Spring Fling Cake Food

THE MARKET'S SPRING FLING CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch cake pan.
• Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• Combine the DRY ingredients in another bowl; then add to zucchini mixture.
• Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
• Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
• Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
• In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
• Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• Put on the top layer and frost. The sides of the cake are NOT frosted.
• Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

SPRING FLING CAKE

Steps:

• CAKE:.
• In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
• Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
• Pour mixture into a greased and flowered 8x12 cake pan.
• Bake at 350°F for about 30 minute or until done.
• For a glass cake pan bake at 330°F.
• FROSTING:.
• In a small bowl drain crushed pineapple juice.
• Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
• In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
• Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
• Frost your cake, chill and serve.

DIABETIC SPRING FLING LAYERED WHITE CAKE

Steps:

• Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
• MAKE CAKE.
• Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
• Add softened butter, mix on low speed about 2-3 minutes.
• Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
• Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
• Pour cake batter into prepared pans.
• Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
• Allow cake to cook in pans 10-15 minutes.
• Remove from pans and cool on wire racks until ready to Ice.
• PREPARE ICING.
• Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
• Add cream cheese, mix until lump free, about 1 minute.
• Scrape sides of bowl and add vanilla, mix well.
• ASSEMBLE CAKE.
• Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
• Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
• Top with 1/3 of the sliced strawberries.
• Repeat process until all layers are assembled.
• Ice cake.