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Here is one of my favorite cake and frosting recipes. Perhaps if you have a favorite cake or frosting recipe you can add to this list by replying to this post with your recipe. I think we are going to end up with too many topics if we keep adding each recipe as a new topic so it might be best to categorize them. Perhaps if a person has a recipe for a casserole they can add it to the post under the topic for a casserole recipe, etc. Anyway here's my cake:
RASBERRY WHITE CHOCOLATE CAKE
1 pkg. (6 oz.) white baking chocolate
1/2 c. (1 stick) butter
1 pkg. white cake mix
1 c. milk
1 T. raspberry extract
Microwave white chocolate and butter until melted. Stir to blend and cool slightly. Beat cake mix, milk, eggs, extract and white chocolate mixture until well blended. Pour evenly into 2 greased and floured 9 x 2 inch round cake pans. Bake in a preheated oven at 350 degrees for 35 minutes. Cool 10 minutes; remove from pans. Cool completely on wire racks.
RASPBERRY WHITE CHOCOLATE FROSTING
1 pkg. (8 oz.) cream cheese, softened
1/4 c. (1/2 stick) butter
1 pkg. (6 oz.) white baking chocolate, melted
2 t. raspberry extract
2 c. powdered (confectioner's) sugar
2 to 3 drops of red food color
Beat cream cheese and butter until well blended. Add white chocolate and extract; mix well. Gradually beat in powdered sugar until light and fluffy. Take out about 3/4 of a cup of the frosting and mix in the food coloring. Place one cake layer on serving plate and spread evenly with tinted frosting. Top with remaining cake layer and frost the rest of the cake with the remaining frosting. Store in refrigerator.
Quick Pineapple Upside-Down Cake
Be a winner with your family! Bake a classic Bisquick® dessert created in the '50s and still loved today.
Prep Time:15 min Start to Finish:1 hr Makes:8 servings
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla1 egg
1. Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
2. In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.