Mystery Cake Food

JAMAICAN MYSTERY CAKE

Steps:

• For cake: Preheat oven to 350 degrees.
• Cream butter and sugar in mixing bowl.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
• Fold in mashed banana and walnuts.
• Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
• Let cool in pan 5 mins, invert on cake rack to cool.
• For icing: In small bowl cream butter and sugar at medium speed.
• Using high speed add eggs one at at time, beating well after each addtion.
• Blend in dissolved instant coffee mixture.
• To assemble: Slice cake in half lengthwise.
• Place bottom layer cut side up on cake platter.
• Slice banana and arrange evenly over cake.
• Sprinkle with Grand Marnier.
• Spread one-half of icing over bananas.
• Add top layer and frost top only with remaining icing.
• Garnish with walnuts.
• Refrigerate.

MYSTERY CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
• Using an electric mixer, beat the butter and sugar on high speed until well-combined, 3 to 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
• If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
• To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.

BLUEBERRY MYSTERY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
• Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
• Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm from the pan.

MYSTERY CARROT CAKE

Steps:

• Heat oven to 350 degrees. Grease bottoms and sides of 2 round cake pans, 8 or 9 inch, with shortening; lightly flour.
• Beat all ingredients except carrots and pecans in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes.
• Stir in carrots and pecans.
• Pour into prepared pans.
• Bake 9 inch pans for 30-35 minutes, 8 inch pans for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• Fill layers and frost top with Cream Cheese Frosting (recipe follows).
• Store covered in refrigerator.
• Cream Cheese Frosting : 1/4 cup margarine or butter, softened, 8 ounces cream cheese, 3 to 31/2 cups powdered sugar, 1 teaspoon vanilla, dash of salt. Beat butter and cream cheese until smooth. Gradually stir in powdered sugar, vanilla, and salt until smooth and spreadable.