Showing posts with label Cake recipe. Show all posts
Showing posts with label Cake recipe. Show all posts

Sunday, February 22, 2009

Holiday Inn Brownie Caramel Cheesecake

Holiday Inn Brownie Caramel Cheesecake

1 package (9 ounce) brownie mix
1 egg
1 tablespoon cold water
1 package (14 ounce) individually wrapped caramels, unwrapped
1 can (5 ounce) evaporated milk
2 packages (8 ounce) cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan.

In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

By Chef Jeff DeJong / Holiday Inn

This recipe for Holiday Inn Brownie Caramel Cheesecake serves/makes 12



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Saturday, February 21, 2009

Chocolate-Cream Cheese Cupcakes

Chocolate-Cream Cheese Cupcakes
SERVINGS: 18 cupcakes

1/2 of an 8-ounce package fat-free cream cheese, softened
1/4 cup frozen egg product, thawed
1/3 cup granulated sugar
1/3 cup miniature semisweet chocolate pieces
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup plain low-fat granola

Line 18 muffin cups with paper bake cups; set aside.

Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each.. Sprinkle with granola.

Bake in a 350° oven for 25 to 30 minutes or till tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.

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Classic Honey Cake

Classic Honey Cake

3 eggs
1 1/3 cups honey
1 1/2 cups sugar
1 cup strong black coffee
2 teaspoons baking powder
3 tablespoons margarine, softened
1 teaspoon baking soda
4 cups flour
1 teaspoons cinnamon

Preheat oven to 325F. Grease and flour a 9 by 13-inch cake pan.
In a large mixer bowl, beat eggs and honey together. Add sugar
and mix again. Mix coffee with baking powder, and then add with
margarine to the egg mixture. Add baking soda, flour, and cinnamon
and beat together well. Pour into greased cake pan. Bake for 55
minutes to an hour.

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Sunday, January 25, 2009

Caramel Crunch Fudge Cake

Caramel Crunch Fudge Cake

1/2 cup margarine or butter
2 1-ounce squares unsweetened chocolate
1 cup water
1 cup rolled oats
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup chocolate-flavored syrup
1/2 cup coffee-flavored liqueur, or cold coffee
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
3/4 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13-by-9-inch baking pan. In large saucepan, melt 1/2 cup margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, 1 cup brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir flour, baking soda and salt into chocolate mixture, mixing well. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when touched lightly in center. As soon as cake is removed from oven, in small saucepan combine all topping ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

Yield 12 servings.

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Saturday, January 24, 2009

Caramel-Glazed Apple Cake

Caramel-Glazed Apple Cake
10 Servings

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup butter
1 lightly beaten egg
1 cup milk

TOPPING
3 cups apples, (Baking) peeled and sliced
1 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1/2 cup melted butter

1. Sift together flour, baking powder, salt, and sugar, then cut in the
butter. Beat in the egg and milk.
2. Preheat oven to 375 degrees F. Line a 9x13" pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil.
3. Spread the batter evenly in the pan. Arrange the apple slices of the
batter in rows, overlapping them slightly and alternating the direction of
the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this
mixture over the apples. Drizzle the melted butter over all.
4. Bake for 50 minutes, or until the apples are nicely browned and glazed
and a cake tester comes out clean. Remove cake to a wire rack and cool it
in the pan.
5. To serve, hold the foil edges and gently lift the cake from the pan.
Transfer the cake to a serving tray and gently peel away the foil. Cut the
cake into 4" strips between the apple rows. Can substitute firm ripe
peaches, nectarine, or pears for the apples.

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Fruit Cocktail Cake

Fruit Cocktail Cake

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
7 1/2-oz can fruit cocktail
1 egg

Preheat oven to 325 degrees F. Grease and flour an 8 x 8 pyrex baking dish. Combine dry ingredients in medium mixing bowl. Add fruit cocktail and egg. Beat thoroughly. Pour batter into baking dish and bake on midle rack of oven for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove to rack and cool to room temperature.

Butter Sauce

1 cup granulated sugar
1/2 cup butter or margarine
5 1/3-oz can evaporated milk

Combine all ingredients in heavy medium-sized saucepan. Bring to boil and cook gently for 10-15 minutes, or until slightly thickened. Pour into small pitcher and serve warm over squares of cake.

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Thursday, January 22, 2009

BANANA WALNUT UPSIDE DOWN CAKE

BANANA WALNUT UPSIDE DOWN CAKE

Topping
1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
1/4 cup coarsely chopped tasted walnuts
4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices

Cake
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk

Sweetened whipped cream

For topping:
Preheat oven to 325�F. Combine sugar and butter
in heavy medium saucepan. Stir over low heat
until butter melts and mixture is well blended.
Pour into 9-inch-diameter cake pan with 2-inch-
high sides. Spread to coat bottom of pan. Pour
maple syrup over sugar mixture. Sprinkle nuts
evenly over. Place banana slices in concentric
circles on nuts, overlapping slightly and
covering bottom.

For cake:
Stir flour, baking powder, cinnamon and salt in
medium bowl to blend. Beat sugar and butter in
another medium bowl until creamy. Add egg and
vanilla; beat until light and fluffy. Beat in
flour mixture alternately with milk in 3 additions.
Spoon batter over bananas. Bake until tester
inserted into center of cake comes out clean,
about 55 minutes.

Transfer cake to rack. Run knife around pan sides.
Cool cake on rack 30 minutes. Place plate over pan;
invert cake. Let stand 3 minutes, then gently lift
off pan. Serve warm with whipped cream.

Serves 8.

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Wednesday, January 21, 2009

CHOCOLATE SPOONFUL CAKE

CHOCOLATE SPOONFUL CAKE

For cake layers
3 ounces semisweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups sour cream
1 1/2 teaspoons vanilla
3 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt

For filling/frosting
3 ounces semisweet chocolate, chopped
2 cups sour cream
1 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla

For glaze
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 cup semisweet chocolate chips and 1/2 cup semisweet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake

Make cake layers:
Preaheat oven to 375�F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.

In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.

In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.

In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.

Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.

Make filling/frosting:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.

Make glaze:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.

Assemble cake:
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/ frosting.

Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.

Makes 1 cake.

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Monday, January 19, 2009

Dump Cake - TNT

Dump Cake - TNT

1 pkg. yellow cake mix, non-pudding type (white cake is OK too)
1 can cherry pie filling
1 can crushed pineapple, undrained
2 sticks butter, melted
Coconut (optional)
Pecans, crushed (optional)

1. Spread the pie filling into a large pan, then spoon the pineapple on top.

2. Evenly sprinkle the yellow cake mix over the pineapple. Pour melted butter on top of the cake mix.

3. Sprinkle nuts and coconut on top of everything. (optional)

4. Bake in a 325F oven for 1 hour

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Sunday, January 18, 2009

Olive Garden Apple Praline Cheese cake

Olive Garden Apple Praline Cheesecake

1 C. Graham cracker crumbs
2 Tbsp. Sugar
2 Tbsp. Butter

APPLE MIX
1/4 C. Butter
1/2 C, Light brown sugar
2 lbs. Red delicious apples; peeled - cored, dice 1/2" pieces
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice

PRALINE TOPPING
1 1/2 C. Dark brown sugar
1/2 C. Butter - softened
1 C. Pecan pieces

APPLE CHEESECAKE
16 oz, Cream cheese - softened
1/2 C. Granulated sugar
3 large Eggs
1 C. Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" spring form pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together sugar and
cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow cooling to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.

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Thursday, January 15, 2009

Sour Cream Lemon Cake

Sour Cream Lemon Cake
A glazed lemon cake, made with fresh lemon and sour cream.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream

Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

Preheat oven to 325�. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.

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Friday, January 9, 2009

Apricot Cupcakes

Apricot Cupcakes

6 medium eggs.
3 cups of apricot fruit spread.
3 cups of flour.
2 cups of oats.
3/4 cup of applesauce.
3/4 cup of softened butter.
2 tablespoons of vanilla extract.
1 tablespoon of baking powder.
3 teaspoons of pumpkin pie spice.
3/4 teaspoon of salt.

Preheat your oven to 350°F (175°C).

Beat the eggs in large bowl.

Blend in the apricot spread, applesauce, butter and vanilla extract.

Add the flour, oats, baking powder, salt and spice; mix thoroughly.

Pour into lined muffin tins.

Bake for 18 minutes or until golden brown.

Cool completely on wire rack.

Store in tightly covered container.

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