CANADIAN FAT CAKES RECIPES
FAT CAKE RECIPE - FOOD.COM
Decadent and refreshing cake! This moist cake is incredible! The combination of pineapple and walnuts in the cake, paired with a coconut cream cheese frosting is perfect! My husband doesn't have a sweet tooth and even he goes crazy over this. It's called "Fat Cake" for a reason...sinful but oh, so good!
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat eggs, sugar and vanilla until fluffy.
- Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
- Stir in walnuts.
- Pour into a greased 13”x9”x2” baking pan.
- Bake at 350F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- Frosting:.
- In a small mixing bowl, beat the cream cheese, butter and powdered sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 378.5, FatContent 14.6, SaturatedFatContent 7.9, CholesterolContent 57.3, SodiumContent 221.8, CarbohydrateContent 59.5, FiberContent 1.1, SugarContent 46, ProteinContent 4.3
CANADIAN SCHMOO CAKE RECIPE - FOOD.COM
Make and share this Canadian Schmoo Cake recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/2 cup (125 mL) of the sugar, 2 tablespoons (25 mL) at a time, beating until stiff peaks form.
- In another large bowl, beat egg yolks and remaining sugar for about 4 minutes or until pale and thickened. Beat in vanilla. Combine flour and baking powder; stir into yolk mixture. Fold in one-quarter of the egg whites until combined; fold in remaining egg whites. Fold in pecans. Scrape batter into 10-inch (4 L) tube pan. Bake in centre of 325°F (160°C) oven for about 50 minutes or until firm to the touch.
- Invert onto legs of pan. Let cool completely. Remove cake from pan. Cut cake horizontally into 3 layers.
- Icing: In bowl, whip cream and sugar. Using 1 cup (250 mL) of the whipped cream, spread over top of bottom layer. Place second layer on top and repeat. Top with remaining layer; spread remaining cream over top and sides. Refrigerate for at least 30 minutes or up to 24 hours.
- Butterscotch Sauce: In saucepan, whisk together brown sugar, cream and butter; bring to boil. Let cool completely. Drizzle some of the sauce over cake. Serve remaining sauce alongside.
Nutrition Facts : Calories 551.2, FatContent 36.2, SaturatedFatContent 18.5, CholesterolContent 194.6, SodiumContent 112.3, CarbohydrateContent 53.4, FiberContent 1, SugarContent 46, ProteinContent 5.8
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From snackncake.com
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From canadianliving.com
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From thetravelbite.com
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From canadianliving.com
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From canadianliving.com
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From thecakemistress.com
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From thetravelbite.com
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From allrecipes.com
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From morningchores.com
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From cafedelites.com
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From survivalsullivan.com
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From recipegoldmine.com
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From ketorecipesnew.com
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From wellplated.com
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From bcdairy.ca
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