Pulished on July 31, 2008 • Written by Cake News
I know last week I said we’d have more zucchini recipes, but with this week being the 2008 Carroll County 4-H & FFA Fair and tonight being the cake auction, how can we not have cake recipes? First up is the …
Pulished on • Written by RecipeFeed.com
——————————PATTI - VDRJ67A—————————— 1 lb Frozen pound cake; thaw 2 pt Coffee ice cream; soft 1 1/3 c Hot fudge topping 3 Heath bars; crushed 1 c Heavy cream; whipped Cut cake into 1/3″ slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9″ springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. |
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Permalink: Coffee-Toffee Ice Cream Cake *
Tags: Cake Cooking Food Cake Recipe Cake Recipes Cake Recipies
Pulished on • Written by RecipeFeed.com
1 1/2 c Sugar; plus… 2 tb Sugar 1/4 c Strong coffee 1/4 c Light corn syrup 1 tb Soda; sifted 1 (10-in.) angel food cake 2 c Whipping cream 2 ts Vanilla Combine 1 1/2 cups sugar, coffee and corn syrup in saucepan at least 5 inches deep. Bring mixture to boil and cook to 310F on candy thermometer or hard-crack stage (small amount of mixture dropped into cold water will break with brittle snap). Remove syrup from heat, immediately add soda and stir vigorously just until mixture thickens and pulls away from sides of pan. (Mixture will foam rapidly when soda is added. Do not destroy foam by excessive beating.) Immediately pour foamy mass into ungreased 9-inch square metal pan (do not spread or stir). Let stand without moving until cool. When ready to garnish cake, knock hardened mixture out of pan and crush between sheets of waxed paper with rolling pin to form coarse crumbs. Split cake into 4 equal layers. Combine cream, remaining 2 tablespoons sugar and vanilla in chilled bowl and beat until stiff. Spread about 1/2 of cream between layers and remainder over top and sides of cake. Sprinkle generously with crushed topping. Refrigerate until ready to serve. |
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Permalink: Coffee Crunch Cake
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Pulished on • Written by RecipeFeed.com
Cake: 2 c Flour 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 3/4 c Unsalted butter, softened 1 c Sugar 2 lg Eggs 2 ts Vanilla 1 c Sour cream 2 tb Instant espresso dissolved i 1 tb Hot water Glaze: 3 tb Strong brewed coffee 1 1/2 ts Instant espresso powder 3/4 c Confectioner’s sugar Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the conf. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set. Serve warm. a 1989 Gourmet Mag. favorite |
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Permalink: Coffee Coffeecake with Espresso Glaze
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Pulished on • Written by Cake News
Think you can handle a shot of the hard stuff? Better saddle up to the bar with your toothbrush.
Pulished on • Written by Cake News
Here’s another take on tiny cupcakes, this one from “From Small Plates, Perfect Wines,” by Lori Lyn Narlock .
Pulished on • Written by Cake News
Wednesday, July 30, 2008; 12:00 AM Dear Heloise: Enjoy your column — it inspires me to clean and try new recipes.
Pulished on • Written by Cake News
This recipe from viewer guest host, Jill Burrup, is as decadent as it sounds and definitely worth the effort! Crust 1 1/4 cup crushed Chocolate Graham Crackers 1/4 cup sugar 1/4 cup melted butter Mix crust …
Pulished on • Written by Cake News
Serves: 9 / Preparation time: 15 minutes Total time: 1 hour Set the egg and egg whites out for at least 30 minutes before using so they’ll whip up with more volume.
Pulished on July 30, 2008 • Written by Cake News
These creative cupcakes are sure to please kids. INGREDIENTS 8 paper or foil cupcake liners 8 cupcake-shape pieces of seedless watermelon 2 cups cream cheese frosting Sprinkles for garnish INSTRUCTIONS Place …
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