[CAKE-RECIPE] Tomato Carrot Spice Cake
Tomato Carrot Spice Cake Vegetable cooking spray 2 3/4 cups all-purpose flour 1 tablespoon baking soda 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 4 eggs 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 3/4 cup vegetable oil 1 3/4 cups sugar 1 teaspoon vanilla extract 3 large carrots, finely shredded (about 3 cups) 1 cup golden raisins 1/2 cup walnuts, chopped 1 cup heavy cream 2 teaspoons grated orange peel 2 tablespoons orange-flavored liqueur ·1 Heat the oven to 350°F. Spray a 12-cup fluted tube cake pan with the cooking spray. ·2 Mix the flour, baking soda, cinnamon, nutmeg and salt in a large bowl. ·3 Beat the eggs with a fork or wire whisk in another large bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. ·4 Add the soup mixture to the flour mixture, stirring just to moisten. Stir in the raisins and walnuts. Spoon the batter into the prepared pan. ·5 Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the wire rack. ·6 Stir the cream, orange peel and liqueur in a medium bowl. Beat with an electric mixer on high speed until the mixture is stiff. Serve the whipped cream mixture with the cake. ~ Have a nice day Enjoy the recipes ~ Arlette Arthur [Non-text portions of this message have been removed] 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] Italian Cream Cake
Italian Cream Cake 10-12 servings For the Cake 1 1/2 cups sifted cake flour Pinch of kosher salt 2/3 cup buttermilk, at room temperature 3/4 teaspoon baking soda 1 teaspoon pure vanilla extract 8 Tablespoons (4-ounces) unsalted butter, at room temperature 1 1/3 cups granulated sugar 3 extra large eggs, yolks and whites separated 1 cup sweetened shredded dried coconut, finely chopped 1/2 cup finely chopped pecans 1/8 teaspoon cream of tartar 1/4 cup granulated sugar For the Frosting 12-ounces cream cheese, cold 12 Tablespoons (6-ounces) unsalted butter, at room temperature 1 1/2 teaspoons pure vanilla extract 6 cups confectioners' sugar 1/2 to 3/4 cup finely chopped pecans For the Cake Grease and flour two 8-inch round cake pans and line the bottoms with a round of parchment. In a small bowl whisk together the flour and salt; set aside. In a separate bowl combine the buttermilk, baking soda, and vanilla; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 30 seconds. With the mixer on low speed, gradually add the 1 1/3 cups sugar. Beat on high speed until light and fluffy, about 4-6 minutes. Beat the egg yolks in one at a time. Using a rubber spatula, scrape down the sides of the bowl. Beating on low speed, add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts; scrape down the sides of the bowl and beat until combined. Stir in the coconut and pecans. In a separate bowl, beat the egg whites and cream of tartar using a hand-held mixer or whisk until soft peaks form. Gradually add the 1/4 cup sugar and beat on high until stiff, but not dry peaks form. Fold one-quarter of the whites into the batter, then fold in the remaining whites. Divide the batter between the prepared pans and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool in the pans for 10 minutes. Run a thin knife around the cakes to detach from the pan. Invert the cakes, remove the parchment, and transfer to a wire rack to cool completely. For the Frosting Using a stand mixer fitted with the paddle attachment or using a hand-held mixer, beat the cream cheese, butter, and vanilla just until blended. Add the confectioners' sugar, one-third at a time, and beat just until smooth (do not over beat). Stir in the pecans. Place one cake layer on a serving platter and top with 1 cup of the frosting, spreading evenly. Place the other cake layer on top and frost the sides and the top with the remaining frosting. Enjoy! ~ Have a nice day Enjoy the recipes ~ Arlette Arthur [Non-text portions of this message have been removed] 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] Red Velvet Cake
Red Velvet Cake Yield: 10 to 12 servings a.. 1 (18 1/4-oz.) pkg. fudge marble cake mix b.. 1 teaspoon baking soda c.. 1 1/2 cups buttermilk d.. 2 eggs, beaten e.. 1 (1-oz.) bottle red food coloring f.. 1 teaspoon vanilla extract g.. Vanilla Frosting: h.. 5 tablespoons all-purpose flour i.. 1 cup milk j.. 1 cup butter, softened k.. 1 cup sugar l.. 2 teaspoons vanilla extract Preparation 1.. Combine dry cake mix, fudge marble packet and baking soda in a medium bowl; add remaining ingredients. Blend with an electric mixer on low speed until moistened. Beat on high speed for 2 minutes. 2.. Pour batter into 2 greased and floured 9 round cake pans. Bake at 350° for 20 to 35 minutes or until toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes; turn out onto a wire rack. Cool completely; if desired, freeze layers overnight to make cake easier to frost. Spread vanilla frosting between layers and on top and sides of cake. 3.. Vanilla Frosting: Whisk flour and milk in a saucepan over medium-low heat until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until chilled. d.. In a medium bowl, blend butter and sugar; add chilled milk mixture. Beat for 8 minutes or until fluffy; stir in vanilla. ~ Have a nice day Enjoy the recipes ~ Arlette Arthur [Non-text portions of this message have been removed] 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] Red Velvet Tres Leches Cake
Red Velvet Tres Leches Cake Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 1 hour, 30 minutes Yield: 12 servings a.. 1 (18.25 oz) Red Velvet Cake mix, plus ingredients called for on the box b.. 1 (12 oz) can evaporated milk c.. 1 (14 oz) can sweetened condensed milk d.. 1/2 cup cream e.. 1 (16 oz) container nondairy topping (such as Cool Whip) f.. 1 (8 oz) package cream cheese, softened g.. 1/2 cup powdered sugar h.. mini chocolate chips, optional Instructions a.. Prepare cake mix according to the box directions. b.. In a bowl, combine the evaporated milk, sweetened condensed milk and cream. While the cake is still warm, poke holes through the cake. Pour the milk mixture over the cake and allow the liquid to soak into the cake. Cool completely. c.. To prepare the frosting, beat together the topping, cream cheese and powdered sugar. Spread over the top of the cooled cake. Sprinkle with mini chocolate chips, if desired. ~ Have a nice day Enjoy the recipes ~ Arlette Arthur [Non-text portions of this message have been removed] 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] Red Velvet and Strawberry Trifle
Red Velvet and Strawberry Trifle Serves 8-10 1 box Red Velvet cake mix, plus ingredients to make cake 2 (8-oz) packages cream cheese, softened 2 cups low-fat vanilla yogurt 1 cup powdered sugar 1 teaspoon lemon zest 2 pounds fresh strawberries Preheat oven to 350F. Prepare cake batter as directed. Pour batter into a greased 13×9-inch pan. Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill. Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour). Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces. (If making individual trifles, you'll want to cut the cake into smaller squares.) Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Add a layer of strawberries. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with strawberries. Cover and chill 1 hour before serving. Garnish, if desired. ~ Have a nice day Enjoy the recipes ~ Arlette Arthur [Non-text portions of this message have been removed] 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/
