SANTA'S FAVORITE CAKE
This cake is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting.
Provided by Debbie Rowe
Categories Desserts Cakes Cake Mix Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
- In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
- Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
- Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
- In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.
Nutrition Facts : Calories 809.8 calories, Carbohydrate 126.9 g, Cholesterol 38 mg, Fat 31.7 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 8.5 g, Sodium 711.2 mg, Sugar 107.5 g
SANTA'S FAVORITE CAKE
Here is another recipe from the www.recipe4living.com website. "This is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting."
Provided by senseicheryl
Categories Dessert
Time 32m
Yield 1 9 inch cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans.
- In a large bowl, combine white cake mix, egg whites, buttermilk and vegetable oil. Mix with an electric mixer for 2 minutes on high speed.
- In a separate bowl, combine yellow cake mix, buttermilk, egg, cocoa, red food coloring and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
- Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
- Bake for 22-25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
- In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.
Nutrition Facts : Calories 752.6, Fat 24.4, SaturatedFat 7, Cholesterol 38.2, Sodium 638.7, Carbohydrate 129.2, Fiber 0.8, Sugar 109.4, Protein 6.9
SANTA'S FAVORITE CHEESECAKE
Ring in the holiday season with Santa's Favorite Cheesecake, a lucious and beautiful classic with festive orange and cranberry toppings. Spread good tidings with this versatile dessert--from Thanksgiving to New Year's Day!
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hr.
- Meanwhile, combine cranberries, orange juice and remaining sugar and vanilla in medium saucepan. Bring to boil over medium heat, stirring constantly; cook and stir 1 min. or until sugar is dissolved. Simmer over medium-low heat 6 to 8 min. or until cranberries are softened, stirring occasionally. Meanwhile, dissolve cornstarch in water. Add to cranberry mixture; mix well. Cook 30 sec. to 1 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in orange zest. Refrigerate until ready to use.
- Spoon cranberry topping over slices of cheesecake just before serving.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHOCOLATE LOVERS FAVORITE CAKE
Make and share this Chocolate Lovers Favorite Cake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, beat first 6 ingredients till well blended (mixture will be thick). Stir in chocolate. chips.
- Pour into greased 9 or 10 inch Bundt pan.
- Bake at 350 F for 55-60 minutes.
- (test with a toothpick) Cool in pan 5 minutes, remove and cool on rack completely before serving.
- Note: Can be dusted with powdered sugar or topped with a chocolate or vanilla glaze.
Nutrition Facts : Calories 446.8, Fat 30.5, SaturatedFat 16.3, Cholesterol 109.2, Sodium 470.3, Carbohydrate 43.2, Fiber 2.2, Sugar 27, Protein 5.9
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