FILLING A CAKE RECIPES

Steps:

• Heat oven to 350º F.
• Beat the first 5 ingredients with a mixer until well blended.
• Pour into a greased and floured (or spray with Pam) 13×9-inch pan. Top with spoonfuls of pie filling. The cake will bake up over the filling.
• Bake 35 min or until a toothpick inserted in the center comes out clean.
• Cool 10 min.
• For the glaze, mix powdered sugar and milk. If the glaze is too thick to drizzle, add milk, by teaspoonfuls, until desired consistency.
• Drizzle over cake. Cool completely before slicing.
• *Substitute: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.