Posts Tagged ‘cake’

Looks like I am taking an interest in recipes ;-), especially deserts! This just looked so good!!

 

 

Incredible Melted Ice-Cream Cake

by Anne Byrn

 

1 package (18.25 ounces) plain white cake mix (one without pudding in the mix!)

2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)

1 tablespoon instant coffee or espresso powder

3 large eggs

2/3 cup mini chocolate chips

Chocolate Marshmallow Frosting (see below)

Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. (Or just use Pam with Flour – I love this stuff!)

Place the cake mix, melted ice cream, instant coffee, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Add chocolate chips and mix just until it’s best combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

Meanwhile prepare the Chocolate Marshmallow Frosting: Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving. 

 

Marshmallow Frosting

2 cups confectioners’ sugar

1/2 cup unsweetened cocoa powder

6 large marshmallows or 3/4 cup marshmallow fluff

4 tablespoons (1/2 stick) butter

1/4 cup whole milk or whipping cream

1 teaspoon pure vanilla extract

 Sift the sugar and cocoa powder together into a large mixing bowl.

Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners’ sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

 Use at once to frost the top of the cake of your choice.For the garnish, I used marshmallow fluff to “glue” on chocolate covered coffee beans.

Advertisements

Lemon Cake Recipe

Posted: April 19, 2012 in cake
Tags: , , ,

This cake sounds so good and it is healthy!!! It uses a box cake mix (makes it faster). What more could you want?


Lemon Cake Recipe
Prep: 20 min. Bake: 25 min. + cooling
Yield: 15 Servings

Ingredients
1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) lemon gelatin
1 cup plus 2 tablespoons water
4 egg whites
1/3 cup unsweetened applesauce
1 tablespoon canola oil
1 teaspoon lemon extract
4 drops yellow food coloring,
LEMON GLAZE:
1-1/2 cups confectioners’ sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, for glaze, in a small bowl, combine confectioners’ sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.

Nutritional Analysis:1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

Originally published as Lemon Cake in Light & Tasty April/May 2005, p27