[CAKE-RECIPE] Gourmet Grocer Butterscotch Cake

[carolsrecipes77]

*  Exported from  MasterCook  *

  Gourmet Grocer Butterscotch Cake

Recipe By : Midwest Living Magazine
Serving Size  : 1Preparation Time :0:00
Categories: Midwest Living Pies And Cakes

   Amount  Measure   Ingredient -- Preparation Method
    
1 1/4  Cups  water
  2/3  Cup   butterscotch flavored pieces
1  Package   yellow cake mix -- 2 layer size
3eggs
  1/3  Cup   cooking oil
  1/8  Teaspoon  ground cinnamon
 ***BUTTERSCOTCH FROSTING***
1  Package   cream cheese -- 8oz softened
3  Cups  powdered sugar -- sifted
  1/3  Cup   butterscotch flavored pieces -- melted cooled
1  Tablespoonlemon juice
  1/8  Teaspoon  ground cinnamon
1  Cup   powdered sugar -- about

In a small saucepan, heat water and the butterscotch-flavored pieces together
till the pieces are just melted.  Cool for about 10 minutes.  Grease and flour
two 8x1 1/2-inch round baking pans or two 9x11/2-inch round baking pans.  Set
the pans aside.  In a large mixing bowl, combine cake mix, eggs, oil, cinnamon
and butterscotch mixture.  Beat with electric mixer, as directed for cake mix. 
Pour batter into prepared pans.  Bake in a 350ø oven for about 25 minutes for
9-inch layers or 35 minutes for 8-inch layers or till a toothpick inserted near
centers comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from
pans.  Cool completely on wire racks before frosting.  BUTTERSCOTCH FROSTING: In
a large mixing bowl, beat cream cheese, powdered sugar, butterscotch-flavored
pieces, lemon juice, cinnamon till well combined.  Beat in enough additional
powdered sugar to make frosting spreadable.  ASSEMBLY: Place 1 cake layer on a
serving plate.  Spread top with Butterscotch Frosting.  Place second layer on
top.  Spread sides and top of cake with frosting.  Store in refrigerator. 
Serves 12.
NOTES : Yellow cake mix and butterscotch flavored pieces make an Easy on the
cook cake from The Gourmet Grocer in Kansas City, Missouri. It's a sentimental
favorite with owner Tom Anderson. It's his mother's recipe.







Yahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/

<*> Your email settings:
Individual Email | Traditional

<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)

<*> To change settings via email:
cake-recipe-dig...@yahoogroups.com 
cake-recipe-fullfeatu...@yahoogroups.com

<*> To unsubscribe from this group, send an email to:
cake-recipe-unsubscr...@yahoogroups.com

<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/

[CAKE-RECIPE] Chocolate Ribbon Pound Cake

[carolsrecipes77]

*  Exported from  MasterCook  *

  Galesburg Chocolate Festival Chocolate Ribbon Pound Cake

Recipe By : Midwest Living Magazine
Serving Size  : 1Preparation Time :0:00
Categories: Midwest Living Pies And Cakes

   Amount  Measure   Ingredient -- Preparation Method
    
1 1/2  Cups  all purpose flour
1  Teaspoon  baking powder
  1/4  Teaspoon  salt
  1/2  Cup   butter or unsalted butter
1  Cup   sugar
1  Teaspoon  vanilla
2eggs
  1/2  Cup   milk
1  Cup   miniature semisweet chocolate pieces
 ***CHOCOLATE FROSTING***
1  Tablespoonbutter or unsalted butter
  1/2  Ounce unsweetened chocolate
  1/2  Teaspoon  vanilla
1  Dash  salt
  3/4  Cup   powdered sugar -- sifted
1  Tablespoonmilk -- to 2

Grease and flour a 9x5x3- or 8x4x2-inch loaf pan; set aside.  In a medium bowl,
stir together the flour, baking powder and the salt; set aside.  In a large
mixing bowl, beat butter with electric mixer on medium to high speed for 30
seconds.  Add sugar and vanilla; beat till fluffy.  Add eggs, one at a time,
beating well after each addition.  Add flour mixture and milk alternately to
butter mixture, beating on low speed after each addition till just combined. 
Spread 3/4 of the batter in prepared pan.  Sprinkle with chocolate pieces. 
Spread remaining batter on top.  Bake the cake in a 325º oven for 55 to 60
minutes for the 9x5x3-inch loaf or 65 to 75 minutes for the 8x4x2-inch loaf or
till a toothpick inserted near the center comes out clean.  Cool in pan for 15
minutes.  Loosen the edges of the cake.  Remove from pan and cool completely on
wire rack.  CHOCOLATE FROSTING: In a medium microwavable bowl, butter and
chocolate.  Microcook on high for 45 to 60 seconds or till chocolate is
softened.  (Or heat chocolate in a saucepan over low heat.) Stir till smooth;
cool to room temperature.  Stir in vanilla and salt.  With electric mixer on low
speed, beat in powdered sugar and 1 to 2 tablespoons milk; beat on high speed
till desired consistency.  Drizzle over cake.

Makes 12 to 16 servings.  Nutrition facts per serving (16): 232 cal., 11 g. 
fat, 34 g.  carbo., 45 mg.  chol., 78 mg.  sodium.

Converted by MC_Buster.








- - - - - - - - - - - - - - - - - -

NOTES : Chocolate snakes through this buttery-good pound cake. Sue Scott bakes
the moist cake for the Chocolate Festival in Galesburg, Illinois.






Yahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/

<*> Your email settings:
Individual Email | Traditional

<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)

<*> To change settings via email:
cake-recipe-dig...@yahoogroups.com 
cake-recipe-fullfeatu...@yahoogroups.com

<*> To unsubscribe from this group, send an email to:
cake-recipe-unsubscr...@yahoogroups.com

<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/