Paula Deen Lane Cake Recipe 395

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PAULA DEEN LANE CAKE RECIPE - (3.9/5)



Paula Deen Lane Cake Recipe - (3.9/5) image

Provided by Dolphl1970

Number Of Ingredients 26

Cake
3-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
8 egg whites
1 cup (2 sticks) butter, softened
2 cups sugar
Filling
8 egg yolks
1-1/4 cups sugar
1/2 cup (1 stick) butter
1 cup shredded coconut
1 cup chopped raisins
1 cup chopped pecans
1/3 cup bourbon, apple cider or juice or orange juice
1 teaspoon vanilla extract
1/8 teaspoon salt
Frosting
3/4 cup sugar
2 egg whites
3 tablespoons water
1 tablespoon corn syrup
1/8 teaspoon salt
3/4 teaspoon vanilla extract

Steps:

  • CAKE: Heat oven to 350 degrees. Prepare three 8-inch or 9-inch cake pans, greasing them well, lining with circles of waxed or parchment paper and dusting with flour. Sift the flour, baking powder and salt into a medium bowl, or stir with a fork to mix well. Stir vanilla into the milk. Beat the egg whites with a mixer at medium speed about 1 minute, until foamy and pale yellow. Increase speed to high and beat until egg whites swell into white, soft clouds and hold a firm, curled peak when beaters are lifted. Set aside. Combine butter and sugar in a large bowl and beat at high speed until fluffy and well-combined, scraping down the bowl once or twice. Beat in flour and milk mixtures in thirds, alternating between them and beat at low speed only until flour or milk disappears. Fold about a third of the beaten egg whites into the batter. Fold in the remainder, mixing gently until just combined. Divide the batter between the prepared pans and bake at 350 degrees for 20 to 25 minutes until cakes are pale golden brown and spring back when lightly touched. . Cool in pans for 10 minutes. Turn cakes out onto wire racks or plates, carefully remove the paper from the bottoms and turn cakes top side up to cool completely. FILLING: Combine egg yolks and sugar in a medium bowl. Beat well with a mixer at medium speed for 4 to 5 minutes, until thick, billowy and pale yellow. Transfer to a medium saucepan, add the butter and cook on medium heat, stirring often, until thickened and smooth, 15 to 20 minutes. (The filling should coat the back of a spoon and reach 160 degrees on a candy thermometer.) Remove from heat and stir in coconut, raisins, pecans, bourbon, vanilla and salt. Cool to room temperature and spread between the layers of the cake. (Or cool, cover and refrigerate until ready to use.) FROSTING: Bring about 3 inches of water to boil in a medium saucepan or the bottom of a double-boiler. Combine the sugar, egg whites, water, corn syrup and salt in a large heat-proof bowl that will fit snugly over the saucepan or in the top of the double-boiler. Beat 1 minute with mixer at low speed, until the egg white mixture is foamy and well-combined. Place over the boiling water and adjust heat to maintain a gentle boil. Using a hand-held mixer at high speed or by hand, beat the mixture for 7 to 14 minutes, until it swells and holds firm, curly peaks when the beaters are lifted. Remove from heat, add the vanilla and beat for 2 minutes, scraping down the bowl once or twice. Spread the frosting on the top and sides of the cake. If possible, let stand for several hours before cutting.

BASIC 1-2-3-4 CAKE



Basic 1-2-3-4 Cake image

This classic yellow cake pairs well with many different kinds of frostings.

Provided by Paula Deen

Categories     birthday     kid friendly     sweets

Time 25m

Yield 18

Number Of Ingredients 6

2 sticks at room temperature butter
2 cups granulated sugar
4 eggs
3 cups sifted self rising flour
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 °F.
  • Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
  • Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

CHEWY CAKE (PAULA DEEN)



Chewy Cake (Paula Deen) image

Make and share this Chewy Cake (Paula Deen) recipe from Food.com.

Provided by Pinknyellowstrs

Categories     Bar Cookie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb light brown sugar
2 cups self-rising flour
1/2 cup butter or 1/2 cup margarine, softened
3 eggs, beaten
1 cup sweetened flaked coconut
1 tablespoon vanilla extract
2 cups pecans, chopped
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350?F. Lightly grease a 13 by 9-inch baking pan.
  • In a large bowl, mix together the brown sugar, flour, butter, eggs, coconut, vanilla, pecans, and chocolate chips until well combined.
  • Spread the batter evenly in the prepared pan and bake for 30 to 35
  • minutes, until a toothpick inserted through the middle comes out clean.
  • Cool the cake completely in the pan before cutting it into squares.

Nutrition Facts : Calories 806.6, Fat 43.6, SaturatedFat 17, Cholesterol 100.2, Sodium 573.6, Carbohydrate 101.9, Fiber 5.2, Sugar 72.9, Protein 9.3

PAULA DEEN'S CREAM CHEESE POUND CAKE RECIPE - (3.7/5)



PAULA DEEN'S CREAM CHEESE POUND CAKE Recipe - (3.7/5) image

Provided by cwyorkiex3

Number Of Ingredients 8

1 1/2 cups (3 sticks) butter, at room temperature
1 (8-ounce) package low fat Philly Cream Cheese, at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour, sifted twice after measuring
pinch of salt
1 tsp. vanilla extract
1 tsp. almond extract

Steps:

  • 1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking... with the flour mixed into it). 2. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts. 3. Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean. 4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving. Serves: 12 Tips *To make a simple berry topping, mix two or three kinds of berries with just a spoonful of sugar and a squeeze of lemon juice. Whip some heavy whipping cream, and serve a slice of this cake with freshly whipped cream and berries.

PAULA DEEN'S MAMA'S POUND CAKE



Paula Deen's Mama's Pound Cake image

"All southern women are brought up to be able to make several dishes. This is one of them. This is the same recipe that my Maw-Maw used. She served it plain with powdered sugar on top, with strawberries & homemade whipped cream. If you were lucky she would toast you a piece for breakfast, and you could have it with one of her homemade jam's or jellies."

Provided by cajunhippiegirl

Categories     Dessert

Time 1h45m

Yield 15 serving(s)

Number Of Ingredients 9

1 cup butter
1/2 cup Butter Flavor Crisco or 1/2 cup any shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°.
  • Grease & flour a 10" tube pan or bundt pan.
  • Sift dry Ingredients.
  • Cream butter & shortening together.
  • Add sugar a little at a time.
  • Cream until fluffy.
  • Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
  • Add dry ingredients and milk to mixture alternating; starting and ending with flour.
  • Mix in vanilla.
  • Pour into prepared pan.
  • Bake 1 to 1 1/2 hours, or until it passes the toothpick test.

Nutrition Facts : Calories 450.9, Fat 21.5, SaturatedFat 11.5, Cholesterol 100.6, Sodium 230.2, Carbohydrate 60, Fiber 0.7, Sugar 40.1, Protein 5.3

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