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.
YUMMY KAHLUA PANCAKES
These are wonderful tasting. We loved the taste the Kahlua and hint of lemon gave to these rich and filling pancakes. I tested these on all of my family and changed some things around according to their comments. The last were my DD and her BF and they gave them a thumbs up. This makes 12 6" pancakes. Made for RSC #10
Provided by Nimz_
Categories Breakfast
Time 50m
Yield 12 6
Number Of Ingredients 15
Steps:
- Soak raisins in warm water for 20-30 minutes.
- In a medium bowel mix together flours, baking powder, baking soda, salt and brown sugar.
- In a large bowel, using an electric mixer, beat eggs until frothy.
- Add vanilla yogurt, butter and Kahlua and mix well.
- Add flour mixture to the yogurt mixture and beat on medium speed just until blended and smooth.
- Place shredded apples in the microwave for 60 seconds.
- Drain raisins on paper towels.
- Fold raisins and apples into batter and combine well.
- If batter is too thick, add a little more yogurt or more Kahlua.
- Heat griddle to medium heat (about 350 - 400 F).
- Spoon batter, ½ cup at a time, onto hot griddle and spread out to approximately 6-7 Inch pancakes.
- Cook for 5-6 minutes or until bubbles form on top.
- Flip and cook for another 5-6 minutes or until golden brown.
- Serve with toasted pecans and maple syrup. (Some of only used powdered sugar).
Nutrition Facts : Calories 234.7, Fat 8.8, SaturatedFat 3.2, Cholesterol 64.5, Sodium 317.8, Carbohydrate 31.9, Fiber 2.7, Sugar 13.5, Protein 5.9
EXTRA-YUMMY FLUFFY PANCAKES
This is my favorite recipe for pancakes. Over time I tweaked a recipe I found, till i got it just right! It makes fluffy pancakes with that little bit of extra from the vanilla and cinnamon! These pancakes are especially good with your favorite berry syrup.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
- Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 27 g, Cholesterol 35.3 mg, Fat 9.7 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 493.1 mg, Sugar 5.9 g
YUMMY PANCAKES
This is a simple recipe and a yummy one also. Anybody can do it. I got this recipe from my mom a long time ago and have been using it for years.
Provided by gabriel.martinez
Categories Breakfast
Time 8m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Combine flour, sugar, baking powder, cinnamon and salt.
- Beat together melted butter and eggs and pour in to the milk.
- Stir wet ingredients into dry mix until combined.
- Lumpy batter is ok.
- Heat large pan or griddle to medium heat.
- Brush pan or griddle with oil or butter.
- Pour batter into pan 1/4 cup per pancake.
- Cook till bubbles form on top; flip and let cook till golden brown.
- Repeat with remaining batter.
HEARTY COUNTRY HOT CAKES
A thick hearty pancake that melts in your mouth.
Provided by chelseylee
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 6
Number Of Ingredients 10
Steps:
- Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 293 calories, Carbohydrate 41.9 g, Cholesterol 33.5 mg, Fat 10.8 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 540.3 mg, Sugar 14.3 g
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
KAHLUA MOCHA CAKE
Moist and delicious cake! Goes great with a cup of hot coffee! You won't be disappointed if you try this one!
Provided by Chef Boy Mar-10
Categories Dessert
Time 1h
Yield 1 Cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- For Cake: Mix everything but chocolate chips with mixer for about 4 minutes.
- Fold in chocolate chips.
- Pour into greased Bundt pan.
- Bake at 350 for 55 minutes.
- For Sauce/Topping: Bring sugar, water and butter to a boil, boil for one minute.
- Remove from heat and stir in Kahlua.
- Pour 2/3 of sauce over cake BEFORE removing from Bundt pan.
- Turn out cake and slowly pour remaining sauce over top of cake (slow enough for it to soak into cake).
Nutrition Facts : Calories 763.6, Fat 40.5, SaturatedFat 13, Cholesterol 98.6, Sodium 514.4, Carbohydrate 87.3, Fiber 2.2, Sugar 67.9, Protein 6.8
YUMMY CHOCOLATE CAKE
My husband and I are trying to eat lighter but still crave sweets. This moist, healthy chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.
Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 465mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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