http___www.cakerecipesblog.com_search_label_CAKES_updated-max_2016-10-18T07_43_00-07_00_max-results_20_start_20_by-date_false.xml
http___finirecepti.net.hr_priprema_bijeli-kolac-s-jabukama-i-cimetom__2.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 18.2 19.1 19.2 19.3 19.4 20.1 20.2 20.3 20.4 21.1 22.1 22.2 23.1 23.2 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 42.2 42.3 42.4 42.5 43.1 43.2 43.3 43.4 44.1 44.2 44.3 45.1 45.2 45.3 46.1 46.2 46.3 47.1 47.2 48.1 49.1 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 64.1 65.1 65.2 66.1 67.1 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 89.2 89.3 90.1 91.1 92.1 93.1 94.1 95.1 96.1 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 106.1 107.1 107.2 108.1 108.2 109.1 109.2 110.1 111.1 112.1 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 121.1 122.1 123.1 124.1 125.1 126.1 127.1 128.1 129.1 130.1 131.1 132.1 132.2 133.1 133.2 133.3 133.4 134.1 134.2 134.3 134.4 134.5 135.1 136.1 137.1 138.1 139.1 140.1 141.1 142.1 143.1 144.1 145.1 146.1 147.1 148.1 149.1 150.1 150.2 150.3 150.4 151.1 151.2 152.1 153.1 154.1 155.1 156.1 157.1 158.1 159.1 160.1 161.1 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 171.1 172.1 173.1 173.2 174.1 174.2 174.3 174.4 174.5 174.6 175.1 175.2 176.1 176.2 176.3 176.4 177.1 178.1 179.1 180.1 181.1 182.1 183.1 184.1 185.1 186.1 187.1 188.1 189.1 190.1 191.1 192.1 193.1 194.1 195.1 196.1 196.2 196.3 196.4 197.1 197.2 197.3 197.4 197.5 197.6 198.1 198.2 198.3 198.4 199.1 199.2 199.3 199.4 200.1 201.1 202.1 203.1 204.1 205.1 206.1 207.1 208.1 209.1 210.1 211.1 212.1 213.1 214.1 214.2 215.1 215.2 216.1 216.2 217.1 218.1 219.1 220.1 221.1 222.1 223.1 224.1 225.1 226.1 227.1 228.1 229.1 230.1 231.1 232.1 232.2 233.1 233.2 233.3 233.4 234.1 234.2 234.3 235.1 236.1 237.1 238.1 239.1 240.1 241.1 242.1 243.1 244.1 245.1 246.1 247.1 248.1 248.2 248.3 249.1 249.2 249.3 250.1 250.2 251.1 251.2 251.3 251.4 252.1 252.2 252.3 252.4 252.5 252.6 252.7 253.1 254.1 255.1 256.1 257.1 258.1 259.1 260.1 260.2 261.1 261.2 261.3 261.4 262.1 263.1 264.1 265.1 266.1 267.1 268.1 269.1 270.1 271.1 272.1 272.2 272.3 272.4 273.1 274.1 275.1 276.1 277.1 278.1 279.1 280.1 281.1 282.1 283.1 284.1 285.1 286.1 287.1 288.1 289.1 290.1 290.2 291.1 291.2 291.3 292.1 292.2 292.3 293.1 293.2 293.3 294.1 294.2 294.3 295.1 296.1 297.1 298.1 299.1 300.1 301.1 302.1 303.1 304.1 304.2 305.1 305.2 305.3 306.1 306.2 306.3 307.1 308.1 309.1 310.1 311.1 312.1 313.1 314.1 315.1 316.1 317.1 318.1 319.1 320.1 321.1 321.2 322.1 322.2 322.3 322.4 323.1 323.2 324.1 325.1 326.1 327.1 328.1 329.1 330.1 331.1 332.1 333.1 334.1 335.1 336.1 337.1 338.1 339.1 340.1 341.1 342.1 343.1 343.2 344.1 344.2 344.3 344.4 345.1 345.2 345.3 345.4 346.1 346.2 347.1 348.1 349.1 350.1 351.1 352.1 353.1 354.1 355.1 356.1 357.1 358.1 359.1 360.1 361.1 362.1 362.2 363.1 363.2 363.3 364.1 364.2 364.3 364.4 365.1 365.2 365.3 365.4
Tuesday, October 18, 2016 Two Ingredient Pumpkin Cake By Michell Walters • Tuesday, October 18, 2016 • 0 Comments Cinnamon Swirl Bundt Coffee Cake By Michell Walters • • 0 Comments Ingredients - 3/4 cup butter, room temperature - 1 1/2 cups white sugar - 3 eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 cup chopped walnuts - 1 tablespoon ground cinnamon - 1/4 cup white sugar Instructions1) Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan. 2) Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. 3) Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan. 4) Mix the remaining 1/4 cup of white sugar with the cinnamon. 5) Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can. 6) Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean. Friday, May 6, 2016 Honey Chiffon cake By Michell Walters • Friday, May 6, 2016 • 0 Comments Ingredients - 110 gflour - 1/2 tspbaking powder - 100 mlmilk - 5egg whites - 5egg yolks - 20 gSugar (for egg yolk) - 50 gSugar (for egg white) - 1 tbspHoney - 80 mlVegetable oil - 200 mlwhipped cream - 10 gsugar (for cream) - silver balls (for decoration) - mint leaf (for decoration) Instructions Next Page... Instructions1_ First, add sugar to the egg yolk, mix well. Then add in honey, milk and vegetable oil and mix well. Sieve in flour and gently mix well until homogenous. Set aside. Preheat the oven to 170C. 2_ In separated bowl, beat the egg white over low speed using a hand mixer for 1 min. Then add in one-third of the sugar and continue to beat the egg in high speed. Add the remaining sugar in the process. Beat the egg until peaks are fromed. 3_ Now, transfer one-third of the egg white to the egg yolk, mix well until combine. Then gently fold in the remaining egg white into the egg yolk mixture. Try not to break the foam of the egg white. 4_ When the mixture is ready, transfer the batter into an 18cm cake tray. Gently drop the tray to remove excess air bubbles. Bake the to cake in a preheated oven for 50 min or until cooked. 5_ When the cake is done, put the cake upside down on a cooling rack. Let it cool completely in the tray. Meanwhile, add sugar to the whipped cream and beat the cream until peaks form. 6_ Slice the cake into 2 layers, put the cream in the bottom layer and combine the layers together. Use cream to cover the whole cake and decorate it with silver balls and mint leaf. Microwaveable Carrot Cake! By Michell Walters • • 0 Comments Ingredients - 6 tbspFlour - 3 tbspSugar - 1/4 tspBaking Soda - PinchSalt - 4 tbspMilk - 2 tbspVegetable Oil - 1/2 tspCinnamon - 3 tbspGrated Carrots - Walnuts/Raisins (optional) Instructions Next Page... Instructions1_ In a small bowl, mix all dry ingredients and stir. 2_ Slowly add in the milk and oil and combine until well combined 3_ Add in the grated carrots and stir until just combined 4_ Transfer into small microwaveable mugs, or just one large mug 5_ Place in the microwave for 2 mins or until fully cooked. Check by inserting a toothpick in the centre. 6_ Enjoy. Beetroot Chocolate Mud Cake By Michell Walters • • 0 Comments Ingredients - 2 cupsAlmond Nuts - 2 cupsDesiccated Coconut - 3Medium Beetroots, peeled and grated - 6Dried Dates, pitted and coursely chopped (or Prunes) - 1/2 cupCurrents (or raisins, dried apricots, prunes or dried apples) - 1/2 cupCocao Powder - 2 tablespoonsPsyllium Husks, ground - icing - 130 gmsCacao Butter melted - 1/3 cupCacao Powder + 2 tablespoons extra - 1/2 cupMaple Syrup - 1 tablespoonHoney Instructions Next Page... Instructions1_ Grate the beetroot, set aside 2_ Process almonds, till a crumb 3_ Add all together in a food processor, in batches. 4_ Press into a lined cake tin and ice with your icing 5_ Freeze - slice.- serve 6_ Icing 7_ In a saucepan on low heat gently melt the cacao butter. When melted, remove the pan from the heat and add remaining ingredients to the pan. Which for 2 minutes until well combined (if it starts to set put the saucepan back on the heat) 8_ Pour the icing over the caramel and return the tin to the freezer for a few minutes to set. Vickys Gluten-Free Wacky Cake / Crazy Cake By Michell Walters • • 0 Comments Ingredients - 200 ggluten-free / plain flour - 1/4 tspxanthan gum if using gluten-free flour - 200 ggranulated sugar - 4 tbspcocoa powder - 1 tspbicarb of soda / baking soda - 5 tbspoil - 1.5 tspvanilla extract - 1 tbspwhite vinegar / cider vinegar - 240 mlwater Instructions1_ Preheat the oven to gas 4 / 180C / 350F and ready an 8"x 8" square cake tin (or if doubling the recipe a 9"x 13" rectangular tin) 2_ Mix the dry ingredients together in the tin 3_ Make 3 wells in the mixture and add the vanilla to one, the vinegar to another and the oil in the 3rd then pour the water over the top 4_ Like this 5_ Whisk together quickly until just combined. You may need a little extra water in a gluten-free batter, just 3 - 4 tablespoons extra water is enough 6_ Put immediately into the oven to bake for 35 minutes for an 8" and 45 minutes for the rectangular tin or until the sides have pulled in from the tin edge and the top is slightly springy. A toothpick test will work to test the middle is set 7_ This makes a beautiful, moist, light chocolate cake. Let stand in the tin 10 minutes then cut into squares and serve as dessert with warm custard or let cool completely and frost with a light buttercream icing before cutting - see my dark chocolate buttercream recipe, it's delicious! Saturday, April 16, 2016 Peanut Butter Fudge Cake By omar lotfi • Saturday, April 16, 2016 • 0 Comments Ingredients - 2 cups flour - 1 teaspoon baking soda - 2 cups sugar - 1 cup butter - 1/4 cup cocoa - 1 cup water - 1/2 cup buttermilk - 2 large eggs, lightly beaten - 1 teaspoon vanilla - 1 1/2 cups creamy peanut butter Chocolate Frosting - 1/2 cup butter - 1/4 cup cocoa - 1/3 cup buttermilk - 1 (16 oz) package powdered sugar, sifted - 1 teaspoon vanilla extract InstructionsChocolate Frosting* Combine flour, baking soda and sugar in a large mixing bowl and set aside. Melt the butter in a saucepan; stir in cocoa. Add water, buttermilk, and eggs, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; add to flour mixture, stirring until smooth. Stir in vanilla. Spray a 13×9 baking pan with cooking spray and pour batter into pan. Bake at 350 degrees for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Spoon small dollops of peanut butter on the warm cake and allow to melt slightly. Carefully spread over cake. Cool completely. Spread Chocolate Frosting over peanut butter and cut cake into squares. Monday, November 30, 2015 Crazy Cake By Michell Walters • Monday, November 30, 2015 • 4 Comments Ingredients - 3 cups all-purpose flour - 2 cups white sugar - 1 teaspoon salt - 2 teaspoons baking soda - 1/2 cup unsweetened cocoa powder - 3/4 cup vegetable oil - 2 tablespoons distilled white vinegar - 2 teaspoons vanilla extract - 2 cups cold water Instructions Next Page... Ingredients1) Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. 2) Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing. Sunday, November 29, 2015 Texas Sheet Cake By Michell Walters • Sunday, November 29, 2015 • 1 Comments Ingredients - 2 cups all-purpose flour - 2 cups white sugar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup sour cream - 2 eggs - 1 cup butter - 1 cup water - 5 tablespoons unsweetened cocoa powder - 6 tablespoons milk - 5 tablespoons unsweetened cocoa powder - 1/2 cup butter - 4 cups confectioners' sugar - 1 teaspoon vanilla extract - 1 cup chopped walnuts (optional) Instructions Next Page... Instructions 1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. 2) Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended. 3) Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. 4) For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake. Red Velvet Cake By Michell Walters • • 0 Comments Ingredients - 2 tablespoons unsweetened cocoa powder 2 ounces red food coloring - 1 cup buttermilk - 1 teaspoon salt - 1 teaspoon vanilla extract - 1/2 cup shortening - 1 1/2 cups white sugar - 2 eggs - 2 1/2 cups all-purpose flour, sifted - 1 1/2 teaspoons baking soda - 1 teaspoon white vinegar - 1 cup milk - 5 tablespoons all-purpose flour - 1 cup white sugar - 1 cup butter - 1 teaspoon vanilla extract Instructions Next Page... Instructions1) Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside. 2) Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter. 3) Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve. 4) To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency. White Almond Wedding Cake By Michell Walters • • 4 Comments Ingredients - 1 (18.25 ounce) package white cake mix - 1 cup all-purpose flour - 1 cup white sugar - 3/4 teaspoon salt - 1 1/3 cups water - 1 cup sour cream - 2 tablespoons vegetable oil - 1 teaspoon almond extract - 1 teaspoon vanilla extract - 4 egg whites Instructions Next Page... Instructions1) Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan. 2) Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes. 3) Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting. Sour Cream Coffee Cake By Michell Walters • • 0 Comments Ingredients - 1 cup butter - 2 cups white sugar - 2 eggs - 1 cup sour cream - 1/2 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/8 teaspoon salt - 1/3 cup all-purpose flour - 1/2 cup packed brown sugar - 2 tablespoons melted butter - 1 teaspoon ground cinnamon Instructions1) Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. 2) In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan. 3) Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling. 4) Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Saturday, November 28, 2015 Kitty Litter Cake By Michell Walters • Saturday, November 28, 2015 • 0 Comments Ingredients - 1 (18.25 ounce) package German chocolate cake mix - 1 (18.25 ounce) package white cake mix - 2 (3.5 ounce) packages instant vanilla pudding mix - 1 (12 ounce) package vanilla sandwich cookies - 3 drops green food coloring - 1 (12 ounce) package tootsie rolls Instructions1) Prepare cake mixes and bake according to package directions (any size pan). 2) Prepare pudding according to package directions and chill until ready to assemble. 3) Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. 4) When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy. 5) Line kitty litter box with the kitty litter liner. Put cake mixture into box. 6) Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top. 7) Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert. Wonderful Banana Cake By Michell Walters • • 0 Comments Ingredients - 1 (18.25 ounce) package yellow cake mix - 2 very ripe bananas, mashed - 1 teaspoon baking soda Instructions1) Prepare yellow cake mix according to package directions. 2) Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan. 3) Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate. German Chocolate Cake Frosting By Michell Walters • • 0 Comments Ingredients - 1 cup evaporated milk - 1 cup white sugar - 3 egg yolk, beaten with 1 teaspoon water - 1/2 cup margarine - 1 teaspoon vanilla extract - 1 cup chopped pecans - 1 cup flaked coconut Instructions1) In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm. Blueberry Coffee Cake By Michell Walters • • 0 Comments Ingredients - 1 cup packed brown sugar - 2/3 cup all-purpose flour - 1 teaspoon ground cinnamon - 1/2 cup butter - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup butter - 1 cup white sugar - 1 egg - 1 teaspoon vanilla extract - 1/2 cup milk - 1 cup fresh blueberries - 1/4 cup confectioners' sugar for dusting Instructions1) Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray. 2) Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside. 3) For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. 4) Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping. 5) Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar. Flourless Chocolate Cake By Michell Walters • • 0 Comments Ingredients - 4 (1 ounce) squares semisweet chocolate, chopped - 1/2 cup butter - 3/4 cup white sugar - 1/2 cup cocoa powder - 3 eggs, beaten - 1 teaspoon vanilla extract Instructions1) Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder. 2) In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan. 3) Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving. Dark Chocolate Cake By Michell Walters • • 0 Comments Ingredients - 2 cups all-purpose flour - 2 cups white sugar - 3/4 cup unsweetened cocoa - 2 teaspoons baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 2 eggs - 1 cup cold brewed coffee - 1 cup milk - 1/2 cup vegetable oil - 2 teaspoons vinegar Instructions1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. 2) In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan. 3) Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Carrot Pineapple Cake By Michell Walters • • 0 Comments Ingredients - 2 cups all-purpose flour - 2 teaspoons baking soda - 1 teaspoon baking powder - 1 teaspoon salt - 2 teaspoons ground cinnamon - 1 3/4 cups white sugar - 1 cup vegetable oil - 3 eggs - 1 teaspoon vanilla extract - 2 cups shredded carrots - 1 cup flaked coconut - 1 cup chopped walnuts - 1 (8 ounce) can crushed pineapple, drained - 1 (8 ounce) package cream cheese - 1/4 cup butter, softened - 2 cups confectioners' sugar Instructions1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2) Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. 3) Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. 4) To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy. Friday, November 27, 2015 Coconut Cream Cake By Michell Walters • Friday, November 27, 2015 • 2 Comments Ingredients - 1 (18.25 ounce) package white cake mix - 3 eggs - 1/3 cup vegetable oil - 1 cup water - 1/2 teaspoon coconut extract - 1 (14 ounce) can coconut cream - 1 (14 ounce) can sweetened condensed milk - 1 cup heavy whipping cream - 1 tablespoon white sugar - 1 cup flaked coconut Instructions Next Page... Instructions1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2) In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. 3) In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. 4) In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
1.1 1.2 2.1 2.2 2.3 2.4 2.5 3.1 4.1 5.1 5.2 6.1 7.1 7.2 8.1 8.2 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1
Ovaj bijeli kolač pripremit ćete za svega nekoliko minuta, no njegov fini okus odavat će dojam da ste ga pripremali cijeli dan. Kuglica sladoleda odličan je dodatak ovoj slastici. Bijeli kolač s jabukama i cimetom – U našem receptu saznajte kako pripremiti bijeli kolač s jabukama i cimetom. – smeđi šećer, cimet ((u prahu)), šećer, maslac ((omekšali)), jaje, ekstrakt vanilije, brašno, prašak za pecivo, mlijeko, jabuke ((narezana)), Zagrijte pećnicu na 175°C. Nauljite lim za pečenje i pospite ga brašnom.; U zdjeli pomiješajte smeđi šećer i cimet u prahu.; Koristeći električni mikser u drugoj zdjeli pomiješajte bijeli šećer i maslac, dok ne dobijete glatku i kremastu smjesu. Umiješajte jaja (jedno po jedno) dok se svi sastojci ne povežu, a zatim dodajte ekstrakt vanilije.; U zdjeli pomiješajte brašno i prašak za pecivo, a zatim ih dodajte kremastoj mješavini s maslacem. Dodajte mlijeko i miješajte dok smjesa ne postane kremasta.; Polovicu smjese izlijte u pripremljeni lim za pečenje, zatim dodajte polovicu narezanih jabuka (lagano ih pritisnite) i polovicu smjese od smeđeg šećera i cimeta.; Zatim dodajte ostatak tijesta, ostatak jabuka (opet ih lagano pritisnite) te na kraju ostatak smjese od smeđeg šećera i cimeta.; Pecite u prethodno zagrijanoj pećnici 30-40 minuta.; – Bijeli kolač s jabukama i cimetom U našem receptu saznajte kako pripremiti bijeli kolač s jabukama i cimetom. Zagrijte pećnicu na 175°C. Nauljite lim za pečenje i pospite ga brašnom. U zdjeli pomiješajte smeđi šećer i cimet u prahu. Koristeći električni mikser u drugoj zdjeli pomiješajte bijeli šećer i maslac, dok ne dobijete glatku i kremastu smjesu. Umiješajte jaja (jedno po jedno) dok se svi sastojci ne povežu, a zatim dodajte ekstrakt vanilije. U zdjeli pomiješajte brašno i prašak za pecivo, a zatim ih dodajte kremastoj mješavini s maslacem. Dodajte mlijeko i miješajte dok smjesa ne postane kremasta. Polovicu smjese izlijte u pripremljeni lim za pečenje, zatim dodajte polovicu narezanih jabuka (lagano ih pritisnite) i polovicu smjese od smeđeg šećera i cimeta. Zatim dodajte ostatak tijesta, ostatak jabuka (opet ih lagano pritisnite) te na kraju ostatak smjese od smeđeg šećera i cimeta. Pecite u prethodno zagrijanoj pećnici 30-40 minuta. Upišite svoj Email pa ćemo vas obavještavati kada objavimo nove recepte. Imate li komentar? U ovom receptu: kolac s jabukama i cimetom, bijeli kolac, cimet recepti, kolac od polovica jabuka, kolač s ribanim jabukama, kolac od jabuka i cimeta, fini recepti bijeli kolac s jabukama i cimetim, crni bijeli kolac s jabukama, brzi kolac od jabuka i cimeta, rolice s jabukama i cimetom, Jela koja su danas popularna: Tjestenina nadjevena lososom i svježim kravljim sirom na umaku od rajčice Votes: 43 Rating: 4.91 You: Rate this recipe! 40 min Almo Čatlak Božićni kolač s kandiranim voćem, grožđicama i bademima