BETTY CROCKER MUG CAKES RECIPES
MARBLE CAKE - BETTY CROCKER
Steps:
- Heat oven to 180°C. Grease bottoms only of 2 (20 or 23cm) round cake pans with shortening or cooking spray.
- In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
- In another large bowl, beat chocolate cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spoon yellow and chocolate cake batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
- On a serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 55 grams frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
RUSSIAN TEA CAKES RECIPE - BETTYCROCKER.COM
There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 1 hours 0 minutes
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75 , CarbohydrateContent 6 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 55 mg
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The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs–sprinkled over a tender spiced apple filling.
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Reviews 4.5
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Reviews 4.5
Total Time 2 hours 45 minutes
Calories 520 per serving
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