TURKEY CAKE
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease 8-inch round cake pan with shortening; coat with flour (do not use cooking spray). Lightly grease 6 muffin cups in regular-size muffin pan.
- Make cake batter as directed on box. Pour batter into 6 muffin cups, filling two-thirds full. Pour remaining batter (about 4 cups) into round pan. Bake cupcakes 17 to 21 minutes, round 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and pan; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
- Use serrated knife to cut about one-third off round cake to make 2 pieces, 1 larger than the other, both with a straight edge. Spread about 1 tablespoon frosting on cut side of larger cake layer. Stand larger cake layer, cut side down, on tray or serving platter. Spread about 1 tablespoon frosting on cut side of smaller layer; stand cut side down in front of larger layer. Lightly press layers together to form the 2 layers of the turkey cake, using photo as a guide.
- Place 1 cupcake, top end out, on cake layers, using photo as a guide. Save or freeze remaining cupcakes for another use. Spread a thin layer of frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Reserve 2 tablespoons frosting in small bowl. Frost cake with remaining frosting.
- Place candy melts in 3 small microwavable bowls; microwave each uncovered as directed on bag. Stir until smooth. Dip ends of tubular-shaped wafer cookies into different colors candy coating. Using toothpicks, insert broken cookie ends into large cake layer, pressing firmly to hold in place. Decorate with candy corn, candy-coated chocolate candies and heart-shaped candy, using photo as a guide.
- To make each acorn, gently twist peanut butter sandwich cookies apart. Use reserved 2 tablespoons frosting to adhere milk chocolate candy to inner side of 1 peanut butter cookie. Use frosting to adhere miniature chocolate chip to top of acorn for stem.
- To make gumdrop leaves, roll each gumdrop on sugared surface to 1/4 inch thick. Use small canapé cutters to cut desired shapes. Store loosely covered. Remove toothpicks before serving.
Nutrition Facts : ServingSize 1 Serving
ROAST TURKEY DINNER CAKE
Let your creativity go wild with this eye-fooling recreation of a turkey dinner with all the trimmings. Betty Crocker™ Super Moist™ white cake mix and frosting are the easy starts to this whimsical creation.
Provided by Heather Baird
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or spray with cooking spray 2-quart stainless steel bowl; lightly flour. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter using 1 box cake mix, water, oil and eggs called for on box. Stir in 2 tablespoons of the cinnamon. Pour batter into bowl. Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool in bowl 5 minutes. Turn out cake onto serving platter; cool completely. Refrigerate cake 2 hours.
- Make second box of cake mix as above, stirring in remaining 2 tablespoons cinnamon. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- When round cake is thoroughly chilled, carefully carve away 2 long tapered pieces from each side of cake using serrated knife. This will leave a roughly turkey breast-shaped center. Reserve the 2 side pieces for later use; these will become the turkey drumsticks. Cut an inward notch at one pointed end of cake to create turkey neck area. Cut a slightly wider inward notch at opposite end. Refrigerate cake while carving drumsticks.
- Carve turkey drumstick shapes from 2 reserved side pieces of cake using a serrated knife. Refrigerate pieces while preparing frosting.
- Place three-fourths of container of frosting in large bowl. Beat in cocoa 1 teaspoon at a time until a light brown caramel color is achieved. Frost chilled cake and drumstick pieces with a thin coat of frosting. Refrigerate 30 minutes.
- Apply a final smooth coat of frosting to turkey breast cake; place drumstick pieces on either side. Frost drumstick pieces with a final smooth coat of frosting. Add turkey frills.
- For "stuffing," cut 4 of the cupcakes into even cubes. Place cubes at back of cake between turkey drumsticks. Just before serving, garnish plate with orange slices and lettuce or leaves.
- For "side dish" cupcakes, frost each of 10 cupcakes with 1 to 2 tablespoons of remaining frosting; dip into green candies. Cover remaining 10 cupcakes with a thick layer of frosting; use spoon to create divot in center of frosting. Drizzle a little maple syrup into each divot; top each with 1 yellow candy. Store cakes loosely covered with plastic wrap.
Nutrition Facts : ServingSize 1 Serving
TURKEY SPOTLIGHT STEALING CAKE
Who needs turkey...let them eat cake! This cake will take the cake at your Thanksgiving dinner! A great combo of cake and pumpkin finished off with a slightly crunchy topping will ensure your guests leave room for dessert this Thanksgiving.
Provided by lovestohost
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
- Measure 1 cup yellow cake mix and set aside.
- Mix remaining yellow cake mix, 1/2 cup melted butter, and 1 egg together in a bowl. Spread mixture into the prepared baking dish.
- Mix pumpkin puree, brown sugar, 1/4 cup white sugar, milk, 3 eggs, and cinnamon together in a bowl. Spread pumpkin mixture over cake mix layer in the baking dish.
- Combine 1/2 cup sugar, 1/4 cup butter, and reserved 1 cup yellow cake mix together in a bowl; mash with a fork until crumbly. Spread crumb mixture over pumpkin mixture layer in baking dish.
- Bake in the preheated oven until cake is lightly browned on top and a knife inserted in the middle comes out clean, 50 to 55 minutes.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 55.9 g, Cholesterol 94.4 mg, Fat 18.5 g, Fiber 1.7 g, Protein 5 g, SaturatedFat 8.8 g, Sodium 480.9 mg, Sugar 39 g
UPSIDE DOWN TURKEY
This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary.
Provided by BLOND2
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h30m
Yield 18
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
- Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).
Nutrition Facts : Calories 536.2 calories, Cholesterol 207.1 mg, Fat 28.1 g, Protein 66.4 g, SaturatedFat 9.9 g, Sodium 197.2 mg
NO BAKE TURKEY CAKE
This is from an idea in a 2005 Woman's World Magazine. I couldn't get many of the cookies mentioned in the article, so I used what my grocery store had. The Bundt cake I used was the Triple chocolate from Sam's Club, but any cake could be used, store bought or homemade. You can also use a frosted layer cake.
Provided by carolinajewel
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Work on a platter or covered cardboard.
- Place the Bundt cake on the platter and fill in the hole with some cookies.
- Place the confectioners sugar in a ziploc bag and work in a little water to form a "glue." Snip the end off of the bag.
- Place the lemon cookies and gingersnaps around the center of the cake.
- "Glue" the Stella D'Oro cookie to resemble a turkey's head.
- Add a large drop of "glue" for eye and add a candy.
- "Glue" a candy sideways to resemble beak.
- Cut fruit roll up to resemble turkey's wattle and press it in position.
- Arrange cookies around the cake to resemble feathers.
- Feel free to experiment!
Nutrition Facts : Calories 483.7, Fat 18.5, SaturatedFat 7.6, Cholesterol 55.7, Sodium 369.2, Carbohydrate 73.7, Fiber 2, Sugar 19.3, Protein 6.2
TURKEY CAKE
Create a simple centerpiece for your Thanksgiving dessert table. This turkey cake comes together fast with the help of a mix, and melted candy coating keeps decorating easy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer batter to prepared pans. , Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture. Beat in enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake., For decorations, place each color of melted candy coating in a piping bag fitted with a medium round tip; pipe various size circles of each color onto parchment. Drag the back of an offset spatula through each circle, creating oblong shapes for turkey feathers. Let stand until set. , Arrange turkey feathers upright into top of cake. Using a small round tip, pipe melted white candy coating into two small discs, adding a black nonpareil in the center for the eyes. With another small round tip, pipe melted red candy coating into a comma shape for the wattle. Cut a yellow candy coating disc into a triangle for the beak. Attach eyes, beak, and wattle to the front of the cake using extra frosting.
Nutrition Facts : Calories 736 calories, Fat 40g fat (23g saturated fat), Cholesterol 82mg cholesterol, Sodium 440mg sodium, Carbohydrate 91g carbohydrate (74g sugars, Fiber 1g fiber), Protein 4g protein.
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