Paula Deens Chocolate Stawberry Cake Food

PAULA DEEN'S STRAWBERRY POUND CAKE

Paula Deen's Strawberry Pound Cake image

From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.

Provided by Anita Harris

Categories Dessert

Time 1h5m

Yield 2 Cakes

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
1 cup powdered sugar
2 tablespoons milk
1 drop red food coloring

Steps:

Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
Sweet Pink Glaze:.
1 c powdered sugar.
2 tbsps milk.
1 drop red food coloring.
In a small bowl, combine all ingredients, stirring until smooth.

Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2

PAULA DEEN'S BUTTERFINGER CAKE

Paula Deen's Butterfinger Cake image

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Provided by BakerNurse

Categories Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Steps:

Preheat oven to 350°F.
Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
Prepare cake mix following package directions(adding water, oil and eggs).
Add 1 chopped Butterfinger to batter, stirring well.
Pour into prepared pan and bake as directed on package.
Let cake cool for 5 minutes.
Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
Pour condensed milk and caramel topping evenly over cake.
Sprinkle remaining 1 chopped Butterfinger over caramel.
Cover and chill.
Before serving, spread whipped topping evenly over cake.
Garnish with chopped Butterfinger, if desired.
Cut into squares to serve.

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