Diveonincake Recipes
DIVE ON IN CAKE
A cake I am considering making for my Grandson's Birthday. From Kraft. Cooking time includes refrigeration. Update: I did make this cake yesterday for the darling's birthday. It was very easy to make and the kids loved it. Although the recipe stated 15 servings, if you are counting on the cake portion, it would be small pieces.
Provided by SweetSueAl
Categories Gelatin
Time 2h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE and bake cake mix in 13x9-inch baking pan as directed on package.
- Cool completely.
- Invert cake onto large platter; remove pan.
- Using a serrated knife, cut and scoop out a shallow rectangle from center of cake, leaving a 2-inch border of cake on all sides and a thin layer of cake on the bottom.
- Reserve removed cake for snacking or other use.
- STIR boiling water into dry gelatin mix in large bowl at least 2 minute until completely dissolved.
- Stir in cold water.
- Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). (Shortcut: For a quick-set gelatin, simply add 4 cups ice cubes to the dissolved gelatin mixture in place of the 1 cup cold water; stir 8 minute or until gelatin begins to thicken (spoon drawn through leaves a definite impression).
- Remove any unmelted ice.
- Pour thickened gelatin into center of cake.
- Refrigerate 3 hours or until set.
- FROST borders of cake with whipped topping.
- Decorate with remaining ingredients as desired to resemble a swimming pool.
- Store leftover cake in refrigerator.
- Fun Idea: Insert bite-size fish-shaped and octopus-shaped chewy fruit snacks into gelatin "pool" before refrigerating for an added treat!
Nutrition Facts : Calories 492, Fat 21.9, SaturatedFat 6.5, Cholesterol 50, Sodium 532.9, Carbohydrate 69.7, Fiber 1.6, Sugar 43.6, Protein 6.6
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
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