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Archive for the ‘Fillings & Frostings’ Category

Makes 16 servings

Cake

  • 1/2 cup cake flour (not self-rising)
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 large eggs, whites and yolks separated
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • confectioners’ sugar, for dusting

Filling

  • 2 pints peppermint ice cream or 2 pints vanilla ice cream mixed with 30 crushed hard peppermint candies (1 cup), softened
  1. Cake: Preheat oven to 400°F.  Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with nonstick foil.  In bowl, combine flour, cocoa powder, baking powder and soda and salt. 
  2. Place egg whites and yolks in 2 separate large bowls.  With mixer at medium speed, beat egg whites until foamy.  Gradually beat in 1/2 cup of the sugar.  At high speed, beat whites just until stiff – but not dry – peaks form.  With same beaters, beat yolks with remaining 1/4 cup sugar for 3 minutes until thickened; beat in vanilla. 
  3. At low speed, beat half the flour mixture into yolks.  Fold in half the whites.  Fold in remaining flour, then remaining whites.  spread in pan.  Bake 12 minutes, until top springs back when pressed.  Dust a clean kitchen towel with confectioners’ sugar; invert cake onto towel.  Remove pan; peel off foil.  Starting from a long end, roll up cake in towel; place seam side down on rack; cool completely. 
  4. Filling: Unroll cake; spread evenly with peppermint ice cream; roll up cake.  Wrap tightly in nonstick foil and freeze, seam side down, overnight, until firm. 
  5. Unwrap cake; rim ends.  dust with confectioners’ sugar.  Slice; serve immediately. 
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Serves 9

  • 1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
  • 1 cup milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1/2 cup thawed whipped topping
  • 1 square semi-sweet baking chocolate, melted
  1. Preheat oven to 400°F.  Unfold pastry sheet on lightly floured surface; roll pastry out to 10″ square.  Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass.  Place on ungreased baking sheet.  Bake 10 minutes; cool completely. 
  2. Meanwhile, pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping.  Cover.  Refrigerate 15 minutes. 
  3. Cut cream puffs horizontally in half.  Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops.  Drizzle with melted chocolate.  Serve immediately.  Or, cover and refrigerate until ready to serve. 

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Makes 12 servings

Cake:

  • 2 cups all-purpose flour
  • 2/3 cups unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 3 large eggs
  • 1 2/3 cups sugar
  • 1 cup mayonnaise
  • 1 tsp vanilla extract
  • 1 1/3 cups water

Fudge Frosting:

  • 1/2 cup (1 stick) unsalted butter, cut up
  • 9 oz bittersweet chocolate, coarsely chopped
  • 6 oz unsweetened chocolate, coarsely chopped
  • 2 cans (14 oz each) sweetened condensed milk
  • 1 tsp vanilla extract
  1. Cake: Preheat oven to 350°F.  Grease 2 (9 inch) round cake pans. 
  2. Sift together flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside. 
  3. Beat eggs and sugar in large bowl of an electric mixer on medium-high speed until thick and light, about 1 minute.  Beat in mayonnaise and vanilla.  With mixer at low speed, alternately add water and dry ingredients, beginning and ending with dry ingredients, just until blended. 
  4. Divide batter between pans.  Bake until cakes are firm to the touch in centers, 30 minutes.  Unmold onto wire racks and cool completely. 
  5. Fudge Frosting: Combine butter and chocolates in a large microwave-proof bowl.  Microwave on medium 4 minutes; whisk until smooth.  Whisk in condensed milk and vanilla until blended.  Refrigerate until thick enough to spread, about 45 minutes. 
  6. Transfer one cake layer to a serving plate.  Spread with 1 1/2 cups frosting.  Top with second cake layer; frost top and sides with remaining frosting. 

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Makes about 2 3/4 cups

  •  1/2 cup butter or margarine (1 stick), softened
  • 1/2 cup creamy peanut butter
  • 1 pkg (3 oz) cream cheese, softened
  • 1 tsp vanilla extract
  • 2 cup confectioners’ sugar
  • 2 tbsp milk
  1. In large bowl, with mixer on medium speed, beat butter, peanut butter, cream cheese and vanilla until smooth and creamy, about 2 minutes.
  2. Reduce speed to low.  Add sugar and milk; beat until blended.  Increase speed to medium-high; beat 2 minutes or until fluffy.

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Makes 10 servings

  • 15 Oreo cookies, crushed (about 1 1/2 cups crumbs)
  • 3 tbsp butter, melted
  • 1 tub (8 oz) whipped topping, thawed, divided
  • 1 cup cold milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 squares semi-sweet baking chocolate, melted
  • 10 maraschino cherries (optional)
  1. Mix crumbs and butter; press onto bottom and up sides of 9 inch pie plate.  Reserve 1/2 cup whipped topping; refrigerate. 
  2. Pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in remaining whipped topping.  Spoon into crust.  Mix melted chocolate and condensed milk until well blended.  Spoon over pie.  Cut through chocolate mixture several times with knife for marble effect. 
  3. Freeze 6 hours or until firm.  Remove pie from freezer 15 minutes before serving.  Top with reserved whipped topping.  Garnish with maraschino cherry, if desired. 

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Makes 8 servings

  • 1 cup milk, divided
  • 1/4 cup sour cream
  • 3 tbsp sugar
  • 2 1/4 cups dry all-purpose baking mix for biscuits
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1 tub (8 oz) whipped topping thawed, divided
  • 4 cups sliced strawberries
  • 1/3 cup sugar
  1. Preheat oven to 425°F.  Mix 1/2 cup of the milk, sour cream and 3 tbsp sugar in large bowl with wire whisk.  Stir in baking mix until just blended.  Spread evenly into greased 9″ round cake pan.  Bake 12-15 minutes or until top is golden brown.  Remove from pan; cool completely on wire rack.
  2. Meanwhile, combine dry pudding mix and remaining 1/2 cup milk; blend well.  Gently stir in half of whipped topping until well blended.  Mix strawberries and 1/3 cup sugar in large bowl; set aside.  Slice cake in half horizontally to make 2 layers. 
  3. Place bottom cake layer on serving plate; top evenly with half of strawberry mixture.  Spread with pudding mixture; top with top cake layer.  Spread with remaining whipped topping; top with remaining strawberry mixture.  Serve immediately.  Store leftover shortcake in refrigerator. 

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