Jimmy Carter Cake Ii Recipes

Steps:

• Mix brownie mix according to pkg. directions and add nuts.
• Prep a 9x13 pan according to pkg. directions.
• Bake until set.
• While brownies are cooling- beat together cream cheese, peanut butter, and cool whip.
• Slowly add in confectioners sugar.
• Beat until smooth.
• Spread on top of brownie.
• Beat together vanilla pudding, choc. pudding and 3 cups milk until thickened. (about 2 minutes)(this can be messy so use a deep bowl).
• Spread on top of cream cheese mixture.
• Top with cool whip. Sprinkle with nuts. Drizzle with chocolate syrup.
• Refridgerate (better the second day).

Steps:

• Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
• Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
• Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

Steps:

• Crush the Oreo cookies in a blender or food processor; set aside.
• Cream together butter or margarine and cream cheese.
• In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding).
• Add cream cheese mixture and 8 ounces of Cool Whip.
• Beat together until mixed.
• In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.
• End up with the cookie mixture (this looks like dirt).
• Add an artificial flower on top.

Steps:

• Coconut Cakes:.
• Preheat oven to 325 degrees. Spray two 10-inch round cake pans with baking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
• In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
• Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
• Simple Syrup:.
• Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
• Coconut Cake Frosting:.
• Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
• With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
• Coconut Filling:.
• Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
• Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
• Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
• Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.
• To assemble:.
• Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
• Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
• Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
• Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Steps:

• Preheat oven to 325°.
• Add 1 egg at a time to the grated carrots until all 4 have been added.
• Beat after each egg Add the oil and mix.
• Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.
• Next, add the walnuts and mix well.
• Pour into a greased/floured tube pan.
• Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean.
• FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.
• Beat until smooth and creamy.
• Frost only after cake is cooled.

Steps:

• MAKE THE PASTRY: Cream the butter in a food processor.
• Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth.
• Add the rum and pulse to blend.
• Add the flour and baking powder and pulse to blend.
• Transfer the dough to a floured work surface and gather into a ball.
• Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic.
• Refrigerate for at least 2 hours and up to 2 days.
• Let the dough soften slightly before rolling out.
• Preheat oven to 350-degrees.
• Line 3 baking sheets with parchment paper.
• On a lightly floured surface, roll 1 disk of the dough into a 10-inch round.
• Using the bottom of a springform pan as a guide, cut out a 9-inch round.
• Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
• Repeat with the remaining disks of dough.
• Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lighlty browned.
• Transfer the pastry to a rack and let cool completely.
• MAKE THE MOUSSE: In a bowl, combine the apple with 1 Tablespoon of the sugar and the cinnamon.
• In a large heavy skillet, melt the butter over moderately high heat.
• Add the apple and cook over high heat, stirring, until lightly crusted and tender, but not mushy, 3-5 minutes.
• Add the rum, carefully ignite it and stir the apple to coat.
• Transfer to a plate and let cool to room temp.
• In a small saucepan, heat the cream with the cinnamon stick until bubbles appear around the edge.
• Remove from the heat, cover and let steep for 10 minutes.
• Meanwhile, melt the chocolate in a metal bowl set over a saucepan of simmering water.
• Remove from the heat.
• Strain the hot cream over the chocolate and discard the cinnamon stick.
• Gently stir unmtil smooth and let cool until tepid.
• In a bowl, beat the egg whites until very foamy.
• Gradually add the remaining 3 Tablespoons of sugar, beating until stiff glossy peaks form.
• Using a large rubber spatula, fold one-quarter of the beaten whites into the chocolate.
• Fold in the remaining whites and then fold in the apple.
• Set 1 cinnamon pastry round in the bottom of a 9-inch springform pan and spread half of the chocolate mousse on top.
• Cover with a second cinnamon pastry round, pressing gently.
• Spread the rest of the mousse over the top and cover with the last pastry round.
• Refrigerate for at least 30 minutes and up to 8 hours.
• GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake.
• Cut 5 thin slices from the apples and rub with lemon juice.
• Fan the apple slices on the cake.
• In a small saucepan, melt the apple jelly over moderately high heat and brush a thin layer over the apples.
• Garnish with the cinnamon sticks and serve.