Gabrielscake Recipes

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 8 or 9 inch round cake pans.
• In a large bowl, add the cake mix, pudding, cinnamon, eggs, oil and buttermilk, beat for 3 minutes until smooth, then pour into prepared cake pans .
• Bake the cake for 35- 40 minutes or until done when tested with toothpick.
• Set on cooling rack and allow to cool completely.
• Once cooled, spread the top of the first cake with the cool whip, then gently place the cherries and a little of the sauce on top of the cool whip leaving a 1/2 inch margin. Place the remaining cake gently on top.
• Put the cake in the fridge while preparing the ganache frosting.
• To make the ganache, add the butter and chocolate chips in a small pot and melt slowly over low heat, then stir in milk and corn syrup until smooth. (3 - 5 minutes)
• Remove the pot from heat and stir the frosting then pour over the top of the cake.
• For a harder frosting place the cake in the fridge and for a softer topping leave the cake on the counter.
• Enjoy!