Elsies Juicy Cake Recipes

Steps:

• 1. Prepare cake mix as directed on package. Allow to cool.
• 2. "For the Juicy" Combine remaining ingredients in small saucepan. Bring to a boil stirring constantly. Reduce heat to medium, continue stirring until all sugar is melted and the butter is melted. Allow to cool.
• 3. "Juicing the Cake" Using a spoon, stab holes into the cake all over. I use the spoon to make like half moon shapes and give a little twist (without breaking the cake up too much). Do make sure that the spoon goes all the way to the bottom. Make at least 2-3 'half moons' for every piece of cake that will be cut. When the 'icing' has cooled, but still slightly warm, pour the icing over the cake to make it good and "Juicy". Slice and enjoy! AWESOME WITH COFFEE... Thanks Granny! Miss you!!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Cut each maraschino cherry into 8 pieces; set aside.
• Sift cake flour, baking powder, and salt into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy.
• Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• OK FOLLOW THIS EXACTLY. She doesn't say but prepare the Angel Food pan in the normal manner.
• NOTE: Sift the flour and the sugar together five time.
• Put the whites, salt in a bowl and beat on number eight until foamy then add the tartar and beat on number 8 until stiff and stand in peaks, that is about 2 1/2 to 3 minutes. DO NOT OVER BEAT UNTIL DRY.
• Sprinkle in gradually: the granulated sugar while beating on number seven speed. Beat only until sugar is blended, about 1 1/3 minutes then turn to number one speed and add the vanilla and almond extracts.
• Sprinkle the sifted flour and sugar. Mix evenly and quickly. Beat only enough to blend for about 1 1/2 minutes.
• Pour into pan. Cut thru the batter with a knife three times.
• Bake at 375°F for 35 minutes.
• Remove from oven and cool in pan upside down for about 1 hour.

Steps:

• Preheat oven to 350F and prepare two 9-inch cake pans with non-stick spray.
• Mix together the cake ingredients and beat on low for 30 seconds until combined and then another 2 minutes on medium. Pour cake batter into the prepared 9 inch pans.
• Bake at 350F for 30-35 minutes or until cake is done. Cool cake for 10-20 minutes in pans and then remove from pans and cool thoroughly.
• In a large mixer bowl, beat the condensed milk and chocolate until well blended.
• Gradually beat in water then pudding mix until smooth.
• Chill for at least 30 minutes.
• Beat again until smooth.
• Fold in whipped cream (which has been previously stiffly whipped).
• Chill again for at least 1 hour.
• Place one cake layer on a serving plate and top with 1 1/2 cups of the mousse mixture (a metal spatula works best for even spreading).
• Top with remaining cake layer and frost sides and top of cake with remaining mousse.
• Chill for 30 minutes before serving.
• Garnish with fresh berries or shaved chocolate ribbons if desired.
• STORE covered in the refrigerator.