Back Midnight Cake Betty Crockers Food

MIDNIGHT MADNESS CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into medium bowl; tint with purple food color. Frost cupcakes. Sprinkle with sanding sugar. Top with rock candy. Cut out each snack cake to look like crescent moon. Garnish cupcakes with moon cutouts.

STARLIGHT YELLOW CAKE

Steps:

• 1. Preheat oven to 350 F.
• 2. Grease bottom and sides of a rectangular pan, 13 X 9-inches, 2 round pans, 9 X 1 ½ -inches, or 3 round pans, 8 X 1 ½-inches with shortening and lightly flour.*(see my notes)
• 3. Beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• 4. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
• 5. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
• 6. Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.
• 7. Cool completely, about 1 hour.
• 8. Frost as desired.

BACK MIDNIGHT CAKE- BETTY CROCKERS

Steps:

• Heat oven to 350 , grease and flour baking pan 13x9x2 inches or 2 9 inch or three 8 inch round layer pans. Measure all ingredients into large mixer bowel and blend 1/2 minute on low speed scraping bowl constantly. Blend 3 minutes high speed scraping bowl occasionally and pour into pans. Bake for 30 to 35 minutes or until wood pick comes out clean. Frosting: melt chocolate in cream on slow fire just until melted . Leave in fridge to cool and then add vanilla ( 1 teaspoon of instant coffee) and sugar to taste. Beat cream until fluffy and frost cake.

WHITE MOUNTAIN FROSTING

Steps:

• Combine sugar, corn syrup, and water in small saucepan.
• Cover; heat to rolling boil over medium heat.
• Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.
• As mixture boils, beat egg whites until stiff peaks form.
• Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
• Beat on high speed until stiff peaks form.
• Add vanilla during last minute of beating.
• VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
• grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

BLACK VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.