This is an easy Pineapple Cake recipe using a store bought Angel Food Cake, crushed pineapple, instant vanilla pudding and cool whip.
1 Angel Food Cake, cut in 3 layers
1 (20-oz) can crushed pineapple, undrained
1 (3.4-oz) pkg vanilla flavor instant Pudding & Pie Filling
1 c Cool Whip, thawed
Strawberries and Blueberries for garnish if desired
Combine pineapple and pudding mix in medium mixing bowl. Gently stir in Cool Whip. Place cake layers on a cake plate and spread pudding mixture between layers and on top of cake. Refrigerate for 1 hour or longer until ready to serve. Garnish with strawberries and blueberries if desired.
Sunday, March 28, 2010
Friday, March 12, 2010
Jamaican Cake
2 c flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts. Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely. Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.
Frosting
1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur
Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts. Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely. Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.
Frosting
1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur
Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.
Black Forest Cake
2 c flour, sifted
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.
Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.
In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.
Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.
Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer. Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.
Chocolate Butter Cream Frosting
1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch
Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.
Whipped Cream Frosting
3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)
Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.
Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.
In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.
Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.
Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer. Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.
Chocolate Butter Cream Frosting
1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch
Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.
Whipped Cream Frosting
3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)
Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.
Monday, March 8, 2010
Easy Squash Casserole
3 lbs yellow squash, sliced
1/2 c chopped onion
1/2 c butter
2 eggs, beaten
1 t salt
3/4 c cracker crumbs
1/2 t pepper
Preheat oven to 350 degrees. Cook squash, covered, in boiling, salted water until tender - 10 to 15 minutes. Drain and mash. Set aside.
Saute onion in butter until tender. Add onion, cracker crumbs, eggs, salt and pepper to squash, stirring well. Spoon squash into a lightly greased 2 quart casserole and bake uncovered at 350 degrees for 20 minutes. Makes 8 servings.
1/2 c chopped onion
1/2 c butter
2 eggs, beaten
1 t salt
3/4 c cracker crumbs
1/2 t pepper
Preheat oven to 350 degrees. Cook squash, covered, in boiling, salted water until tender - 10 to 15 minutes. Drain and mash. Set aside.
Saute onion in butter until tender. Add onion, cracker crumbs, eggs, salt and pepper to squash, stirring well. Spoon squash into a lightly greased 2 quart casserole and bake uncovered at 350 degrees for 20 minutes. Makes 8 servings.
Apple Crisp
4 cooking apples, peeled, cored and chopped
1 c flour
1 t baking powder
1 c sugar
1 egg
1/2 t salt
1/2 c butter, melted
Preheat oven to 350 degrees. Place prepared apples in a 12x8x2 inch baking dish. Combine flour, sugar, salt and baking powder in a small mixing bowl. Cut egg into flour mixture with a pastry blender until mixture resembles coarse corn meal. Sprinkle over apples. Pour melted butter on top and bake at 350 degrees for 40 minutes or until browned. Makes 6 servings.
1 c flour
1 t baking powder
1 c sugar
1 egg
1/2 t salt
1/2 c butter, melted
Preheat oven to 350 degrees. Place prepared apples in a 12x8x2 inch baking dish. Combine flour, sugar, salt and baking powder in a small mixing bowl. Cut egg into flour mixture with a pastry blender until mixture resembles coarse corn meal. Sprinkle over apples. Pour melted butter on top and bake at 350 degrees for 40 minutes or until browned. Makes 6 servings.
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