Re: [CAKE-RECIPE] Surprise cake
Hi Plan Four. THANK YOU SO MUCH for sending this recipe... I ADORE recipes like this... I love love love to make them for small get togethers and have everyone GUESS what the mystery INGREDIENT IS... (FUDGE made with Velvita cheese brownies made with TOMATO sauce...etc) FUN FUN FUN.. THANKS again for sharing ANGE http://www.lilybuglane.com/ www.marykay.com/ahaley18 Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Low Fat Black Forest Cake
Low Fat Black Forest Cake Nonstick cooking spray 1 1/4 cups all-purpose flour 2/3 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 cup water 1/3 cup cooking oil 1 tablespoon white vinegar 1 teaspoon vanilla 2 egg whites 1 1/2 cups reduced-fat frozen whipped dessert topping, thawed 1 cup reduced-calorie cherry pie filling 1. Spray a 9x1-1/2-inch round baking pan with nonstick spray; set pan aside. 2. In a medium mixing bowl combine flour, sugar, cocoa powder, and baking soda. Add water, cooking oil, vinegar, and vanilla. Stir until thoroughly combined. 3. In a medium mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into batter. Pour batter into the prepared baking pan. 4. Bake in a 350F oven about 25 minutes or until wooden toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool thoroughly on wire rack. Spread whipped desert topping over top and sides of cooled cake. Top with pie filling. Makes 8 servings. Nutritional facts per serving: calories: 222, total fat: 12g, saturated fat: 1g, cholesterol: 0mg, sodium: 75mg, carbohydrate: 28g, fiber: 0g, protein: 3g Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Olive Oil for Cake Baking
I found this recipie online for German Chocolate Cake.I noticed that it included Lite Olive Oil. I also found another website which stated that the olive oil when substituted for other oils and butter is much healthier and makes for a much more moist cake. Has any body used Olive Oil to bake a cake? Thanks Ingredients - 1 package (18.25-ounce) chocolate cake mix - 1 package (3.9-ounce) chocolate instant pudding and pie filling - 4 eggs - 1 cup water - 1/2 cup CARAPELLI® Light Olive Oil - 1 teaspoon vanilla - 1 egg - 1 can (5-ounce) evaporated milk - 2/3 cup sugar - 1/4 cup butter - 1 teaspoon vanilla - 1 1/3 cups flaked coconut - 1/2 cup chopped pecans German Chocolate Bundt Cake Servings: 12 Prep Time: 15 minutes Cook Time: 45 minutes Directions For Cake: Heat oven to 350°F. In bowl, combine cake mix, pudding, eggs, water, CARAPELLI® Light Olive Oil and vanilla. Beat until well blended. Pour batter into a lightly oiled and floured fluted tube pan. Bake cake for 40-45 minutes or until toothpick inserted near the center comes out clean. Let cake cook in pan for 10 minutes then invert onto cooling rack and continue to cool until cake can be easily removed from pan. For Frosting: In saucepan, sllighty beat the egg. Add evaporated milk, sugar and butter. Cook and stir over medium heat for about 12 minutes or until thickened and bubbly. Remove from heat and stir in vanilla, flaked coconut and pecans. Cover and cool slightly before spooning over cake. Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
