ST. PATRICK'S DAY RAINBOW CAKE
From out of the blue this time comes a truly beautiful sight. As soon as folks get a glimpse of it, though, it'll likely disappear fast! Conjured up by CT's cooks, the colorful rainbow cake features pound cake topped with a creamy spread and fresh fruit. An orange "pot" at the rainbow's end is full to the brim for dipping, too. You'll have a good-as-gold treat sure to shine at a St. Patrick's Day party! -or any festive event.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Arrange cake cubes in a rainbow arch on a large serving platter. In a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese, sugar, orange zest and orange juice until smooth; fold in whipped cream., Gently spread cream cheese mixture over cake cubes. Arrange fruit over cream cheese mixture in a rainbow pattern. If desired, garnish with additional whipped cream to create cloud shapes.
Nutrition Facts : Calories 395 calories, Fat 24g fat (14g saturated fat), Cholesterol 101mg cholesterol, Sodium 208mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 4g fiber), Protein 5g protein.
RAINBOW BUNDT® CAKE
I wanted something unique and fun for my grandson's birthday. I initially thought about doing a rainbow layer cake, but thought I might be able to achieve an actual rainbow arc if I used a fluted tube pan (such as Bundt®). I was thrilled when we sliced this and I saw how vibrant and arc-shaped the rainbow turned out. And my little guy was delighted with it ... he thought I was magic!
Provided by GoosesGirl94
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 2h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.
- Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.
- Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.
- Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
- Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.
- Drizzle or spread frosting over cake and decorate with rainbow sprinkles.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65 g, Cholesterol 83.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.6 g, Sodium 472.9 mg, Sugar 50.7 g
PERFECT ST. PATRICK'S DAY CAKE
With Guinness® and Irish Cream, so rich and decadent, a delicious Irish treat for St. Patty's Day or any time of year!
Provided by jowolf2
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 9-inch cake pans with parchment paper, and spray with cooking spray.
- Pour the beer into a saucepan, add the butter, and bring to a simmer over medium-low heat. Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth. Allow the mixture to cool. In a bowl, beat the eggs and sour cream together until smooth with an electric mixer, and stir in the stout mixture to make a smooth, thick liquid.
- In a large bowl, mix together the flour, sugar, baking soda, and salt. Pour the stout mixture into the flour mixture, and gently combine with a spatula. Pour the batter into the prepared pans.
- Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Remove and let cool in pans for 5 minutes before inverting the cakes onto wire racks to finish cooling.
- Mix together the confectioners' sugar, butter, and Irish cream liqueur until the mixture forms a smooth and spreadable frosting (add more sugar or liqueur as needed to create the desired consistency). Spread half the frosting on top of each cake.
- Place the chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan, and pour over the chocolate. Stir in the butter, and stir the mixture until the chocolate melts and the mixture is very smooth. Allow to cool until the mixture is pourable but not thin or overly runny, 10 to 15 minutes. Stack a cake gently on top of the other, frosting sides uppermost, and carefully drizzle the chocolate mixture over the cake, allowing decorative drips to run down the sides.
Nutrition Facts : Calories 579.1 calories, Carbohydrate 73.2 g, Cholesterol 91.2 mg, Fat 30.5 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 18.8 g, Sodium 380 mg, Sugar 55.8 g
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