Paula Deen Lane Cake Recipe 39

Steps:

• CAKE: Heat oven to 350 degrees. Prepare three 8-inch or 9-inch cake pans, greasing them well, lining with circles of waxed or parchment paper and dusting with flour. Sift the flour, baking powder and salt into a medium bowl, or stir with a fork to mix well. Stir vanilla into the milk. Beat the egg whites with a mixer at medium speed about 1 minute, until foamy and pale yellow. Increase speed to high and beat until egg whites swell into white, soft clouds and hold a firm, curled peak when beaters are lifted. Set aside. Combine butter and sugar in a large bowl and beat at high speed until fluffy and well-combined, scraping down the bowl once or twice. Beat in flour and milk mixtures in thirds, alternating between them and beat at low speed only until flour or milk disappears. Fold about a third of the beaten egg whites into the batter. Fold in the remainder, mixing gently until just combined. Divide the batter between the prepared pans and bake at 350 degrees for 20 to 25 minutes until cakes are pale golden brown and spring back when lightly touched. . Cool in pans for 10 minutes. Turn cakes out onto wire racks or plates, carefully remove the paper from the bottoms and turn cakes top side up to cool completely. FILLING: Combine egg yolks and sugar in a medium bowl. Beat well with a mixer at medium speed for 4 to 5 minutes, until thick, billowy and pale yellow. Transfer to a medium saucepan, add the butter and cook on medium heat, stirring often, until thickened and smooth, 15 to 20 minutes. (The filling should coat the back of a spoon and reach 160 degrees on a candy thermometer.) Remove from heat and stir in coconut, raisins, pecans, bourbon, vanilla and salt. Cool to room temperature and spread between the layers of the cake. (Or cool, cover and refrigerate until ready to use.) FROSTING: Bring about 3 inches of water to boil in a medium saucepan or the bottom of a double-boiler. Combine the sugar, egg whites, water, corn syrup and salt in a large heat-proof bowl that will fit snugly over the saucepan or in the top of the double-boiler. Beat 1 minute with mixer at low speed, until the egg white mixture is foamy and well-combined. Place over the boiling water and adjust heat to maintain a gentle boil. Using a hand-held mixer at high speed or by hand, beat the mixture for 7 to 14 minutes, until it swells and holds firm, curly peaks when the beaters are lifted. Remove from heat, add the vanilla and beat for 2 minutes, scraping down the bowl once or twice. Spread the frosting on the top and sides of the cake. If possible, let stand for several hours before cutting.

Steps:

• For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
• In large bowl, combine cake mix, liqueur, water, oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool in pans 10 minutes.
• Remove from pans and let cool completely on wire racks.
• For almond-flavored cheesecake, preheat oven to 300 degrees.
• Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
• In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
• Add sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in sour cream and liqueur.
• Pour batter into prepared pan; bake 45 minutes.
• Turn oven off; leave cheesecake in oven with door closed for 1 hour.
• Let cool completely in pan on wire rack.
• Cover and chill for 4 hours.
• Using edges of foil as handles, remove cheesecake from pan.
• Gently remove foil from cheesecake.
• For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
• Add chocolate, beating until combined.

Steps:

• FOR CAKE:Cream butter: gradually add sugar, beatin well.
• Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Fold in egg whites.
• Pour batter into 3 greased and floured 9 in round cake pans.
• Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove from pans and cool completely.
• FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
• Cook over medium heat, stirring constantly, about 20 minutes until thickened.
• Remove from heat, and stir in remaining ingredients.
• Cool completely.
• FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
• Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
• Remove from heat.
• Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
• To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
• Garnish with pecan halves, if desired.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 3 (9-inch) cake pans,.
• Using an electric mixer, cream butter until fluffy.
• Add sugar and continue to cream well for 6 to 8 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Add flour and milk alternately to creamed mixture, beginning and ending with flour.
• Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans.
• Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
• Do this several times to release air bubbles and assure you of a more level cake.
• Bake for 25 to 30 minutes or until done.
• Cool in pans 5 to 10 minutes.
• Invert cakes onto cooling racks.
• Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Steps:

• Preheat the oven to 350?F. Lightly grease a 13 by 9-inch baking pan.
• In a large bowl, mix together the brown sugar, flour, butter, eggs, coconut, vanilla, pecans, and chocolate chips until well combined.
• Spread the batter evenly in the prepared pan and bake for 30 to 35
• minutes, until a toothpick inserted through the middle comes out clean.
• Cool the cake completely in the pan before cutting it into squares.

Steps:

• Cake:.
• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• Filling:.
• While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
• Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
• *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
• Frosting:.
• Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.