Fresh-Berry Cake With Italian-Meringue Icing

 

Nutritional Information

Amount per serving

• Calories: 347
• Fat: 10g
• Saturated fat: 6g
• Monounsaturated fat: 3g
• Polyunsaturated fat: 1g
• Protein: 5g
• Carbohydrate: 61g
• Fiber: 1g
• Cholesterol: 62mg
• Iron: 2mg
• Sodium: 129mg
• Calcium: 43mg

Ingredients

• Cooking spray
• 2 cups sugar $
• 3/4 cup butter, softened $
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup skim milk

Preparation

1. 1. Preheat oven to 350°.
2. 2. To make the cake: Coat 2 (9-inch) round cake pans with cooking spray; line the bottoms of the pans with wax paper. Coat wax paper with cooking spray; set aside.
3. 3. Place the sugar and the butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until very well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla extract.
4. 4. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, the baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add the flour mixture and the milk alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition. Pour batter into the prepared cake pans. Sharply tap pans once on counter to remove air bubbles.
5. 5. Bake at 350° for 30–35 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in pans for 10 minutes on a wire rack; invert pans. Carefully peel off wax paper, and cool cake completely on wire rack. Cake can be made a day in advance and covered in plastic wrap.
6. 6. Top with Italian-Meringue Icing—check out our step-by-step recipe and decorating tips below.
7. Step 1: In a large bowl, beat 1/4 teaspoon cream of tartar and 3 large egg whites with a mixer at high speed until soft peaks form. Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring just until sugar dissolves, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.
8. Step 2: Place 1 cake layer on a cake stand; spread first layer with 1/2 cup icing. Turn the remaining layer upside down (so flat side faces up) and place on top of the first layer. Spread 1/2 cup icing on second layer.
9. Step 3: Spread remaining icing to cover cake. Create decorative peaks using the back of a large spoon, if desired. You can make cake up to this point, refrigerate it for a few hours, and then garnish just before serving.
10. Step 4: Garnish with raspberries and mint sprigs.
11. Note: The eggs in this recipe are not fully cooked, which may be a concern if you're pregnant or have a compromised immune system.

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Strawberry Layer Cake

 

Nutritional Information

Amount per serving

• Calories: 348
• Fat: 11.3g
• Saturated fat: 6.9g
• Monounsaturated fat: 2.8g
• Polyunsaturated fat: 0.6g
• Protein: 4.3g
• Carbohydrate: 57.7g
• Fiber: 0.7g
• Cholesterol: 55mg
• Iron: 1.1mg
• Sodium: 212mg
• Calcium: 74mg

Ingredients

• Cake:
• 1 1/4 cups sliced strawberries
• 10 ounce all-purpose flour (about 2 1/4 cups)
• 2 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 2 large egg whites
• 1 cup low-fat buttermilk
• 1/4 teaspoon red food coloring
• Cooking spray
• Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 1/3 cup butter, softened
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 3 cups powdered sugar
• 12 whole strawberries (optional)

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. 4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. 5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. 6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

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Caramel Layer Cake

 

Nutritional Information

Amount per serving

• Calories: 298
• Calories from fat: 29%
• Fat: 9.7g
• Saturated fat: 6g
• Monounsaturated fat: 2.5g
• Polyunsaturated fat: 0.5g
• Protein: 5g
• Carbohydrate: 48.5g
• Fiber: 0.3g
• Cholesterol: 28mg
• Iron: 1.9mg
• Sodium: 238mg
• Calcium: 136mg

Ingredients

• Cake:
• Cooking spray
• 1 tablespoon cake flour
• 1 cup packed light brown sugar
• 7 tablespoons butter, softened $
• 1/2 cup egg substitute
• 2 cups cake flour (about 8 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fat-free milk
• Frosting:
• 1/2 cup packed dark brown sugar
• 3 tablespoons butter $
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 (14-ounce) can sweetened condensed milk

Preparation

1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
3. Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
4. Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
5. To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
6. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Note: Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer.

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Sponge Cake with Orange Curd and Strawberries

 

Recipe Time

Total: 1 Hour, 55 Minutes

Nutritional Information

Amount per serving

• Calories: 230
• Fat: 5.9g
• Saturated fat: 1.2g
• Monounsaturated fat: 3g
• Polyunsaturated fat: 1.2g
• Protein: 7.2g
• Carbohydrate: 37.5g
• Fiber: 1.4g
• Cholesterol: 165mg
• Iron: 1.2mg
• Sodium: 65mg
• Calcium: 43mg

Ingredients

• Cake:
• 1 cup sugar
• 1 tablespoon grated lemon rind
• 8 large egg yolks
• 8 large egg whites
• 1/2 cup almond flour
• 1/4 cup matzo cake meal
• 1/4 cup potato starch
• Cooking spray
• Orange Curd:
• 1 teaspoon grated orange rind $
• 3/4 cup fresh orange juice
• 1/2 cup sugar
• 1 tablespoon potato starch
• 3 large eggs
• 1 pound strawberries, halved $

Preparation

1. 1. Preheat oven to 325°.
2. 2. To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
3. 3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
4. 4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
5. 5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
6. 6. Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.

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Lemon-Almond Cake with Lemon Curd Filling

 

Recipe from

Amount per serving

• Calories: 238
• Calories from fat: 25%
• Fat: 6.6g
• Saturated fat: 2.1g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 1g
• Protein: 5.9g
• Carbohydrate: 41.4g
• Fiber: 2.7g
• Cholesterol: 149mg
• Iron: 1.1mg
• Sodium: 123mg
• Calcium: 36mg

Ingredients

• Cooking spray
• 2 teaspoons matzo cake meal
• 4 large egg yolks
• 1 cup sugar
• 1/4 cup matzo cake meal
• 1 1/2 teaspoons water
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 cup blanched almonds, ground
• 4 large egg whites
• 1 cup Lemon Curd
• 2 cups fresh raspberries

Preparation

1. 1. Preheat oven to 350°.
2. 2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
3. 3. Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute). Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
4. 4. Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
5. 5. Bake at 350° for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.) Spread 1 cup Lemon Curd in center of cake, and top with raspberries. Cut cake into wedges using a serrated knife. Serve immediately.

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Lemon Bundt Cake

 

Recipe Time

Active: 40 Minutes
Total: 2 Hours

Ingredients

• Nonstick cooking spray
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 3/4 cups sugar
• 1/3 cup (lightly packed; from 10 lemons) lemon zest, finely grated
• 1/2 cup canola oil
• 2 sticks unsalted butter, melted and cooled
• 3 (large) eggs
• 3 (large) egg yolks
• 3 tablespoons dark rum
• 2 tablespoons pure lemon extract, (see Note)
• 3/4 cup heavy cream
• 1/4 cup sugar
• 1/4 cup lemon juice, freshly squeezed
• 1 tablespoon dark rum
• 1 cup confectioners' sugar
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon almond extract
• 1/4 cup slivered almonds, toasted (optional)

Preparation

1. Preheat the oven to 350°. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust the pan with all-purpose flour. Sift the 1 1/2 cups of all-purpose flour and cake flour into a medium bowl, along with the baking powder and salt.
2. In the bowl of a standing mixer fitted with the paddle, use your fingers to rub the sugar with the lemon zest until the sugar resembles pale yellow wet sand. Add the canola oil and cooled butter and beat at medium speed until blended, about 1 minute. Beat in the whole eggs, egg yolks, rum and lemon extract until just incorporated, about 1 minute. Reduce the speed to low and beat in the heavy cream and the dry ingredients in 3 alternating batches, starting and ending with the dry ingredients; be sure not to overbeat. Scrape down the side of the bowl and fold the batter until it is blended.
3. Scrape the batter into the prepared pan and use a spatula to smooth the surface. Bake in the middle of the oven for about 1 hour, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes.
4. In a small saucepan, combine the sugar with the lemon juice and rum and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let the lemon syrup cool slightly.
5. Invert the cake onto a wire rack set over a baking sheet. Using a wooden skewer, poke holes evenly all over the cake and brush with the lemon syrup. Let the cake cool completely.
6. In a medium bowl, whisk the confectioners' sugar with the lemon juice and almond extract until smooth. Pour the glaze over the top of the cake, letting it drip down the sides. Sprinkle the almonds on top and let the glaze set, about 20 minutes. Cut the cake into wedges and serve.

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Orange Slice Cake

Ingredients

• Lemon-Orange Chiffon Cake 
•   3 cups Lemon-Orange Buttercream Frosting

Preparation

1. To prepare cake: Prepare cake layers and frosting as directed. Spread ¾ cup frosting between each layer. Spread remaining frosting in a thin layer (crumb coat) to top and sides of cake making sure surfaces are very smooth, filling in any wholes or gaps with frosting. Reserve 1/3 of fondant (about 8 ounces); cover and set aside. Microwave remaining fondant on HIGH in 30 second intervals until softened and pliable.  Knead in coloring (orange and golden yellow) until desired color is achieved.  Roll out on a smooth surface dusted lightly with cornstarch to ¼ inch thickness. Follow package directions for applying fondant to cake.
2. To make the orange slice decoration: Microwave reserved fondant on HIGH in 30 second intervals until softened and pliable.  Roll out on a smooth surface dusted lightly with cornstarch to ¼ inch thickness. Using the top of an 8-inch cake pan as a guide, cut out an 8 ½-inch circle.  Reserve fondant scraps. Press down on outside edge of circle to smooth.  Dampen the top of the cake with a wet paper towel.  Center white fondant circle on top of cake, pressing gently with fondant smoother. To create orange section guides: Knead together fondant scraps and roll out a 9-inch long strip (1/8-inch thick). Cut four (1/4-inch) strips and roll between fingers to round the edges. Dampen and lay across top of cake in a spoke like fashion to create 8 wedge shaped sections. Dilute a few dabs of icing color (orange and golden yellow) with 1 tablespoon water. Test color with a small paint brush on a fondant scrap and adjust color as needed. Paint orange sections starting from the inside working outward, leaving a ¼-inch border around outside edge. Use short strokes to resemble orange pulp. Carefully remove fondant guides and discard.
3. To make orange seeds: Pinch off eight (¼-inch) balls from white fondant scrap. Flatten and elongate one side to create a tear drop shape. Place one seed in each orange section.
4. To make orange leaves: Tint a small piece of scrap white fondant with leaf green coloring. Roll to 1/8-inch thickness.  Cut out a leaf shape. Score the leaf with the back of a small knife to resemble veins. Arrange on side of cake.

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winkling Star Cake

 
 

Ingredients

• 3/4 cup butter, softened
• 1 (3-ounce) package cream cheese, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut milk (not cream of coconut)
• 1 (6-ounce) package frozen coconut, thawed
• 1/2 teaspoon coconut extract
• Nutty Cranberry Filling
• White Chocolate Frosting
• White sparkling sugar
• Edible white glitter
• Edible gold luster dust
• White Chocolate Stars
• Crushed rock candy (optional)

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with coconut mlk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and coconut extract. Pour batter into 2 greased and floured 8- x 1 3/4-inch round cakepans.
3. Bake at 350º for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 2 hours. (Freezing makes layers easier to cut.)
4. Cut domed top off each cake layer, using a serrated knife.
5. Cut each cake layer evenly into eight wedges. Arrange 5 wedges, point side out, in a star shape on a cake plate. Place about 1 1/2 cups Nutty Cranberry Filling inside center opening of cake wedges to maintain star shape, pressing them into filling.
6. Repeat procedure to form a second layer to wedges and filling.
7. Top each section with another cake wedge to form a third layer. (One cake wedge will remain; enjoy while completing cake.) Fill center with about 1 1/2 cups filling. Filling should be level with cake wedges. Adjust wedges to maintain star shape, pressing them into filling.
8. Spread a thin layer of White Chocolate Frosting over top and sides of cake, smoothing with a wet metal spatula. Chill 30 minutes. Set aside 1/2 cup frosting. Spread remaining frosting evenly over top and sides of cake, smoothing with a wet metal spatula. Sprnkle frosting evenly with white sparkling sugar and edible white glitter.
9. Spoon reserved 1/2 cup frosting in a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and outline top edge of cake.
10. Brush gold luster dust onto piped edge, using a paintbrush. Garnish with White Chocolate Stars and, if desired, rock candy. Store cake in refrigerator; let stand at room temperature 30 minutes before serving. To serve, cut each point in half vertically.
11. Everyone's a Star Party Cake: Double the cake layer recipe. Pour half of the batter evenly into 2 greased and floured 9- x 1 3/4-inch round cakepans. Pour remaining half of batter evenly into 2 greased and floured 6- x 1 3/4-inch round cakepans, Bake at 350º for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
12. Halve the Nutty Cranberry Filling recipe, and spread between 9-inch layers and 6-inch layers. Place 6-inch stack on top of 9-inch stack. Frost with White Chocolate Frosting, and garnish, if desired, with sparkling sugar, glitter, and White Chocolate Stars.
13. Note: For testing purposes only, we used Nestlé Premiere White Morsels for white chocolate morsels and Craisins for sweetened dried cranberries. Sparkling sugar, edible glitter, luster dust, and clear vanilla extract can be found at gourmet grocery stores, cake decorating supply stores, and kitchen shops. Vanilla candy coating is sold near baking chocolate in the supermarket. It is often referred to as almond bark, and it comes in vanilla and chocolate flavors. Canned cocout milk may be found in the ethnic foods section of the supermarket.

             Source :here

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Yellow Cake with Fudge Frosting

Recipe Time

Prep Time: 15 Minutes
Bake: 40 Minutes

Nutritional Information

Amount per serving

• Calories: 546
• Fat: 30g
• Saturated fat: 18g
• Protein: 6g
• Carbohydrate: 69g
• Fiber: 2g
• Cholesterol: 107mg
• Sodium: 177mg

Ingredients

• Cake:
• 3 large eggs
• 1 tablespoon vanilla extract $
• 1 cup half-and-half
• 2 cups cake flour
• 1 2/3 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature
• Frosting:
• 5 ounces unsweetened chocolate, chopped
• 8 tablespoons (1 stick) unsalted butter, cut into 8 slices
• 2 teaspoons instant espresso powder
• 2 cups confectioners' sugar
• 1/3 cup half-and-half
• 1 teaspoon vanilla extract $

Preparation

1. 1. Make cake: Preheat oven to 350°F. Generously grease and flour 2 8-inch round cake pans that are at least 2 inches deep. Line bottom of pans with parchment; grease parchment. Lightly beat eggs, vanilla and 1/4 cup half-and-half.
2. 2. In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, baking powder and salt. Add butter and remaining 3/4 cup half-and-half. Beat on high speed for 1 1/2 minutes. Scrape down sides of bowl. Add egg mixture in 2 batches, mixing for about 10 seconds at low speed after each addition. (Don't worry if the batter looks a bit curdled.) Divide batter evenly between pans and bake, rotating pans halfway through, until a toothpick inserted in center of a cake comes out clean, 35 to 40 minutes.
3. 3. Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pan; turn cakes out onto rack to cool completely.
4. 4. Make frosting: Put chocolate, butter and espresso powder in a metal bowl set over a saucepan filled with 1 inch of simmering water (do not let water boil or allow bottom of bowl to touch water). Cook over medium-low heat, stirring often, until butter and chocolate have melted, espresso powder has dissolved and mixture is smooth. Remove pot from heat. In a large bowl, whisk confectioners' sugar, half-and-half and vanilla together until smooth. Beat chocolate mixture into sugar mixture until glossy.
5. 5. Assemble cake: Level each cake layer with a serrated knife, if desired (see "Frost Like a Pro," below). Place 1 cake layer, bottom side up, on a serving plate. Spread top evenly with about 3/4 cup frosting. Top with second cake layer, bottom side up. Spread remaining frosting evenly over top and sides of cake.
6. Frost Like a Pro
7. Follow these simple steps and people might think you bought your dessert at a bakery.
8. Step 1. Level it.
9. If your cake has a domed top, use a serrated knife to cut off the dome, making top as level as possible. Flip the bottom layer over so it rests on the cut side before frosting.
10. Step 2. Frost the middle.
11. Spread the frosting evenly on the first layer using an offset spatula. Don't worry about making it look perfect, as long as it's even. Be careful not to pull crumbs into the frosting. Place the second layer on top and gently press down.
12. Step 3. Finish it.
13. Spread the frosting over the top and sides. To make pretty whorls, run the back of a tablespoon over the frosting in a swirling motion.

source :here

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Mocha Icebox Cake

 

Nutritional Information

Amount per serving

• Calories: 315
• Fat: 26g
• Saturated fat: 16g
• Protein: 2g
• Carbohydrate: 22g
• Fiber: 1g
• Cholesterol: 82mg
• Sodium: 37mg

Ingredients

• 2 cups heavy cream, chilled
• 2 1/2 cups mini marshmallows
• 1 tablespoon instant espresso powder
• 3 1/2 ounces semisweet chocolate, finely chopped
• 26 Nabisco Famous chocolate wafer cookies
• 12 ounces bittersweet chocolate, finely chopped
• 1 1/2 tablespoons Kahlua or other coffee liqueur, optional

Preparation

1. Make cake: Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves. Remove from heat; whisk in chocolate until melted. Scrape into a bowl; let cool to room temperature, whisking occasionally, 20 to 25 minutes.
2. Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form. Fold a cup of whipped cream into chocolate mixture. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream. Arrange 3 cookies in a single layer on bottom of pan. Scrape 1 cup of mousse over cookies and smooth with an offset spatula. Stand one cookie up on each short end of pan.
3. Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies. Cover pan with plastic; freeze for at least 6 hours.
4. Make sauce: Melt chocolate and 8 Tbsp. water in a bowl set over pan of simmering water. Stir in liqueur, if desired. Serve cake with sauce.

Source:here

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Chocolate Icebox Cake With Raspberry Sauce

 

Recipe Time

Prep Time: 25 Minutes
Refrigeration: 12 Hours

Nutritional Information

Amount per serving

• Calories: 311
• Fat: 9.5g
• Saturated fat: 4.9g
• Monounsaturated fat: 3g
• Polyunsaturated fat: 0.8g
• Protein: 5g
• Carbohydrate: 52g
• Fiber: 4g
• Cholesterol: 28mg
• Iron: 1mg
• Sodium: 315mg
• Calcium: 127mg

Ingredients

• 1 pint reduced-fat sour cream
• 1 pint fat-free sour cream
• 1 1/3 cups powdered sugar, divided
• 1 1/2 teaspoons vanilla extract $
• 1/8 teaspoon salt, divided
• 42 chocolate wafers (from 2 packages)
• 3 (6-ounce) packages fresh raspberries, divided
• 1 1/2 tablespoons water
• 1 teaspoon fresh lime juice $

Preparation

1. 1. Line a 9- x 5-inch loaf pan with 2 sheets of plastic wrap (one horizontal, and the other vertical). Let the edges overhang on each side by about 4 inches.
2. 2. With a whisk, combine sour cream, 1 cup sugar, vanilla, and a dash of salt in a large bowl until blended.
3. 3. Arrange a layer of about 14 overlapping chocolate wafers in 2 lines on the bottom of the loaf pan, keeping the layer as level as possible. Spread with 1 cup of the sour cream mixture; repeat in the same way with 2 more layers of wafers and cream, ending with cream layer. (You may have wafers left over.) Cover with plastic wrap, and refrigerate until wafers are very soft (at least 12 hours).
4. 4. Meanwhile, pulse 2 packages of berries in a food processor just until broken up. Add remaining 1/3 cup sugar, water, lime juice, and remaining dash of salt; pulse once or twice. Pour mixture through a coarse strainer; set over a bowl, pressing hard on solids to extract as much liquid as possible (you should have 1 cup). Refrigerate, tightly covered, until thoroughly chilled (about 1 hour); stir before using.
5. 5. Lift icebox cake out of pan using over-hanging plastic wrap; transfer to a large plate. (Be careful, cake will be very soft.)
6. 6. Carefully flip cake onto a cutting board, so that the chocolate wafer layer faces up. Peel back plastic wrap. Using a sharp serrated knife, cut cake crosswise into 10 slices, wiping knife clean after each cut. Arrange each slice on a plate, and pour a small pool of raspberry sauce on each plate; garnish evenly with re

Source:Here

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Chocolate and Raspberry Layer Cake

 

Recipe Time

Cook Time: 23 Minutes

Prep Time: 9 Minutes
Other: 8 Hours, 10 Minutes

Nutritional Information

Amount per serving

• Calories: 235
• Fat: 4.3g
• Saturated fat: 1.6g
• Protein: 3.2g
• Carbohydrate: 46.6g
• Cholesterol: 40mg
• Iron: 1.1mg
• Sodium: 248mg
• Calories from fat: 16%
• Fiber: 0.6g
• Calcium: 41mg

Ingredients

• Cooking spray
• 3 tablespoons unsweetened cocoa
• 1 (19.5-ounce) package chocolate fudge cake mix
• 1 1/4 cups water
• 2 (2.5-ounce) jars prune baby food
• 3 large eggs
• 1 (10-ounce) jar seedless raspberry preserves
• 1 tablespoon Chambord liqueur (raspberry-flavored liqueur) or water
• 2 tablespoons powdered sugar
• Raspberries (optional)

Preparation

1. Preheat oven to 350°.
2. Line a 15 1/2 x 10 1/2-inch jelly roll pan with parchment paper. Coat parchment paper with cooking spray; dust with cocoa.
3. Combine cake mix, water, baby food, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes. Spread cake batter into prepared pan.
4. Bake at 350° for 23 minutes or until cake springs back when touched lightly in center. Cool cake in pan 10 minutes. Loosen cake from sides of pan, and invert onto a wire rack. Remove parchment paper. Cool completely. Cut cake crosswise into 3 equal pieces to create 3 rectangular cake layers.
5. Combine preserves and liqueur in a small bowl; stir until smooth.
6. Place 1 cake layer on a cake platter; spread with half of raspberry mixture, leaving a 1/2-inch border. Repeat procedure with second cake layer and raspberry mixture. Top with third cake layer. Cover and chill 8 hours. Sift powdered sugar evenly over cake before serving.
7. To slice the finished cake into triangles, slice cake lengthwise down the center. Cut widthwise into 4 equal squares and cut each square diagonally. Garnish with raspberries, if desired.                                

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Tres Leches Cake with Raspberries

 

Recipe Time

Prep And Cook: 1 Hour, 30 Minutes
Cool And Chill: 3 Hours

Nutritional Information

Amount per serving

• Calories: 637
• Calories from fat: 55%
• Protein: 10g
• Fat: 39g
• Saturated fat: 24g
• Carbohydrate: 62g
• Fiber: 1.4g
• Sodium: 203mg
• Cholesterol: 244mg

Ingredients

• For cake:
• 6 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour $
• 6 tablespoons melted butter
• For tres leches sauce:
• 1 can (12 oz.) evaporated goat milk (see Notes)
• 6 tablespoons granulated sugar
• 2 tablespoons corn syrup
• 1 stick cinnamon (about 2 in.) $
• 1/8 teaspoon baking soda mixed with 2 tsp. water
• 2/3 cup canned sweetened condensed milk
• 1 1/4 cups whipping cream
• For filling and frosting:
• 1 3/4 cups raspberries
• 1 1/2 tablespoons granulated sugar
• 2 cups whipping cream
• 2 teaspoons vanilla $
• 1/2 cup powdered sugar

Preparation

1. 1. Preheat oven to 350°; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 in. deep) with removable rim; set aside.
2. 2. Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
3. 3. Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely.
4. 4. Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes.
5. 5. Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes).
6. 6. With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.
7. 7. Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.
8. 8. Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.
9. 9. Scoop about 1 1/3 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce.
10. 10. Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.
11. Note: Nutritional analysis is per serving.

Note: Evaporated goat milk (Meyenberg is a popular brand) is sold in most grocery stores. Look in the baking aisle, near the condensed milk. The cake and tres leches sauce (prepare while cake bakes) can both be made a day ahead; reheat tres leches sauce before drizzling over cake. You can chill the completed cake for up to 3 days (garnish with raspberries just before serving).


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Orange-Carrot Cake with Classic Cream Cheese Frosting

Ingredients

• 2 cups pecans, chopped
• 2 1/2 cups all-purpose flour $
• 2 teaspoons baking soda
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon $
• 1/4 teaspoon salt
• 1 1/2 cups unsalted butter, softened
• 2 1/2 cups sugar
• 4 large eggs
• 1/4 cup milk $
• Zest of 1 orange (1 tablespoon) $
• 1/4 cup orange juice
• 1 1/2 teaspoons vanilla extract $
• 2 cups finely grated carrot (about 6 carrots) $
• Cream Cheese Frosting

Preparation

1. 1. Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.
2. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.
3. 3. Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)
4. 4. Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.

Note: Store the finished cake in the refrigerator to keep the frosting from getting too soft.

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