STARLIGHT YELLOW CAKE
This yellow cake recipe comes from 'Betty Crocker's Cookbook: Everything You Need To Know To Cook Today'. It can be made either in round pans or a 9 X 13-inch rectangular (the pan I used for this recipe). For frosting, you can use your favorite recipe, or buy your favorite brand. *Instead of using flour and shortening to...
Provided by Kimberly Kay
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 F.
- 2. Grease bottom and sides of a rectangular pan, 13 X 9-inches, 2 round pans, 9 X 1 ½ -inches, or 3 round pans, 8 X 1 ½-inches with shortening and lightly flour.*(see my notes)
- 3. Beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- 4. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
- 5. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
- 6. Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.
- 7. Cool completely, about 1 hour.
- 8. Frost as desired.
MINT CAKE
"My sister and I like to bake this 'cool' mint cake when we were learning to cook...and I still enjoy making it today," reports Sue Gronholz of Beaver Dam, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 456mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 3g protein.
SNOWMAN CAKE
Bring out the child in everyone this season with an enchanting snowman, made with chocolate-mint cake and melt-in-your-mouth icing. Candy eyes and a chocolate-cookie hat help bring him to life.
Provided by Gods Child
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Heat oven to 375°F Grease and flour two 4-cup and two 1 1/2-cup ovenproof bowls. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. In measuring cup, combine milk and mint extract.
- In large bowl, beat together sugar and butter on low speed until blended, about 1 minute. Increase speed to high and beat 2 minutes, or until light and creamy. Reduce speed to medium-low and add eggs, one at a time, beating well after each. Alternate flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally scraping sides of bowl with rubber spatula.
- Divide batter among prepared bowls. Bake 30 minutes. Remove 1 1/2-cup bowls, and let cool. Continue baking 4-cup cakes until center comes out clean when inserted with a cake tester, about 10 minutes longer. Cool in bowls for 5 minutes. Invert cakes onto wire racks, and let cool completely.
- Meanwhile, prepare frosting: In the top of a double broiler, over simmering (not boiling) water, beat together sugar, water, egg whites, light corn syrup, and cream of tartar on low speed until combined. Increase speed to high, and beat constantly for 10 to 12 minutes, or until stiff peaks form, scraping sides occasionally with rubber spatula. Makes about 4 cups.
- To assemble cake: Trim the flat side of each cake layer. Spread a thin layer of frosting on trimmed sides of cakes. Place same-size layers together to form two round shapes. Stand cake upright, and place smaller cake on top of larger one to form the snowman shape. Secure cake layers together by inserting a trimmed wooden skewer.
- To decorate cake: Spread a thin layer of frosting onto bottom of Ring Ding, and secure to cookie. Spoon remaining frosting into a piping bag fitted with a 1/2" star tip. Pipe a border around Ring Ding and place blue M&M's onto border to create a decorative hat. Place taffies together and shape into a scarf. Set the hat and scarf aside to firm up.
- Transfer cake to a serving platter. Working down from the top, pipe star shapes around the entire cake. (If shapes are too pointy, gently tap down with fingertips.) For the face, arrange Junior Mints for the eyes, trimmed orange slice for the nose, and licorice string for the mouth. Wrap scarf around the neck. Place candy melts down middle of body for buttons; top with hat. Scatter rock candy around cake and serve.
Nutrition Facts : Calories 408.6, Fat 14.5, SaturatedFat 8.6, Cholesterol 86.2, Sodium 353.6, Carbohydrate 67.5, Fiber 2.2, Sugar 50.8, Protein 6.3
STARLIGHT MINT CAKE
Make and share this Starlight Mint Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake batter and bake as directed on package for two 9-inch round layers.
- Cool cakes in pans 15 minutes.
- Pierce cakes with large fork at 1/2 inch intervals.
- Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
- Pour over cakes.
- Refrigerate 3 hours.
- Heat oven to 350°F
- Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
- Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
- Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
- Cool before removing from baking sheet.
- Repeat with remaining mints.
- Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
- Spread with chocolate mixture.
- Unmould second cake; place on first layer.
- Frost with Cool Whip.
- Decorate with melted mints.
- Store in refrigerator.
- HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
- Place over the handle of a wooden spoon or any other object that will bend the candy.
- Cool completely before using to decorate cake.
Nutrition Facts : Calories 293.5, Fat 16.5, SaturatedFat 6.1, Cholesterol 61.6, Sodium 261.4, Carbohydrate 33.4, Fiber 0.3, Sugar 25.2, Protein 3.7
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