Cake Pan Cakes for when supplies run low
Sooz
3 years ago
last modified: 3 years ago
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cake flute pan/bundt pan
Comments (5)My oven beeps when it's supposed to be heated up but it IS NOT heated to temp when it beeps. I was having the same problem you are and I got an oven thermometer and it was absolutely nowhere near heated when it beeps...it would be like 200 degrees when it beeped set for 350! My oven takes approxamately 15 minutes to get up to proper temp, it was beeping after about 5 minutes. Do not trust the BEEP!...See MoreCoffee cake recipe for 9 x 13 pan??
Comments (14)More for your perusal: CRANBERRY COFFEECAKE 1 cup (2 sticks) butter 1 cup sugar 2 eggs 1/2 tsp. almond extract 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sour cream 1 can (8 oz.) whole cranberry sauce 1/2 cup chopped nuts Glaze: 1 cup confectioners sugar 2 Tblsp. milk 1/2 tsp. vanilla Heat oven to 350° F. Grease a 13 x 9 x 2-inch pan. In large mixing bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, beating well. Mix in almond extract. Stir in flour alternately with sour cream. Pour batter into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with nuts. Bake 35 to 40 minutes or until cake pulls slightly away from sides of pan. Drizzle with Glaze. Serve warm. Glaze: Combine all ingredients and stir until smooth. CREAM CHEESE & STRAWBERRY COFFEE CAKE 1 (8 oz.) pkg. cream cheese or reduced-fat cream cheese, softened 1 cup granulated sugar 1/2 cup butter or margarine, softened 1-3/4 cups all-purpose flour 2 eggs 1/4 cup milk 1/2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup seedless strawberry preserves Sifted powdered sugar In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble. Bake in a 350° F. oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top. Cut into squares; serve warm. Garnish with fresh mint and strawberries if desired. Makes 12 servings. KILLARNEY CAKE 1/2 cup butter or other shortening 1 cup sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 tsp. vanilla Topping: 1/2 cup white sugar 1/2 cup brown sugar 1 Tblsp. cinnamon 1/2 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350° F. Grease and flour a 9 x 13 baking pan. Cream sugar and butter. Alternately add eggs and flour with dry ingredients and sour cream. Add vanilla (batter will be thick). Spread half of batter in bottom of pan. Sprinkle with half of topping. Spread other half of batter and sprinkle remaining topping over the top. Bake for 30 minutes. YEASTED CAKE MIX COFFEE CAKE 1 pkg. (18.25 oz.) yellow cake mix, divided 1 cup all-purpose flour 1 pkg. Active dry yeast 2/3 cup warm water (120° to 130° F.) 2 eggs, lightly beaten 1 can (21 oz.) fruit pie filling of your choice 1/3 cup cold butter Glaze: 1 cup confectioners sugar 1 Tblsp. Corn syrup 1 to 2 Tblsp. Water In a large mixing bowl, combine 1-1/2 cups dry cake mix, flour, yeast, and water until smooth. Stir in eggs until blended. Transfer to a greased 13- x 9- x 2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° F. for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings....See MoreNeed advice - Baking a cake in a loaf pan
Comments (15)Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow. Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :) Red Velvet Cake 1 box White Cake Mix 1 small box Instant Chocolate Pudding 2 c. Milk 2 Eggs 1 small bottle Red Food Coloring 1/4 c. Oil Mix these ingredients well. Mix together 1 T. Vinegar 1 t. Baking Soda Add the above to the batter. Beat well. Bake in 2 round cake pans or a 9 x 13 cake pan, at 350. Frosting recipe below. Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful. For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean. For a 9 x 13 pan, it could take up to 45-50 minutes. When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol. Frosting: 8 oz. softened Cream Cheese 1 stick softened Butter 1 t. Vanilla 1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it. Mix all together and spread on cooled cake. Sprinkle with coconut if desired. If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick! This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!...See MoreLooking for a Low Fat Low Salt Chocolate Cake
Comments (10)Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake. Double-Chocolate Cream Roll From Light & Tasty INGREDIENTS 1-1/2 teaspoons shortening 5 eggs, separated 1 teaspoon vanilla extract 1 cup plus 2 teaspoons confectioners' sugar, divided 3 tablespoons baking cocoa 1/8 teaspoon salt 1-1/2 cups cold fat-free milk 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons fat-free caramel ice cream topping, divided 1/2 cup chopped walnuts, divided 1 tablespoon fat-free hot fudge ice cream topping, warmed SERVINGS 12 DIRECTIONS Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings. NUTRITIONAL INFO Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Annie...See Moreannie1992
3 years agoSooz
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3 years ago
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