Easy Beautiful Desserts

Total Time: Prep: 30 min. + freezing Makes: 12-14 servings Ingredients 10 to 12 Swiss cake rolls 2 pints vanilla ice cream, softened 3/4 cup hot fudge ice cream topping 2 pints chocolate ice cream, softened   Directions Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm. Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 ...

Hummingbird Pudding Cake Unique equipment:    9- by 9-inch nonstick container This formula shows up in:    weekend Baking Project: Hummingbird Pudding Cake One Bowl Baking: Hummingbird Pudding Cake                       Evaluated: Fixings For Cake 2 huge eggs 1 measure (7 ounces) immovably stuffed light tan sugar 1/2 teaspoon salt 1 extensive ready banana, crushed (around 1/2 container) 1/2 mug canola oil 1/2 teaspoons vanilla extract 1 (14 1/2-ounce) can pulverized pineapple in syrup 1/4 measure (6 1/4 ounces) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 2/3 mug pecan parts, hacked, in addition to additional for trimming For Cream Cheese Frosting: 8 ounces cream cheese, mellowed 1/3 measure (1/3 ounces) in addition to 1 tablespoon confectioners' sugar 1 tablespoon dull rum (or milk) Techniques 1 For Cake:adjust oven rack ...

Ingredients:     ¼ cup all-purpose flour     2 tableoospoons of  unsweetened dark cocoa powder     ¼ teaspoon baking powder     2 tablespoon castor sugar     ⅛ teaspoon salt     ¼ cup + 1 tbsp skimmed milk     2 tablespoon butter melted     1 tablespoon crunchy peanut butter spread Preparation method     In a large bowl, mix together all the dry(flour,baking powder,cocoa powder,sugar and salt) ingredients.     Whisk in the skimmed milk and butter until all the ingredients are well combined and the batter has no lumps.     Pour the prepared batter into a microwave-safe 14 ounce mug. There should be sufficient head space for the cake to rise without pouring over.     Now add 1 tablespoon of peanut butter spread in the middle of the batter. Just drop the peanut butter spread in the middle, do not tr...

The ingredients required for making this delicious dessert are 250 grams of butter at room temperature 1 teaspoon of grated lemon rind 1 cup white granulated sugar 3 large eggs, separated ½ cup coconut ¼ cup grounded almonds 2 tablespoons of fresh lemon juice 21/2 cups self raising flour 200 grams of yoghurt For the honey syrup 1medium lemon 1 cup honey METHOD FOR MAKING LEMON AND YOGHURT CAKE Grease a 23 cm pan. In a large bowl with an electric beater cream the butter, lemon rind and sugar together until it is light and fluffy. Now beat in the 3 egg yolks, one at a time. Stir in the coconut, grounded almonds and the lemon juice and mix well. Stir in the flour and yoghurt alternately spoon by spoon mixing well till all the ingredients are well combined. In a small bowl beat the egg whites with a beater till soft peaks are formed. Fold it into the cake mixture. Pour this cake batter into the greased pan and bake at 180 Degree C for about 1 hour. Spoon...

The ingredients required for making this dessert are:- 125 grams of butter at room temperature ¾ cup brown sugar 3 eggs room temperature 1 cup white self raising flour 1 cup wholemeal self raising flour 1 teaspoon of grounded cinnamon powder ½ teaspoon of grounded cloves ½ teaspoon of grounded nutmeg 1 cup pecan nuts, chopped 1 cup buttermilk 200 grams of milk carob, melted Steps to follow for making spicy buttermilk cake dessert In a small bowl sift all the dry ingredients. Grease a 23cm square pan, line with greaseproof paper, grease the paper. In a large bowl with a beater cream the butter and sugar together till light and fluffy. Add in 1 egg at a time beating well after each addition. Once all the eggs have been stirred in .Beat well till all the ingredients are well combined. Stir in the sifted dry ingredients and buttermilk alternately. Mixing well till all ingredients are well incorporated. Pour the cake batter in the prepared pan and bake at 180 ...

CAKE • 2  cups  sugar  • 2 cups all-purpose flour  • 1/2 cup butter  • 1 cup water  • 1/2 cup shortening  • 1/4 cup cocoa  • 1/2 cup sour cream  • 2 eggs, beaten  • 1 teaspoon baking soda  • 1 teaspoon cinnamon  • 1 teaspoon vanilla  ICING • 1/2 cup butter  • 1/4 cup cocoa  • 6 tablespoons milk  • 1 box  powdered sugar  (small box)  • 1 teaspoon vanilla  • 1 cup chopped pecans  Directions   For cake: Mix sugar and flour in a large bowl.  Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.  Pour cocoa mixture over the sugar and flour; stir well.  Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.  Pour into a greased 11x16-inch oblong cake pan.  Bake at 350 degrees for 40 to 45 minutes.    For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.  Remove from hea...

BUNDT CAKE INGREDIENTS 1/2 cup. butter (1 stick) 1/2 cup. shortening 2 cups. sugar 4 eggs, room temperature  1 tsp. pure vanilla extract 1 tsp. almond extract 1 tsp. lemon extract 3 cups. sifted all-purpose flour 1 tbsp. baking powder 1 cup. milk, room temperature Confectioners' sugar (optional) METHOD FOR MAKING THE  BUNDT CAKE Preheat oven to 325 degrees. 1. Grease a 3 quart Bundt pan or 10 inch tube pan. 2. In large bowl, with electric mixer on high, beat butter and shortening together. Add sugar gradually; beat until fluffy. 3. Beat in eggs, one at a time, scrape sides of bowl frequently. Beat in flavorings. 4. Sift flour with baking powder, add in thirds to creamed mixture, alternately with milk, beating at low speed beginning and ending with flour. 5. Pour batter into prepared pan. Bake for one hour (1) and ten minutes or until cake tester poked in center comes out clean. Cool in pan 10 minutes, invert onto cake rack and cool completely. 6. Sift confectioners' suga...