POUND CAKE
1 white cake mix
3 pkgs. orange Jello
4 eggs
1/2 c. oil
3/4 c. water
Mix and bake according to the direction on cake mix. Bake in Bundt pan and dust with powdered sugar.
Basic White Cake
This is a basic white cake that can be filled and frosted with a variety of toppings such as: Confectioners’ Frosting, Whipped Cream Frosting, Raspberry Puree, Lemon Curd, Pastry Cream, fresh fruit and nuts. If you place it in the freezer you can put together a dessert quickly.
1 1/2 cup sifted flour
1/2 tablespoon baking powder
1/8 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated white sugar
2 eggs, separated
1 teaspoon pure vanilla extract
1/2 cup milk
1/8 teaspoon cream of tartar
Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.
• The whites are beaten separately and are folded into the batter at the end.
• This produces a cake that has volume and a light texture.
This is a good recipe to make an ice cream cake.
• After the baked layers have cooled, wrap and place in the freezer until frozen (at least one hour).
• To assemble the ice cream cake you will need an 8 inch springform pan and about 6-8 cups of your favorite ice cream.
• When the cake is frozen, place one layer in the bottom of the springform pan.
• Top with a layer (about 1 inch thick) of your favorite ice cream that has been softened so it spreads easily.
• Top with the second layer of cake and then another layer of ice cream.
• Cover with plastic wrap and place in the freezer until firm (this takes several hours or overnight).
• If desired, you can decorate the top of the cake with Confectioners’ Frosting or whipped cream.
• Serve with fresh fruit, chocolate sauce, or Raspberry Puree.
Preheat oven to 350 degrees F and place rack in center of oven.
• Grease and flour two - 8 inch round cake pans.
• Alternatively spray pan with Pam®.
• Line bottom of pan with parchment paper and grease and flour parchment paper.
• Set aside.
• While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.
• Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
• In a mixing bowl sift or whisk together the flour, baking powder, and salt.
• Set aside.
• In bowl of electric mixer, beat the butter until soft (about 2 minutes).
• Add the sugar and beat until light and fluffy (about 3 minutes).
• Add egg yolks, one at a time, beating after each addition.
• Scrape down the sides of the bowl.
• Add the vanilla extract and beat until combined.
• With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
• In a clean bowl of your electric mixer, with the whisk attachment beat the egg whites until foamy.
• Add the cream of tartar and continue beating until stiff peaks form.
• With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined.
• Do not over mix the batter or it will deflate.
• Pour the batter into the prepared pans and smooth the tops with an offset spatula.
• Bake in the preheated oven for approximately 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Cool the cakes in their pans on a wire rack for 10 minutes.
• Place a wire rack on top of the cake pan and invert, lifting off the pan.
• Make sure the cakes are completely cold before frosting.
SPICED FRUIT COBBLER
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
2 eggs
Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs. Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.
Almond Bars
1 package white cake mix
1/2 cup butter or margarine — softened
2 eggs
Almond Topping — (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk
Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly