CAKE PAN WITH CUTTER BAR RECIPES

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CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…



Cheesecake Factory Red Velvet Cake Recipe - Top Secret Reci… image

Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Nutrition Facts : Calories 1250 calories

MAPLE FRENCH TOAST CRESCENT ROLL-UP BAKE - PILLSBURY.COM



Maple French Toast Crescent Roll-Up Bake - Pillsbury.com image

Enjoy all your favorite French toast flavors in this fun five-ingredient roll-up bake. Pull it apart, or serve it sliced—just don’t forget the syrup!

Provided by Pillsbury Kitchens

Total Time 1 hours 25 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 8

6 oz (from 8-oz package) cream cheese, softened
3 tablespoons sugar
1/4 teaspoon maple extract
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Real maple syrup, if desired

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line bottom with cooking parchment paper. In small bowl, mix cream cheese, 3 tablespoons sugar and the maple extract with spoon until well blended. Set aside.
  • If using crescent rolls: Unroll 1 can dough on lightly floured work surface. Press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: unroll 1 dough sheet on lightly floured work surface. Using fingers, pat dough to even out edges, and flatten to form 12x8-inch rectangle.
  • With pizza cutter or sharp knife, cut rectangle into 4 rows by 3 rows to make 12 squares (2 cuts lengthwise and 3 cuts crosswise). Repeat with second can of dough.
  • Gently spread a generous teaspoon cream cheese filling in center of each square, leaving 1/4-inch edge. For each roll-up, roll side closest to you up over filling, then roll to opposite side. Pinch seam into dough to secure filling in roll-up.
  • In small bowl, mix 1/4 cup sugar and the cinnamon. One at a time, place roll-up in sugar-cinnamon mixture and turn to coat all sides. Cut each roll-up in half, and place cut side up starting from outside edge and working in toward center of cake pan. Drizzle top with melted butter.
  • Bake 38 to 43 minutes or until golden brown and baked through. Run knife around side of pan to loosen. Cool pan on cooling rack 5 minutes. Place cooling rack upside down over top of pan; invert pan and cooling rack. Remove cooling rack, pan and parchment paper. Place serving plate on bottom, and turn right side up. Serve warm with maple syrup.

Nutrition Facts : Calories 350 , CarbohydrateContent 36 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 18 g, TransFatContent 0 g

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