Dandymeyerlemonpuddingcake Recipes

Steps:

• Preheat oven to 300 degrees.
• Butter an 8-inch square baking pan.
• Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
• In a mixing bowl combine the dry ingredients.
• In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
• In a separate bowl, beat the egg whites until (soft peaks) form.
• Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
• Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
• Serve warm or at room temperature.
• If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
• Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Steps:

• Heat oven to 350°F Grease and flour 15-1/2x10-1/2x1-inch jelly roll pan.
• Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.
• Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Do not remove cake from pan; spread peanut butter over warm cake. Cool completely in pan on wire rack. Prepare CHOCOLATE TOPPING; carefully spread over top, covering peanut butter. Allow topping to set; cut into squares. 20 to 24 servings.
• CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake., In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes., Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Beat all ingredients in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 4 minutes.
• Pour evenly into prepared pans.
• Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Steps:

• Heat oven to 350°F. In medium bowl, beat cake mix and water with electric mixer on medium speed 2 minutes. Divide batter between 12 ungreased mini angel food (tube) cake pans.
• Bake about 35 minutes or until dark golden brown and tops spring back when touched lightly. Turn pans upside down onto cooling rack; cool completely. Run knife around edge of cakes; remove from pans.
• In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
• To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.