The Best Cake Recipes You Can Make Easily (Part 2)
CHOCOLATE COVERED STRAWBERRY CAKE.
1 box Super Moist white cake mix
1 box (4-serving size) strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
½ cup white vanilla baking chips
1 teaspoon shortening or vegetable oil
Filling and Frosting
1 cup seedless strawberry jam
1 container Rich & Creamy milk chocolate frosting.
Heat oven to 350 degree F (325 degree F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.
TRIPLE CHOCOLATE CAKE.
1 ½ cups semisweet chocolate chips
½ cup butter or margarine
½ cup all-purpose flour
4 eggs, separated
½ cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
White Chocolate Glaze
¼ cup white vanilla baking chips
1 teaspoon shortening.
Heat oven to 325 Degree F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
CARAMEL APPLE CAKE.
1 box Super Moist spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 large Brae burn apple, peeled, chopped
1 cup chopped pecans, toasted.
½ cup packed brown sugar
¼ cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar.
Heat oven to 350 degree F (325 degree F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.
CAKE MIX WAFFLES.
1 box Super Moist cake mix (any flavor)
1 1/3 cups water
1/3 cup vegetable oil
Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
Make cake batter as directed on box, using water, oil and eggs.
For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
Serve waffles warm or cold with toppings of your choice.
BY SANGITA MAITY.
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