Carrot Cake

_DSC0006B_8in Carrot Cake_web

Prep Time: 20 Min
Cook Time: 40 Min

Ingredients

  • 6 egg whites
  • 1 1/3 cups white sugar
  • 1 cup applesauce
  • 1/2 cup skim milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 (8 ounce) can crushed pineapple with juice
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
  2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
  3. Bake for 35 – 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
  4. Top with whipped cream cheese frosting (Ready made), or visit our frosting recipes to make your own.

 

Orange Cream Cake

orange-cream-cake

Preparation Time:  30 minutes
Cooking Time:  40 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package orange cake mix
  • 1 1/4 cups milk
  • 2 teaspoons orange extract
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1/4 teaspoon orange extract
  • 16 ounces sour cream
  • 2 cups confectioners’ sugar

Directions

  1. Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.
  2. Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.
  3. To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.
  4. Spread frosting between layers, on sides and over top of cake.

Cream of Coconut Cake

cream-of-coconut-cake

Preparation Time:  20 minutes
Cooking Time:  40 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 cup cream of coconut
  • 1 (8 ounce) container sour cream
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 4 cups confectioners’ sugar
  • 2 tablespoons flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan.
  2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
  4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners’ sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

Double Chocolate Sour Cream Pound Cake

double-chocolate-sour-cream-pound-cake

Preparation Time:  40 minutes
Cooking Time:  75 minutes

Servings: 12

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 2 1/2 cups white sugar, divided
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup semisweet chocolate chips

Directions

  1. Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  2. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
  3. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  4. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
  5. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  6. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  7. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

Cupid’s Love Valentine’s Cake

heart-cake-070213-xl

Preparation Time:  10 minutes
Cooking Time:  30 minutes

Servings: 12

Ingredients

  • 1 pound(s) (18.25-oz.) plain white mix, plus additional ingredients as directed
  • red food coloring, optional
  • 2 large egg whites
  • 1 cup(s) sugar
  • 1 teaspoon(s) light corn syrup
  • 1/4 teaspoon(s) cream of tartar
  • red or pink sugar sprinkles
  • heart-shaped candy decors, optional

Directions

  1. Preheat oven and prepare cake mix as package directs for a 2-layer,9-inch cake. Tint batter pink with red food coloring, if desired.
  2. Cool cakes in pans for 15 minutes. Remove from pans; place on wire racks to cool completely.
  3. Meanwhile, prepare frosting. In top of double boiler, over simmering water, beat egg whites, sugar, 1/4 cup water, corn syrup and cream of tartar with handheld mixer at high speed until soft peaks form, about 7 to 10 minutes. Remove double-boiler top from double-boiler bottom; continue beating at high speed until frosting is thick enough to spread, about 7 to 10 minutes more.
  4. To assemble cake, place 1 cake layer, rounded side down, on cake plate, and spread with frosting. Top with second layer; spread remaining frosting over sides and top of cake (keep any extra frosting in an airtight container in fridge for another use).
  5. Gently lay a heart-shaped cookie cutter on surface of cake to serve as a stencil. Fill inside of cookie cutter evenly with red or pink sugar sprinkles; carefully lift off cutter to reveal the heart-shaped design. Repeat using heart-shaped cutters of various sizes, if desired. Garnish with heart-shaped candy decors.

Crunchy Hazelnut Cake

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Preparation Time:  10 minutes
Cooking Time:  30 minutes

Servings: 12

Ingredients

Cake:

  • 1 box chocolate cake mix

Crunch:

  • 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
  • 2/3 cup sugar
  • 1/3 cup water

Filling:

  • 2 (8-ounce) containers mascarpone cheese, room temperature
  • 1 cup cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Topping:

  • 1/4 cup bittersweet chocolate chips
  • 1 tablespoon sugar
  • 1 teaspoon orange zest

Directions

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.

For the Crunch:

Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.