PEEK-A-BOO GHOST 'BOXED' POUND CAKE RECIPE BY TASTY
Here's what you need: vanilla pound cake, pound cake mix, cocoa powder, butter, chocolate, milk, eggs
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F (180˚C).
- Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
- Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
- In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
- In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
- Pour rest of the batter over the ghost-shaped cake.
- Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 69 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams
BOILED FRUIT CAKE
This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!
Provided by WIGAN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
- Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
- Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 97 g, Cholesterol 61.5 mg, Fat 12.8 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 431 mg, Sugar 16.8 g
BOOZY BERRY UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
- Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
- Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.
PEEK-A-BOO CAKES
This is a recipe I got out of a Pillsbury bake-off recipe book. I haven't tried it yet, but the picture in the book looks divine! If you use self rising flour, reduce baking soda to 1/4 teaspoon and omit salt. EDIT: I tried this recipe and thought it was quite good. They don't rise very much, and I'd suggest using less of the butter/brown sugar/water mixture, because it overflows out of the tins while it's baking. Maybe cut it in half (1/8 cup butter, 1/4 cup brown sugar and 1/2 tablespoon water).
Provided by Schnookie Wookums
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cakes:.
- Preheat oven to 350 degrees F.
- Heavily grease 12 muffin cups with soft butter.
- Put 3-5 walnut halves in each cup.
- Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
- Cook 1 minute over low heat.
- Place tablespoonful into each muffin cup.
- In bowl, combine flour, baking soda, salt and cocoa, then set aside.
- In small bowl, cream butter.
- Gradually add sugar; cream at high speed until light and fluffy.
- At medium speed blend in egg and vanilla.
- At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
- Fill muffin cups half full.
- Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
- Invert immediately onto rack.
- Frost sides.
- Icing:.
- While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
- Cook over boiling water until spreading consistency (about 10 minutes).
- Blend in butter.
- Keep icing hot while frosting cupcakes.
Nutrition Facts : Calories 333.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 43.4, Sodium 232.7, Carbohydrate 41.1, Fiber 2.1, Sugar 30.1, Protein 4.6
BOOZY IRISH CAKE
This delicious and moist cake mimics the famous drop-a-shot-into-a-pint flavors: Guinness®, Baileys®, and Jameson®. The whiskey is the dominant flavor. The amount can always be reduced and substituted with water. Additionally, heavy cream can replace the Baileys® in the frosting.
Provided by CinfulySwt
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
- Place the cake mix into a large mixing bowl. Pour the water into a 2-cup measure, and add enough Irish whiskey to total 1 1/3 cup of liquid (about 10 1/2 tablespoons). Reserve remaining whiskey. Beat the whiskey and water mixture, vegetable oil, and eggs with an electric mixer on low speed just until cake mix is moistened; increase speed to medium, and beat until the batter is smooth, about 2 minutes. Pour batter into the prepared cake pans.
- Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
- While the cake is baking, pour remaining Irish whiskey (about 1 1/2 tablespoon) into a saucepan, and stir in 1/4 cup of butter and 1/2 cup of sugar. Bring the mixture to a boil, stirring constantly, until sugar has dissolved; boil until slightly thickened, about 5 minutes.
- When cakes are done baking but still hot, poke holes all over the cakes (the end of a chopstick works well for this) and drizzle the whiskey syrup into the holes. Return the cakes to the oven, and bake for an additional 5 minutes.
- Remove cakes from oven, allow to cool in pans for 15 minutes, then remove from pans to finish cooling on wire racks.
- To make caramel sauce, mix the Irish stout beer with 1/2 cup of sugar in a saucepan over low heat. Simmer the mixture until thickened, about 40 minutes, stirring occasionally, and allow to cool.
- To make frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth, then gradually beat in confectioners' sugar, about 1/2 cup at a time. Beat in salt, then add the Irish cream liqueur, beating until the frosting is light and fluffy.
- To assemble the cake, place a layer onto a cake serving dish; pour the Irish stout caramel over the first layer, allowing the caramel to drip down the sides of the layer. Place the 2nd cake layer on top, and top with the buttercream, swirling the frosting into decorative waves. Do not frost sides of cake.
Nutrition Facts : Calories 631.3 calories, Carbohydrate 77.6 g, Cholesterol 97.3 mg, Fat 29.5 g, Protein 2.9 g, SaturatedFat 15 g, Sodium 529.2 mg, Sugar 60.7 g
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