Blitzkrieg Cake Recipes

Steps:

• 1. Sift flour and baking powder together. Grease 9X13 cake pan. Preheat over to 350.
• 2. Cream butter and sugar. Add eggs, one at a time beat well. Add flour, lemon juice, and rind. Spread in greased pan. Sprinkle with cinnamon sugar mixture and bake 20 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Saute the garlic and onions over medium heat until the onions are translucent. Set aside and let cool.
• Combine the parsley, ricotta, 1/4 cup Parmesan, the salt, oregano and pepper in a bowl. Add the onion and garlic mixture with the beef, breadcrumbs, eggs and carrots. Mix gently by hand, being careful not to over-mix.
• Roll out 21 meatballs by hand and arrange on a baking sheet. Bake for 30 minutes. Meanwhile, heat the marinara sauce in a saucepan.
• Arrange the meatballs on a platter and top with the marinara sauce and remaining Parmesan.

Steps:

• Preheat oven to 350F, have ready a greased and floured 8-inch cake pan.
• In a saucepan over high heat, combine water, brown sugar, raisins, shortening and the spices; bring to a boil, stirring constantly.
• Turn off heat, remove pot from burner, and let cool to lukewarm.
• In a mixing bowl, stir together flour and baking soda; blend flour mixture into cooled raisin mixture.
• Pour batter into prepared pan and bake in preheated oven for approximately 45 minutes, or until top is firm to the touch.
• Let cake cool before serving; if desired, sprinkle top with icing sugar.

Steps:

• Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
• Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
• Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
• Make the frosting and filling: Beat whipping cream, vanilla and confectioners' sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
• Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
• Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
• Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.

Steps:

• Cream sugar and butter, add egg yolks.
• Sift flour with baking powder, add alternately with milk, add vanilla.
• Beat 4 egg whites until stiff.
• Add sugar to egg whites and whip until it stands in peaks.
• Put batter in 2 greased layer cake pans.
• Pile meringue on top of each layer and sprinkle with coconut or chopped nuts.
• Bake at 325 degrees for 30 to 40 minutes.