CREAM FILLING
An awesome filling from a TOH recipe for "Cream Cake Dessert" by Peggy Stott. The cake wasn't anything special, but the cream is incredible! She suggests filling a yellow cake with it for a potluck, instead of icing it. Cooking time includes cooling.
Provided by Random Rachel
Categories Dessert
Time 28m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
- Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
- Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
Nutrition Facts : Calories 140.2, Fat 10.2, SaturatedFat 4.5, Cholesterol 13.9, Sodium 104.8, Carbohydrate 12.1, Fiber 0.1, Sugar 10, Protein 0.7
CREAMY CAKE FILLING
This makes a great filling for jelly roll cakes used along with a thin layer of raspberry jam or even as filling for cakes, it also freezes very well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 2 cups (approx)
Number Of Ingredients 6
Steps:
- In a heavy duty stand mixer fitted with the paddle, cream the margarine or butter and the shortening for 3-4 minutes, until very soft and creamy.
- Add in the icing sugar, starting with 1 cup; beat until smooth.
- Add in whipping cream and vanilla; beat until very smooth and fluffy, adding more icing sugar to achieve the desired texture; beat for 4-5 minutes.
- Use as a filling for cakes, and also fantastic as a filling for jelly roll cakes.
Nutrition Facts : Calories 2714.6, Fat 199.1, SaturatedFat 44.9, Cholesterol 20.6, Sodium 1072.2, Carbohydrate 241, Sugar 235.5, Protein 1.3
BROWN SUGAR LAYER CAKE W. DATE FILLING AND BROWN SUGAR FROSTING
Finally found my Mom's recipe! She would make this for my brother's birthday every year. This is one of the sweetest richest cakes you will ever find. One piece will satisfy any sweet tooth!
Provided by Aroostook
Categories Dessert
Time 1h30m
Yield 1 layer cake, 10 serving(s)
Number Of Ingredients 21
Steps:
- Brown Sugar Layer Cake.
- Preheat oven to 350 degrees F.
- Butter and lightly flour 2 (8-inch) round cake pans.
- Bake for about 24-30 minutes or until a toothpick comes out clean.
- Cool in the pans for about 5 minutes before turning out unto rack.
- Let set until completely cooled.
- You will want four layers of cake so slice each cake in half using sewing thread or knife.
- Date Filling.
- Combine all ingredients in a saucepan.
- Cook over medium heat, stirring occasionally until mixture is thick (about 15 mins).
- Cool before using.
- Boiled Frosting.
- Combine all ingredients in top of double boiler over hot (not boiling) water.
- Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes).
- Start layering the cake.
- You should have added three layers of this filling to the cut and cooled cake.
- Frost top and sides of cake.
- This cake is best served within a few hours.
- Refrigerate if not using this within a few hours.
Nutrition Facts : Calories 693.7, Fat 11.4, SaturatedFat 6.6, Cholesterol 69.3, Sodium 336.1, Carbohydrate 148.4, Fiber 4.7, Sugar 123.7, Protein 6.1
GRANDMA DEUEL'S ICE-WATER FUDGE CAKE W/ DATE CREAM FILLING &
This is my grandma's adaptation to a recipe from a magazine called the "Farm Journal." I'll also list an easier Fudge Frosting I found in reference to this recipe on the internet.
Provided by hnong
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cream together very thoroughly the shortening, sugar and vanilla. Add eggs one at a time and beat after each addition until light and fluffy. Beat in chocolate which has been slightly cooled.
- Measure sifted flour and sift together with soda and salt. Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients. After each addition, beat until batter is smooth.
- Pour batter into 3 greased 8-inch layer cake pans. Bake at 350 degrees about 35 minutes, or until done. Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
- Date Cream Filling:.
- Heat milk and 1/2 pound chopped dates in top of double boiler.
- Combine sugar, flour and egg, blending until smooth. Slowly stir into hot milk mixture.
- Cook and stir until mixture is thickened. Cool then stir in nuts and vanilla.
- Makes 2 cups.
- Fudge Frosting (the original 1959 version):.
- Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft-ball stage (238 degrees). Cool.
- Beat until creamy and of spreading consistency. Add cream if too thick.
- Fudge Frosting (the easier 1972 version):.
- 2 cups sugar. 1/4 teaspoons salt. 1 cup light cream. 2 tablespoons light corn syrup. 2 squares unsweetened chocolate.
- Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar dissolves. Cover saucepan for 2-3 minutes. Remove lid and cook to the soft-ball stage (234 degrees). Cool.
- Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.
Nutrition Facts : Calories 713.1, Fat 28.6, SaturatedFat 10.8, Cholesterol 85.7, Sodium 384.7, Carbohydrate 111.8, Fiber 4, Sugar 81.4, Protein 9.3
CREAM CHEESE FILLING FOR CAKES
This is a filling that I spoon in between cake layers, especially for loaf cakes, such as carrot, zucchini and blueberry, it gives that extra "kick" to cakes --- If you are making a larger size cake I suggest to double the cream cheese mixture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a bowl beat all ingredients until smooth.
- Layer half of the cake batter in pan.
- Top/spoon with the cream cheese mixture, then top with remaining cake batter.
- Bake as directed.
Nutrition Facts : Calories 853.6, Fat 56.1, SaturatedFat 34.2, Cholesterol 307.3, Sodium 494.3, Carbohydrate 74.9, Fiber 0.1, Sugar 67.2, Protein 16.1
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