Ingredients 2 3/4 cups sifted cake flour 4 teaspoons baking powder 3/4 teaspoon salt 4 egg whites 1 1/2 cups white sugar 3/4 cup butter 1 cup milk 1 teaspoon vanilla extract 1 teaspoon almond extract Directions Measure sifted cake flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Ingredients 1/3 cup unsweetened cocoa powder 3/4 cup white sugar 1 pinch salt 1/3 cup boiling water 3 1/2 cups milk 3/4 teaspoon vanilla extract 1/2 cup half-and-half cream Directions Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Ingredients 1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Ingredients 1 cup butter 2 tablespoons instant coffee 1 cup boiling water 2 cups All Purpose flour 2 cups sugar 1/4 tsp salt 1/2 cup buttermilk 2 eggs 2 tsp baking soda 1 tablespoon vanilla
Instructions Preheat oven to 350. Start by melting the butter on a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until full combined and then set aside. In large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together. In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined. Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 13-16 minutes or until am inserted toothpick is removed clean. I let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. I them placed all the layers in the freezer for tow hours. To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. (I used a can whipped frosting) Place another layer and add more frosting. Continue until all four layers are in place.
Strawberry Milkshake Poke Cake A delicious combination of strawberry cake with melted ice cream in the cake batter. Topped with pudding and Cool Whip.
Ingredients Strawberry cake mix 3 Eggs 1/3 Cup vegetable oil 1 Cup melted Strawberry Ice Cream (If more liquid is needed, add a little water until it is the consistency of cake batter. Each cake mix is different so you may or may not need to add any more liquid) Pudding Mix: 1 Small box vanilla instant pudding 2 Cups melted Strawberry Ice Cream Topping: Cool Whip 1/4 c. Melted Strawberry Ice Cream
Instructions Prepare cake batter by adding in eggs, vegetable oil, and melted ice cream. To melt the ice cream put a heaping scoop in a bowl and microwave it for about 5 seconds, then in 5 second intervals until it is melted without scorching it. Bake cake according to cooking time on box, depending on the size of your pan. Let cake cool when done, then poke holes in the cake with the end of a wooden spoon.
To make the pudding, put one box of vanilla instant pudding in a blender. Add 2 cups of melted Strawberry ice cream. Blend about 5 minutes until thick and well blended.
Pour over cooled cake pushing pudding into the holes with the flat part of a spoon. Make sure you get the pudding in all of the holes. Layer Cool Whip over pudding mixture. Set in refrigerator for 2 hours or freeze before serving. Serve cold. Notes Serve cold or freeze before serving.
