PEEK-A-BOO CAKES
This is a recipe I got out of a Pillsbury bake-off recipe book. I haven't tried it yet, but the picture in the book looks divine! If you use self rising flour, reduce baking soda to 1/4 teaspoon and omit salt. EDIT: I tried this recipe and thought it was quite good. They don't rise very much, and I'd suggest using less of the butter/brown sugar/water mixture, because it overflows out of the tins while it's baking. Maybe cut it in half (1/8 cup butter, 1/4 cup brown sugar and 1/2 tablespoon water).
Provided by Schnookie Wookums
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cakes:.
- Preheat oven to 350 degrees F.
- Heavily grease 12 muffin cups with soft butter.
- Put 3-5 walnut halves in each cup.
- Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
- Cook 1 minute over low heat.
- Place tablespoonful into each muffin cup.
- In bowl, combine flour, baking soda, salt and cocoa, then set aside.
- In small bowl, cream butter.
- Gradually add sugar; cream at high speed until light and fluffy.
- At medium speed blend in egg and vanilla.
- At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
- Fill muffin cups half full.
- Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
- Invert immediately onto rack.
- Frost sides.
- Icing:.
- While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
- Cook over boiling water until spreading consistency (about 10 minutes).
- Blend in butter.
- Keep icing hot while frosting cupcakes.
Nutrition Facts : Calories 333.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 43.4, Sodium 232.7, Carbohydrate 41.1, Fiber 2.1, Sugar 30.1, Protein 4.6
BATTENBURG CAKE
Steps:
- Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
- Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
- Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
- Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
- To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
- Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Nutrition Facts : Calories 645.7 calories, Carbohydrate 85.5 g, Cholesterol 102.7 mg, Fat 31.6 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 11.4 g, Sodium 208.8 mg, Sugar 59.2 g
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