48070 bowl triple cake berries Recipes

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

cake flour (not self-rising), salt, baking soda, double-acting baking powder, poppy seeds, unsalted butter, softened, sugar, freshly grated orange zest, eggs, separated, sour cream, vanilla, cream of tartar, fresh orange juice, grand marnier or other orange-flavored liqueur, sugar, julienne strips of orange zest (preferably removed with a zester), mixed berries, sugar for sifting over the cake, creme fraiche as an accompaniment, chill time included in prep time

chilled whipping cream, sugar, grated lemon peel, basic butter cake, raspberry or blackberry jam, purchased lemon curd, fresh berries

snack-size cup (3-1/2 oz) vanilla pudding, pure vanilla extract, sponge cakes, mixed fresh berries (blueberries, raspberries, blackberries, sliced strawberries), sliced almonds, toasted

snack-size cup (3-1/2 oz) vanilla pudding, vanilla extract, sponge cakes, mixed fresh berries (blueberries, raspberries, blackberries, sliced strawberries), sliced almonds, toasted

strawberry cake mix, flavored jell-o, water, strawberries, sliced

nonstick vegetable oil spray, cake flour , sifted, chopped crystallized ginger, ground ginger, ground cinnamon, baking soda, salt, unsalted butter, room temperature, golden brown sugar, eggs, buttermilk, cream cheese, room temperature, unsalted butter, room temperature, golden brown sugar, powdered sugar, ground cinnamon, ground ginger, vanilla extract, minced crystallized ginger

fresh lemon juice, unflavored gelatin, sugar, orange juice, egg yolks, grated orange peel, grated lemon peel, unsalted butter, cut into 1/2-inch cubes, cake flour, sugar, baking powder, salt, vegetable oil, egg yolks, sour cream, whole milk, grated orange peel, vanilla extract, egg whites, cream cheese, room temperature, unsalted butter, room temperature, powdered sugar

orange jell-o, orange cake mix, canola oil, water, eggs, orange juice, icing sugar

white cake mix, strawberry gelatin, eggs, sugar, all-purpose flour, chopped fresh strawberries, vegetable oil, milk, strawberry, butter, softened, powdered sugar, chopped fresh strawberries

chocolate cake mix, chocolate fat free sugar-free instant pudding mix, chocolate chips, carton fat free sour cream, egg substitute or 4 eggs, water, vegetable oil, light fudge topping (such as smucker s brand)

cake flour (2 1/3 cups), baking powder, salt, granulated sugar, lemon zest, lightly packed and finely grated, unsalted butter, at room temperature, whole milk, at room temperature, egg whites, at room temperature, cream of tartar, lemon curd (see ), unsalted butter, at room temperature (1 cup), lemon zest, lightly packed and finely grated, sugar, fresh lemon juice, lemons , zest of, with zester

duncan hines lemon supreme cake mix, lemon flavor instant pudding and pie filling, water, oil, eggs, white chocolate chips, powdered sugar

light devils food cake mix, fat free sour cream, vegetable oil, almond extract, chocolate fudge instant pudding mix, powdered sugar , sifted, nonfat milk

cake, flour, baking soda, salt, ground allspice, cinnamon, nutmeg, vegetable oil, eggs, sugar, buttermilk, chopped prunes, chopped pecans, vanilla, in a bowl, mix the flour, soda, salt and spices. nother bowl, combine the oil, eggs, and sugar. add the flour mixture to the egg mixture alternating with the buttermilk. stir in the prunes, pecans and vanilla. pour into a greased tube pan and bake at 350* for 1 hour or until the cake tests done. while the cake is cooking, prepare the topping.

frozen mixed berries (12 oz each), white cake mix (no pudding), clear soda (diet )

cake flour, cake flour, baking powder, salt, baking soda, sugar, butter or stick margarine, softened, vegetable oil, egg whites, fat-free milk, plain fat-free yogurt, vanilla extract, butter extract, lemon filling, fluffy white frosting

strawberry , mango, and lemon sorbet, softened, fresh berries , chocolate sauce, or sliced fruit (optional)