Yields 15 servings
Cake:
Ingredients
2 cups Gold Medal all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)
Directions
Heat oven to 350 degrees. Grease bottom and sides of 13 x 9 pan with shortening. Mix flour, baking soda, cinnamon and salt; set aside.
Beat sugar and butter in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread with fudge frosting.
- - -
Frosting:
Ingredients
1 cup granulated sugar
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Directions
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Friday, July 30, 2010
Tuesday, June 29, 2010
Banana Layer Cake
Prep: 15 min
Bake: 25 min + cooling
Yields 6 Servings
Ingredients
3 tablespoons shortening
¾ cup sugar
2 eggs, separated
½ cup mashed ripe banana
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup 1% buttermilk
Frosting
2 tablespoons shortening
3 tablespoons butter, softened
3 to 3 ½ cups confectioner’s sugar, divided
¼ teaspoon salt
¼ teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring (optional)
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6 inch round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375o for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add ½ cup confectioner’s sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioner’s sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in refrigerator
Bake: 25 min + cooling
Yields 6 Servings
Ingredients
3 tablespoons shortening
¾ cup sugar
2 eggs, separated
½ cup mashed ripe banana
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup 1% buttermilk
Frosting
2 tablespoons shortening
3 tablespoons butter, softened
3 to 3 ½ cups confectioner’s sugar, divided
¼ teaspoon salt
¼ teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring (optional)
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6 inch round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375o for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add ½ cup confectioner’s sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioner’s sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in refrigerator
Wednesday, May 5, 2010
Strawberry Cake Recipe
Ingredients
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
---
Thanks Tanja for the yummy recipe!
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
---
Thanks Tanja for the yummy recipe!
Tuesday, March 23, 2010
5 MINUTE CHOCOLATE MUG CAKE
Ingredients
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
---
This recipe is floating around in an email forward, I haven't tried it but hope to soon!
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
---
This recipe is floating around in an email forward, I haven't tried it but hope to soon!
Monday, March 22, 2010
Chocolate Marble Cake
Serves: 12
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA® Sugar Blend
¼ teaspoon baking soda
2½ tablespoons hot water
2 cups sifted cake flour
½ cup SPLENDA® Sugar Blend
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
2 large eggs, lightly beaten
⅔ cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
¼ cup semisweet chocolate morsels
Directions
Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA® Sugar Blend, 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. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add ⅓ 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 bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA® Sugar Blend
¼ teaspoon baking soda
2½ tablespoons hot water
2 cups sifted cake flour
½ cup SPLENDA® Sugar Blend
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
2 large eggs, lightly beaten
⅔ cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
¼ cup semisweet chocolate morsels
Directions
Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA® Sugar Blend, 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. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add ⅓ 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 bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
Frozen Strawberry Layer Cake
Makes 12 servings
POINTS® value per serving: 4
Ingredients
1 1/2 pounds strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
1 12-oz store-bought, fat-free angel food cake, cut into 1/4-inch slices
1 quart store-bought, fat-free frozen vanilla yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding and serving.
POINTS® value per serving: 4
Ingredients
1 1/2 pounds strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
1 12-oz store-bought, fat-free angel food cake, cut into 1/4-inch slices
1 quart store-bought, fat-free frozen vanilla yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding and serving.
Cinnamon Swirl Coffeecake
Serves: 16
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Ingredients
Cake Batter:
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup butter
1⅓ cups SPLENDA® No Calorie Sweetener, Granulated
1 egg
¼ cup egg substitute
2 teaspoons vanilla extract
½ cup unsweetened applesauce
1½ cups light sour cream, divided
Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F. Spray a nonstick bundt pan with cooking spray. Set aside.
Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
Make Filling: Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
Place ½ of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Ingredients
Cake Batter:
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup butter
1⅓ cups SPLENDA® No Calorie Sweetener, Granulated
1 egg
¼ cup egg substitute
2 teaspoons vanilla extract
½ cup unsweetened applesauce
1½ cups light sour cream, divided
Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F. Spray a nonstick bundt pan with cooking spray. Set aside.
Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
Make Filling: Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
Place ½ of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
Pumpkin Cake with Cream Cheese Frosting
Serves: 20
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup brown sugar
¾ cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
¼ cup butter, softened
½ teaspoon vanilla
1 drop imitation maple flavor
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup powdered sugar
Directions
Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup brown sugar
¾ cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
¼ cup butter, softened
½ teaspoon vanilla
1 drop imitation maple flavor
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup powdered sugar
Directions
Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Monday, January 11, 2010
Oreo Cookie Cake Recipe
Cake:
1 Package Devil’s food Chocolate Cake Mix
(OR use the recipe below in place of box mix)
Preheat oven to 350 degrees. Prepare and bake cake mix as directed on package in 2 (9 inch) round cake pans. Cool onto wire rack; remove pans. Cool completely.
Filling:
1 package (8 oz) Cream Cheese, softened, ½ cup sugar, 2 cups thawed cool whip, 12 Oreo cookies coarsely crushed.
Beat cream cheese and sugar in large bowl with mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 of the cake layers on a serving plate , top side down. Spread top of cake layer evenly with cream cheese mixture. Place remaining cake layer on top, top side up. Spoon glaze to cover top of cake only.
Glaze:
4 Squares Baker’s Semi Sweet Baking Chocolate (or semi sweet chips)
Melt Chocolate in small microwaveable bowl on high 1 to 2 minutes or until chocolate is melted, stirring after 30 seconds. Blend in butter. Set aside to slightly thicken, about 5 minutes.
Hershey’s Black Magic Cake
1 ¾ cup all purpose flour
2 cups sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee*
1 cup buttermilk or sour milk*
½ cup vegetable oil
1 teaspoon vanilla
• Or 2 teaspoons instant coffee granules plus 1 cup boiling water
• To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla; beat 2 minutes on medium speed (batter will be thin).
Pour into greased and floured 13x9 pan or two 9-inch layer pans (used for oreo cake recipe). Bake at 350 for 35-40 minutes for oblong pan or 30-35 minutes for layer pans, or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost as desired.
---
Thanks for the recipe Amy (and Sue), I can't wait to try it!!
Wednesday, July 29, 2009
Honey Bun Cake
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour, 5 Minutes
Yields: 12 Servings
INGREDIENTS:
1 box yellow supermoist cake mix (Betty Crocker)
2/3 cup vegetable oil
4 eggs
1 container (8oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
DIRECTIONS:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake 44 to 48 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.
Cook Time: 50 Minutes
Ready In: 1 Hour, 5 Minutes
Yields: 12 Servings
INGREDIENTS:
1 box yellow supermoist cake mix (Betty Crocker)
2/3 cup vegetable oil
4 eggs
1 container (8oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
DIRECTIONS:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake 44 to 48 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.
To Die For Warm Apple Cake
Serve this yummy apple upside-down cake warm from the oven.
Prep Time: 30 Minutes
Start to Finish: 1 hr 25 min
Makes: 15 Servings
Cake
½ cup butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
¼ teaspoon apple pie spice
Topping
2/3 cup Betty Crocker Whipped Fluffy white frosting (from 12oz container)
½ cup frozen (thawed) whipped topping
Caramel topping
1. Heat oven to 350oF. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from plan. Place heatproof serving platter upside down on plan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
Nutritional Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g
** Ok, so the title is actually "Warm Apple Cake" but once you taste it you will understand why I added the "To Die For"!!!
Prep Time: 30 Minutes
Start to Finish: 1 hr 25 min
Makes: 15 Servings
Cake
½ cup butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
¼ teaspoon apple pie spice
Topping
2/3 cup Betty Crocker Whipped Fluffy white frosting (from 12oz container)
½ cup frozen (thawed) whipped topping
Caramel topping
1. Heat oven to 350oF. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from plan. Place heatproof serving platter upside down on plan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
Nutritional Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g
** Ok, so the title is actually "Warm Apple Cake" but once you taste it you will understand why I added the "To Die For"!!!
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