Tag-Archive for » cake «

Caramel Apple Cake

11
Oct 2009
By

1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2. I’d make sure my Blue Cross Blue Shield NC insurance is up to date before eating this! :)

If you don’t want the calories you can buy a candle and just enjoy the smell.

Cake:

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

Topping:

2/3 cup fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, heat butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13×9-inch pan. Sprinkle with pecans; top with sliced apples.

2. In a large bowl, beat the cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moist. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

3. Bake 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

4. In a small bowl, mix the frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

High Altitude (3500-6500 ft): Bake 45 to 50 minutes.

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This sounds yummy

24
Jul 2009
By

I was surfing the net looking at insurance quotes, checking out Amazon.com, etc. I got bored with that and dug out some recipes I had and found this yummy sounding one.

punchbowlcake 1 box devil’s food cake mix
Water, vegetable oil and eggs as called for on cake mix box
4 cups milk
4 teaspoons grated orange peel
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
1 cup chocolate-flavor syrup
2 cans (15 oz each) mandarin orange segments, drained
1 container (8 oz) frozen whipped topping, thawed

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray.
2. Make and bake cake mix as directed on box, using water, oil and eggs. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
3. Meanwhile, in large bowl, mix milk and orange peel. With wire whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
4. Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
5. Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

High Altitude (3500-6500 ft): Make cake mix following high altitude directions on box for 13×9-inch pan.

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Coconut Decadence Cake

28
Sep 2008
By

This cake has 536 calories per serving you’ll need to break out the diet pills after eating a couple slices of this cake!

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. sea salt
1 cup whole milk
1 tsp. vanilla extract
1 tsp. coconut extract
1 tbsp. sugar
Coconut Frosting (see recipe below)
1 (14 oz) pkg. flaked coconut

1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) round cake pans.
2. Beat butter on medium with an electric mixer until creamy. Gradually add the 2 cups of sugar, beating well. Add the eggs, 1 at a time, beating after each addition.
3. Combine flour, baking powder and salt then add to the butter mixture alternating with the milk and mix at low speed until blended. Stir in the vanilla and coconut extracts. Pour the batter into the prepared cake pans.
4. Bake for 25 to 28 minutes or until a toothpick, inserted into the center, comes our clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks.
5. Combine 1/2 cup water and 1 tbsp. sugar in a small saucepan. Bring to boiling. Reduce heat and simmer for 3 minutes. Spoon the sugar mixture over the cake layers.
6. Make the Coconut frosting. Spread the tops of 2 layers with 1 cup frosting then sprinkle each with 1/2 cup of coconut. Stack the layers then top with the 3rd layer. Spread the remaining frosting on the top and sides of the cake and sprinkle with the remaining coconut. Store covered in the refrigerator.

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Coconut Frosting

2 cups chilled heavy cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract

1. Combine the cream, sugar, vanilla and coconut extracts in a medium bowl. Beat on medium speed with an electric mixer until soft peaks form.

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Makes 16 Servings
Per Serving: 536 calories, 59g carbohydrates, 5g protein, 32g fat, 2g fiber, 112mg cholesterol, 234mg sodium.

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