Combine cream cheese and shortening, creaming well.
Gradually add sugar, beating until light and fluffy.
Add eggs, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
Stir in walnuts and orange peel.
Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.
Yield: 1 three layer 8′ cake 10 ounces (2 1/2 cups) cake flour 1 tsp baking soda 1/2 teaspoon kosher salt 1/3 cup buttermilk 1/4 cup canola oil 1/2 teaspoon almond extract 1/2 vanilla bean 4 ounces unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs, room temperature, beaten 1 cup pureed strawberries 1 teaspoon lemon zest
Directions :
– Preheat the oven to 350 degrees. Butter three 8” cake pans and line with rounds of parchment. Set aside. – In a medium bowl, sift together the flour, baking soda, and salt. Set aside. – In another medium bowl, combine the buttermilk, oil, and almond extract. Set aside. – Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. In an electric mixer, beat the butter and vanilla sugar with the paddle attachment until it forms a paste. Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed. – Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the lemon zest. – Spoon into the prepared cake pans and bake until the cakes spring back when touched lightly in the center. Cool before removing from the pan. STRAWBERRY CREAM CHEESE FROSTING: 1 pound cream cheese, room temperature 6 ounces unsalted butter 1 cup powdered sugar 6 tablespoons strawberry jam 1 teaspoon vanilla extract 2 teaspoons? lemon juice 1/4 teaspoon kosher salt – In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. – Sift in the powdered sugar, and beat on low speed until incorporated. Add the strawberry jam, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high continue beating until smooth. Hit Share To Save On your Wall.
1. WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. 2. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. 3. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. 4. Top with remaining sandwiches. 5. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. 6. FREEZE 4 hours.
1 and ½ cup of flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 cup of yogurt
1 cup of sugar
3 very large eggs
Grated peel of a lemon
1 teaspoon vanilla extract or vanilla sugar
1/2 cup of oil
1/3 cup of freshly squeezed lemon juice
Preparation:
Heat the oven at 180 ° C. Lubricate the oblong baking tray and sprinkle with flour or paste baking paper.
Sift the flour, baking powder and salt into the bowl together.
In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla.
Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan.
Let the cake cool for 15 minutes in the mold before removing it.
You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on.
1 cup butter 1/2 cup shortening 3 cups granulated sugar 5 eggs 1 teaspoon vanilla extract 3 cups flour(ALL PURPOSE) 1/2 teaspoon baking powder 1/2 teaspoon salt 4 to 5 tablespoons cocoa 1 cup milk
Beat butter and shortening; add sugar and mix well. Add eggs and vanilla mix well. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture. Spoon into a greased bundt pan. Bake at 325° for 80 minutes. This great served with warm Hot fudge sauce and a couple whole strawberries.
FOR CRUST: 6 cups Rice Krispies cereal ¼ cup salted butter 1 pkg miniature marshmallows FOR FILLING: 1 (8 oz) pkg cream cheese, softened ½ cup sugar 1 tsp vanilla extract 1 (7 oz) jar marshmallow creme/fluff 1 (8 oz) pkg Cool Whip, thawed FOR GARNISH: Whipped cream Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box) Instructions Liberally grease a 9″ or 10″ springform pan with cooking spray. Set aside. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes. While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined. Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
Cake: 1 cup butter 1 cup water ¼ cup cocoa 2 cups sugar 2 cups flour ⅛ teaspoon salt 2 eggs 1 teaspoon baking soda ½ cup sour cream 1 teaspoon vanilla Icing (recipe below) Icing: ½ cup butter ¼ cup cocoa ¼ cup plus 2 tablespoons milk 1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy) ½ teaspoon vanilla Chopped Pecans (optional) How to make it : For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degrees for 20 minutes. For the icing: In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil. Immediately remove from heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).
Icing: 1/2 cup butter 1 cup sugar 3/4 cup evaporated milk 1 cup coconut 1 cup nuts 1 teaspoon vanilla
Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13×9 inch cake pan. Bake at 350°F 35-40 minutes.
For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil). Remove from heat and add remaining ingredients. Pour over hot cake.
Ingredients Cake 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and whole eggs called for on cake mix box 2 tablespoons unsweetened baking cocoa 2 tablespoons seedless strawberry jam 1/4 teaspoon Betty Crocker™ red gel food color Frosting 1 cup butter, softened 2 1/4 cups powdered sugar 2 to 3 tablespoons milk 1 teaspoon vanilla 1 teaspoon seedless strawberry jam Betty Crocker™ red gel food color 1 teaspoon unsweetened baking cocoa
Steps 1 Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
3 Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4 In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
5 In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.
