CHOCOLATE CREME CAKES
Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-18 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cake and pudding mixes, oil, water and eggs. 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. , In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes. , Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.
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.
CREME DE MENTHE CAKE I
This quick recipe uses regular cake mix, any brand, and any type of whipped topping. It is a great dessert for after dinner, or anytime and especially a treat for St. Patrick's Day (easy way to get something "green"). You can use creme de menthe flavoring if you don't have the actual liqueur.
Provided by Bonnie
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 14
Number Of Ingredients 5
Steps:
- Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
- Pour into 13x9 inch pan and bake according to package directions.
- Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!
Nutrition Facts : Calories 317.9 calories, Carbohydrate 55.5 g, Fat 8.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 269.7 mg, Sugar 39.5 g
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
ITALIAN CREME CAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees F.
- Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
- In a separate bowl, mix the maraschino cherry juice and buttermilk.
- In a separate bowl, mix the flour, salt, and baking soda.
- Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
- Fold in coconut.
- Beat egg whites to stiff peaks and fold into the mixture.
- Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
- Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
CREAM CAKE WITH FRESH FRUIT
I first learned about this simple method from an old church cookbook my grandma had. Instead of butter or oil, this cake uses heavy cream as both the fat and liquid in the batter. It may sound decadent, but the result is similar to pound cake in texture: a dense, moist interior crumb structure. Best of all, it's super simple to make. I love it paired with lightly sweetened fresh fruit.
Provided by Food Network
Categories dessert
Time 2h45m
Yield 10 to 12 servings (one 9-inch cake)
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray.
- In a medium bowl, whisk the flour, baking powder and salt to combine.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on low speed to thoroughly combine, about 1 minute. Raise the speed and whip until the mixture becomes pale and thick, 5 to 6 minutes. With the mixer running on low speed, add the cream in a slow, steady stream and mix to thoroughly combine. Add the vanilla and mix to combine.
- Add the flour mixture in 2 to 3 additions, mixing well to fully and smoothly combine. Pour the batter into the prepared pan and spread into an even layer, then sprinkle generously with turbinado or sanding sugar.
- Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 65 to 75 minutes. Transfer to a cooling rack and cool the cake completely in the pan.
- For the fruit: Combine the fruit and granulated sugar in a medium bowl and toss well to combine. Macerate at room temperature, stirring occasionally, for at least 30 minutes and up to 4 hours before serving.
- To unmold the cooled cake, run a small offset spatula around the outside edge, then release the outer ring of the pan. Slide an offset spatula under the cake all the way around and gently transfer to a serving platter. Serve slices of cake with a spoonful or two of fruit and their juices.
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
INCREDIBLY DELICIOUS ITALIAN CREAM CAKE
This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.
Provided by Rory
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g
CREME BRULEE SHEET CAKE
Make and share this Creme Brulee Sheet Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
- Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
- In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
- Pour into the prepared sheet tray and spread to an even layer.
- Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
- Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
- Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
- Slice and serve.
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