TIME: Prep: 10 min. Bake: 30 min. + cooling
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
4 egg whites
1/3 cup canola oil (note: I use 1/3c applesauce instead)
2 cartons (6 ounces each) fat-free reduced-sugar black cherry yogurt,divided (note: or whatever flavor you want, I like blueberry a lot and have done raspberry too)
1 carton (8 ounces) frozen fat-free Cool Whip, thawed
Directions:
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of yogurt.
Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 15 servings.
Jennie Johnson
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Friday, June 10, 2011
Rhubarb Cake
(Ben Draper’s recipe)
½ c. butter
1 ½ c. brown sugar
2 eggs
1 c. buttermilk/sour milk
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. chopped rhubarb
1/3 c. cinnamon sugar
Cream butter and brown sugar together
add egg and milk and blend
add flour, baking soda and salt and blend
fold in rhubarb
pour dough into prepared 9x13 pan and sprinkle with cinnamon sugar
bake at 350 for 30-40 minutes
½ c. butter
1 ½ c. brown sugar
2 eggs
1 c. buttermilk/sour milk
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. chopped rhubarb
1/3 c. cinnamon sugar
Cream butter and brown sugar together
add egg and milk and blend
add flour, baking soda and salt and blend
fold in rhubarb
pour dough into prepared 9x13 pan and sprinkle with cinnamon sugar
bake at 350 for 30-40 minutes
Pumpkin Swirl Cheesecake
Prep: 25 min. plus refrigeration
Bake: 55 min.
2 C finely crushed ginger snaps
½ C finely chopped pecans
6 T butter or margarine (melted)
3 pkg. (8 oz. each) Cream cheese (softened)
1 C. sugar, divided
1 t. vanilla
3 eggs
1 C. canned pumpkin
1 t. ground cinnamon
¼ t. ground nutmeg
dash ground cloves
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese, ¾ C of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 C. of the plain batter. Stir remaining ¼ C. sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 degrees for 55 min. or until center is almost set if using a silver springform pan. (Or, bake at 300 degrees for dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.
Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services
Bake: 55 min.
2 C finely crushed ginger snaps
½ C finely chopped pecans
6 T butter or margarine (melted)
3 pkg. (8 oz. each) Cream cheese (softened)
1 C. sugar, divided
1 t. vanilla
3 eggs
1 C. canned pumpkin
1 t. ground cinnamon
¼ t. ground nutmeg
dash ground cloves
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese, ¾ C of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 C. of the plain batter. Stir remaining ¼ C. sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 degrees for 55 min. or until center is almost set if using a silver springform pan. (Or, bake at 300 degrees for dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.
Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services
Pumpkin Nut Cake
2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 ½ tablespoons pumpkin pie spice
1 teaspoon nutmeg
½ teaspoon salt
2 cups pumpkin
1 cup chopped nuts
Mix together sugar, oil and eggs.
Add remaining ingredients.
Bake at 350 degrees in a 9 x 13 inch pan for 50-55 minutes.
FROSTING:
4 ounces cream cheese
1 cup butter
4 cups powdered sugar
1 cup chopped nuts
pinch of salt
Combine cream cheese, butter and sugar.
Beat until smooth.
Add nuts (or just sprinkle on top after frosted)
Belinda Cheek
Access Services Coordinator
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 ½ tablespoons pumpkin pie spice
1 teaspoon nutmeg
½ teaspoon salt
2 cups pumpkin
1 cup chopped nuts
Mix together sugar, oil and eggs.
Add remaining ingredients.
Bake at 350 degrees in a 9 x 13 inch pan for 50-55 minutes.
FROSTING:
4 ounces cream cheese
1 cup butter
4 cups powdered sugar
1 cup chopped nuts
pinch of salt
Combine cream cheese, butter and sugar.
Beat until smooth.
Add nuts (or just sprinkle on top after frosted)
Belinda Cheek
Access Services Coordinator
Peter Rabbit Carrot Cake
Based on the recipe from The Silver Palate Cookbook
Cake:
3 cups unbleached all purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 1/2 cups vegetable oil
1 tablespoon cinnamon
4 large eggs
1 1/2 cups walnuts chopped
1 1/2 cups coconut
1 1/3 cups grated carrots
3/4 cups crushed pineapple,drained
Preheat oven to 350. Combine dry ingredients in a bowl. Add oil and eggs and beat well.
Fold in nuts, coconut, carrots, and pineapple. Pour in two 9” greased pans and bake for
50 minutes or until edges have pulled away from the sides of the pan.
Cream Cheese Frosting:
8 ounces cream cheese
6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla
Juice of ½ lemon (optional – I’ve never tried this)
With an electric mixer, cream together cream cheese and butter.
Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.
Stir in vanilla, and the lemon juice if using.
Use raspberry jam between the layers if desired.
Victor Stover
Acquisitions Assistant
Cake:
3 cups unbleached all purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 1/2 cups vegetable oil
1 tablespoon cinnamon
4 large eggs
1 1/2 cups walnuts chopped
1 1/2 cups coconut
1 1/3 cups grated carrots
3/4 cups crushed pineapple,drained
Preheat oven to 350. Combine dry ingredients in a bowl. Add oil and eggs and beat well.
Fold in nuts, coconut, carrots, and pineapple. Pour in two 9” greased pans and bake for
50 minutes or until edges have pulled away from the sides of the pan.
Cream Cheese Frosting:
8 ounces cream cheese
6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla
Juice of ½ lemon (optional – I’ve never tried this)
With an electric mixer, cream together cream cheese and butter.
Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.
Stir in vanilla, and the lemon juice if using.
Use raspberry jam between the layers if desired.
Victor Stover
Acquisitions Assistant
Ooh-lala chocolate cake
1 chocolate cake mix
2 boxes of instant chocolate pudding
1 16 oz. Cool Whip
½ pint coffee liquer (optional)
2 frozen toffee candy bars (Skor work best, I think), well smashed
Bake cake and make pudding as on package directions. Cool cake a little. Then break up ½ of the cake so that it fits the bottom and a little up the side of a large bowl (glass works well b/c it looks like a chocolate trifle – very fun). Sprinkle about 1/3 cup of liqueur over the top of the cake. Spread ½ of pudding over cake and then ½ the cool whip. Sprinkle on one of smashed candy bars. Repeat the layers again (it’s ok to smash down the cake if you need more space).
Kim Butler
Archivist/Associate Director of Archives
2 boxes of instant chocolate pudding
1 16 oz. Cool Whip
½ pint coffee liquer (optional)
2 frozen toffee candy bars (Skor work best, I think), well smashed
Bake cake and make pudding as on package directions. Cool cake a little. Then break up ½ of the cake so that it fits the bottom and a little up the side of a large bowl (glass works well b/c it looks like a chocolate trifle – very fun). Sprinkle about 1/3 cup of liqueur over the top of the cake. Spread ½ of pudding over cake and then ½ the cool whip. Sprinkle on one of smashed candy bars. Repeat the layers again (it’s ok to smash down the cake if you need more space).
Kim Butler
Archivist/Associate Director of Archives
Olive Oil Orange Bundt Cake
Adapted from: Baked Explorations: Classic American Desserts Reinvented and foodlibrarian.blogspot.com
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (Emily used fat-free Greek yogurt)
3/4 cup extra-virgin olive oil (Emily used a mixture of EVOO and regular OO)
Freshly grated zest of 2 oranges
1 1/2 teaspoon vanilla extract
confectioners' sugar, sifted, for dusting
Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Allow to rest in pan for 5-10 minutes and then turn out onto wire rack or serving plate. Cool completely. Just before serving, dust with confectioners sugar.
Emily Prather-Rodgers
Technical Services Coordinator
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (Emily used fat-free Greek yogurt)
3/4 cup extra-virgin olive oil (Emily used a mixture of EVOO and regular OO)
Freshly grated zest of 2 oranges
1 1/2 teaspoon vanilla extract
confectioners' sugar, sifted, for dusting
Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Allow to rest in pan for 5-10 minutes and then turn out onto wire rack or serving plate. Cool completely. Just before serving, dust with confectioners sugar.
Emily Prather-Rodgers
Technical Services Coordinator
OATMEAL CAKE
Mix 1 c Quick Rolled Oats
½ c oleo
1¼ c boiling water
Let stand 20 minutes
Sift 1 1/3 c flour
1 t soda
½ t salt
Beat 2 eggs
Add 1 c sugar
1 c brown sugar
Beat well. Add sifted ingredients, then add oat mixture.
Bake 35-40 minutes at 350◦ in 8 x 12 oblong pan. While cake is warm, put on topping.
TOPPING
4 T melted oleo ¼ c milk
½ c sugar 1 t vanilla
1 c crushed nuts 1 c coconut
Spoon topping over warm cake. Broil 3-5 minutes until brown. It will bubble & sizzle.
Pat Thomas
Circulation and Reserves Assistant
½ c oleo
1¼ c boiling water
Let stand 20 minutes
Sift 1 1/3 c flour
1 t soda
½ t salt
Beat 2 eggs
Add 1 c sugar
1 c brown sugar
Beat well. Add sifted ingredients, then add oat mixture.
Bake 35-40 minutes at 350◦ in 8 x 12 oblong pan. While cake is warm, put on topping.
TOPPING
4 T melted oleo ¼ c milk
½ c sugar 1 t vanilla
1 c crushed nuts 1 c coconut
Spoon topping over warm cake. Broil 3-5 minutes until brown. It will bubble & sizzle.
Pat Thomas
Circulation and Reserves Assistant
Chocolate Lovers' Favorite Cake
Time: approx. 30 Minutes Cook Time: approx. 1 Hour
Ready in: approx. 2 Hours Makes 1 - 10 inch Bundt cake (12 servings)
________________________________________
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Marie Hay
Periodicals Assistant
Ready in: approx. 2 Hours Makes 1 - 10 inch Bundt cake (12 servings)
________________________________________
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Marie Hay
Periodicals Assistant
Chocolate Cake Cookies
3/4 cup sugar
1 package of chocolate cake mix without pudding
2 eggs
1/3 cup vegetable oil
1. Preheat the oven to 350 degrees.
2. Pour sugar into shallow bowl. Combine cake mix in large bowl. Add eggs and oil; stir until well blended.
3. Shape dough in 1in. balls, using about one tablespoon dough for each cookie. Roll in sugar to coat. Place 2in. apart on cookie sheet.
4. Bake 10min.; transfer to wire rack to cool completely.
Submitted by Ashley Hazek (Student Assistant)
1 package of chocolate cake mix without pudding
2 eggs
1/3 cup vegetable oil
1. Preheat the oven to 350 degrees.
2. Pour sugar into shallow bowl. Combine cake mix in large bowl. Add eggs and oil; stir until well blended.
3. Shape dough in 1in. balls, using about one tablespoon dough for each cookie. Roll in sugar to coat. Place 2in. apart on cookie sheet.
4. Bake 10min.; transfer to wire rack to cool completely.
Submitted by Ashley Hazek (Student Assistant)
Carrot Cake
4 eggs
1 ½ cups vegetable oil
2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
3 cups grated carrots
½ cup chopped nuts
Mix dry ingredients, then add cooking oil and stir well. Add eggs and vanilla and mix well. Add carrots, nuts and mix. Makes 3 or 4 layers or a 13X9 inch pan. Bake 45 minutes to one hour in 300 degree oven.
Cream Cheese Icing
Cream together until fluffy:
1 pound box powdered sugar
1 stick butter or margarine
8 ounces cream cheese
¼ tsp. salt
¼ tsp. vanilla
Rosemary Henders
Instructional Services Librarian
1 ½ cups vegetable oil
2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
3 cups grated carrots
½ cup chopped nuts
Mix dry ingredients, then add cooking oil and stir well. Add eggs and vanilla and mix well. Add carrots, nuts and mix. Makes 3 or 4 layers or a 13X9 inch pan. Bake 45 minutes to one hour in 300 degree oven.
Cream Cheese Icing
Cream together until fluffy:
1 pound box powdered sugar
1 stick butter or margarine
8 ounces cream cheese
¼ tsp. salt
¼ tsp. vanilla
Rosemary Henders
Instructional Services Librarian
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