[CAKE-RECIPE] Rhubarb Bread
Rhubarb Bread 2 cups flour 1 1/4 cups whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1 egg, white 2 whole eggs 1 cup vegetable oil 1 1/4 cups dark brown sugar 2 teaspoons vanilla 2 1/2 cups fresh ore 3 cups frozen rhubarb, diced Preheat oven to 350 degrees. Combine flours, baking soda, baking powder, salt, cinnamon, allspice and nutmeg. In a large mixing bowl, combine the egg white, eggs, oil, brown sugar, and vanilla. Beat the mixture until fluffy. Stir in the flour mixture. Stir in the rhubarb. Divide the batter between 2 greased 9 x 5 x 3-inch loaf pans. Bake 50 minutes. Live on lettuce? Not us. Come and gather our recipes: http://groups.yahoo.com/group/vegetarian_group/ Need a vacation? Get great deals to amazing places on Yahoo! Travel. http://travel.yahoo.com/ 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] Stir Crazy Cake
Stir Crazy Cake 2 1/2 c All-purpose flour 1 1/2 c Sugar 1/2 c Cocoa 2 ts Soda 1/2 ts Salt 2/3 c Cooking oil 2 tb Vinegar 1 tb Vanilla 2 c Cold water or coffee 1/4 c Sugar 1/2 ts Cinnamon Put flour, sugar, cocoa, soda and salt into an ungreased 13 x 9 x 2 metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one well, and vanilla in the last well. Pour cold water (or coffee) evenly over top of cake and stir with a fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle mixture over batter. Bake at 350 degrees for 35-40 minutes. GOD Bless, Marla [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] Flag Day Cake
Flag Day Cake 1 package Betty Crocker SuperMoist regular yellow cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 tub Betty Crocker Rich Creamy or Whipped Vanilla ready-to-spread frosting or Vanilla Buttercream Frosting 1/3 cup blueberries 1 pint strawberries, stems removed and strawberries cut in half 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 2 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour. 3 Frost top and sides of cake with frosting. For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator. GOD Bless, Marla [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] Unicorn Cake
Unicorn Cake Prep Time: 50 minutes (Ready in 3 hours, 10 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Purple gel or paste food color DECORATIONS: 1 sugar ice cream cone 2 (6-inch) bamboo skewers 2 wedge-shaped grapefruit jelly candies Yellow decorator sugar Small heart candies Toothpicks Black and red gumdrops Green leaf-shaped gumdrops Directions Heat oven to 350°F. Grease and flour 1 1/2-quart ovenproof bowl and 10oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into greased and floured custard cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cup. Bake at 350°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in cup and bowl for 15 minutes. Remove cakes from cup and bowl; place on wire rack. Cool 1 hour or until completely cooled. With serrated knife, trim tops of cakes to level. Place bowl cake, flat side down, on platter or foil-covered cardboard. Cut 1/2 inch off one side of cup cake. With bamboo skewer, attach cup cake with cut side toward rounded cake to make nose. Fill ice cream cone with cake scraps from custard cup cake; pierce cake scraps with bamboo skewer. Frost cone with vanilla frosting; roll in yellow decorator sugar. Insert other end of skewer into head to form horn. Reserve 1 cup vanilla frosting for the mane. Frost cake with remaining vanilla frosting. Add purple food color to reserved 1 cup frosting; blend well to make purple frosting. With rubber scraper or small metal spatula, spread purple frosting on cake and on platter to create the mane. Sprinkle mane with small heart candies. With toothpicks, attach jelly candies to cake for ears. Roll out black gumdrops; cut into shapes for eyes and nose. Attach eyes and nose to cake. Roll out red gumdrops; shape into roses. Place roses with leaf gumdrops at neck. HIGH ALTITUDE (ABOVE 3500 FEET): Use 2 1/2-quart ovenproof bowl and 10-oz. custard cup. Add 1/4 cup flour to dry cake mix. Pour 3/4 cup batter into custard cup; pour remaining batter into bowl. Bake at 375°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 40 to 45 minutes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them out [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] Jet Fighter Cake
Jet Fighter Cake Prep Time: 1 Hour (Ready in 2 hours, 40 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix 1 1/4 cups water 1/2 cup oil 3 eggs FROSTING: 1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Black icing color (not liquid) DECORATIONS: 1 graham cracker, cut diagonally in half 1 white coconut and marshmallow-covered chocolate cake ball with creamy filling 1 (3-inch) pretzel stick 2 blue chewy fruit snack rolls 1 red chewy fruit snack roll 2 large white gumdrops 2 large black gumdrops 2 large orange gumdrops Directions Preheat oven to 350°F. Grease and flour 13x9 inch cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan. Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake for 15 minutes; use a thin knife to loosen cake from pan and remove. Move cake to wire rack to cool for approximately 30 more minutes. Cut cake in half lengthwise, leaving one half whole for body of plane. With remaining half of cake, cut crosswise into 1/3 and 2/3 pieces. Cut 2/3 piece diagonally in half for large wings. Cut 1/3 piece into 3 triangles for nose and small wings. Place cake pieces on platter or foil-covered cardboard to form plane as shown in image above. Add black icing color to frosting to make desired gray; blend well. With small amount of gray frosting, frost one side of graham cracker triangles for stand-up wings; set aside to dry. When dry, turn over and frost other side of cracker triangles. Meanwhile, frost cake with remaining frosting. Carefully place frosted graham crackers onto cake as shown in photograph, pressing down lightly to secure into place. Place cake ball at front of plane for cockpit. Cut 1 blue fruit snack roll into window shape for cockpit window. Wrap remaining blue fruit snack roll around pretzel stick for needle of plane; insert wrapped pretzel into nose of plane. Flatten 2 white gumdrops; place on each big wing. With remaining blue fruit snack roll and red fruit snack roll, cut out trim, stars and letters to decorate plane as shown in photograph. Place 2 large black gumdrops at end of plane for exhaust pipes. Cut 2 large orange gumdrops into pieces for flames; arrange behind exhaust pipes as shown in photograph. [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] Treasure Chest Cake
Treasure Chest Cake Prep Time: 50 minutes (Ready in 3 hours) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) can Pillsbury® Creamy Supreme® Milk Chocolate Frosting DECORATIONS: Fruit strips Assorted small candies Directions Heat oven to 350°F. Grease and flour 9x5 inch loaf pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pan; place on wire rack. Cool 1 hour or until completely cooled. Cut off top of cake, leaving base of treasure chest about 1 3/4 inches high. Trim 1/2 inch off 1 long side of cut off top of cake to form chest lid; crumble cut off piece of cake and set aside for later use. Place chest base on platter or foil covered cardboard; frost cake. Place candies on front edge of chest base. Frost trimmed side of chest lid with a small amount of frosting. Place chest lid on top of chest base, lining it up with back long side of chest base. Frost remaining surfaces of chest lid. With fork or pastry comb, create wood grain affect. Attach fruit strips on edges and across center of chest. Sprinkle reserved cake crumbs around cake. Arrange candies on platter around cake. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/2 cup flour to dry cake mix. Remove 1 cup batter before pouring remaining batter into pan. Bake at 375°F. for 50 to 60 minutes. Bake 1 cup batter as directed on package for cupcakes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them out [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] Flower Cake
Flower Cake Prep Time: 1 hour 40 minutes (Ready in 3 hours 35 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) cans Pillsbury® Creamy Supreme® Vanilla Frosting Pink and purple paste or gel icing colors (not liquid food color) EQUIPMENT AND DECORATIONS: Pink decorator sugar Assorted colored candy-coated chocolate pieces Purple decorator sugar Multicolored fruit-flavored decors Toothpicks Directions Heat oven to 350°F. Grease and flour one 8-inch round cake pan and one 9-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 8inch pan and remaining batter into 9-inch pan. Bake at 350°F. until toothpick inserted in center comes out clean. Bake 8-inch cake 30 to 40 minutes; bake 9-inch cake 35 to 40 minutes. Cool cakes in pans for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled. In small microwave-safe bowl, tint 1 cup of the frosting with pink icing color to make desired shade of pink; blend well. Microwave frosting on HIGH for 30 to 40 seconds or until frosting is thin. DO NOT BOIL. Place 8-inch cake on sheet of waxed paper. Frost lightly to seal crumbs; let dry. Frost again and immediately sprinkle with pink sugar. (If necessary, microwave frosting again to thin.) With pancake turner, transfer cake platter or foilcovered cardboard. Arrange candy-coated chocolate pieces around edge of cake as shown in photo. Cut 9-inch cake into 8 wedges. Cut 1 inch off pointed end of each wedge; reserve points for another use. In small microwavesafe bowl, tint remaining frosting with purple icing color; blend well. Microwave frosting on HIGH for 30 to 45 seconds or until frosting is thin. Place each wedge on waxed paper. Frost each wedge lightly to seal crumbs; let dry. Frost each wedge again and immediately sprinkle each with purple sugar. (If necessary, microwave frosting again to thin.) Decorate wedges with decors as shown in photo. Arrange wedges evenly around frosted 8-inch cake; secure wedges with toothpicks. Remove toothpicks before serving. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them out [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/
