MOLTEN LAVA CAKE WITH WHIPPED CREAM
Steps:
- Preheat the oven to 425 degrees F.
- Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.
- Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.
- Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.
- Whip the cream in a bowl with an electric mixer until it holds soft peaks.
- Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.
LAVENDER CAKE WITH LAVENDER CREAM CHEESE ICING
A light and airy white cake flavored with lavender and topped with a lavender cream cheese icing.
Provided by Pat Nyswonger
Categories Desserts
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F
- Prepare two 9"x2" round pans by lining them with parchment paper and then spray the paper with non-stick spray.
- Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and mix until evenly crumbly, it should resemble damp sand.
- Add the egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
- In a small bowl, whisk the milk with the vanilla and the lavender oil (see Notes). Add this mix ⅓ at a time, to the batter. Beat just until combined. Scrape down the sides and bottom of the bowl. Fold the crushed lavender buds into the batter.
- Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with just a few crumbs stuck to the toothpick. Remove from the oven and cool completely on a wire rack.
- With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. With the mixer on the slow speed, carefully add one drop of the oil at a time and mix well. Taste for flavor and add more oil a drop at a time to get the desired taste.
- Spread icing on the cooled cake and refrigerate until serving.
Nutrition Facts : Calories 723 calories, Carbohydrate 85 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 41 grams fat, Fiber 0.6 grams fiber, Protein 7 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 254 milligrams sodium, Sugar 67 grams sugar
WHIPPED CREAM CAKE II
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
- Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 333 calories, Carbohydrate 47.6 g, Cholesterol 86.1 mg, Fat 14.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 234.3 mg, Sugar 26.9 g
LAVENDER WHIPPED CREAM
Delicious served with fresh berries or ontop of a fresh butter cake (Recipe #310717). Can be prepared a day ahead. From BHG. Enjoy!
Provided by sexymommalucas
Categories Dessert
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- In a small saucepan combine whipping cream and dried lavender. Bring to just a simmer.
- Remove from heat.
- Strain mixture and discard lavender.
- Cover and chill whipped cream mixture at least 2 hours or until completely chilled.
- In a chilled metal mixing bowl beat whipping cream and sugar with an electric mixer on medium speed, beating just until soft peaks form. Use at once or cover and chill up to 2 hours.
- Makes 16 (2 tablespoon) servings.
Nutrition Facts : Calories 57.4, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 5.7, Carbohydrate 2, Sugar 1.6, Protein 0.3
CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE
To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.
Nutrition Facts : Calories 175 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
DEVIL'S FOOD CAKE WITH WHIPPED CREAM ICING
My son's favorite cake. Tastes like an inside-out Hostess Cupcake. Follow directions carefully to avoid lumps.
Provided by Golfcrazy
Categories Dessert
Time 1h8m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Bake Duncan Hines Devil's Food Cake per package directions.
- While Cake is baking, mix milk and flour in sauce pan with wire whisk. Cook over medium high heat stirring with whisk constantly until it forms a thick paste. While this cools whip again to avoid lumps in about 5 minutes.
- Mix together softened butter & Crisco and beat with electric mixer for 4 minutes.
- Add sugar gradually and beat for another 4 minutes.
- Add cool milk and flour mixture gradually and beat for another 4 minutes. Add vanilla and almond extract at the end. This can be done to taste.
Nutrition Facts : Calories 725.6, Fat 45.7, SaturatedFat 15.4, Cholesterol 102.4, Sodium 664.4, Carbohydrate 75.9, Fiber 1.6, Sugar 49.9, Protein 7.2
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