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1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker® SuperMoist® yellow or French vanilla cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1.
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
2.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
3.
Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Rhubarb Squares
I love love love rhubarb!
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
4 cups sliced fresh rhubarb
Whipped cream, if desired
1.
Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 1/4 cups of the mixture (if mixture is sticky, lightly flour hands). Reserve remaining crumbly mixture for topping. Bake 15 minutes. Remove from oven.
2.
In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3.
Bake 45 to 55 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
4 cups sliced fresh rhubarb
Whipped cream, if desired
1.
Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 1/4 cups of the mixture (if mixture is sticky, lightly flour hands). Reserve remaining crumbly mixture for topping. Bake 15 minutes. Remove from oven.
2.
In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3.
Bake 45 to 55 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
Italian Buttercream Frosting
Italian Buttercream Frosting
1 1/4 c. plus 1/3 c. sugar
1/2 c. water
8 large egg whites, at room temperature
1 tsp. cream of tartar
1 1/2 lbs (6 stikcs) unsalted butter, cut into pats
Place the 1 1/4 c. sugar and the water in a saucepan. Stir to set the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c. of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248 degrees F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the pats of butter and whip until combined, smooth and the butter is incorporated.
1 1/4 c. plus 1/3 c. sugar
1/2 c. water
8 large egg whites, at room temperature
1 tsp. cream of tartar
1 1/2 lbs (6 stikcs) unsalted butter, cut into pats
Place the 1 1/4 c. sugar and the water in a saucepan. Stir to set the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c. of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248 degrees F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the pats of butter and whip until combined, smooth and the butter is incorporated.
Lemon Pillow Cake
Ingredients
1 Lemon Cake Mix
1 can lemon pie filling
1 can lemon frosting
1 8 oz carton frozen whip topping
Directions
Mix cake mix according to package directions. Put in greased 9x13 pan. Drop dollops of pie filling from a spoon over top, until can is used. Bake according to manufacturer's directions. When cool, fold together can of frosting and whip topping. Frost cake. Store cake in refrigerator.
1 Lemon Cake Mix
1 can lemon pie filling
1 can lemon frosting
1 8 oz carton frozen whip topping
Directions
Mix cake mix according to package directions. Put in greased 9x13 pan. Drop dollops of pie filling from a spoon over top, until can is used. Bake according to manufacturer's directions. When cool, fold together can of frosting and whip topping. Frost cake. Store cake in refrigerator.
Earthquake Cake
Ingredients
1 box German chocolate cake mix or Devil's Food either one will work
1c. chopped pecans
1 c. coconut (Baker's Angel Flake coconut sweetened)
1( 8 oz.) package cream cheese softened
4 c. powdered sugar or ( 1 box powdered sugar)
1 stick butter ( room temp)
1 tsp. vanilla
Directions
Place coconut and pecans in bottom of a 13x9 baking dish that has been greased or sprayed with pam or other cooking spray.mix cake mix according to directions on box and pour over coconut and pecans, DO NOT STIR.In a seperate bowl mix together cream cheese, butter and vanilla, add powdered sugar and mix until creamy, drop by spoonfuls all around over cake. DO NOT STIR.
Bake at 350 degrees for 30-35 minutesmay serve warm or cold with vanilla ice cream or whipped topping
Cook Time: 35 Min
Servings: 12
1 box German chocolate cake mix or Devil's Food either one will work
1c. chopped pecans
1 c. coconut (Baker's Angel Flake coconut sweetened)
1( 8 oz.) package cream cheese softened
4 c. powdered sugar or ( 1 box powdered sugar)
1 stick butter ( room temp)
1 tsp. vanilla
Directions
Place coconut and pecans in bottom of a 13x9 baking dish that has been greased or sprayed with pam or other cooking spray.mix cake mix according to directions on box and pour over coconut and pecans, DO NOT STIR.In a seperate bowl mix together cream cheese, butter and vanilla, add powdered sugar and mix until creamy, drop by spoonfuls all around over cake. DO NOT STIR.
Bake at 350 degrees for 30-35 minutesmay serve warm or cold with vanilla ice cream or whipped topping
Cook Time: 35 Min
Servings: 12
Chocolate Dream Cake
From Prevention magazine
3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 16oz pkg Angel food cake mix
1 1/4 cup water
1 Tbsp instant coffee powder
1 1/2 cup skim milk
1 pkg whipped topping mix
1 pgs instant chocolate pudding mix
Preheat oven to 350. Line a 10x15 jelly roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.
Prepare cake mix per package directions, using 1 1/4 cups water and adding in cocoa mixture. Spread batter evenly in pan. Bake 20 minutes or until top looks dry. invert onto a large wire rack. remove the pan and waxed paper. Cool.
Dissolve the coffee in the milk (or omit it if you are me). Add whipped cream and pudding mix. Beat on low until moist. Beat on high until soft peaks form. Chill 5 minutes.
Cut cake into thirds. Cover each layer with topping and stack. Chill for 2 hours.
3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 16oz pkg Angel food cake mix
1 1/4 cup water
1 Tbsp instant coffee powder
1 1/2 cup skim milk
1 pkg whipped topping mix
1 pgs instant chocolate pudding mix
Preheat oven to 350. Line a 10x15 jelly roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.
Prepare cake mix per package directions, using 1 1/4 cups water and adding in cocoa mixture. Spread batter evenly in pan. Bake 20 minutes or until top looks dry. invert onto a large wire rack. remove the pan and waxed paper. Cool.
Dissolve the coffee in the milk (or omit it if you are me). Add whipped cream and pudding mix. Beat on low until moist. Beat on high until soft peaks form. Chill 5 minutes.
Cut cake into thirds. Cover each layer with topping and stack. Chill for 2 hours.
Carrot Pineapple Upside Down cake
Found in the March 08 BHG magazine
1/3 cup packed brown sugar
2 Tbsp butter
1 Tbsp water
6-8 1/4 inch slices of fresh pineapple
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup milk
3 carrots, finely shredded
Preheat oven to 350 degrees. Lightly coat a 9x9x2 inch baking pan with non stick cooking spray.
In small saucepan, combine brown sugar, 2 Tbsp butter, and water. Cook and stir over medium heat until mixture comes to a boil and is smooth. Pour in prepared cake pan, making sure to evenly coat the bottom. Arrange pineapple slices on top.
In medium bowl, combine flour, baking powder, salt, and nutmet. Set aside.
In large mixing bowl, beat 1/2 cup butter for 30 seconds. Gradually add sugar, beat until combined. Beat 2 more minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk. Beat on low after each until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick comes out clean. Cool in pan for five minutes. Invert on platter. Cool 30 minutes.
1/3 cup packed brown sugar
2 Tbsp butter
1 Tbsp water
6-8 1/4 inch slices of fresh pineapple
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup milk
3 carrots, finely shredded
Preheat oven to 350 degrees. Lightly coat a 9x9x2 inch baking pan with non stick cooking spray.
In small saucepan, combine brown sugar, 2 Tbsp butter, and water. Cook and stir over medium heat until mixture comes to a boil and is smooth. Pour in prepared cake pan, making sure to evenly coat the bottom. Arrange pineapple slices on top.
In medium bowl, combine flour, baking powder, salt, and nutmet. Set aside.
In large mixing bowl, beat 1/2 cup butter for 30 seconds. Gradually add sugar, beat until combined. Beat 2 more minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk. Beat on low after each until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick comes out clean. Cool in pan for five minutes. Invert on platter. Cool 30 minutes.
Pumpkin Cake
2 c Sugar
1 1/4 c Vegetable oil
4 Eggs
2 c Flour
1 ts Salt
2 ts Baking soda
3 ts Cinnamon
1 1/2 c Pumpkin
1 c Chopped walnuts
Cream Cheese Frosting (recipe follows)
Combine sugar and oil; mix until well blended. Add eggs one at a time, beating well after each addition. Sift flour, salt, soda & cinnamon together. Add pumpkin and walnuts last. Pour in 9" or 10" ungreased tube pan. Bake in 350F oven for 1 hour. Cool and frost.
Frosting
3 cups sifted powdered sugar
1 (3-ounce) package cream cheese, softened
1/4 cup plus
2 tablespoons butter, softened
1 tablespoon half-and-half
1 teaspoon vanilla extract
Combine all ingredients in a bowl; beat until smooth.
2 c Sugar
1 1/4 c Vegetable oil
4 Eggs
2 c Flour
1 ts Salt
2 ts Baking soda
3 ts Cinnamon
1 1/2 c Pumpkin
1 c Chopped walnuts
Cream Cheese Frosting (recipe follows)
Combine sugar and oil; mix until well blended. Add eggs one at a time, beating well after each addition. Sift flour, salt, soda & cinnamon together. Add pumpkin and walnuts last. Pour in 9" or 10" ungreased tube pan. Bake in 350F oven for 1 hour. Cool and frost.
Frosting
3 cups sifted powdered sugar
1 (3-ounce) package cream cheese, softened
1/4 cup plus
2 tablespoons butter, softened
1 tablespoon half-and-half
1 teaspoon vanilla extract
Combine all ingredients in a bowl; beat until smooth.
Rhubarb Cake
1 pkg white cake mix prepared according to directions, but not baked
5 cups thinly chopped rhubarb
1/2 cup sugar
1 3 ounce package of strawberry jello
3 cups mini marshmallows
Layer rhubarb in 9x13 pan. Sprinkle on sugar and jello. Add marshmallows. Pour over prepared cake batter. Bake at 350 for 55 minutes.
**Honestly, you would be surprised at how utterly good and moist this cake is! Even if you don't like rhubarb... it's seriously good... really... would I lie?
5 cups thinly chopped rhubarb
1/2 cup sugar
1 3 ounce package of strawberry jello
3 cups mini marshmallows
Layer rhubarb in 9x13 pan. Sprinkle on sugar and jello. Add marshmallows. Pour over prepared cake batter. Bake at 350 for 55 minutes.
**Honestly, you would be surprised at how utterly good and moist this cake is! Even if you don't like rhubarb... it's seriously good... really... would I lie?
Mom's Zucchini Cake
1 Spice Cake mix
1- 4 serving size of Vanilla (or chocolate) instant pudding mix
4 eggs
1 cup of sour cream
1/4 cup water
2 cups grated zucchini
Nuts optional
Bake in loaf pans or a cake pan, at whatever temp you normally bake a cake at until it's done (mom wasn't very specific... LOL)
**I never did get one of these made this year, but that's okay, every time mom made it, she'd bring me over a loaf so I still ate plenty.
1- 4 serving size of Vanilla (or chocolate) instant pudding mix
4 eggs
1 cup of sour cream
1/4 cup water
2 cups grated zucchini
Nuts optional
Bake in loaf pans or a cake pan, at whatever temp you normally bake a cake at until it's done (mom wasn't very specific... LOL)
**I never did get one of these made this year, but that's okay, every time mom made it, she'd bring me over a loaf so I still ate plenty.
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