14 cake single Recipes

yellow cake mix , baked according to directions in a single layer, sugarfree instant vanilla pudding , prepared according to directions, assorted fruit , such as kiwi, blueberries, blackberries, raspberries, mandarin oranges, strawberries, raw cane sugar (optional)

butter (room temp .), sugar, vanilla, cinnamon, self rising flour, milk, cocoa

unsalted butter, divided, unsweetened cocoa (or use flour or sugar), semisweet or bittersweet chocolate chips, egg, sugar, natural peanut butter or 1 tbsp. bourbon, salt, flour

trifle sponge cakes (or a ready-made lb cake or similar), english custard , made from bird custard powder, whipping cream (heavy ), frozen raspberries (better than fresh), strawberry jam, peach slices or 2 very ripe fresh es, skinned and sliced, cooking sherry, sliced almonds, toasted

chocolate cake mix (recommended : betty crocker), vegetable oil, eggs, almond extract, divided, white cranberry juice, white frosting or 1 (16-oz) can chocolate frosting, colorful jimmies

yellow cake mix for a single layer cake, (recommended: jiffy brand) prepared to package directions, softened butter, mcintosh apple, diced, ground cinnamon, sugar, butter pecan or rum raisin ice cream

yellow cake mix, eggs, vegetable oil, raspberry extract, divided (recommended : mccormick), liquid from canned peaches, white frosting (recommended: pillsbury creamy supreme ), sugar

flour, sugar, salt, cinnamon, nutmeg, butter, vanilla, molasses, eggs, dried fruit, cut up (glaced cherries,raisins,currents, candied pineapple etc.), brandy, sour milk or 2/3 cup buttermilk, baking soda, nuts (chopped ), flour

flour, sugar, cocoa powder, milk, brown sugar, cocoa powder, water, baking powder, salt

desiccated coconut (1 1/2 cups), bought plain single-square sponge cakes, powdered sugar icing , sifted (2 3/4 cups), water (1/2 cup)

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

milk (at room temperature ), unsalted butter (at room temperature ), sugar, all-purpose flour, cocoa powder, baking soda