Cream Cake Dessert Recipes
CREAM CAKE
This is a delicate white cake. Heavy cream is used instead of butter.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
- Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
- Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 33.7 g, Cholesterol 77.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 392.8 mg, Sugar 16.9 g
ICE CREAM CAKE DESSERT
This dessert was also a sweet success. It's a recipe you can have fun with by changing cake and ice cream flavors and using various sauces to suit your family's taste buds.-Karen Darrell, Bethalto, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings (1-3/4 cups sauce).
Number Of Ingredients 8
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. , Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack., Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze., In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds.
Nutrition Facts :
CREAM CAKE DESSERT
Folks really go for this light cake with fluffy cream filling. My son first tried this treat while in high school and asked me to get the recipe. I've used it countless times since for all sorts of occasions. It's easy to transport to a potluck because the cream is on the inside. -Peggy Stott, Lomax, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the cake mix, dry pudding mix and shortening on low speed until crumbly. Add water and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth. , Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with filling. Top with remaining cake layer. Garnish with raspberries if desired.
Nutrition Facts : Calories 323 calories, Fat 18g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 354mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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