Recipe ideas (DO NOT BELONG TO ME)21:29 Aug 29 2009
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Lemon Velvet Layer Cake
2 1/2 cups sifted cake flour
1 cup Sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3 large eggs, lightly beaten
1 cup milk
1/4 teaspoon lemon extract
1 teaspoon lemon rind
2/3 cup SPLENDA(R) Sugar Blend for Baking
2 1/2 tablespoons cornstarch
1 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
2 tablespoons lemon rind
1/4 cup freshly squeezed lemon juice
1 1/4 cups whipping cream
2 tablespoons SPLENDA(R) Sugar Blend for Baking
1 teaspoon lemon rind
1/4 teaspoon lemon extract
Cake Layer Directions: preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans.
Combine flour, SPLENDA(R) Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.
Lemon Filling Directions: combine SPLENDA(R) Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA(R) Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.
To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.
Yield: 16 servings
Fluffy Strawberry Lemon Cake
1 (9 inch) round angel food cake
1 1/4 cups cold fat free milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 tablespoon grated lemon peel
1 cup strawberries, chopped
2 cups thawed COOL WHIP LITE Whipped Topping
whole strawberries, halved (optional)
Place cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake. Remove cake cutout; reserve for snacking or another use.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add lemon peel. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon chopped strawberries inside tunnel of cake; spoon remaining pudding over strawberries. Cover with top of cake.
Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Garnish with strawberry halves, if desired. Store leftover cake in refrigerator.
Yield: 8 servings
Chocolate-Covered OREO Cookie Cake
1 (18.25 ounce) package devil's food chocolate cake mix
4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup butter, cut up
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Chocolate Sandwich Cookies, coarsely crushed
Preheat oven to 350 degrees F. Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 min. Invert onto wire racks; remove pans. Cool layers completely.
Place chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.
Yield: 16 servings
Triple Chocolate Bliss Cake
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1/2 cup oil
1/2 cup water
3 cups COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
1 1/2 cups raspberries
Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.
Bake 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Yield: 18 servings
Cider Spice Cake
1/2 cup unsalted butter, softened, plus additional for greasing
1 1/2 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2/3 cup apple cider (not filtered)
2 teaspoons fresh lemon juice
1 cup packed light brown sugar
3 large eggs at room temperature for 30 minutes
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup apple cider (not filtered)
1 1/4 cups unsalted butter, softened
Make cake: Put oven rack in middle position and preheat oven to 350 degrees F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
Whisk together flour (1 1/2 cups), baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.
Combine apple cider and lemon juice in a small measuring cup.
Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs 1 at a time, beating well after each addition (mixture will look curdled).
Reduce speed to low and add flour mixture and cider mixture alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter between cake pans (batter will form a thin layer) and rap pans on work surface once to release any large air bubbles.
Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 30 minutes.
Cool cake layers in pans on racks 5 minutes, then run a thin knife around edge of each layer and invert layers onto racks. Cool completely, at least 1 hour.
Make buttercream while cakes cool: Whisk together sugar, cornstarch, and salt in a 2-quart heavy saucepan. Whisk in cider, then bring to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 1 minute (mixture will be very thick). Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes.
Beat butter in a large bowl with cleaned beaters at medium-high speed until light and fluffy, then add one third of cider mixture and beat until incorporated. Add remaining cider mixture and continue beating until smooth.
When cakes are cool, arrange 1 layer flat side up on a flat serving plate or cake stand and spread top with 3/4 cup buttercream. Top with remaining cake layer flat side up. Frost top and side of cake with remaining buttercream. Chill 2 hours before serving (to firm up buttercream).
Yield: 8 servings
Molten Mocha Cake
1 cup semisweet chocolate chips
1/2 cup butter
3 eggs
3 egg yolks
1 (15.8 ounce) box Pillsbury(R) Fudge Supreme Double Chocolate Premium Brownie Mix
2 tablespoons coffee-flavored liqueur or strong brewed coffee
12 fresh strawberries
12 fresh mint sprigs
1 quart vanilla ice cream
Heat oven to 400 degrees F. Grease 12 (2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups. (Cups will be full.)
Bake at 400 degrees F for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.
Yield: 12 servings
Sinfully Delicious Halloween Martini
2 ounces of Godiva Dark Chocolate liqueur
2 ounces of Creme de Cacao
2 ounces of freezing Goldenbarr Chocolate vodka
2 tablespoons of shaved white chocolate
2 well chilled, classy looking martini glasses
Dip martini glass rims into water or syrup and then into the white chocolate shavings. Combine the Godiva Chocolate liqueur, Creme de Cacao, and Goldenbarr Chocolate vodka into a cocktail shaker full of cracked ice. Shake and pour into prepared martini glasses. Garnish with adorable ghost as shown
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