• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
• 2/3 cup Sour Cream
• 2/3 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP, thawed
• 1-1/2 cups sliced strawberries
PREHEAT oven to 350°?F. Grease two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan. Lightly swirl batters together using a teaspoon. (Do not overswirl, or the color of the cake will be all pink and not pink and white marbled.) BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely. MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store leftover cake in refrigerator.
January 6, 2009
Strawberry Swirl Cake
Apple Cake – 2nd version
• 2 cups white sugar
• 1 cup vegetable oil
• 1/4 cup orange juice
• 2 1/2 teaspoons vanilla extract
• 4 eggs
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chopped nuts
• Confectioner’s sugar
• 2 cups diced, peeled apples
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
Filling: Combine the diced apples, 1 tablespoon white sugar, and cinnamon. Set filling aside.
Cake: Sift together flour, baking powder, and salt. Beat 2 cups white sugar, oil, orange juice, vanilla, and eggs at high speed. Stir in sifted ingredients. Fold in nuts. Pour 1/3 of the batter into a greased Bundt or tube pan. Add alternate layers of filling and batter, ending with batter.
Bake at 350 degrees F for 55 to 60 minutes, or until the top springs back when lightly touched. Remove cake from the pan while hot. Cool the cake, and sprinkle with confectioners’ sugar.
Apple Cake – 1 version
• 2 tablespoons butter — melted
• 5 1/2 cups sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon grated nutmeg
• 1 1/2 cup flour
• 3 Tart apples — [*ex: Granny Smith, peeled, halved, and sliced (3 cups)}
• 1/2 cup butter
• 2 large eggs
• 1/3 cup milk
• 2 teaspoons vanilla extract
• 2 tablespoons finely chopped pecans
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon salt
Preheat oven to 350 degrees. Brush sides of a 8 x 3 1/4-inch spring form pan with melted butter. Mix together 1/2 cup sugar, cinnamon, nutmeg, & 1/4 cup flour and sprinkle mixture evenly over bottom of pan. Wrap foil around pan to prevent leakage. Starting at outside edge, arrange ring of apple slices in pan, slightly overlapping & pointing to center. (It will feel backwards.) Fill in center with another circle of apples, some overlap occurring. Layer remaining apple slices evenly, overlapping to prevent batter from escaping. With a wooden spoon or electric mixer, beat together butter & 1 cup sugar. Add eggs, milk, vanilla. Batter will look curdled. Add 1 1/4 cups flour, nuts, baking powder, baking soda, & salt, beating only until flour is completely incorporated. Pour batter over apples, spread evenly. Place pan on baking sheet and bake in middle of oven until toothpick inserted in cake comes out clean, about 70 minutes. Cover with foil if top begins to brown too quickly. Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.
Just-Like Hostess Cupcakes
Makes 22 mini or 12 full-sized cupcakes.
For the cupcakes:
• 1/2 cup plus
• 2 Tbsp. flour
• 2 1/2 Tbsp. cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 1/2 teas. white vinegar
• 1 teaspoon vanilla extract
For the filling:
• 1 cup vegetable shortening
• 1 1/2 teas clear vanilla extract
• 5 cups confectioners’ sugar
• 2 to 3 tablespoons milk
For the chocolate icing:
• 6 oz bittersweet chocolate, finely chopped
• 6 Tbsp. boiling water
For the white icing:
• 1/2 cup confectioners’ sugar
• 1 tablespoon water
Preheat oven to 325 degrees. Spray muffin tins with nonstick spray and line with paper liners. In a medium bowl, mix the flour, cocoa powder, baking soda, salt, sugar. Make a well in center, whisk in the water, oil, vinegar, vanilla extract. Blend until smooth. Spoon batter into cups, filling halfway. Bake until wooden pick inserted in center comes out clean, 12-14 minutes for mini cupcakes, 20-25 minutes for large cupcakes. Cool in pan for five minutes, remove to wire rack. When cool, level tops with a serrated knife. Make filling: In a medium bowl w/ electric mixture, beat shortening with vanilla extract and confectioners’ sugar, gradually adding enough milk to make light and fluffy. Spoon filling into a pastry bag w/ a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 1/2-inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze. Scrape any filling from the top of the cupcake, repeat with the remaining cupcakes. Make chocolate icing: In a small bowl, pour boiling water over chocolate. Let stand a minute or two, then whisk until smooth and melted. Dip the tops of the cupcakes into the icing, smoothing with a knife. Place into refrigerator for 15 minutes to set icing. Make the white icing: In a small bowl, whisk together the confectioners’ sugar and water. Spoon into pastry bag outfitted with a small round writing tip and make looped lines across the top of each cupcake.
Philadelphia 3-Step Cheesecake
Makes 8 servings.
Bake at 350 degrees for 40 minutes until center is almost set.
Mix:
• 2 pkgs. (8 oz. each) Neufchatel cheese, softened
• ½ cup sugar
• ½ teaspoon vanilla
Until blended well.
Add:
• 2 eggs
Mix until blended. Pour into 9 inch graham cracker crust. Bake. Cool. Refrigerate 1 hour or overnight.
Death by Chocolate
• 8 ounces unsweetened chocolate
• 4 ounces semi-sweet or bitter-sweet chocolate
• 2 sticks unsalted butter (chopped in pieces)
• 5 extra large eggs
• 1 1/3 cups sugar
• 1/2 cup water
Butter 9 inch round cake pan, place a circle of waxed paper on bottom and butter it.
Heat oven to 350 degrees.
Chop chocolate. Mix eggs well with with 1/3 cup sugar until sugar is dissolved. In a 11/2 quart saucepan combine 1/ 2 cup water and 1 cup sugar – bring to a boil. Take off burner and fold in all chocolate. Stir until melted. Fold in butter and stir until melted. Add to egg mixture and wisk just to mix. Place in 9 inch round pan that is buttered.
Place pan inside jelly roll pan with 1/2 cup water in pan. Bake for 25-30 minutes. Let sit for 10 minutes. Take a knife around the sides of the pan and invert on plate.
Top with raspberry broulle and fresh raspberries or other favorite topping.
Becky’s Brownies
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• ½ cup oil
• 1/4 cup salt
• 1/4 cup baking powder
• 1/3 cup cocoa
• ½ cup flour
8-9″ square pan. 375 degrees for 20 to 30 minutes.
Hummingbird Cake
• 3 cups flour
• 1 teas. baking soda
• 1 teas. salt
• 2 cups sugar
• 1 teas. cinnamon
• 3 large eggs, beaten
• 3/4 cup oil
• 1 cup chopped pecans
• 2 large bananas, mashed
• 1 can crushed pineapple
• 1 ½ teas. vanilla
Bake at 350o for 28 minutes in 2 9″ round pans.
Frosting
• 1 (8oz.) pkg. cream cheese
• ½ cup butter
• 1 teas. powdered sugar
• 1 teas. vanilla
Carrot Cake (from Mary Vincitore)(large cake, 2 layers, 13×18″)
***All ingredients should be at room temperature***
Blend the following ingredients until moistened:
• 15 extra large eggs
• 11 ½ cups cake flour
• 2 ½ teaspoons salt
• 3 T. + 1 t. baking soda
• 7 ½ cups sugar
• 3 3/4 c. Hellman’s Mayonaise
• 3 T. + 1 t. cinnamon
• 32 oz crushed pineapple with the juice
• 1 ½ t. allspice
• ½ teaspoon ginger
• ½ teaspoon nutmeg
Fold in:
• 10 cups shredded carrots
• 3 3/4 cups hand chopped pecans and walnuts (Chopped in chunks)
Bake at 350 degrees until done.
Filling and Frosting for Carrot Cake
(To decorate mix with regular frosting) (Needs to doubled or tripled to cover whole cake)
• 1 ½ lbs (8 – 3 oz bars) Lindt white chocolate (Chocolate must have high butterfat content)
• 4 – 8 oz packages cream cheese
• 2 cups unsalted butter
• 1/4 cup fresh squeezed lemon juice (roll lemons)
Melt chocolate in double boiler, cool to room temperature.
Blend in cream cheese and butter. Add lemon juice gradually.
Use straight for inside, doesn’t hold well in heat.
Apple Pecan Cheesecake
• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 1/2 cups plus 2 tablespoons packed brown sugar
• 4 packages (8 ounces each) cream cheese, softened
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
• 4 cups chopped peeled apples (about 3)
• 3/4 cup pecans
• 1 teaspoon cinnamon
Heat oven to 325 degrees. Line 13×9 inch pan with foil. Mix graham cracker crumbs with butter and 2 tablespoons sugar. Press onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add sour cream, blend. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Pour over crust. Mix remaining 1/2 cup sugar, apples, pecans, and cinnamon, spoon over batter. Bake 1 hour to 1 hour 5 minutes. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cutting to serve.