Dream Whip Cake Food

DREAM CAKE

Steps:

• Preheat oven to 350°F. Place all ingredients in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes or until well blended.
• Pour into greased and floured 10-inch tube or fluted tube pan.
• Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; loosen cake from side of pan with spatula or knife. Gently remove cake from pan; cool completely on wire rack.

STRAWBERRY ANGEL DELIGHT LUSH DESSERT RECIPE

Steps:

• Whisk corn starch and water together in a small bowl or liquid measuring cup.
• Add the corn starch mixture together with the sugar in a medium saucepan.
• Mix in the strawberry purée.
• Bring the mixture to a boil over low to medium heat, constantly stirring with a spatula. Once the mixture boils, cook for 3 to 5 more minutes, or until your sauce thickens up and turns a deep ruby red.
• Then remove your strawberry sauce from the heat and allow it to cool. I like to put mine in the freezer, stirring occasionally, while I go about making the filling and preparing my crust.
• Add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well. Then add both the cream cheese and the powdered sugar to the Dream Whip mixture.
• Whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish.
• Spread the creamy Dream Whip filling over the angel food cake.
• Once the sauce has cooled, mix the sliced strawberries into the sauce.
• Then spread that wonderful strawberry sauce over the Dream Whip filling.
• Cover and chill it in the fridge for at least 4 hours, or overnight if possible, before serving.

HOMEMADE WHIPPED TOPPING SUBSTITUTE; OR DREAM WHIP

Steps:

• if kitchen is warm, prechill a deep, narrow bowl and beaters.
• combine above ingredients in chilled bowl.
• beat with handmixer until thick and peaks form.
• add 3 tbsp white sugar and 1 tsp vanilla.
• beat again.

DREAM WHIP FROSTING

Steps:

• Beat all ingredients until moistened.
• Beat frosting on high 4-5 minutes until soft peaks form.
• Frost cooled dream whip cake.
• Refrigerate leftovers.

ORANGE DREAM CAKE

Steps:

• Preheat oven to 350F (or 175C) Grease and flour a bundt cake pan and set aside.
• Dump cake mix, jello powder and Dream Whip powder in a large mixing bowl.
• Stir together until well mixed.
• Add oil, milk and eggs and mix for 3 minutes with an electric mixer.
• Pour into prepared bundt cake pan.
• Bake for 30-35 minutes.
• Insert a toothpick in the center of the cake.
• When the toothpick comes out clean, the cake is done.
• Remove the cake from the oven and allow to cool for 10 minutes.
• Place a dinner or cake plate, bottom side up, on top of the cake pan.
• Turn over and lightly shake the pan to help loosen the cake from it.
• You might be able to feel the cake loosen from the pan.
• While cake is still warm (but not hot) spread a light layer of the frosting on the side and top of the cake.
• This will result in a nice glaze effect on the cake.
• Or you can allow the cake to completely cool and frost it like you would normally frost a cake.

MOCHA DREAM CAKE

Steps:

• Line a 15x10x1-in. baking pan with parchment; set aside. In a small bowl, stir the cocoa, boiling water and sugar until cocoa and sugar are dissolved. Cool. , In a large bowl, beat the cake mix, cold water and cocoa mixture on low speed for 30 seconds. Beat on medium for 2 minutes. Gently spoon batter into prepared pan. , Bake at 350° for 18-20 minutes or until cake springs back when lightly touched and entire top appears dry. Immediately invert pan onto a wire rack; gently peel off parchment. Cool., In a small bowl, dissolve coffee granules in milk; add whipped topping and pudding mixes. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes. , Cut cake widthwise into 3 equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers.

DREAM PUDDING CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Beat all ingredients in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 4 minutes.
• Pour evenly into prepared pans.
• Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

DREAM WHIP CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray 2 9-inch round cake pans with floured cooking spray.
• Beat cake mix, Dream Whip, eggs, and water on low speed until moist, then on medium speed for 4 minutes. Pour mixture into pans.
• Bake for 30 minutes. Cool Completely.
• Frost with Fluffy Frosting.
• Frosting:.
• Beat ingredients with electric mixer in a large bowl on a low speed until blended.
• Beat on high speed for 4-6 minutes, until soft peaks form.

ANGEL FOOD CHOCOLATE DREAM

Steps:

• 1. Tear up the cake into small pieces. Place half of the cake pieces in a 9 x 13 inch baking pan. Beat the eggs until they are thick and lemon colored. Set aside.
• 2. In a pan over simmering hot water or double boiler, melt the chocolate. Cool a little. Add a bit of the chocolate to the eggs to temper and then add the egg mixture to the chocolate. Stir. Be careful to not let the eggs cook and become scrambled eggs.
• 3. Fold the chocolate mixture into the whipped topping (or whipped cream), the vanilla and 3/4 cup or nuts. Pour half of the mixture over the cake pieces in the pan, top with remaining cake pieces and then the remaining chocolate mixture. Sprinkle rest of the nuts over the top. Cover with saran wrap and refrigerate for approximately 12 hours. Serve with whipped cream.
• 4. Can use milk chocolate instead of semi-sweet chocolate bits.

2 INGREDIENT CHERRY ANGEL FOOD CAKE

Steps:

• Adjust oven rack to the center position. Preheat oven to 350°F.
• Mix dry cake mix and the entire can of cherry pie filling in a large bowl. Whisk to carefully combine until thick, pink, and fluffy.
• Add batter to an ungreased 9 x 13 glass or ceramic baking dish. You do not want to grease this type of pan. See notes or post for pan details.
• Bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool for 30 minutes before slicing. The cake will be very fluffy and depress a bit in the center once it cools.
• Serve with whipped topping, and a cherry! Enjoy!

COCONUT DREAM CAKE

Steps:

• For cake, mix all ingredients in a mixing bowl.
• Transfer to floured 13x9 inch pan.
• Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
• For topping, mix Dream Whip, pudding, and milk; refrigerate.
• Spread on cake when cool.
• Sprinkle coconut over top.
• Must be refrigerated.