakes and Icing

[Guardian Angel]

Superbowl Trifle
 
1 (16-ounce) packaged pound cake, cut into 1-inch cubes
2 (4-serving size) packages instant chocolate pudding, prepared according to package directions
1 cup salted peanuts
1 (12-ounce) container Cool Whip, thawed
2 cups (9 ounces) chopped Snickers candy bars

Place half the pound cake cubes in a trifle bowl or large glass bowl. Spread half the pudding over the pound cake, and sprinkle with half the salted peanuts. Spoon half the whipped topping over peanuts and spread evenly. Sprinkle with 1 cup chopped candy. Repeat layers once more.

Cover and chill at least 2 hours before serving.

[Guardian Angel]

No-Bake Baked Alaska
 
1 package brownie mix, batter prepared according to the package directions
1/2 gallon strawberry ice cream, slightly softened
1 (8-ounce) container Cool Whip, thawed
1/2 cup coconut, toasted

Bake the brownies according to the package directions for an 8-inch round cake pan. Remove from the pan and allow to cool completely.
Meanwhile, line an 8-inch bowl with plastic wrap; pack with the strawberry ice cream. Cover and freeze until firm.  Place the prepared brownie on a platter and invert the molded ice cream onto it. Remove the plastic wrap.  Spread the whipped topping over the ice cream and the sides of the brownie then sprinkle with the coconut. Freeze for at least 2 hours, or until firm. Serve, or cover and keep frozen until ready to serve.

[Guardian Angel]

Homemade Carrot Cake with Cream Cheese Icing

3 cups carrots, peeled and grated
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups self rising flour
2 tsp cinnamon
1 tsp vanilla

Preheat oven to 350.  Cut wax paper to fit the bottom of 2 round cake pans.  Spray pans with cooking spray and put wax paper on the bottom.  Prepare carrots; set aside.  Combine oil and sugar and mix until smooth.  Add eggs one by one, beating well after each.  Add flour; mix well. Stir in cinnamon and vanilla.  Stir in grated carrots.  Pour batter into pans.  Bake for 25-30 minutes.  Let set in pan 10 minutes before removing to cooling racks.  When cool, cover with Cream Cheese Icing.

Cream Cheese Icing

1 8 oz pkg Cream Cheese
1 stick butter, softened
1 lb. powdered sugar
1 tsp. vanilla
1/2 cup chopped pecans (optional)

Combine cream cheese and butter.  Mix until creamy.  Add powdered sugar; mix until smooth.  Stir in vanilla and pecans.  Spread on cooled cake layers.

[Guardian Angel]

Mississippi Mud Cake

Cream together:

2 sticks butter
2 cups sugar
1/3 cup cocoa
Add 4 eggs, beating thoroughly.

Sift Together:

1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
Add to creamed mixture. Stir in 1 cup coconut and 1 cup walnuts.

Bake at 350 degrees for 40-50 mins. While cake is hot, spread 1 pint or small jar marshmallow creme over cake.

Let cool; frost with the following:

1 stick butter
1 tsp vanilla
1/3 cup cocoa
5 tsp milk
1 box of confectioner's sugar.

Beat well and spread on warm cake.

[Guardian Angel]

Flourless Almond Torte

3 large organic eggs at room temp, separated (no yolk in egg whites)
1/4 tsp sea salt
Pinch of cream of tartar
1/3 cup maple syrup
2 cups almond meal (7 oz)
1/2 tsp vanilla extract
Fresh seasonal fruit for topping

Preheat oven to 350.  Line an 8 inch cake pan with a parchment paper circle cut to fit the bottom.  Spray sides lightly with oil spray.  Using a hand mixer, beat egg whites with salt and cream of tartar on medium high until stiff, but not dry, peaks form.  Transfer egg whites to a clean bowl.  Using same mixer bowl, add yolks and beat on medium speed.  Gradually add maple syrup and beat on high until mixture is thick, light in color and foamy, about 4-5 minutes.  Beat in the almond meal and vanilla extract.  Fold beaten egg whites into batter gently, beginning by scooping in about 1/4 of the egg white mixture to lighten batter.  Fold in remaining egg whites, taking care not to deflate mixture too much.  Pour batter into prepared pan and smooth top gently with a spatula.  Bake for about 35 minutes , or until lightly browned and a toothpick inserted in centre comes out clean.  Cool on rack for 10 minutes.  Run a metal spatula around edge of pan and un-mold the torte onto a lightly oiled rack.  Invert cake to cool completely.  Serve in wedges, topped with your favorite seasonal fruit and a drizzle of maple syrup.

[Guardian Angel]

Brazil Nut Fruitcake

3/4 cup flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 cups Brazil nuts
1 lb pitted dates
1 cup maraschino cherries, drained
3 eggs
1 tsp vanilla extract
 
Preheat oven to 300 degrees.   Grease one 9x5 inch loaf pan.
Sift the flour, sugar, baking powder, and salt together.  Mix in the nuts, dates, and cherries.  Beat the eggs until foamy, add the vanilla and the flour mixture.   Stir until just combined and pour into the prepared pan.  Bake at 300 for 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean.   Store in the refrigerator, wrapped in foil.

[Guardian Angel]

Quick Soda Pop Cake

1 (18.25-ounce) package lemon cake mix
1 egg
1 cup lemon-lime soda
Confectioners' sugar for topping

Preheat the oven to 350.   Coat a 9 x 13 baking dish with nonstick cooking spray.
In a large bowl, combine all the ingredients except the confectioners' sugar; mix well then pour into the baking dish.
Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.   Let cool completely. When ready to serve, sprinkle with confectioners' sugar.   

[Guardian Angel]

Streusel Pound Cake

1  pkg pound cake mix (16 oz. size) 
1/4 cup packed brown sugar 
1 tbsp flour 
1/4 cup finely chopped nuts 
1 tsp cinnamon 

Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee can. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in Crock Pot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

[Guardian Angel]

Applesauce Fruitcake

1 1/2 cups white sugar
1 cup shortening
2 eggs
3 1/4 cups flour
1 1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
1/2 tsp salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins or currants
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce

Preheat oven to 325. Grease 10 inch tube pan. Line bottom with wax paper and grease again.  In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.   Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.   Fold fruit and nut mixture and applesauce into batter. Pour batter into pan.  Arrange cherry halves and pecans on top.   Bake at 325 degrees for 1 hour and 15 to 45 minutes, or until toothpick inserted in center comes clean.   Cool upright in pan 5 minutes. Turn onto wire rack and remove pan and parchment paper. Cool completely. 

[Guardian Angel]

Fresh Apple Cake with Sauce

1 cup of cooking oil
2 cups of sugar
3 cups of fresh apples (chopped)
1 tsp of vanilla
1/2 cup of raisins
2 cups of self-rising flour
1 cup of broken pecans
3 eggs
1 tsp of nutmeg
1 tsp of cinnamon

Combine the oil, sugar, and eggs and beat them together well. Then add in the flour and continue to beat the mixture well. Add in the remaining ingredients. Stir until the ingredients are blended together well. Bake in greased and floured 9x13 pan.  Bake at 350 for 45 minutes. 

Sauce

1/4 stick of butter
2/3 cup of evaporated milk
1 tsp of vanilla
1 cup of sugar

Mix all the ingredients together in a saucepan. Bring to boil for 2 minutes. Punch holes in top of the cake.  Pour the icing mixture over cake. Let the cake stand for a few minutes then serve. Tastes great with scope of ice cream.   

[Guardian Angel]

Depression Cake

1 cup brown sugar, firmly packed
1 1/2 cups water
1/3 cup vegetable oil
2 cups dark raisins
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp salt
2 tsp water
2 cups flour
1 tsp baking powder

Preheat oven to 325.  Combine sugar, water, oil, raisins and spices in a saucepan, and boil for 3 minutes, stirring frequently.  Take pan off heat and let cool for 10 minutes.  Dissolve baking soda and salt in 2 tsp water and add to raisin mixture (it will foam).  Blend in the flour and baking powder.  Mix well.  Pour batter into greased 9 inch square pan and bake for 55 minutes, or until toothpick inserted in center comes out clean.  Let cake cool for about 10 minutes.

[Madisons]

Pear Bundt Cake


1 (15 ounce) can pears in light syrup
1 (18.25 ounce) package white (or yellow) cake mix
2 egg whites
1 egg
2 teaspoons powdered sugar

Preheat oven to 350 degrees.  Coat a 10-inch fluted tube pan with nonstick cooking spray and dust with flour.

Drain pears, reserving the syrup, chop pears.  Place the pears and syrup in a mixing bowl, add dry cake mix, egg whites and egg.  Beat on low speed for 30 seconds, beat on high for 4 minutes.

Pour batter into pan and bake for 50-55 minutes, or until toothpick inserted near the center comes out clean.  Cool for 10 minutes in pan then remove  to a wire rack and cool completely.  Dust with powdered sugar.

[Guardian Angel]

Tomorrow is pot-luck after church again so I was looking for something different.  They have tried most of my recipes and since they liked the Alabama Mud Cake, I think I'll try the Pear Bundt Cake tomorrow.  We are going to http://www.beggspumpkinpatch.com/ afterwards.  Since I take a main dish and a dessert, I am inclined to think some chili and hot dogs would be a good main dish...........

[Guardian Angel]

Cream Cheese Pound Cake
 
1 Cream Cheeze 8 oz.
3 Stick Margerine or Butter
3 Cups Sugar
6 Lg. Eggs
3 Cups Plain Flour
1 tsp. Salt
1 tsp, Vanilla Flavoring
1 Tbs. Bourbon if desired

Soften cream cheese and margarine. Cream together. Add sugar and cream well. Add eggs one at the time and cream well. Add flour and salt and continue to mix well. Add vanilla and bourbon.  Mix well. Bake at 300 degrees for about 1 hour or until knife in center comes out clean. Careful not to over bake.

Pineapple Cream Cheese Icing

Drain most of the juice from 1 can of crushed pineapple, leaving only a little juice in the can.  Pour pineapple into medium saucepan.
Add two tablespoons of sugar and about a half  stick of butter.
Stir over medium heat and  let  cook 10 to 15 minutes. Cool.
Put 1 package softened cream cheese into a bowl. Add a small bit of powdered sugar and two big tablespoons of Cool Whip topping. Add remaining pineapple juice.   Set mixer on blend for 5 minutes. Switch mixer to beat and beat mixture for 20 minutes.  Spread cooked pineapple over cake then spread cream cheese mixture over pineapple.  Chill before serving.....

[Guardian Angel]

Black Forest Cake

1 package (18-1/4 ounces) devil's food cake mix
3 eggs
3/4 cup water
1/2 cup vegetable oil
1 can (21 ounces) cherry pie filling, drained with 1/2 cup sauce reserved
1 cup (1/2 pint) heavy cream
3 tablespoons confectioners' sugar
1 container (16 ounces) chocolate frosting

Preheat the oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.  In a medium bowl, combine the cake mix, eggs, water, oil, and the reserved 1/2 cup cherry sauce; mix well. Divide the batter evenly between the cake pans.  Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to cool completely.
 
Beat the heavy cream until stiff peaks form; beat in the confectioners' sugar. Place a cooled cake layer upside down on a serving platter and cover the top with half of the whipped cream; scatter the cherries over the whipped cream.
Place the second cake layer over the first and frost the sides with the chocolate frosting. Frost the top with the remaining whipped cream. Serve, or cover loosely and chill until ready to serve.