Gabriels Cake Recipes

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RED VELVET CAKE



Red Velvet Cake image

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

GABRIELS CAKE



Gabriels Cake image

Make and share this Gabriels Cake recipe from Food.com.

Provided by Gaurdian Gabriel

Categories     Dessert

Time 45m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 12

1 (18 ounce) box devil's food cake mix
1 (6 ounce) box chocolate fudge instant pudding mix
1 teaspoon ground cinnamon
3 large eggs
1/2 cup vegetable oil
1 1/3 cups buttermilk
Cool Whip
1 (14 ounce) can cherry pie filling
1 cup milk chocolate chips, dairy
1 tablespoon 2% low-fat milk
2 tablespoons butter
1 tablespoon dark corn syrup

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 or 9 inch round cake pans.
  • In a large bowl, add the cake mix, pudding, cinnamon, eggs, oil and buttermilk, beat for 3 minutes until smooth, then pour into prepared cake pans .
  • Bake the cake for 35- 40 minutes or until done when tested with toothpick.
  • Set on cooling rack and allow to cool completely.
  • Once cooled, spread the top of the first cake with the cool whip, then gently place the cherries and a little of the sauce on top of the cool whip leaving a 1/2 inch margin. Place the remaining cake gently on top.
  • Put the cake in the fridge while preparing the ganache frosting.
  • To make the ganache, add the butter and chocolate chips in a small pot and melt slowly over low heat, then stir in milk and corn syrup until smooth. (3 - 5 minutes)
  • Remove the pot from heat and stir the frosting then pour over the top of the cake.
  • For a harder frosting place the cake in the fridge and for a softer topping leave the cake on the counter.
  • Enjoy!

HUMMINGBIRD CAKE



Hummingbird Cake image

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h20m

Yield 15

Number Of Ingredients 13

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Sift together the flour, sugar, baking soda and salt. Set aside.
  • In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
  • Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
  • Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g

JOHNNY'S MOST REQUESTED STRAWBERRY SHORTCAKE



Johnny's Most Requested Strawberry Shortcake image

The original recipe came from my husband's grandmother. My mother in law used to make this for her children as a treat. It serves a crowd and it had to when she had 10 kids to feed! My husband changed it from the original to make it his very own special cake. This cake is usually requested by his family for get together or...

Provided by Sara Lineberry

Categories     Cakes

Time 1h15m

Number Of Ingredients 6

2 box strawberry cake mix
ingredients to prepare cake
2 box instant butterscotch pudding
2 box strawberry flavored gelatin
1 lb fresh strawberries, capped and sliced or 2 packages frozen sliced strawberries, thawed and drained
16 oz tub cool whip

Steps:

  • 1. Preheat oven to 350 degrees. Take a disposable aluminum roasting pan and spray it using nonstick spray with flour. In a large bowl and using an electric mixer, prepare cake mixes according to package directions. Pour batter into prepared pan and place in oven.
  • 2. Keep an eye on the cake and when it starts to rise, open the oven and shake the pan to make the cake fall. Bake the cake until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.
  • 3. Poke holes all over the top of the cake using a fork. Prepare boxes of gelatin according to package directions. Pour slowly over the top of the cake making sure it is soaked up by the cake.
  • 4. Place sliced strawberries on top of the cake, reserving some for garnish.
  • 5. Prepare pudding according to package directions. Spread pudding all over the top of the strawberries.
  • 6. Spread cool whip on top of the pudding. Garnish with reserved strawberry slices. Refrigerate a few hours for the cake to set before serving. Letting the cake refrigerate overnight before serving is preferred.

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