Indian Cake And Indian Cake Icing Recipes
INDIAN SUMMER CAKES
Beautiful Indian summer dessert served after a fall meal - chocolate cake baked using Betty Crocker® white cake mix and golden yellow and orange food colors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
- Divide batter evenly among 3 medium bowls. Stir melted chocolate into 1 bowl. Stir yellow food color into second bowl. Stir orange food color into third bowl. Starting with chocolate batter, dollop 1 tablespoon of each color batter into each muffin top cup. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
- Bake 10 to 12 minutes or until golden brown around edges. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Repeat with remaining batter to make additional 12 muffin tops.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
INDIAN CAKE AND INDIAN CAKE ICING
I have no idea why this is called Indian Cake. I have had the recipe for many years. It originally came from a neighbor, Alma Adair. This cake has been served for many family birthdays. A scoop of vanilla or coffee ice cream is the perfect partner for it.
Provided by ExercisingChef
Categories Healthy
Time 55m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Cream butter and sugar. Add the eggs and blend.
- Add the cold coffee and beat 1 minute.
- Sift together the cocoa, flour, soda, and salt. Blend into the other ingredients.
- Add the boiling water and blend with mixer on low.
- Pour in a greased 9" x 13" pan and bake 35 - 40 min, at 350 degrees.
- Icing:.
- Mix sugar, butter, milk, cocoa, and salt in a sauce pan.
- Beat in the egg and bring to a boil and boil one minute stirring constantly.
- Beat with mixer and spread on cake.
Nutrition Facts : Calories 462.3, Fat 14.1, SaturatedFat 8.4, Cholesterol 87, Sodium 385.7, Carbohydrate 82.7, Fiber 2.5, Sugar 60.1, Protein 5.9
INDIAN ICE CREAM CAKE
I scream, you scream, we all scream for Exotic Ice cream---Indian Kulfi Ice cream Cake for your next party.
Provided by MMs4949
Categories Ice Cream
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
- You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
- Freeze this for an hour until firm.
- Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
- Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
- Remove the pre-prepared frozen layer in the pan from the freezer.
- Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
- Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
- Cover with saran wrap and freeze overnight or until firm.
- To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.
Nutrition Facts : Calories 241.2, Fat 11.6, SaturatedFat 5.2, Cholesterol 19.7, Sodium 71.5, Carbohydrate 33, Fiber 1.4, Sugar 26, Protein 3.3
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