HEAVENLY PRALINE CAKE
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
HEAVENLY ANGEL FOOD CAKE
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. -Fayrene De Koker, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.,
Nutrition Facts : Calories 101 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate, Fiber 3g protein.
HEAVENLY HASH CAKE
This quick and easy recipe makes a nutty chocolate cake with marshmallows and pecans.
Provided by SONIA_DIANA
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
- In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
- Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
- To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 79.7 g, Cholesterol 77.3 mg, Fat 19.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 266.8 mg, Sugar 63.8 g
HEAVENLY CHOCOLATE CLOUD CAKE
This is an exceptionally light but oh so heavenly chocolate dessert that makes a perfect ending to any dinner. The cakes can be baked a day ahead of time, wrapped in plastic and stored at room temperature. Once the cake is assembled it can be refrigerated for up to 1 day. The ganache needs to chill for at least 4 hours so prepare accordingly. This recipe was modified from the original that I clipped from an article entitled; High & Mighty: Layer Cakes by Tracey Seaman.
Provided by NcMysteryShopper
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350° and line two 9" X 2" round cake pans with greased wax or parchment paper.
- Ganache; Melt half of the chopped chocolate in heavy cream over fairly low heat while stirring. Remove from heat, stir in vanilla and remaining chopped chocolate until smooth. Place the ganache into a bowl and refrigerate for at least 4 hours or overnight.
- Cake; Sift together the cake flour, baking soda, baking powder and salt in a large bowl. Stir together the brown sugar, granulated sugar, chocolate and 1/2 cup of water in a medium saucepan and cook over low heat and stir until smooth. Let cool slightly and occasionally stir.
- Beat the butter and egg yolks until just blended with an electric hand mixer. Gradually add the chocolate mixture. Beat in the dry ingredients a little at a time, alternating with the milk, until smooth. Stir in the vanilla. The batter will appear thin.
- Wash and dry the beaters. Beat the egg whites until barely firm in a medium bowl. Fold 1/3 of the whites into the batter. Fold in the remaining whites until incorporated. Pour batter into the awaiting cake pans. Bake the cakes in the bottom third of the oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for 15 minutes before removing from pans then place right side up on racks to cool completely.
- Preparing Ganache for Cake; Using an electric mixer, briefly beat the well chilled ganache until thick enough to hold its shape. Over-beating will cause the ganache to be grainy; if this happens, re-melt over low heat and then beat it once more.
- Assembling the Cake: Peel off the wax or parchment paper from the bottom of the cake layers. Place 1 layer right-side-up on a platter and cover with 1 scant cup of whipped ganache. Place the second cake layer upside-down on top of the filling. Cover the sides and top of the cake evenly with the remaining whipped ganache. You can reserve about 1/2 cup of the ganache for decorating if you are so inclined. Using a star tipped pastry bag, pipe simple stars or a scallop trim around the top or the base of the cake. Sprinkle the finely grated chocolate all over the top of the cake. To serve, slice gently with a serrated cake knife.
Nutrition Facts : Calories 593.8, Fat 34.3, SaturatedFat 20.9, Cholesterol 148, Sodium 346.6, Carbohydrate 68.6, Fiber 2.1, Sugar 41.8, Protein 7.1
HEAVENLY CLOUD CAKES
Make and share this Heavenly Cloud Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 18 pancakes
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat eggs until they are thick and lemony colored.
- Gradually stir in sour cream until well blended.
- In another bowl, sift the flour, baking powder, and salt.
- Gradually add the dry ingredients to the liquid ingredients; stir well after each addition.
- Heat a griddle or large skillet over medium heat until a drop of water sizzles.
- Coat with a thin film of oil or spray with non-stick cooking spray.
- Pour 1/4 cup batter onto griddle; lower heat to medium-low.
- Cook until tops of pancake are covered with little bubbles; flip pancake and cook until bottom is golden brown.
- Repeat with the remainder of the batter.
- Serve with your favorite topping.
Nutrition Facts : Calories 88.1, Fat 6.5, SaturatedFat 3.7, Cholesterol 58.2, Sodium 101.8, Carbohydrate 4.8, Fiber 0.1, Sugar 0.1, Protein 2.7
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- Place egg whites, sugar, strawberries, lemon juice and vanilla seeds in the bowl of an electric mixer. Beat on high speed for about 6–8 minutes or until the mixture is very thick and fluffy and the sugar has dissolved. To test if the sugar has dissolved stop the mixer and rub a small amount between your fingers. If it is at all gritty the sugar hasn't dissolved so you will need to keep mixing, otherwise it's ready. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours or overnight.
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