BROILED COCONUT TOPPING
My husband does not like the gooey icing of German Chocolate cake, so I found this pretty slick alternative! It has all the flavors, but a very distinct "crunch", it almost caramelizes on top of the cake. Try it, I think you will be pleasantly surprised! I do not use the nuts as my husband does not like nuts in his cakes, only cookies! This is perfect for a 13x9 cake, I often use a Swiss Chocolate cake mix.
Provided by Michelle S.
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Spread mixture over a slightly warm cake.
- Set your oven to broil.
- Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
- WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!
Nutrition Facts : Calories 1341.2, Fat 71.5, SaturatedFat 51.3, Cholesterol 128.4, Sodium 596, Carbohydrate 180.2, Fiber 3.2, Sugar 173.3, Protein 4.4
LAZY DAISY CAKE
We couldn't wait until Mom sliced this old-fashioned cake with its caramel-like frosting, loaded with chewy coconut. Even after one of Mom's delicious meals, one piece of this cake wasn't enough. -Darlis Wilfer, Phelps, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.
Nutrition Facts : Calories 343 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 244mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
BUSY-DAY DUMP CAKE
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that goes into the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in center of flour mixture and add oil, vanilla, vinegar, and water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 1 g, Protein 3 g
BUTTERY CUPCAKES WITH COCONUT TOPPING
Perfect cupcakes to add to your lunch box. Very buttery with a yummy coconut and walnut topping. These never last more than an hour when I take them for my husbands co-workers. They are great served warm or cool.
Provided by LarissaSmith
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper bake cups. Sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
- In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Add the egg and vanilla and mix well. Pour in the flour mixture alternately with 3/4 cup milk; beat well. Fill the prepared muffin cups evenly, about half full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool slightly.
- Meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
- With the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. Do not spread the frosting all the way to the edge.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 38.1 g, Cholesterol 40.6 mg, Fat 15.9 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 254.3 mg, Sugar 26 g
BUSY DAY CAKE
I got this recipe from the Fanny Farmer Cookbook - years and years ago. It is the first cake I ever learned to make. I believe the first time I made it I was about 10 years old. I also taught my boys how to make this when they were 8 and 10. It's very easy. Tasty enough, but the frosting is what adds the most flavor. I use the store bought frosting on it. Very simple to make and like the title says - it's great for a dessert on a busy day!
Provided by Color Guard Mom
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening and sugar.
- Add egg.
- Sift in flour, baking powder and salt.
- Add milk and vanilla. Mix well.
- Put in a greased 9x9 pan.
- Bake at 350 degrees until done. (toothpick inserted comes out clean). Start checking at 20 minutes. I haven't made this in a while, so I'm not sure. If it looks done enough to check with the toothpick at 20 minutes, then by all means, check it. It may take up to 30 minutes to bake.
Nutrition Facts : Calories 258.8, Fat 9, SaturatedFat 2.5, Cholesterol 23.2, Sodium 182.9, Carbohydrate 41.1, Fiber 0.6, Sugar 22.3, Protein 3.7
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