Merry Go Round Recipes

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MERRY-GO-ROUND CAKE



Merry-Go-Round Cake image

Get out the fluted tube pan and a pretty doily for a Merry-Go-Round Cake! Watch how to make this birthday party-perfect Merry-Go-Round Cake.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield Makes 12 servings.

Number Of Ingredients 8

1 pkg. (2-layer) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup JET-PUFFED FUNMALLOWS Miniature Marshmallows
8 chocolate creme-filled rolled wafers
8 animal crackers

Steps:

  • Prepare cake batter and bake as directed on package for 3-qt. fluted tube pan. Cool in pan 10 min.; invert onto wire rack. Cool cake completely. Place, rounded-side down, on plate.
  • Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread onto cake. Press marshmallows into frosting around edge of cake. Insert wafers in top of cake as shown in photo. Place 1 animal cracker at base of each wafer.
  • Top wafers with 10-inch paper doily for the merry-go-round roof. (See Tip.) Keep refrigerated.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.8848 g, Sugar 0 g, Protein 4 g

MERRY GO ROUND CAKE



Merry Go Round Cake image

A new twist using old favorites! A great birthday party idea.

Provided by Allrecipes Member

Time 1h

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
½ cup Chocolate Flavor NESTLE® NESQUIK™ Syrup
2 tablespoons milk
⅓ cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
⅓ cup butter, softened
4 ½ cups sifted powdered sugar
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • PREHEAT oven according to cake mix package directions. Grease and flour two 9-inch-round cake pans.
  • PREPARE cake mix according to package directions. Pour half of cake batter into prepared pans. Stir NESQUIK™ and milk into remaining batter. Stir in morsels. Spoon chocolate batter over plain batter in each pan; gently cut through batters to marble.
  • BAKE according to cake mix package directions. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Place one cake on serving platter; spread about 1/2 cup Butter Frosting over top of cake. Top with remaining cake; frost with remaining Butter Frosting.
  • BEAT butter in small mixer bowl until fluffy. Gradually beat in 2 cups sugar. Slowly beat in 1/4-cup milk and vanilla extract. Gradually beat in remaining sugar. Beat in additional milk until of spreading consistency.
  • DECORATE as desired following decorating tips below.

Nutrition Facts : Calories 476 calories, Carbohydrate 91.6 g, Cholesterol 15 mg, Fat 11.8 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 333 mg, Sugar 73.5 g

CHERRY-GO-ROUND



Cherry-Go-Round image

This fancy coffee cake is surprisingly easy. It makes a great gift. -Kathy McCreary, Wichita, Kansas

Provided by Taste of Home

Time 50m

Yield 2 coffee cakes (12 servings each).

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
FILLING:
2 cans (16 ounces each) pitted tart cherries, well drained and roughly chopped
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
ICING:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Line 2 baking sheets with parchment; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans; sprinkle over cherries., Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place seam side down on prepared baking sheets; pinch ends together to form a ring. With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks. , In a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over warm coffee cakes.

Nutrition Facts : Calories 223 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 149mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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