Ice Cream Cone Cakes

Recipe Source Betty Crocker

A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate!



Ingredients

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix box

24 flat-bottom ice cream cones

1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor) 

 

 Directions:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
• Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered. 
• After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
  
  Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones.
  
  Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.

LIBBY'S® Pumpkin Roll

Recipe source VeryBest Baking

Prep: 45 mins
Cooking: 13 mins
Level: Intermediate
Cooling: 60 mins
Yields: 10

Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation. 

Ingredients

CAKE

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Easy Banana Custard Pie

 

Recipe source: Betty Crocker

 

Ingredients

 

1 cup mashed ripe bananas (2 medium)

2 teaspoons lemon juice

1/2 cup Original Bisquick® mix

1/4 cup sugar

1 tablespoon butter or margarine, softened

1/2 teaspoon vanilla

2 eggs

1 can (14 oz) sweetened condensed milk

3/4 cup frozen (thawed) whipped topping

1/4 cup coarsely chopped walnuts, if desired

Caramel topping, warmed, if desired 

 

 

 

Directions

 

 

• Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• 2 In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• 3 Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• 4 Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator 

Don't throw away those old speckled brown bananas! Their sweet flavor and soft texture are what make this easy pie so delicious. Slice bananas over pie slices just before serving.

Enjoy!!!

Chocolate Ganache Cake

Recipe source: Betty Crocker

Ingredients

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy chocolate frosting

1/3 cup whipping cream

1/2 cup semisweet chocolate chips

2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped 

 

 

Directions

 

 

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
• Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator. 

Ganache, the cream and chocolate mixture, is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools. 

Glaze the cake on a rack with waxed paper under the rack; any extra drips of the ganache will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate.
Stir 2 tablespoons freeze-dried or powdered instant coffee (dry) or 1 tablespoon grated orange peel into the cake batter.

White Chocolate Rocky Road

Recipe adapted from Australian GoodFood

Ingredients

400g (approximately 1 lb) good quality white chocolate
50 g (1.7oz) pistachios, lightly toasted
50 g (1.7oz) macadamias
150g (5.3oz) multi coloured marshmallows
100 g (3.5oz) fruit flavoured, multi coloured jelly confectionery
100 g (3.5oz) dried cranberries



Directions

Line the base and sides of a 30 x 15 cm  (12 x 6in) baking tin with paper and set aside.
Roughly chop macadamias, marshmallows and confectionery and place in a glass or stainless steel bowl.  Add the toasted pistachios and cranberries and mix gently.
Break the chocolate into small pieces and place in a microwave safe bowl. Microwave for approximately 45 – 50 seconds, then stir. Microwave for another 30 seconds then stir again. Repeat the process if necessary, until all the chocolate is evenly melted and has reached a relatively thin consistency.
Pour the melted chocolate over the fruit, nut and confectionery mixture and mix well to ensure all pieces are thoroughly covered in chocolate.
Pour into prepared tin and then level with a spatula.
Refrigerate for at least a couple of hours (preferably overnight), then remove from the fridge, place on a cutting board (the paper will be very easy to peel off) and cut into your desired shapes and sizes. This will keep very well for at least two weeks, though it will soften slightly at warm room temperature.

If you have already started your Christmas baking and require a longer shelf life for your rocky road, this should be easily achieved by replacing the nuts with different types of dried fruit or confectionery.

Strawberry Lemonade Layer Cake!

Moist strawberry cake layered with a rich lemonade cream filling.  Introducing summer——on a plate!

INGREDIENTS:

• One box of strawberry cake mix (plus oil, water and eggs as directed on box)
• 8oz. Philadelphia Cream Cheese (softened to room temp.)
• 1 packet (0.23oz.) of Kool-Aid Lemonade
• Yellow food coloring gel (as desired for color)
• 2cups Jet-Puffed Marshmallow Creme
• 8 oz. Cool Whip Topping
• Fresh strawberries to garnish.

DIRECTIONS:

• Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
• Cream together cream cheese, lemonade and yellow food coloring until smooth.
• Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
• Cut each cake layer in half.
• Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
• Top with sliced strawberries.
• Refrigerate and serve chilled.

Recipe Source from Easybaked.net