Chocolate-Raspberry Dream Torte

 Cakes Frostings and Fillings, Desserts, Easy Recipes  660 Responses »
Mar 052012
 
I served this at Cooking Club and the ladies were so impressed by the easy, yet delectable presentation that they wanted to start with dessert. This is such a quick and easy recipe to whip up for any occasion, yet it will look like you spent hours preparing for your guests. You can modify it for those special dietary needs (see below).
Ingredients:
1 pkg (18.25 oz/510 g) devil’s food cake mix (plus ingredients to make cake)
1 pkg (8 oz/250 g) cream cheese, softened
1 cup (250 mL) powdered sugar
1 tbsp (15 mL) finely grated orange zest
1 container (8 oz/1 L) frozen whipped topping, thawed
1/4 cup (50 mL) seedless raspberry jam, divided
1 cup (250 mL) raspberries (optional)
 You can substitute Neufchatel for the cream cheese to cut the fat; to lower the sugar and calories, feel free to use Stevia instead of powdered sugar and sugar free jam. Also, feel free to substitute strawberries or blueberries if you prefer.
Directions:
  1. Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted in centers comes out clean. Remove from oven to cooling rack, cool 5 minutes. Remove cakes from pans; cool completely.
  2. Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl. Microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.

Yield: 16 servings

Nutrients per serving: Calories 340, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 4 g, Sodium 310 mg, Fiber less than 1 g

Pear-Gingerbread Cake Recipe

 Cakes Frostings and Fillings, Desserts, Easy Recipes  352 Responses »
Nov 282011
 
 CQ-Pear gingerbreadcake
 1/3 cup (75 mL) plus 1 tbsp (15 mL) vegetable oil, divided
 1 can (29 oz or 540 mL) pear halves
 1 pkg (18.25 oz or 510 g) spice cake mix
 2 tsp (10 mL) ground ginger
 3 eggs
 1/2 cup (125 mL) molasses
 1/2 cup (125 mL) Butterscotch Rum Sauce or Caramel Sauce
  1. Brush Stoneware Fluted Pan with 1 tbsp (15 mL) of the oil using Silicone Basting Brush. Drain pears using medium Stainless Mesh Colander; blot pears dry with paper towels. Using Utility Knife, slice four of the pear halves lengthwise into quarters for a total of 16 slices. Arrange pear slices in a circular pattern over bottom of pan. Place remaining pears in Food Processor; cover and pump handle until smooth. Spoon pear puree into (1-cup/250-mL) ; add enough water to puree to measure 1 cup (250 mL).
  2. In large Bamboo Fiber Mixing Bowl, combine cake mix, ginger, pear mixture, eggs, molasses and remaining 1/3 cup (75 mL) oil; whisk until well blended using Stainless Whisk. Slowly pour batter into prepared pan. Microwave on HIGH 10–12 minutes or until wooden pick inserted near center comes out clean. Carefully remove pan from microwave; cool cake in pan 10 minutes.
  3. Center Large Round Platter over pan and carefully invert; remove pan. Drizzle sauce over cake.
Yield: 16 servings
Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 43 g, Fiber 1 g, Protein 3 g

Cook’s Tip: To bake in a conventional oven, preheat oven to 350°F (180°C). Prepare batter as directed; bake 40–45 minutes or until wooden pick inserted near center comes out clean.

Ghana Africa Accra Banana Peanut Cake

 Cakes Frostings and Fillings, Desserts, Easy Recipes, International Recipes  Comments Off on Ghana Africa Accra Banana Peanut Cake
Sep 082011
 
[singlepic id=1 w=320 h=240 float=left]1 1/4 cup butter Softened (the softening part is really important so don’t forget to do it like I did LOL)2 cups sugar

4 eggs, beaten

4 1/4 cups flour

1 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon baking soda

8 bananas, mashed

1/2 cup unsalted peanuts, coarsely chopped (I chopped them way to fine – You know the food chopper is great for stress and well I forgot to stop – Should have had some wine first)

1/2 cup sugar for sprinkling

1 teaspoon ground cinnamon

 
In a large bowl, cream together the butter and sugar. Add the eggs a little at a time and beat to combine

In a separate bowl, stir together the flour, salt, baking powder, and baking soda.

Stir the flour mixture into the butter mixture alternately with the bananas and  peanuts

Pour the batter the 13 x 9 baker (lightly greased even if it is well seasoned – this is a sticky recipe)

Bake at 350 degrees for 30 minutes (mine was more like 45 and I have a pretty good oven) or until a wooden toothpick inserted in the center comes out clean

Sieve together the half cup sugar and cinnamon. Sprinkle the mixture over the top of the cake as soon as you remove it from the oven.

Allow to cool on cooling rack – Don’t rush to cut. It was late and we wanted a taste but it made a big mess cutting it too early.