XTRA SPECIAL CELEBRATION CAKE
From the Alpha-Bakery childrens cookbook put out by Gold Medal Flour when I was a kid. I used to love cooking up all these recipes with my mom!
Provided by coconutcream
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F Grease 2 round 9-inch pans; dust with flour.
- Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Mix oil, vinegar, and vanilla.
- Stir oil mixture and water into flour mixture until well blended, about one minute.
- Immediately pour batter into pans, dividing evenly.
- Bake about 35 minutes, until toothpick insterted in center comes out clean.
- Let cool 10 minutes.
- Remove from pans, let cool completely, and frost. Stack the two rounds together to make a double-layer cake.
Nutrition Facts : Calories 783.6, Fat 28.3, SaturatedFat 4.1, Sodium 713, Carbohydrate 127.3, Fiber 2.3, Sugar 85.9, Protein 5.8
CONFETTI CELEBRATION CAKE
This is from Betty Crocker ... I am posting the recipe as it is on the website, but I didn't follow it exactly. I used Duncan Hines' butter golden recipe cake mix and frosting. I didn't use Betty Crocker sprinkles or icing either, and I didn't measure my sprinkles!! This is a very cheerful-looking cake, so it would probably go well with a child's birthday party. Prep time includes cooling time for the cakes.
Provided by brokenburner
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
- Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
- High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.
Nutrition Facts : Calories 300.8, Fat 12.7, SaturatedFat 2, Sodium 279.2, Carbohydrate 44.7, Fiber 0.3, Sugar 35.7, Protein 2.1
CELEBRATION ANGEL FOOD CAKE
This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting.
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Sift flour with 3/4 cups sugar 4 times; set aside.
- With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
- Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
- With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
- Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
- Preheat oven to 375°F
- Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
- Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.
Nutrition Facts : Calories 2222.3, Fat 2.2, SaturatedFat 0.2, Sodium 1878.4, Carbohydrate 490.1, Fiber 2.9, Sugar 353.5, Protein 60.4
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