Spring Blossoms

Monday, January 28, 2008

Lime Pudding Cake

Cake Ingredients:

3 eggs, separated
1 cup sugar
1/3 cup LAND O LAKES® Butter, softened*
1/4 cup lime juice
1 tablespoon freshly grated lime peel
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup fat free skim milk

Topping Ingredients:

Powdered sugar, if desired
Whipped cream, if desired
Grated lime peel, if desired

Heat oven to 350°F. Beat egg whites in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (2 to 3 minutes). Set aside.

Combine remaining 3/4 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lime juice and 1 tablespoon lime peel. Continue beating until well mixed. Add flour and salt. Continue beating until well mixed. Stir in milk by hand. Gently stir in beaten egg whites.

Pour mixture into ungreased 1 1/2-quart casserole. Place casserole dish into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.

Bake for 42 to 52 minutes or until golden brown. Remove from water; cool at least 30 minutes.

To serve, sprinkle with powdered sugar, if desired. Garnish with whipped cream and grated lime peel, if desired.

Butter-Rum Pound Cake

1 package Betty Crocker SuperMoist butter recipe yellow cake mix
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter, margarine or spread,* softened
4 eggs
2 teaspoons rum extract
1/2 cup Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
1/2 teaspoon rum extract
1/4 cup chopped pecans

Preheat oven to 350 F. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan). Beat dry cake mix, dry pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan. Cool completely, about 2 hours.

Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake. Store loosely covered.

*If using spread, use only stick that has more than 50% vegetable oil.

Makes 16 servings

This recipe displayed with permission from General Mills, Inc

Ambrosia Cake

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut

Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms
only of two 8- or 9-inch round pans.

Beat cake mix, water, oil and egg whites in large bowl on low speed 30
seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire
whisk). Pour into pans.

Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until
toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3
minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans.
Cool completely, about 1 hour.

Fill layers with Orange-Coconut Filling. Frost side and top of cake with
frosting. Sprinkle coconut over top. Store loosely covered.

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Mix sugar and cornstarch in small microwavable bowl. Gradually stir in
water. Stir in orange peel and orange juice. Microwave uncovered on High
about 1 minute or until mixture thickens and boils; stir. Microwave 30
seconds longer, stirring every 15 seconds. Stir in coconut; cool.

High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30
min. For filling, increase first microwave time to 1 min 30 sec, second
microwave time to 1 min.

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