HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
- Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
- In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
CHOCOLATE PARADISE CAKE - DEE DEE'S
This chocolate paradise is filled with orange, honey, pears, coconut and pecans. Truly a chocolate and orange lovers delight! I started making this cake some years ago. I love the orange and chocolate combined with the coconut and pecans. And the whipped cream layers alternating with the filling finishes this cake...yum!! Hope...
Provided by Diane Atherton
Categories Cakes
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
- 2. Finely chop pears; refrigerate. NOTE: I used a blender to chop pears.
- 3. In large bowl, combine cake mix, reserved pear liquid (plus enough water to make 1¼ cups), margarine, honey, orange peel and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pans.
- 4. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
- 5. Cool in pans 15 minutes; remove from pans to rack. Cool completely.
- 6. In small bowl, blend filling ingredients; set aside.
- 7. In large bowl, beat cream until slightly thickened. Blend in powdered sugar and vanilla; beat until firm peaks form (do no over beat).
- 8. Slice each cake layer in half to make 4 layers. Place 1 layer on serving plate; spread with 1 cup frosting; top with second layer; spread with half of pear filing. Repeat layers, ending with pear filling, spreading pear filling to within 1 inch of edge on top layer; frost top edge and side of cake with remaining frosting. Refrigerate at least 2 hours before serving. Store any leftovers in refrigerator.
- 9. NOTE: frost sides of cake with chocolate frosting (add 1/2 tsp orange flavoring) in place of whipped cream frosting if desired
FANCY HOT CHOCOLATE
Provided by Ree Drummond : Food Network
Categories beverage
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- For the chocolate decorations: Put the melted chocolate into a pastry bag and snip off a tiny hole at the tip. Pipe lacy chocolate designs--just larger than the tea cups you're using--onto a baking mat or piece of parchment paper. Allow to set completely.
- For the hot chocolate: Combine the milk and half-and-half in a small saucepan. Warm over medium-low heat, then stir in the bittersweet and semisweet chocolate chips, sugar and vanilla, heating until melted and combined. Transfer the mixture to a teapot.
- To serve: place a lacy chocolate piece over each tea cup and pour over the hot chocolate. When the chocolate has melted into the cup, top with the whipped cream and enjoy.
MINI CHOCOLATE-CHERRY BUNDT CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h25m
Yield 6 cakes
Number Of Ingredients 14
Steps:
- For the cakes: Preheat the oven to 350 degrees F.
- Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
- In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
- Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
- Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
- For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
- Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.
DEE'S CHOCOLATE BANANA BREAD
I made this up myself; it's pretty good. I make it in the food processor and just fold in the flour but you could use a mixer. I just like that the nuts are chopped finer with the food processor.
Provided by Dienia B.
Categories Quick Breads
Time 1h5m
Yield 1 loaf bread
Number Of Ingredients 11
Steps:
- In food processor mix everything except the flour.
- When mixed together, fold in the flour.
- Bake in a bread pan at 375 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 3463, Fat 159, SaturatedFat 50.3, Cholesterol 469.4, Sodium 2314, Carbohydrate 496.8, Fiber 30.3, Sugar 298.7, Protein 47
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