Upside Down Red Velvet Pudding Cakes Food

EASY RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
• Pour into cake pan(s) and bake according to package directions.

RED VELVET PUDDING CAKE

Steps:

• Preheat oven to 375 degrees F.
• Lightly spray a rectangular baking pan with non stick cooking spray.
• Spread raspberries evenly over bottom of pan.
• Prepare cake according to package directions and pour batter over raspberries.
• Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
• Pour gelatin over cake batter.
• Bake 40-45 minutes or until toothpick inserted in center comes out clean.
• Chop chocolate up into small pieces and sprinkle over cake.
• Dust with powdered sugar.
• May serve with whipped topping.

PLUM UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
• Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.

UPSIDE-DOWN PEACH SPONGE

Steps:

• First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
• To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
• Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

UPSIDE-DOWN RED VELVET PUDDING CAKES

Steps:

• Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
• Cook and stir over low heat until chocolate is melted.
• Transfer mixture to a small bowl.
• Cool for 15 minutes, stirring occasionally.
• Cover and freeze about 1 hour or until fudge-like in consistency.
• Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
• Preheat oven to 375°.
• Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
• In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
• In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
• Gradually add sugar, beating on medium speed until combined.
• Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
• Beat in egg, food coloring, and vanilla.
• Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
• In a small bowl, combine baking soda and vinegar; stir into batter.
• Divide half the batter among the prepared custard cups.
• Divide filling into eight portions.
• Working quickly, use your hands to roll each portion into a ball.
• Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
• Spoon the remaining batter into custard cups.
• Bake for about 20 minutes or until tops spring back when lightly touched.
• Remove from oven; let stand for 10 minutes.
• Using a knife, loosen cakes from side of cups; invert onto dessert plates.
• Spoon any filling remaining in cups on top of cakes.
• Garnish with chocolate curls.

UPSIDE DOWN LEMON PUDDING CAKES

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish or six 6-ounce ramekins.
• With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
• Bake until the top is golden and the center springs back when gently pressed, 35 to 45 minutes for a large baking dish and 25 to 35 minutes for the individual ramekins. Transfer the dishes to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.

EASY RED VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
• In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.