CINDER CAKE
Steps:
- Start thawing the ice cream just to the point that it's like soft serve. Place all the cookies into a strong freezer bag and pound them with a hammer or rolling pin until you have a bag of crumbs. (Using the pre-crumbled Oreos will not work...you need the white stuff too.) Set aside about 1/2 cup of the Oreo crumbs. Melt margarine, and mix well with crumbs. Press into a 9x13 cake pan to form a crust, and place in freezer to firm up.
- Spoon thawed but not soupy ice cream onto the crust and spread evenly. Return to freezer and allow ice cream to refreeze.
- Spoon whipped topping and spread evenly over ice cream. Sprinkle remainder of crushed cookies over whipped topping and drizzle with chocolate syrup. Refreeze. Thaw slightly when ready to serve and cut like a cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CINDER CAKE
My grandmother used to make this all the time when I was growing up. You can change it up by using different ice cream flavors, or using the vanilla cream cookies instead of Hydrox/Oreo cookies, and substituting Carmel topping instead of chocolate syrup! :) Time listed does not include freezing time (as this needs to freeze at least a day before serving to give it time to set up nicely!).
Provided by iewe7726
Categories Ice Cream
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
- Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.
- Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze.
- After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. It is best to allow to freeze at least 1 to 2 days in advance of serving.
- To serve, simply cut into squares and enjoy.
Nutrition Facts : Calories 537.8, Fat 26.8, SaturatedFat 11.4, Cholesterol 24.6, Sodium 443.9, Carbohydrate 70.6, Fiber 3.1, Sugar 44.7, Protein 6.6
CHOCOLATE CRUNCH
Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee
Provided by Jess Whitehead
Categories Afternoon tea
Time 45m
Yield Makes 8-10
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
- Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
- Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
APPLE CIDER DOUGHNUT CAKE
Warm spices with a true apple flavor. This cake is so moist and luscious. The shredded apple adds a little bit of texture, and isn't too piece-y or crunchy. The reduced apple cider packs a concentrated apple flavor, and the apple butter adds warm, apple-y sweetness. The butter and cinnamon-sugar finish really gives this that "cider doughnut" feel.
Provided by Marianne Williams
Categories Apple Bundt Cake
Time 2h50m
Yield 10
Number Of Ingredients 18
Steps:
- Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.
- While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.
- Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.
- Whisk together eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.
- Stir together remaining 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar. Serve.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 81.9 g, Cholesterol 68.5 mg, Fat 30.3 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 5.5 g, Sodium 462.4 mg
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