TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
THREE-LAYER CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
- Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
- Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
- Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 99.4 g, Cholesterol 69.5 mg, Fat 40.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 9.7 g, Sodium 651.7 mg, Sugar 79.8 g
LAYERED CONFETTI CAKE IN A JAR
Steps:
- Cut the cupcakes in half horizontally. Transfer the vanilla frosting to a piping bag fitted with a large star tip. Pipe approximately 2 tablespoons frosting into each of four 8-ounce mason jars. Drop a cupcake bottom into each jar and press down slightly. Top with 2 more tablespoons frosting each. Cover each frosting mound with 1 tablespoon confetti sprinkles, making sure to sprinkle them to the edges so they are visible on the outside of the jar. Top with the top halves of the cupcakes; press down slightly. Pipe approximately 1/3 to 1/2 cup frosting on top of each cupcake in a large swirl. Cover each swirl with 1 tablespoon confetti sprinkles. Serve immediately.
TRIPLE-LAYER STRAWBERRY CAKE
This is so good any time of year!
Provided by FireStarter77
Categories Strawberry Cake
Time 2h40m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
- Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
- Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
- Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.
Nutrition Facts : Calories 723.3 calories, Carbohydrate 103.6 g, Cholesterol 88.7 mg, Fat 34 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 255.6 mg, Sugar 93.1 g
LAYERED CONFETTI CELEBRATION CAKE
Turn an ordinary cake into a colorful confetti party on a plate with this celebratory-worthy cake, which is decorated with plenty of rainbow sprinkles and finished with frosting dipped and sprinkled graham cracker toppers!
Provided by Heather Baird
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
- In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until combined. Gently fold in 1/2 cup decors. Divide batter evenly between pans.
- Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Remove from oven to cooling racks; cool in pans 5 minutes. Turn cakes out of pans onto cooling racks; cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
- When cakes are cool, level cakes with large serrated knife. Place 1 cake layer on serving plate or cake stand. Top with thin layer of frosting. Place second cake layer on top. Use remaining frosting to cover sides and top of cake.
- Cut graham crackers into pieces with large knife; place randomly on sides of cake.
- Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
- Use small round cookie cutter to cut 12 rounds from remaining graham crackers. Place additional decors in small bowl; place remaining frosting in separate small bowl. Dunk each cracker round in frosting then dip into decors. Insert each dipped cracker upright into 1 rosette on top of cake.
- Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.
Nutrition Facts : ServingSize 1 Serving
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