RASPBERRY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 330 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 44g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
HOT MILK CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best." —Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 254 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 154mg sodium, CarbohydrateContent 39g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
More about "passover cake recipe recipes"
ALMOND CAKE RECIPE - NYT COOKING - RECIPES AND COOKIN…
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 15 minutes
Calories 532 per serving
- In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
FLOURLESS CHOCOLATE CAKE RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.7
- Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
ALMOND CAKE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
CARROT CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Calories 969 per serving
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
RASPBERRY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Desserts
Calories 330 calories per serving
- Preheat oven to 350°. In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
HOT MILK CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Cuisine North America
Calories 254 calories per serving
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
ALMOND CAKE RECIPE - NYT COOKING - RECIPES AND COOKING ...
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 15 minutes
Calories 532 per serving
- In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
FLOURLESS CHOCOLATE CAKE RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.7
- Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
ALMOND CAKE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
ORANGE AND ALMOND CAKE | GLUTEN FREE RECIPES | SBS FOOD
From sbs.com.au
FLOURLESS CHOCOLATE CAKE I RECIPE | ALLRECIPES
From allrecipes.com
FLOURLESS CHOCOLATE CAKE RECIPE | MARTHA STEWART
From marthastewart.com
DOUBLE-CHOCOLATE LAYER CAKE RECIPE - INA GARTEN | FOOD & WI…
From foodandwine.com
PERFECT FLOURLESS ORANGE CAKE RECIPE | ALLRECIPES
From allrecipes.com
GERMAN CHOCOLATE CAKE RECIPE - ALI LARTER | FOOD & WINE
From foodandwine.com
CHOCOLATE BUNDT CAKE RECIPES | ALLRECIPES
From allrecipes.com
ORANGE AND ALMOND CAKE | GLUTEN FREE RECIPES | SBS FOOD
From sbs.com.au
FLOURLESS CHOCOLATE CAKE I RECIPE | ALLRECIPES
From allrecipes.com
FLOURLESS CHOCOLATE CAKE RECIPE | MARTHA STEWART
From marthastewart.com
DOUBLE-CHOCOLATE LAYER CAKE RECIPE - INA GARTEN | FOOD & WINE
From foodandwine.com
PERFECT FLOURLESS ORANGE CAKE RECIPE | ALLRECIPES
From allrecipes.com