STRAWBERRY CREAM FILLED ANGEL CAKE
This light and fluffy strawberry creme filled angel food cake is a classic dessert recipe that's perfect for entertaining!
Provided by Melissa Riker
Categories dessert
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes.
- Remove cooled angel food can from pan and turn upside down on a platter.
- Cut the top 1" off cake and carefully set aside.
- Use a spoon to scoop out 1" tunnel around the cake, reserving cake crumbs.
- Remove whipped mixture from refrigerator. Divide in half. In one half add crumbs from cake removed and fold in strawberries.
- Fill tunnel in cake with strawberry mixture.
- Replace top of cake and press gently. Top with remaining whipped cream mixture.
- Chill at least 4 hours before serving. Garnish with additional strawberries if desired.
Nutrition Facts : ServingSize 1/12th cake, Calories 189 calories, Sugar 30.5 g, Sodium 88.7 mg, Fat 5.2 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 0.3 g, Protein 4.5 g, Cholesterol 16.9 mg
POUND CAKE WITH EAGLE BRAND MILK RECIPE - (4/5)
Provided by á-49077
Number Of Ingredients 8
Steps:
- Preheat the oven to 325° F. Generously butter an 8 1/2 x 4 1/2 - inch loaf pan and set aside. Sift together the flour and baking powder and set aside. Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food processor. If not using the vanilla bean, just put the sugar in the processor. Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs. Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, 65-75 minutes. Cool completely in the loaf pan on a rack, then unmold
EASTER EGG CAKE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour. Whisk the flour, baking powder and baking soda in a medium bowl; set aside.
- Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally; remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth. Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth. Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth.
- Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely.
- Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined. Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth.
- Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl. Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center. You will have 4 slightly smaller half moons and 4 slightly larger ones.
- Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper. Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting
- Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl.
- Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl. Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top, bottom and sides of the cake to round it out and form an egg shape.
- Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn¿t have to be perfect). Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting. Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes.
EAGLE CAKE
This is a recipe I clipped from a local newspaper a number of years ago. This cake was very popular in the community and the food column in the paper would get requests for this recipe. A good spice cake!
Provided by pansies
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, cream butter and sugar till light and fluffy; add beaten eggs and vanilla mixing well.
- Sift together flour, soda, baking powder, salt and spices. Add raisins and nuts and toss to coat.
- Add dry ingredients to creamed mixture, adding alternately with sour milk. Beat mixture thoroughly.
- Bake in a well greased and floured 9 inch square pan in 350 F oven for 50-60 minutes or till tests done. Cool and frost with your favourite butter icing.
Nutrition Facts : Calories 373.4, Fat 16.8, SaturatedFat 7.8, Cholesterol 76.8, Sodium 335, Carbohydrate 51.4, Fiber 1.6, Sugar 30.1, Protein 6.2
EAGLE BRAND FRUIT CAKE
Steps:
- Chop up fruit, pecans, and add milk.
- Grease a 13"x 9" pan. Press mixture into pan.
- Cook 1 hour at 250°F, and then 15 minutes at 300°F.
- Remove and cool on wax paper. Cut into bars and wrap into wax or saran wrap. Give as gifts, or keep for yourself, but if you actually want any, hide it!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "eagle cake food"
ONLINE CAKE ORDERING - GIANT EAGLE
From gianteagle.com
20 DESSERTS WITH STORE-BOUGHT ANGEL FOOD CAKE - ALLRECIPES
From allrecipes.com
BETTER THAN SEX CAKE - BROWN EYED BAKER
From browneyedbaker.com
EAGLE BRAND® | CREAMY BAKED CHEESECAKE
From eaglebrand.ca
EAGLE BRAND® | TRES LECHES CAKE
From eaglebrand.ca
DAIRY QUEEN® FULL MENU - BURGERS, BLIZZARD TREATS, CAKES & MORE!
From dairyqueen.com
STRAWBERRY-LEMON ANGEL FOOD CAKE RECIPE - EAGLEBRAND.COM
From eaglebrand.com
WALMART CATERING MENU, PRICES, AND DELIVERY INFO
From cateringprices.com
EASY ANGEL FOOD CAKE RECIPE WITH DAIRY-FREE CUSTARD OR VANILLA …
From godairyfree.org
STRAWBERRY TUNNEL CAKE (EAGLE BRAND) - BIGOVEN.COM
From bigoven.com
CHERRY ANGEL CREAM CAKE RECIPE - EAGLE BRAND
From eaglebrand.com
EAGLE BRAND® | GLAZED CHOCOLATE CHIP CHEESECAKE
From eaglebrand.ca
PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING - EAGLE BRAND
From eaglebrand.ca
CLASSIC ANGEL FOOD CAKE | EGGLAND'S BEST
From egglandsbest.com
EAGLE BRAND® | FABULOUS FRUITCAKE
From eaglebrand.ca
EDIBLE IMAGE CAKE PRINTERS, EDIBLE INK AND ICING SHEETS, FROSTING …
From icingimages.com
GIANT EAGLE CAKES PRICES, MODELS & ORDERING PROCESS IN 2023
From bakerycakesprices.com
EAGLE CAKE WITH MERINGUE POPS - BAKES AND BLUNDERS
From bakesandblunders.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love