30 cake batter mixed cream Recipes

lemon cream cake, delicate white cake and lemon cream filling, a vanilla crumb topping ., this super secret version uses a cake mix. use your favorite, brand, just remember that each brand of cake mix may requires, slightly different measurements of additional ingredients (oil, eggs). follow the directions on the box of your favorite brand ., mix the batter and then pour it into a greased 10-inch, springform pan and bake until done., betty crocker white cake mix, water, vegetable oil, egg whites, lemon cream filling, cream cheese, softened, powdered sugar, lemon juice, heavy whipping cream, vanilla crumb topping, all purpose flour, powdered sugar, cold butter, vanilla extract, powdered sugar

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

yellow cake mix (or 5 cups american-style batter from your favorite recipe) or 1 (18 oz) box white cake mix, plus ingredients to prepare batter according to package directions (or 5 cups american-style batter from your favorite recipe), white chocolate chips, melted & cooled slightly, cream cheese or 8 oz light , at room temperature, cool whip, thawed or 1/4 cup sweetened whipped cream, fresh strawberries, hulled and sliced, fresh pineapple chunk (or use canned, drained ), mandarin orange, drained well, kiwi fruits, peeled & sliced, pineapple juice, lemon juice, cornstarch, granulated sugar

yellow cake mix, pumpkin puree (fresh or canned ), milk, vegetable oil, eggs, pumpkin pie spice, cream cheese, room temperature, butter, room temperature, sugar, orange juice, orange , zested, all-purpose flour, baking powder, salt, vanilla extract, egg, beaten, milk, vegetable oil, oil, for frying, recipe pumpkin cake, recipe cream cheese and orange frosting, recipe frying batter

duncan hines butter cake mix, pistachio instant pudding, eggs, sour cream, oil, almond extract, chocolate syrup (to go in half the batter)

batter, yellow cake mix (without pudding), banana cream instant pudding, eggs, milk, banana extract, butter, sugar, banana extract (i use 2 tbsp.), flour, milk

brick cream cheese, room temperature, butter, room temperature, egg, moist chocolate cake mix, vanilla extract, sugar , for dusting, preheat oven to 350 degrees f., in a large bowl with an electric mixer, cream the cream cheese and butter, until smooth. beat in the egg. then beat in the vanilla extract. beat in the, cake mix. cover and refrigerate for 2 hours to firm up so that you can roll, batter into balls ., roll the chilled batter into tbsp sized balls and then roll them in, sugar. place on an ungreased cookie sheet , 2 inches apart., bake 12 minutes ., cookies will remain soft and gooey. cool completely and sprinkle with, more confectioners sugar , if desired., dozen

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.