STRAWBERRY CAKE~ (DOCTORED CAKE MIX RECIPE) - MY CAKE S…
This easy Strawberry Cake all starts with a simple cake mix! So flavorful!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and prepare three 8 inch pans
- Put all ingredients into your mixing bowl and mix on low speed until the ingredients are blended. Then increase speed to medium and mix for approximately 3 minutes, scraping down sides of bowl mid way through.
- The mashed strawberries should be well blended into the batter.
- Bake for 30 min. or until tooth pick comes out clean.
THE BEST COFFEE AND WALNUT CAKE | UNCATEGORISED RECIPES ...
This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.
Total Time 45 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
- In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
- Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
- Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
- Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
- Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
- For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
- Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
- Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.
Nutrition Facts : Calories 390 calories, FatContent 22.5 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 42.4 g carbohydrate, SugarContent 33.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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STRAWBERRY CAKE~ (DOCTORED CAKE MIX RECIPE) - MY CAKE S…
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This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.
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Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 390 calories per serving
- Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
- In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
- Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
- Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
- Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
- Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
- For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
- Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
- Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.
See details
STRAWBERRY CAKE~ (DOCTORED CAKE MIX RECIPE) - MY CAKE S…
This easy Strawberry Cake all starts with a simple cake mix! So flavorful!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
- Bake for 30 min. or until tooth pick comes out clean.
See details
THE BEST COFFEE AND WALNUT CAKE | UNCATEGORISED RECIPES ...
This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 390 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 390 calories per serving
- Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
- In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
- Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
- Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
- Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
- Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
- For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
- Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
- Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.
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