Posts Tagged ‘easy cake’
Make This Gorgeous Cake In 20 Minutes!
When I saw this cake recipe in my latest edition of Kraft’s What’s Cooking magazine, I instantly fell in love. I could taste each layer of moist pound cake, creamy vanilla pudding and sweet berries in my mind! I could just imagine serving this impressive cake to my guests and hearing the compliments. And best of all, this dessert is easy and quick, taking only 20 minutes to prepare. Fortunately, berry season is here and I know that my local grocery store has blackberries, raspberries and strawberries on sale right now! Hmm, that’s exactly what I need for this recipe. Sounds like it’s meant to be! Check out the Kraft site and video for this recipe here.
BERRY BLISS CAKE
1 package (4-serving size) Jell-O Vanilla Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed Cool Whip Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 10.75-ounce package frozen pound cake, cut into 3 layers
1/4 cup orange juice
In a medium bowl, add milk to dry pudding mix and beat with whisk for 2 minutes or until well blended. Stir in 1 cup whipped topping. In a separate bowl, combine berries and reserve 1/2 cup.
Brush each cake layer with orange juice. Place bottom layer on serving plate and top with half the remaining mixed berries, and half of the pudding mixture. Repeat with a second layer and top the third cake layer with 1/2 cup whipped topping and remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator. Makes 8 servings.
PREPARE, BAKE AND EAT IN 1 HOUR!
I had such a huge craving for cake today. Some days it’s chocolate or apple pie, but today it was cake…with cinnamon. Since I had some left over sour cream from last night’s taco dinner I started looking for a good coffee cake recipe. I always found it kind of funny how coffee cake doesn’t have coffee in it, but I guess that’s a good thing because it means my boyfriend will try it (he doesn’t like coffee). I found a recipe called Amazing Pecan Coffee Cake from Allrecipes.com and it turned out great! The ingredients are simple and it took me less than an hour from start to finish…now that’s my kind of dessert, easy and quick! After baking for about 25 minutes my kitchen began to fill with a sweet vanilla aroma. I barely waited until it came out of the oven to try a piece! It was so soft, moist, sweet and delicious! I just love the light texture, so if you’re looking for a dense cake, this isn’t it. The cake has such a wonderful creamy vanilla flavor that you don’t even need the topping…although it’s crunchy and delicious too! For a prettier presentation you can even make double the topping and put half in the middle of the cake. I know you’re going to love this one!
AMAZING PECAN COFFEE CAKE
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened (I used margarine)
1 cup sour cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.