DEEP FRIED TWINKIES - DEE DEE'S
A deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep-frying it to create a variation on the traditional snack cake. It was described by The New York Times story in this way: "Something magical occurs when the pastry hits the hot oil. The creamy white vegetable shortening filling liquefies,...
Provided by Diane Atherton
Categories Other Desserts
Time 25m
Number Of Ingredients 14
Steps:
- 1. Freeze Twinkies several hours or overnight.
- 2. Heat 4 cups vegetable oil in deep fryer to about 375F.
- 3. For batter, mix together milk, vinegar and oil.
- 4. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
- 5. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle. Dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
- 6. Place carefully in hot oil. The Twinkie will float, so hold it under oil with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time.
- 7. Remove the Twinkie and place on paper towel to drain. Remove stick and allow Twinkie to sit for about five minutes before serving. Sprinkle with powdered sugar.
- 8. For berry sauce, heat preserves over low heat until melted. Add fresh or frozen mixed berries. Heat until sauce simmers. Cover and refrigerate until served.
BARBARA'S 10-LAYER CHOCOLATE CAKE - DEE DEE'S
My sister in law Barbara is the baker in our family. I don't think there's anything she can't bake. This is her recipe and it's one of the best and most requested recipe!! When ever Barbara brings this cake to an outing, you can be sure it's the first thing on the dessert table to disappear. People will get a slice of this...
Provided by Diane Atherton
Categories Chocolate
Time 20m
Number Of Ingredients 13
Steps:
- 1. DIRECTIONS FOR CAKE: Combine flour, sugar and baking soda. Add remaining ingredients and mix well.
- 2. Spray 9-inch cake pans with non-vegetable spray (PAM). Spread 1/2 cup batter in pan and bake at 325 degrees about 10 minutes. Use a spatula to loosen layers when you remove from oven. DO NOT COOL IN PANS. Repeat this step until you have baked all 10 layers.
- 3. DIRECTIONS FOR FROSTING: Combine sugar and cocoa. Add milk and margarine and let come to a boil. Boil about 5 minutes (soft-ball stage when dropped in water). Frost cake while frosting is hot. Use about 5 soup spoons of frosting for each layer. Frost sides of cake before frosting top.
CAKE BALLS
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.
Provided by Allison
Categories Desserts Cakes Cake Pops
Yield 36
Number Of Ingredients 3
Steps:
- Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g
DEE'S NO FAIL RED VELVET CAKE & FROSTING
Yup, another red velvet recipe. This is my "go-to" and is always moist. I frost it with the fluffy frosting recipe that follows.
Provided by Dorinda Willard @DeeWill
Categories Cakes
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream together shortening and sugar.
- Add eggs and beat until light and fluffy.
- In a small bowl mix together food color and cocoa. Add to sugar-egg mixture. Beat well.
- In a separate bowl, mix together flour and salt. And in a meas. cup add the vanilla to the buttermilk. Now alternately add dry ingred. and milk mixture to the sugar-egg mixture. Continue beating and then add the vinegar and soda.
- When well blended, pour into 2-9" greased and floured cake pans. Bake for 30 minutes @350. Cool thoroughly before frosting. Looks great if you split the layers in two for a four layer cake.
- * I keep a container of powdered buttermilk to use for various recipes. You can get it in the baking section of your grocery store. I just never use all the buttermilk in the carton, and I hate waste.
- Fluffy Frosting: Whisk together cornstarch with 1/4 cup milk. Mix in the remaining 1 cup milk and cook over medium heat until thick. (stir constantly with a whisk and watch that it doesn't scorch). Pour into a pie plate and cover with plastic wrap, press down gently touching the surface all around. (this keeps it from forming a crust like you get with cooked puddings) Refrigerate until cold and thick like pudding. Cream sugar and shortening, add vanilla. Mix until very light. Add the chilled thickener a spoonful at a time and continue mixing until the consistency of whipped cream. Frost between layers and top. I don't usually frost the sides.
CAKE BALLS - DEE DEE'S
Make this your runaway hit for any occassion! These are so easy to make! Change out coating to white chocolate or dark chocolate coating. Use different flavored cake mixes. Drizzle with white if coated with dark chocolate or dark chocolate if coated with white chocolate or sprinkle with candy sprinkles. Let your imagination runaway with you. Take this dish with you and get ready to talk about it!
Provided by Diane Atherton @DeeDee2011
Categories Cakes
Number Of Ingredients 3
Steps:
- Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
- Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on the baking tray lined with wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate.
- Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray. Note: An old Easter egg dipper works as well. If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time.
- Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.
- Variations: Red Velvet Cake/Cream Cheese Frosting - Dipped in white chocolate coating Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating
CAKE BALLS
A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.
Provided by Luby Luby Luby
Categories Dessert
Time 45m
Yield 36 cake balls
Number Of Ingredients 6
Steps:
- Bake cake according to directions on package.
- Let cool completely.
- Crumble cake mix in large bowl and mix in container of icing.
- Mix well (I find it is easiest to use hands).
- Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
- In saucepan over low heat or double boiler, melt almond bark.
- Roll cake mixture into 2 inch balls.
- Dip balls in melted almond bark and set on waxed paper to dry.
DESSERT KABOBS
Thread chocolate fudge cake, chocolate-dipped strawberries, coconut marshmallows and strawberry shortcake rolls on bamboo skewers for an easy-to-eat party dessert.
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well with spoon. Shape mixture into 1-inch balls. Place on cookie sheet. Freeze at least 15 minutes or until firm.
- Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and chips can be stirred smooth. Dip half to three-quarters of each strawberry in melted chocolate; place on waxed paper. Repeat with marshmallows. Place 1 cake ball on fork; dip cake ball in melted chocolate to cover. Gently tap off excess. Return to cookie sheet. Repeat with remaining cake balls. Let dipped strawberries, marshmallows and cake balls stand until set.
- Cut each shortcake roll into 6 pieces. On each skewer, carefully thread 1 cake ball, 1 strawberry, 1 marshmallow and 1 shortcake roll piece. Serve or store in cool place until serving time. For longer storage and for a crunchy outer chocolate shell, refrigerate kabobs.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE MICE - DEE DEE'S
The Chocolate Mice are not exactly a recipe but an Instruction for Construction. These chocolate-covered cherry mice are fun to create and make an adorable presentation for parties, bake sales, and of course, Halloween. Let the kids help by setting up a production line, and they will have a ball. These candy mice are almost too...
Provided by Diane Atherton
Categories Other Desserts
Time 25m
Number Of Ingredients 6
Steps:
- 1. Line a cookie shee with waxed or parchment paper.
- 2. Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.
- 3. Place about 2-3 squares at a time of chocolate almond bark in a bowl and gently melt in the microwave. Be careful not to over process the chocolate. You want it melted but not liquid. Thick enough to get at good coating.
- 4. Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on Hershey Kiss, flat side to the front of the dipped cherry, to form a head.
- 5. While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
- 6. Use a toothpick to dab nose and beady red eyes on either side of the Hersheys Kiss with the red gel icing.
- 7. Refrigerate to firmly set chocolate.
- 8. NOTE: Use both white chocolate and dark chocolate for a variety.
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