WHAT LOOKS LIKE CORN CAKE RECIPES
CORN CAKE RECIPE - FOOD.COM
A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease an 8 by 8 baking pan.
- Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
- Stir in the corn muffin mix and sugar.
- Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.
Nutrition Facts : Calories 278.7, FatContent 14.1, SaturatedFatContent 7.4, CholesterolContent 27.6, SodiumContent 607.6, CarbohydrateContent 37.2, FiberContent 3.3, SugarContent 8.8, ProteinContent 4.1
MUMMIFIED CANDY-CORN CAKE RECIPE | MYRECIPES
This festive candy corn-colored cake is sure to impress your Halloween guests.
Provided by MyRecipes
Total Time 4 hours 0 minutes
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat 3 8-inch round cake pans with cooking spray. Line bottoms with parchment; mist again with cooking spray.
- Make batter: In a medium bowl, whisk together flour, baking powder and salt. Combine milk and vanilla in a measuring cup. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy, scraping down sides of bowl.
- Reduce speed to low and alternate adding flour and milk mixtures to butter (begin and end with flour), until just combined. In a clean medium bowl with clean beaters, beat egg whites on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, fold egg whites into batter in 3 additions.
- Create layers: Divide batter in 3 medium bowls (2 cups each). Add 1 1/2 tsp. yellow coloring to 1 bowl; stir. Add red coloring and 1 tsp. yellow coloring to second bowl; stir. Leave third bowl white. Spread batter into pans. Bake until a toothpick inserted into center comes out clean, about 25 minutes. Cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
- Level tops of cake layers with a serrated knife, if necessary. Dab small amount of frosting in center of cake stand and top with orange layer. Spread 1 cup frosting on top; add yellow layer and align sides. Spread 1 cup frosting over yellow layer, then top with white layer and align. Spread remaining frosting around sides, then over top. Smooth with a knife or spatula.
- In a microwave-safe bowl, microwave marshmallows on high for 30 seconds. Stir until smooth and just warm to the touch. Pull off a piece about the size of 1 marshmallow and stretch between thumb and forefinger of both hands until thin. Drape strand over and around cake. Repeat until you reach desired "mummy" effect. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 668 calories, CarbohydrateContent 103 g, CholesterolContent 38 mg, FatContent 27 g, FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 11 g, SodiumContent 461 mg
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