Glorious Sponge CakeTres Leches 'Three Milks' Buttermilk Pound Cake II Ingredients 5 1 1 1 1 1 1 1 3 1 1 eggs cup white sugar cup self-rising flour teaspoon vanilla extract (14 ounce) can sweetened condensed milk (12 fluid ounce) can evaporated milk cup milk tablespoon vanilla extract egg whites cup white sugar teaspoon vanilla extract Ingredients 3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter 3 cups white sugar 6 eggs 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 cup buttermilk Ingredients 6 eggs 1 cup white sugar 1/4 cup water 1 teaspoon lemon extract 1 teaspoon lemon zest 1 cup cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt Directions 1. 2. Directions 1. Directions 1. 2. 3. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done. 3. 4. Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C). Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake. To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake. 2. 3. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Very carefully invert onto serving platter. In large bowl combine flour. Serve warm or room temperature topped with whipped cream. Set aside. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Bake for 40 to 45 minutes. In a bowl. buttermilk. Pour into prepared pans. Top will be lightly browned. combine cake mix. Store cake in airtight container. Melt 6 tablespoons butter in 9 x 13 pan in oven. Remove from oven. packed 20 ounce can pineapple slices marachino cherries 1 yellow cake mix 3 eggs 1/3 cup vegetable oil or melted and cooled butter 20 ounce can crushed pineapple .UN-DRAINED Preparation: Preheat oven to 350 degrees F. Beat for 2 minutes on medium speed. 4. sugar. With a rubber spatula. Fill in spaces with cherries. Scoop batter into UN-GREASED angel food cake pan. Cool completely inverted on legs of pan or on glass bottle inserted into whole in pan. Add 1/2 cup sugar and beat until firm peaks form. coffee. Make a well in the center. Grease and flour two 9 inch round cake pans or one 9x13 inch pan. carefully stir. 3. Fill and frost as desired. beat the egg whites until foamy.Black Magic Cake Double Pineapple UpsideDown Cake Angel Food Cake Ingredients: Ingredients 1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract 6 tablespoons butter 1 cup brown sugar. Add the cream of tartar and salt. Decoratively arrange pineapple slices. Cool for 10 minutes. Bake for 40 minutes or until done. Pour over pineapple slices. Ingredients: 12 egg whites 1 cup cake flour. oil and vanilla. in the figure eight fashion. then remove from pans and finish cooling on a wire rack. 2. baking powder and salt. Only stir until just mixed. Continue beating until soft peaks form. Sprinkle flour mixture over egg mixture. Add eggs. . With a wire whisk. Remove pan from oven and sprinkle bottom with brown sugar. baking soda. Preheat oven to 350 degrees F (175 degrees C). In a stand mixing bowl or regular bowl. or until toothpick inserted into center of cake comes out clean. cocoa. Mix for 2 minutes. Batter will be thin. oil and crushed pineapple. eggs. Cake may be frozen for 3 months if kept in airtight Directions 1. combine the flour and 1/2 cup of sugar in small bowl. sifted or stirred before measuring 1 cup sugar. divided 3/4 teaspoon cream of tartar 1/4 teaspoon salt 1-1/4 teaspoon vanilla extract Preparation: Preheat oven to 350 degrees F. crushed 2 cups sugar 5 eggs. Perform the "toothpick" test to make certain it is done but don't overcook !! And trust your nose ie. Add the dry ingredients. Pour into the Bundt pan and pop in the oven. noting how the ingredients make a "perfect" batter. which should be easy if the margarine is of the right consistency. In a bundt pan. Mix the softened margarine/butter and sugar until fluffy. Also. optional Preparation: Preheat oven to 325.) **The pan of water is important so that the flan doesn't overcook. it's done !! Allow to cool on a rack. Make cake as directed on the box and set aside. milk and vanilla to a blender. rotating with the 1 cup of buttermilk and combine with care. melted enough fresh lemon juice to make glaze spreadable lemon zest to taste. coconut. On top of this add the cake mixture. Pour over warm cake. I have used regular caramel and it didn't come out the same. Mix crackers. spray with non-stick spray and flour it. THEN with a long-tined fork. vanilla and 1 cup of butter together. sugar. Do not use electric mixer. Flan Cake Ingredients: Preparation: Grease and flour a tube or Bundt Cake pan. lightly toasted and chopped 2 teaspoons baking powder 1 teaspoon vanilla 1-1/2 cups butter. Flan: Add eggs. mix remaining butter. Sprinkle bottom of pan with nuts. beaten 1 cup milk 1 cup coconut 1 cup pecans. Set a small bake-proof pan of water** inside. 45-50 minutes in a GAS oven. divided 1 8-ounce can crushed pineapple 1 pound box powdered sugar 3 eggs 2-1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tablespoons grated lemon peel 2 tablespoons lemon juice Lemon Glaze 1-1/2 cups powdered sugar 1/4 cup butter. Bake for 1-1/2 hours at 300 degrees F. Mix well. grease and flour a Bundt pan. While cake is baking. Notes from Turptoo: *One can find the leche quemada at any Hispanic store or bakery. It is a thick caramel sauce. with ingredients as directed by box 3 eggs two 14 ounce cans evaporated milk 15 ounce can sweetened condensed milk 1 teaspoon vanilla Leche Quemada (Cajeta Caramel)* 1/2 cup chopped and lightly toasted pecans Preparation: Preheat oven to 350 degrees. Add flan mixture.Graham Cracker Cake 1 14-ounce box graham crackers. 1 box of yellow cake mix. (Coronado Cajeta Quemada comes in a 23 ounce bottle. Lemon Poke Cake Ingredients: 1-1/2 cups sugar 1/2 cup butter. baking powder. eggs. when you can smell it. Cover the bottom and the sides with the Cajeta. the pan of water needs to be preheated to ensure even temperature in the oven while baking. BUT before poking holes in it after flipping cake out. milk. Do not preheat the oven. Pour into prepared pan. pineapple and powdered sugar. poke holes in it once on serving plate Then spread lemon glaze (below) all over it. perhaps a bit longer using electric. doing so thoroughly. Then mix in the eggs. softened . baking for approx. pecans. turn it right-side up again (carefully). softened. Put your lemon zest and lemon juice in last. Run a knife around cake in pan for easier removal. Blend together until well blended. Cook for 45-60 minutes. . poke holes in cake with fork.Coconut Cake Ingredients: One 18-1/4 ounce white cake mix. and pour over cake. . Decorate with jelly beans. making sure it goes into poked holes. Cool completely (overnight). Sprinkle with coconut. prepared as directed One 14 ounce can of sweetened condensed milk 12 ounces Cream of Coconut 8 ounces non-dairy whipped topping 1 cup shredded coconut jelly beans. Spread non-dairy whipped topping over top of cake. Mix sweetened condensed milk with Cream of Coconut. optional Preparation: While the cake is still hot.