JELLY BEAN CAKE
Classic moist Bundt cake gets a springtime makeover with the addition of colorful mini jelly beans, and becomes a perfect centerpiece for your Easter gathering.
Provided by Jessica Walker
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Generously grease and flour bundt pan. Toss jelly beans with 2 tablespoons flour and set aside. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat sugar, butter, cream cheese and vanilla with electric mixer on medium speed. Add eggs, one at a time. Add flour mixture and blend well.
- Spoon 1 cup batter into bottom of prepared pan. Stir jelly beans into remaining batter.
- Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and then invert onto serving plate and cool complete.
Nutrition Facts : ServingSize 1 Serving
JELLYBEAN BARK
This is a delicious recipe reminiscent of the peppermint bark made at Christmastime that uses a favorite Easter treat. Fun and easy to make too! Everyone really enjoys the combination of creamy white chocolate and fruity jellybeans. Use your favorite, but I always go for the small pectin variety. Hope you enjoy!
Provided by Christina
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 16
Number Of Ingredients 2
Steps:
- Line a jelly roll pan with waxed paper and set aside.
- Melt the white confectioners' coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners' coating onto the prepared pan. Sprinkle the jellybeans over the top.
- Refrigerate at least 1 hour or until firm. Break into pieces to serve.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 43.4 g, Cholesterol 6 mg, Fat 9.1 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 39.7 mg, Sugar 36.6 g
JELLY BEAN COOKIES
It's a family tradition for my grandmother and me to make these colorful cookies every year for the holidays. -Cheyenne Fink, Pleasantville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans., Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 91 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 61mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT EASTER CAKE
An Easter favorite that my Grandmother made every year and I recreated. Three layers with coconut frosting and a little bird's nest on the top for a fun spring cake! Use your choice of yellow or white cake mix.
Provided by BeachPeach
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour three 8-inch round cake pans.
- Stir cake mix, 1 cup water, vegetable oil, eggs, and 1 teaspoon coconut extract together in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes.
- Pour batter evenly into the prepared cake pans.
- Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean, about 25 minutes.
- Let cakes cool in pans for 10 minutes; remove cakes from pans to finish cooling on racks, at least 30 minutes.
- Beat butter with an electric mixer on low in a large bowl until creamy and smooth. Beat in 2 1/2 teaspoons coconut extract.
- Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until the confectioners' sugar and cream have been incorporated and the frosting is smooth and creamy.
- With a long serrated knife, level the tops of the 3 cakes. Place 1 cake onto a serving platter; frost the top of the cake with about 1/4 of the frosting. Sprinkle with about 1/3 cup flaked coconut.
- Place second cake layer on top of the first, and frost and sprinkle with coconut as before. Place third layer on top of the second; frost top and sides with remaining frosting. Lightly press 1/3 cup of coconut evenly into sides of cake.
- Place 1 cup of remaining coconut into a resealable plastic bag, add 1/2 teaspoon water and the green food coloring, and seal bag. Shake and press bag to mix food coloring with coconut, tinting it light green. Remove to paper towel to dry.
- Spread the green coconut over the top of the cake; place colored jelly beans in the middle and press lightly to secure.
Nutrition Facts : Calories 727 calories, Carbohydrate 104.1 g, Cholesterol 98.2 mg, Fat 33.9 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 16.8 g, Sodium 449.4 mg, Sugar 85.7 g
GRANDMA CAMPBELL'S JELLY CAKE
This recipe is luscious and gooey. Besides that its simple, inexpensive, and gets better with age. Grandma Campbell made it for the grandkids, and couldn't remember how long it had been in the family.
Provided by Gayle M
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sugar together.
- Add eggs, flour and milk.
- The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
- Then add vanilla.
- Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
- Melt the apple jelly.
- Pour 3 ounces of jelly over each layer as they are stacked.
- Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
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