YUMMY YUMMY CAKE
My aunt has made this cake for years. It is now one of our favorites. Sometimes I make it in one 9 by 13 pan - baking about 32 minutes in oven.
Provided by turtlebug
Categories Dessert
Time 37m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in center of oven and preheat to 350F.
- Generously grease two 9-inch round cake pans.
- Dust with powdered cake mix.
- Shake excess into mixing bowl.
- Set the pans aside.
- Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
- Scrape down sides of bowl.
- Beat at medium speed 2 to 3 minutes longer.
- Divide the batter between the two pans and place pans in oven side by side.
- Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
- Remove racks from oven and cool on wire rack for 10 minutes.
- Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
- While they are still warm, poke hole in the top of each layer with a wooden skewer.
- Pour the pineapple juice over the layers so that the cake soaks up all the juice.
- Let the layers cool for 30 minutes.
- Meanwhile, prepare the frosting.
- Put all frosting ingredients in a large mixing bowl.
- Stir until well combined and pudding is dissolved.
- Place one cake layer, right side up, onto a serving platter.
- Spread the top with frosting.
- Place second layer, right side up, on top of the first.
- Frost the top and sides of the cake.
- Store this cake, lightly covered in wax paper, in refrigerator, up to one week.
MAKEOVER TWO-TONE SPICE CAKE
This is a delicious and decadent cake with half the fat and a third less calories than the over-the-top original. -Michele Wedige, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce., Combine the flour, baking powder, cinnamon, salt, baking soda, allspice and nutmeg. Add to the butter mixture alternately with sour cream, beating well after each addition. Stir in nuts. Spread into prepared pans., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in sour cream and vanilla. Place one cake layer on a serving platter; top with half of the frosting. Repeat layers., In a microwave, melt chocolate and butter; stir until smooth. Cool for 2 minutes; drizzle over cake. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 225mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE
A delicious but lighter version of teatime favourite, coffee and walnut cake
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
- Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
- Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.43 milligram of sodium
COCONUT CREAM YUMMY CAKE
"I found this recipe as a kid in one of my mother's cookbooks. I didn't make it until I was older and now it is requested every Christmas. Sometimes I tint the coconut red and green for the holiday." - Angela Renae Fox, Gober, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan., Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack. , Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.,
Nutrition Facts : Calories 491 calories, Fat 29g fat (21g saturated fat), Cholesterol 66mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
MAKEOVER ITALIAN CREAM CAKE
This is a madeover Italian Cream Cake, just taking the calories not the flavor out! So delish, you won't believe it's lower in calories.
Provided by Vseward Chef-V
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
- In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator.
Nutrition Facts : Calories 329.3, Fat 13.5, SaturatedFat 6.7, Cholesterol 56, Sodium 253.8, Carbohydrate 48, Fiber 1, Sugar 34.9, Protein 5.2
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