Eagle Cake Recipes

EAGLE CAKE

Steps:

• In a medium bowl, cream butter and sugar till light and fluffy; add beaten eggs and vanilla mixing well.
• Sift together flour, soda, baking powder, salt and spices. Add raisins and nuts and toss to coat.
• Add dry ingredients to creamed mixture, adding alternately with sour milk. Beat mixture thoroughly.
• Bake in a well greased and floured 9 inch square pan in 350 F oven for 50-60 minutes or till tests done. Cool and frost with your favourite butter icing.

EAGLE BRAND NO-BAKE CHEESECAKE RECIPE - (3.3/5)

Steps:

• In medium bowl, beat cream cheese until light and fluffy. Add can of sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour in graham cracker crust. Chill 3 hours. Top with fruit topping.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
• Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

POUND CAKE WITH EAGLE BRAND MILK RECIPE - (4/5)

Steps:

• Preheat the oven to 325° F. Generously butter an 8 1/2 x 4 1/2 - inch loaf pan and set aside. Sift together the flour and baking powder and set aside. Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food processor. If not using the vanilla bean, just put the sugar in the processor. Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs. Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, 65-75 minutes. Cool completely in the loaf pan on a rack, then unmold

TURTLE CAKE

Steps:

• Mix cake as directed on package.
• Add in 1/2 cup eagle brand milk.
• Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
• Let cool 5 minutes.
• While cake is baking, melt caramels, butter and remainder of milk in double boiler.
• Pour over cool cake and sprinkle with chips and nuts.
• Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.

EASY CONDENSED MILK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Mix 1 cup plus 3 tablespoons flour and baking powder together in a large bowl.
• Combine sweetened condensed milk, eggs, and melted butter in a bowl and add to the flour mixture. Beat using an electric mixer until batter is smooth and creamy. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely. Dust with confectioners' sugar before serving.

EAGLE BRAND FRUIT CAKE

Steps:

• Chop up fruit, pecans, and add milk.
• Grease a 13"x 9" pan. Press mixture into pan.
• Cook 1 hour at 250°F, and then 15 minutes at 300°F.
• Remove and cool on wax paper. Cut into bars and wrap into wax or saran wrap. Give as gifts, or keep for yourself, but if you actually want any, hide it!!

BETTER-THAN-ALMOST-ANYTHING CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

EAGLE BRAND CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
• In large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla.
• Pour into greased 15x10 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
• In small saucepan melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
• (CHOCOLATE MOCHA SHEET CAKE: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.).