Clever cuts and fresh strawberries can make a plain angel food cake look just like a blooming flower.
Ingredients:
1 cup Baker's Angel Flake Coconut 2 drops food coloring, any color 1 pkg. (10 oz.) store-bought prepared round angel food cake
1 cup thawed Cool Whip Whipped Topping
3 cups halved strawberries
Method
Toss coconut with food coloring until evenly tinted; set aside. Place cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon 3 cups halved strawberries into center of "flower." Store leftover cake inSubmitted By: goofydoo@hotmail.com refrigerator.
August 28, 2007
August 25, 2007
Classic Angel Flake Coconut Cake
Pudding and coconut flakes form the center layer as well as the topping for this tasty angel food cake.
Ingredients:
1 pkg. yellow cake mix
7 oz pkg flaked coconut, divided
1 C cold milk
1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
1/4 C powdered sugar
1-8 oz tub whipped topping, thawed
Method
Prepare cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes. Place one of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour.
Ingredients:
1 pkg. yellow cake mix
7 oz pkg flaked coconut, divided
1 C cold milk
1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
1/4 C powdered sugar
1-8 oz tub whipped topping, thawed
Method
Prepare cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes. Place one of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour.
August 17, 2007
Snack Attack Chocolate Cake
The batter for this deliciously moist and rich chocolate cake recipe contains cocoa powder and buttermilk, and those same ingredients are also used in the powdered sugar icing.
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup (2 sticks) unsalted butter
4 tbsp. cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla extract
Ingredients for Frosting--
1/2 cup (1 stick) unsalted butter
4 tbsp. cocoa
5 tbsp. buttermilk
4 cups (1 box) powdered sugar, sifted 1 tsp. vanilla extract
1 cup chopped walnuts (optional)
Method
Preheat oven to 400 degrees. Grease a 9" x 13" pan. Sift together flour and sugar; set aside. In a saucepan over high heat, bring butter, cocoa and water to a boil, then pour over the sugar and flour mixture and mix well. Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well. Pour into prepared pan. Bake for 25 minutes at 400 degrees or until toothpick inserted in cake center comes out clean. To Prepare the Frosting: In a saucepan over high heat, bring butter, cocoa and buttermilk to a boil, and remove from heat. Add sugar and vanilla, and beat with a wire whisk until well blended. Stir in nuts, if using. While frosting is still warm, spread on cake.
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup (2 sticks) unsalted butter
4 tbsp. cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla extract
Ingredients for Frosting--
1/2 cup (1 stick) unsalted butter
4 tbsp. cocoa
5 tbsp. buttermilk
4 cups (1 box) powdered sugar, sifted 1 tsp. vanilla extract
1 cup chopped walnuts (optional)
Method
Preheat oven to 400 degrees. Grease a 9" x 13" pan. Sift together flour and sugar; set aside. In a saucepan over high heat, bring butter, cocoa and water to a boil, then pour over the sugar and flour mixture and mix well. Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well. Pour into prepared pan. Bake for 25 minutes at 400 degrees or until toothpick inserted in cake center comes out clean. To Prepare the Frosting: In a saucepan over high heat, bring butter, cocoa and buttermilk to a boil, and remove from heat. Add sugar and vanilla, and beat with a wire whisk until well blended. Stir in nuts, if using. While frosting is still warm, spread on cake.
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