Time 4h5m Yield 16 Number Of Ingredients 22 Steps:
Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; lightly flour. In medium bowl, mix flour, 1/2 cup cocoa, the baking soda and salt; set aside. In large bowl, beat brown sugar and butter with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in 1 tablespoon liqueur and 1/2 teaspoon vanilla. Beat flour mixture and sour cream alternately into sugar mixture on low speed just until combined. Stir in boiling water until blended. Pour into pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. In food processor, place chocolate chips; cover and process until finely ground. In 1-quart saucepan, heat 1/3 cup of the 1 1/3 cups whipping cream and the granulated sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of bowl. Add 1/2 cup liqueur, the oil and 1 tablespoon vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature. In chilled large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes. In another chilled large bowl, beat all frosting ingredients except chocolate leaves with electric mixer on high speed until stiff. Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread with one-third of the mousse. Repeat with remaining layers. Frost side and top of cake with frosting. Garnish with chocolate leaves. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store in refrigerator.
Yield 12 servings Number Of Ingredients 19 Steps:
In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside. In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes. Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes. With the mixer on low, gently beat in a third of the flour mixture. Before it’s fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain. Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray. Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated. Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack. Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed. Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don’t have a wire rack, let them cool in the cake pans on the counter.) Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes. Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes. Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat. Chill the cake in the refrigerator for 20 minutes. Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula. Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter. Enjoy!
Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel. In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins. Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping. Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.
Time 1h10m Yield 1 angel food cake Number Of Ingredients 10 Steps:
Sift together flour and 3/4 c. sugar. Make a well in center. Add egg yolks, cold water, lemon juice and vanilla. Beat until smooth. Set aside. With electric mixer whip egg whites, cream of tartar, and salt until foamy. Continue beating, adding remaining 3/4 c. of sugar a few T. at a time, until sugar is incorporated and meringue holds stiff peaks. FOLD batter into meringue until JUST blended. Pour into ungreased tube pan and cut through batter to break air bubbles. Bake at 350* for 50-55 minutes or until top springs back when touched. Invert on a wine bottle and hang until cool. Remove from pan and serve with whipped cream and strawberries.
More about “fabulous fiesta cake recipes”
Time 45m Yield 1 9 x 13 inch pan, 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Soften shortening in large mixing bowl. Sift flour, baking powder, baking soda, salt and sugar together. Add dry ingredients to softened shortening. Add 1/4°C sour milk and mashed bananas to all ingredients and mix until flour is dampened. Beat for 2 minutes at low speed of mixer. Add eggs, vanilla and remaining milk. Add nuts and beat 1 minute longer. Pour into two greased and floured 8 inch round cake pans or one 13x9x2 inch pan. Bake for 35-40 minutes.
