Donnas Inside Out Cakeaetn Recipe 275 Food

INSIDE OUT CAKE

Steps:

• 1. Preheat oven 350º Beat cake mix, oil, eggs & water for 2 minutes. Add frosting & mix well.
• 2. Spray bundt pan with cooking spray (If you don't have a bundt pan just use a 9"x13" bake pan.) Bake for 45 to 55 minutes. This makes a very moist cake so it does not need any frosting on it.
• 3. Dust with Powder Sugar if desired ( I do)

DONNA'S LEMON CAKE

Steps:

• Preheat oven 350 degrees.
• Grease & Flour Bundt Pan.
• Dissolve lemon jello in the 3/4 water let it cool to room temperature.
• Mix cake mix lemon Jell-O, lemon extract, eggs & oil beat for 3 minutes.
• Bake for 35 to 40 minutes.
• Remove from oven let it cool for about 5 minutes and then remove from pan.
• punch holes all over cake and pour frosting over cake while it is still a little warm.

PRIMA DONA CAKE

Steps:

• Preheat oven to 350 degrees F.
• To make the white chocolate cake: Melt chocolate in metal bowl over pot of simmering water. Remove from heat and stir. Using a tabletop mixer with whip attachment, beat butter and sugar until light and fluffy. Add eggs in 1 minute intervals, mixing well with each addition. Stir dry ingredients together in large bowl. Alternately mix dry ingredients and milk into egg mixture. Scrape sides and bottom of bowl and beat with each addition 1 minute. Stir in chocolate and pour into 2 greased and lightly floured 8 by 1 1/2-inch round pans. Place in 350 degrees F oven and bake 30 to 35 minutes or until golden brown and firm to touch. Cool. Store on plate until ready to assemble cake.
• To make the devil's food cake: Using tabletop mixer with whip attachment, mix dry ingredients well. Slowly add egg, oil, milk, and coffee, scraping sides and bottom between each addition. Continue to mix until thoroughly incorporated and smooth. Grease and flour 2 by 8 by 1 1/2-inch pans and pour batter in each 1/4-inch from rim. Place pans in 350 degrees F oven to bake 25 to 30 minutes. Cakes should be firm to the touch and moist. Cool cakes on rack and transfer to plates to assemble.
• To make the white chocolate buttercream: Boil sugar and water in sauce pot until it registers 335 degrees F on a candy thermometer or when a soft ball of sugar forms when a teaspoon of syrup is placed in ice-water. Beat whites in bowl of table top mixer with whip attachment on high speed until firm peaks form. Slowly and carefully, pour hot syrup into the whites. Continue to whip meringue until cool. Add butter to meringue and thoroughly mix. Stir in chocolate and vanilla.
• To make the white chocolate decor: Slightly temper chocolate until surface is soft, but not melted. Using a sharp knife working away from you, carefully run it through the chocolate, forming 3-inch chocolate sticks. For best results, make sure chocolate is soft but not tacky. Make approximately 25 sticks. Soften remaining chocolate slightly and use a vegetable peeler to form medium size curls. Place chocolate stick and shavings on a tray in the refrigerator until ready to assemble cake
• To assemble: Place white chocolate cake layer on 9-inch plate. Using a serrated knife, level tops of cake by trimming off the dome. Discard excess cake. Spread 3/4 cup of butter cream over top of cake. Repeat next 3 layers starting with devils food cake and ending with white. Frost tops and sides of cake evenly with remaining buttercream. Coat sides and top of cake evenly with white chocolate shavings. Arrange the chocolate sticks into the tops of the cake sticking in from edges to center on 45 degree angle. Sprinkle additional shavings over sticks to fill in voids. Cut into 12 equal pieces and serve.

INSIDE-OUT CHOCOLATE BUNDT CAKE

Steps:

• Cake.
• Combine pudding mix, cake mix, chips, chips, milk and eggs.
• Mix by hand until well-blended--about 2 minutes.
• Pour into a greased and floured bundt pan.
• Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
• Cool 15 minutes in pan, then remove.
• Continue cooling.
• Frosting.
• Melt margarine in medium saucepan.
• Remove from heat.
• Stir in sugar and chocolate.
• Add vanilla.
• Stir enough hot water (3-4 Tablespoons) to make desired consistency.
• Drizzle over cake.

DONNA'S INSIDE-OUT CAKE..AETN RECIPE - (2.7/5)

Steps:

• Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping

BACKYARD CITRUS UPSIDE-DOWN CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper.
• Start by making the upside-down layer:
• In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan.
• In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes.
• While the upside-down layer freezes, make the cake batter:
• Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside.
• Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices.
• Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving.
• Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake