Angel Macaroons

 

Macaroons

1

box Betty Crocker® white angel food cake mix

1/2

cup water

1

teaspoon almond extract

1

package (7 oz) flaked coconut (2 cups)

1

tablespoon unsweetened baking cocoa

Glaze

4

teaspoons butter or margarine

4

teaspoons unsweetened baking cocoa

4

teaspoons water

2/3

cup powdered sugar

• 1Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
• 2Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
• 3Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
• 4Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
• 5In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.

Pumpkin Angel Food Cake with Ginger-Cream Filling

 

Cake

1

box (1 lb) Betty Crocker® white angel food cake mix

1

tablespoon Gold Medal® all-purpose flour

1 1/2

teaspoons pumpkin pie spice

3/4

cup canned pumpkin (not pumpkin pie mix)

1

cup cold water

   Ginger-Cream Filling

2

cups whipping cream

1/4

cup powdered sugar

2

tablespoons finely chopped crystallized ginger

• 1Move oven rack to lowest position. Heat oven to 350°F. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
• 2Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
• 3In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Tiramisu Cake Recipe

 
 The taste of Tiramisu in a cake form, this fabulous dessert is a winner for an elegant ending to an elegant meal.

Tiramisu Cake

Ingredients:
Cake Ingredients:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 Tablespoon coffee flavored liqueur

Filling Ingredients:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Frosting Ingredients:

2 cups heavy cream
1/4 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Garnish:

2 Tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions.
3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
Filling Directions:
1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

Frosting Directions:
1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.
2. Fold 1/2 cup of cream mixture into filling mixture.
Assembling the Cake:
1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.
5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the

Yellow Cake Recipe

  

 
This yellow cake recipe is a simply delicious made from scratch cake that can be frosted with almost any flavor frosting.
It is moist and delicious, the perfect dessert after a home cooked meal.

Yellow Cake

Ingredients:

1/3 cup softened shortening
1/2 cup butter, softened
3 eggs
1 1/2 cups sugar
2 1/4 cups flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 cup milk

Directions:
1. Cream softened shortening and butter. Add the eggs to the mixture, mix well.
2. Sift together all dry ingredients and add to the creamy mixture. Stir in milk and vanilla.
3. Bake at 350 degrees F in two 9 inch round cake pans for 25 to 30 minutes.
3. Frost with Chocolate Buttercream Frosting (recipe below).
Chocolate Buttercream Frosting
Ingredients:

3/4 cups baking cocoa
2-2/3 cup confectioners' sugar
6 Tablespoons butter, at room temperature
5 Tablespoons milk
1 teaspoon vanilla extract

Directions:
1. Combine cocoa and sugar in a bowl.
2. With an electric mixer, cream the butter with 1/2 cup of the cocoa/sugar mixture in a medium bowl.
3. Add the remaining cocoa/sugar mixture alternately with milk, beating to spreading consistency.
4. Blend in vanilla. Makes 2 cups.