MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield about 15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
Nutrition Facts : Calories 253 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
JELLY ROLL RECIPE - PILLSBURY.COM - EASY RECIPES & EASY ...
Enjoy this delicious jelly roll cake – a distinctive baked dessert.
Provided by Pillsbury Kitchens
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean towel with powdered sugar; set aside.
- In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Spread batter evenly in pan.
- Bake 8 to 12 minutes or until cake springs back when touched lightly in center.
- Immediately loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Remove pan and foil. While cake is hot and starting with one short side, carefully roll up cake and towel; place on wire rack. Cool completely, about 1 hour.
- Carefully unroll cake; remove towel. Spread jelly over cake; loosely roll up cake. Wrap in foil or waxed paper; refrigerate 30 minutes. If desired, sprinkle with powdered sugar just before serving; cut into 1-inch slices.
Nutrition Facts : Calories 200 , CarbohydrateContent 42 g, CholesterolContent 85 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 28 g, TransFatContent 0 g
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MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 253 calories per serving
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 253 calories per serving
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
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