Re: Easter
Angel Food Cake
1 1/2 c sugar
1 c flour
1 ts cream of tartar
1/8 ts salt
11 ea egg whites
1 ts vanilla
Sift together the sugar, flour, cream of tartar, and salt 4 times.
Beat the egg whites until dry. Fold dry ingredients into eggs.
Add vanilla.
Bake at 250 degrees F. for about 1 hour.
Dust with powdered sugar or frost top and sides with favorite frosting.
************************************************
Chocolate Carrot Cake
1 1/2 c Finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder
1/2 ts Salt
Pre-heat oven to 350 degrees F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture.
In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly oiled & floured 8" square pan.
Bake for 35 minutes.
********************************************
Chocolate Praline Layer Cake
1/2 c Butter or margarine
1/4 c Whipping cream
1 c Brown sugar; firmly packed
3/4 c Pecans; coarsely chopped
1 Devil's Food cake mix; pkg
1 1/4 c Water
1/3 c Oil
3 Eggs
Topping
1 3/4 c Whipping cream
1/4 c Powdered sugar
1/4 ts Vanilla
Pecans; whole, if desired
Chocolate curls, if desired
Heat oven to 325 degrees.
In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally.
Pour into 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture.
Bake at 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.
Topping:
In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.
********************************************
Easter White Chocolate & Lime Cheesecake
6 White chocolate squares
6 oz Soft lady fingers
2 pk Philadelphia cheese (2x250g)
1 c Sugar
1/4 c Lime juice
1 Gelatine env. unflavored
2 ts Lime peel, fine grated
1 c Whipping cream, whipped
Strawberries
Lime slices
Melt chocolate.
Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded sides facing out.
Beat cream cheese on lowest speed of electric mixer until smooth. blend in sugar and chocolate; mix well.
Sprinkle gelatine on top of lime juice in saucepan. Let stand 5 minutes to soften.
Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture.
Fold cheese mixture into whipped cream. Pour into pan.
Chill at least 3 hours. Garnish with strawberries and lime slices.
|