HEAVENLY HAZELNUT POUND CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Blackberries and raspberries, for garnish
- Lightly toast the almonds in a small skillet. Set aside to cool.
- Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
- In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
HEAVENLY ANGEL FOOD CAKE
You'll be pleasantly surprised at how easy this classic cake is to make!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position. Heat oven to 375°F.
- Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
HEAVENLY HASH CAKE
This quick and easy recipe makes a nutty chocolate cake with marshmallows and pecans.
Provided by SONIA_DIANA
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
- In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
- Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
- To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 79.7 g, Cholesterol 77.3 mg, Fat 19.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 266.8 mg, Sugar 63.8 g
HEAVENLY ANGEL FOOD CAKE
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. -Fayrene De Koker, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.,
Nutrition Facts : Calories 101 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate, Fiber 3g protein.
HEAVENLY CAKE
An incredibly rich chocolate cake that needs no frosting.
Provided by Amy Sumerlin
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Mix all ingredients and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 31.1 g, Cholesterol 35.6 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5 g, Sodium 219.3 mg, Sugar 21.1 g
HEAVENLY ISLAND BUNDT CAKE
Wanted to make a cake for a friend's birthday and was looking for something that was a tad indulgent without completely going overboard. This cake achieves the perfect balance by pairing a lighter cake batter with some luxurious additions. The flavors here work so well together and are also quite attractive to the eye. Even better, the cake uses a mix making it quick to make and a no brainer for those of us who are baking challenged. Though the technique for preparing the batter for this cake comes from none other than the Cake Doctor, the flavor combination is mine.
Provided by justcallmetoni
Categories Dessert
Time 48m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Prepare a large bundt pan with a light coating of cooking spray.
- Take the bar of chocolate and break it up into small shards. Similarly, chop the macadamia nuts into pieces.
- In a large bowl mix together the cake mix, water, egg whites and applesauce. Beat with mixer for 2 minutes. Add the chocolate, coconut and macadamia pieces to the batter, stirring to fully incorporate.
- Pour the batter into the bundt pan and bake 35-40 minutes. The cake should be resistant to touch and a toothpick or bamboo skewer should come out clean if inserted into the middle of the cake. Cool in pan 10 minutes before inverting onto a serving plate. Allow to completely cool before serving.
Nutrition Facts : Calories 270.4, Fat 12.2, SaturatedFat 4.4, Sodium 315.6, Carbohydrate 38.5, Fiber 2.2, Sugar 23.9, Protein 4.8
HEAVENLY ISLAND BUNDT CAKE
Wanted to make a cake for a friend's birthday and was looking for something that was a tad indulgent without completely going overboard. This cake achieves the perfect balance by pairing a lighter cake batter with some luxurious additions. The flavors here work so well together and are also quite attractive to the eye. Even better, the cake uses a mix making it quick to make and a no brainer for those of us who are baking challenged. Though the technique for preparing the batter for this cake comes from none other than the Cake Doctor, the flavor combination is mine.
Provided by justcallmetoni
Categories Dessert
Time 48m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Prepare a large bundt pan with a light coating of cooking spray.
- Take the bar of chocolate and break it up into small shards. Similarly, chop the macadamia nuts into pieces.
- In a large bowl mix together the cake mix, water, egg whites and applesauce. Beat with mixer for 2 minutes. Add the chocolate, coconut and macadamia pieces to the batter, stirring to fully incorporate.
- Pour the batter into the bundt pan and bake 35-40 minutes. The cake should be resistant to touch and a toothpick or bamboo skewer should come out clean if inserted into the middle of the cake. Cool in pan 10 minutes before inverting onto a serving plate. Allow to completely cool before serving.
Nutrition Facts : Calories 270.4, Fat 12.2, SaturatedFat 4.4, Sodium 315.6, Carbohydrate 38.5, Fiber 2.2, Sugar 23.9, Protein 4.8
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