STRAWBERRY CAKE - GRANDMOTHER'S FAVORITE, WITH RE…
This Strawberry Cake has fresh strawberries in the cake as well as the frosting. If you are a fan of strawberries, this is a must try!
Provided by Michaela Kenkel
Total Time 1 hours 8 minutes
Prep Time 8 minutes
Cook Time 30 minutes
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.Grease and flour two 9" round cake pans. Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle. Turn out on a cooling rack to cool completely. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.
Nutrition Facts : Calories 445 calories, CarbohydrateContent 50 grams carbohydrates, CholesterolContent 77 milligrams cholesterol, FatContent 27 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1 piece, SodiumContent 139 grams sodium, SugarContent 45 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 17 grams unsaturated fat
ORANGE DREAMSICLE CAKE- DELICIOUS HOMEMADE RECIPE | …
This moist and delicious cake tastes just like an Orange Dreamsicle! Moist orange cake layers with orange cream filling and orange cream cheese frosting!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 21
Steps:
- For the Cake: Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.) Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pan 10 minutes, then turn out. Works well for cupcakes. Makes 6 cups batter. For the Orange Cream Filling: Combine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time. For the Orange Cream Cheese Frosting: Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect.
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ORANGE DREAMSICLE CAKE- DELICIOUS HOMEMADE RECIPE | …
This moist and delicious cake tastes just like an Orange Dreamsicle! Moist orange cake layers with orange cream filling and orange cream cheese frosting!
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- For the Cake: Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.) Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pan 10 minutes, then turn out. Works well for cupcakes. Makes 6 cups batter. For the Orange Cream Filling: Combine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time. For the Orange Cream Cheese Frosting: Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect.
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