CHOCOLATE CHIFFON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts : Calories 268 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 40g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
STRAWBERRY SHORTCAKE POKE BUNDT CAKE RECIPE - BETTYCRO…
This fun poke bundt cake puts a whole new spin on strawberry shortcake!
Provided by Betty Crocker Kitchens
Total Time 4 hours 15 minutes
Prep Time 35 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
- In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
- Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
- Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
- In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.
Nutrition Facts : Calories 280 , CarbohydrateContent 46 g, CholesterolContent 65 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 31 g, TransFatContent 0 g
More about "lemonade cake glaze recipes"
CHOCOLATE CHIFFON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 25 minutes
Category Desserts
Calories 268 calories per serving
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
STRAWBERRY SHORTCAKE POKE BUNDT CAKE RECIPE - BETTYCRO…
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 15 minutes
Calories 280 per serving
- In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.
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