Serve with Martha's Chocolate Icing (previous cake)
1 devils food cake mix
1 can 21 oz cherry pie filling
2 eggs
1 t almond extract
1 cup semisweet choc chips
Preheat oven to 350 degrees. Line muffin tins.
Place ingredients into bowl and mix on low 1 min. Scrape down sides and mix 2 min. Fold in choc. chips. Spoon into batter till 3/4 full.
Bake till toothpick comes out clean. 20-25 min. Cool 15 min. on rack before frosting. Prepare icing. Spread a heaping tablespoon onto each cupcake till smooth. Let rest 10 min.
Showing posts with label Cakes/Cupcakes. Show all posts
Showing posts with label Cakes/Cupcakes. Show all posts
Thursday, July 30, 2009
Chocolate Macaroon Ring Cake
Macaroon Filling:
2 eggs
1/2 t almond extract
1/2 c sugar
2/3 c sweetened flake coconut
1/4 c flour
Cake:
devils food cake mix
1 large egg
1 c water
1/3 veg oil
Almond Glaze:
1 1/4 c powdered sugar
1-2 T milk
1/2 t almond extract
Pepare filling: Separate eggs, placing whites in a med-size mixing bowl and yolks in a large bowl. Add almond extract to whites and beat until frothy, 30 seconds. Gradually add sugar while beating till soft peaks form, 1-11/2 min. Fold in the coconut and flour till just incorporated. Set the bowl aside while you prepare cake.
Place rack in center and preheat oven to 350 degrees. Mist bundt pan with spray, and dust with flour.
Place cake mix in bowl with egg yolks. Add the whole egg, water, and oil. Blend 30 seconds, scrape bowl and beat 2 min. Pour half batter in pan. Spoon filling on batter, making sure it doesn't touch sides of pan. Spoon remaining batter on top and smooth. Place in oven.
Bake 53-57 min till lightly springs back and pulls away from sides. Cool 20 min., remove from pan.
Whisk glaze together and spoon over cake. Let rest 10 min. before slicing.
2 eggs
1/2 t almond extract
1/2 c sugar
2/3 c sweetened flake coconut
1/4 c flour
Cake:
devils food cake mix
1 large egg
1 c water
1/3 veg oil
Almond Glaze:
1 1/4 c powdered sugar
1-2 T milk
1/2 t almond extract
Pepare filling: Separate eggs, placing whites in a med-size mixing bowl and yolks in a large bowl. Add almond extract to whites and beat until frothy, 30 seconds. Gradually add sugar while beating till soft peaks form, 1-11/2 min. Fold in the coconut and flour till just incorporated. Set the bowl aside while you prepare cake.
Place rack in center and preheat oven to 350 degrees. Mist bundt pan with spray, and dust with flour.
Place cake mix in bowl with egg yolks. Add the whole egg, water, and oil. Blend 30 seconds, scrape bowl and beat 2 min. Pour half batter in pan. Spoon filling on batter, making sure it doesn't touch sides of pan. Spoon remaining batter on top and smooth. Place in oven.
Bake 53-57 min till lightly springs back and pulls away from sides. Cool 20 min., remove from pan.
Whisk glaze together and spoon over cake. Let rest 10 min. before slicing.
Wednesday, July 29, 2009
Quick Tunnel of Fudge Cake
Filling:
1 1/2 c milk
1 pkg (3.4 oz) chocolate fudge pudding (not instant)
1 c semisweet choc. chips
1 T butter
Cake:
devils food cake mix
1/2 c veg oil
1/2 c sour cream
1/2 c water
4 large eggs
1 t vanilla
Place milk in medium sauce-pan and whisk in the pudding mix. Cook, stirring over med. heat until the mixture comes to a boil. Remove from heat and add the rest. Stir till smooth.
Preheat oven to 350 degrees. Prepare bundt pan.
Combine ingredients and mix on low 1 min. Scrape sides and mix 2 min. more till smooth. Reserve 2 cups of batter. Pour remaining batter in pan. Spoon pudding mixture in a ring on top of the batter, making sure it doesn't touch the sides of the pan. Spoon reserved batter over filling, smoothing it out with spatula.
Bake until springs back when lightly pressed with finger and is just starting to pull away from the sides of the pan, 45-50 min.
Cool.
Prepare Icing:
Martha's Chocolate Icing
1 cup granulated sugar
5 T butter
1/3 c whole milk
1 c semisweet choc chips
Place sugar, butter and milk in med-heat pan. Stir till comes to a boil, 3-4 min. Still stirring, let mixture boil till sugar dissolves, 1 min. Remove from heat. Stir in chips and stir till smooth. Spread over cooled cake.
1 1/2 c milk
1 pkg (3.4 oz) chocolate fudge pudding (not instant)
1 c semisweet choc. chips
1 T butter
Cake:
devils food cake mix
1/2 c veg oil
1/2 c sour cream
1/2 c water
4 large eggs
1 t vanilla
Place milk in medium sauce-pan and whisk in the pudding mix. Cook, stirring over med. heat until the mixture comes to a boil. Remove from heat and add the rest. Stir till smooth.
Preheat oven to 350 degrees. Prepare bundt pan.
Combine ingredients and mix on low 1 min. Scrape sides and mix 2 min. more till smooth. Reserve 2 cups of batter. Pour remaining batter in pan. Spoon pudding mixture in a ring on top of the batter, making sure it doesn't touch the sides of the pan. Spoon reserved batter over filling, smoothing it out with spatula.
Bake until springs back when lightly pressed with finger and is just starting to pull away from the sides of the pan, 45-50 min.
Cool.
Prepare Icing:
Martha's Chocolate Icing
1 cup granulated sugar
5 T butter
1/3 c whole milk
1 c semisweet choc chips
Place sugar, butter and milk in med-heat pan. Stir till comes to a boil, 3-4 min. Still stirring, let mixture boil till sugar dissolves, 1 min. Remove from heat. Stir in chips and stir till smooth. Spread over cooled cake.
Chocolate Orange Cake
1 devils food cake mix
1 1/3 c orange juice
1/2 c veg. oil
3 large eggs
1 t grated orange zest
orange-cocoa cream cheese frosting
Preheat oven 350 degrees. Grease 2 9" round cake pans and dust with flour.
Place ingredients and mix on low speed for 1 min. Scrape sides and mix 2 min. on medium speed. Bake in oven side-by-side.
Bake until spring back when lightly pressed with finger, 30-32 min. cool completely.
Orange-Cocoa Cream Cheese frosting
1 pkg cream cheese
4 T butter (room temp)
1/4 cocoa powder
1 t orange extract
3 3/4 c powdered sugar
Blend butter and cheese till smooth. Add the rest and beat till fluffy.
Frost the layers!
1 1/3 c orange juice
1/2 c veg. oil
3 large eggs
1 t grated orange zest
orange-cocoa cream cheese frosting
Preheat oven 350 degrees. Grease 2 9" round cake pans and dust with flour.
Place ingredients and mix on low speed for 1 min. Scrape sides and mix 2 min. on medium speed. Bake in oven side-by-side.
Bake until spring back when lightly pressed with finger, 30-32 min. cool completely.
Orange-Cocoa Cream Cheese frosting
1 pkg cream cheese
4 T butter (room temp)
1/4 cocoa powder
1 t orange extract
3 3/4 c powdered sugar
Blend butter and cheese till smooth. Add the rest and beat till fluffy.
Frost the layers!
Chocolate Cream Cheese Pound Cake
1 pkg butter recipe fudge cake mix
1 8-oz pkg cream cheese
1/2 c water
1/2 c vegetable oil
1/4 c sugar
4 large eggs
2 t vanilla
Place rack in center of oven and preheat to 325 degrees. spray 10-inch tube pan with cooking spray, then dust with flour. Place all ingredients into mixing bowl. Mix on low for 1 minute. Scrape down the sides, beat on medium for 2 more minutes. Pour into pan, smoothing it out. Place in oven.
Bake until cake springs back when lightly pressed with finger and is just starting to pull away from the sides, 58-62 minutes. Cool on wire rack 20 minutes, then invert onto rack and cool 20 minutes more. Slice and serve.
1 8-oz pkg cream cheese
1/2 c water
1/2 c vegetable oil
1/4 c sugar
4 large eggs
2 t vanilla
Place rack in center of oven and preheat to 325 degrees. spray 10-inch tube pan with cooking spray, then dust with flour. Place all ingredients into mixing bowl. Mix on low for 1 minute. Scrape down the sides, beat on medium for 2 more minutes. Pour into pan, smoothing it out. Place in oven.
Bake until cake springs back when lightly pressed with finger and is just starting to pull away from the sides, 58-62 minutes. Cool on wire rack 20 minutes, then invert onto rack and cool 20 minutes more. Slice and serve.
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