Chocolate Banana Cake

Chocolate Banana Cake

Ingredients:

  • 9 tablespoons (1 stick plus 1 tablespoon) butter or margarine, softened
  • 1¼ cups sugar
  • 2 eggs
  • 1 ½ teaspoons lemon juice plus enough milk to equal ½ cup liquid
  • 1 cup bananas, mashed
  • 1 cup flour
  • ½ cup cocoa, sifted
  • ¼ teaspoon salt
  • 1 teaspoon baking soda

 In a bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the lemon-milk mixture and bananas. In another bowl, stir together the flour, cocoa, salt and baking soda. Beat into the banana mixture. Turn the batter into a greased and flowered 8 x 10 inch pan. Bake the cake in a 350 degrees F oven for 35 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

Yield: 10 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Great Anniversary Cake

All Occasion Number Cake

All-Occasion Number Cake

  • 1 package cake mix (any flavor)
  • 4 cups confectioners’ sugar
  • ½ cup unsweetened cocoa
  • ¼ cup all vegetable shortening
  • ¼ cup hot water, divided
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 container (16 ounces) vanilla frosting

Preheat oven to 350 degrees F. Grease and flour 13x9x2-inch pan. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Freeze cake for ease in handling. To make numbers, trim ¼ to ½ inch from edges of frozen cake. Cut cake into equal portions. Cut each cake portion into desired number using sharp knife. Follow number chart below as guide. For chocolate frosting, combine confectioners’ sugar, cocoa and shortening in large bowl. Add 2 tablespoons hot water and beat until smooth. Add corn syrup, vanilla extract and remaining 2 tablespoons hot water. Beat until smooth and creamy. Add more confectioners’ sugar to thicken or water to thin frosting as needed. Spread chocolate frosting on top and sides of cake. Place star tip in decorating bag. Fill with Vanilla frosting. Decorate as desired.

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Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Blueberry Orange Streusel Cake

Blueberry Orange Streusel Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups of all-purpose flour
  • 2 tsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • Finely grated rind of ½ orange
  • ½ cup ground almonds
  • Generous 1 cup fresh blueberries

 Topping:

  • ½ cup all-purpose flour
  • 2 tbsp. unsalted butter, softened
  • 2 tbsp. superfine sugar
  • Finely grated rind of ½ orange

 Method

Preheat the oven to 325 degree F. Grease and line the bottom of 9-inch round springform cake pan. For the topping, put all the ingredients into a bowl and mix with a fork to make a crumbly mixture. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, vanilla extract. Beat well until the mixture is smooth, then add the orange rind, ground almonds, and half the blueberries. Spoon the mixture into the prepared pan, smooth level with spatula, and sprinkle with the remaining blueberries. Spread the crumble topping evenly over the top, covering completely. Bake in the preheated oven for 1-1 ¼ hours, or until risen, firm and golden brown. Let cool in the pan for 10 minutes, then remove the sides of the pan and finish cooling on a wire rack.

Serves 8-10

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Apple Nut Pound Cake

Apple Nut Pound Cake

Ingredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
  • 2 tsp. ground cinnamon
  • 4 eggs
  • 1 cup apple sauce
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1 cup oil
  • ¼ cup chopped maraschino cherries
  • Confectioners’ sugar

 Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan. Combine cake mix, pudding mix and cinnamon in large bowl. Add remaining ingredients except confectioners’ sugar; stir with wooden spoon until well blended. Pour into pan. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners’ sugar.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Easter

Sponge Cake Diamonds

Sponge Cake Diamonds

 Cake

  • 1 pkg. Yellow Cake Mix
  • 1 cup water
  • 1/3 cup oil
  • ½ teaspoon almond extract
  • 3 eggs
  • ½ cup cherry preserves, warmed

 Topping

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon almond extract
  • Slivered almonds

 Heat oven to 350 degrees F. Grease 13X9-inch pan; line with waxed paper and grease again. In large bowl, combine cake mix, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove cake from pan. Remove waxed paper from cake; cool cake completely. Slice cake in half horizontally to make 2 layers. Spread bottom layer evenly with preserves; place remaining layer on top. Cut cake into diamonds. In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff peaks form. Carefully frost tops of cake diamonds with whipped cream mixture. Garnish with slivered almonds. 24 cake diamonds.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Easter

Fruit-Filled Ring Cake

Fruit-Filled Ring Cake

Cake

  • 1 pkg. Lemon Cake Mix
  • 3-oz pkg. cream cheese, softened
  • 1 cup water
  • 3 eggs
  • 1 tablespoon grated lemon peel

Filling

  • 1 ½ cups cold milk
  • 3 ½ oz. pkg. instant lemon pudding and pie filling mix
  • ½ cup whipping cream, whipped
  • 1 tablespoon grated lemon peel
  • 2 cups fresh summer fruits, cut up

Heat oven to 350 degrees F. Grease and flour 12 –cup fluted tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 20 minutes; invert onto wire rack. Cool completely. Using sharp knife, remove ½ inch thick slice from top of cake; set slice aside. Using spoon, hollow out center of cake, leaving ½ inch of cake at bottom and sides. Place on serving plate. Spread the cream and fruit in the hollow in that bottom of the cake and place the top of the cake back on, and spread on top with the remaining filling, and decorate with fruit. Refrigerated before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Easter

Big Cheek Bunny Cake1

Big Cheek Bunny Cake

  • 1 Package (18 ¼ ounces) cake mix (any flavor), plus ingredients to prepare mix
  • Fluffy White Frosting (recipe follows)
  • 2 cups shredded coconut, tinted pink
  • 2 purchased coconut-covered cupcakes
  • Red string licorice
  • Assorted candies
  • 1 (15 X 10-inch) cake board, covered, or large tray

Preheat oven to 350 degrees F. Grease and flour two 8- or 9 –inch round baking pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to racks; cool completely. Prepare Fluffy White Frosting. Cut out cake pieces from 1 cake round as shown below. Position cakes on prepared cake board. Connect pieces with small amount of frosting. Frost cake with remaining frosting; sprinkle with coconut. Decorate with cupcakes, licorice and candies as shown in photo or as desired.

Big Cheek Bunny Cake4

Fluffy White Frosting: Combine 1 (16-ounce) container vanilla frosting and ¾ cup marshmallow crème in medium bowl; mix well. Makes about 2 cups frosting.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Easter

Eclectic Egg Cookies

Eclectic Egg Cookies

 Cookies:

  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ sticks (1/2 pound plus 2 tablespoons) unsalted butter, at room temperature
  • 2 large egg yolks
  • 1 teaspoons salt
  • ½ teaspoons almond extract
  • ½ teaspoons vanilla extract
  • 2 ¾ cups all- purpose flour

 Frosting:

  • 4 large pasteurized egg whites
  • ½ teaspoons vanilla extract
  • ½ teaspoons almond extract
  • 4 cups powdered sugar, sifted
  • 1 to 6 teaspoons milk, if needed
  • Food coloring gel – spring colors
  • Desired decorations

 For the cookies: In a large bowl, with electric mixer at high speed, beat the powdered sugar, butter egg yolks, salt almond extract, and vanilla extract until smooth. Add the flour and beat on low speed until large clumps of dough form. The dough will look too dry at first, so be patient. Pour the dough clumps onto a large sheet of plastic wrap. Gather into a ball & flatten into a disk. Cover with a second sheet of plastic wrap and roll to 1/8 inch thickness. It will be a very large piece of dough. Slide onto a rimmed baking sheet to keep the dough flat and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Discard the plastic wrap. Place the dough on a lightly floured surface. Stamp out cookies with cutters of your choice. Simple shapes with clean edges work best. Arrange the cookies on the lined baking sheet, spacing them about 1 inch apart. Bake until golden brown on the edges, 12-15 minutes, depending on size. Cool the cookies on the baking sheet.

For the frosting: In a large glass or metal bowl, with electric mixer at low speed, beat the egg whites until frothy. Beat in the vanilla and almond extract. With the mixer running, add the powder sugar 1 cup at a time. Beat on low speed until smooth Increase the speed to high and beat until still, shiny peaks form, 5 to 7 minutes. Decorate the cookies as desired.

Makes about 4 dozen cookies depending on size & shape

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Happy St. Paddy’s

Aromatic Cocoa Cake

Aromatic Cocoa Cake

Cake

  • 3 ¼ cups sifted cake flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Icing:

  • ¼ Cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2-3 drops green food coloring

Preheat oven to 350F. Grease a 10-inch Bundt pan. Dust with flour; tap out excess. Mix together flour, cocoa powder, baking soda, cinnamon, salt ginger, and nutmeg. Beat together sugar and butter at medium speed until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Beat in vanilla. Alternately beat flour mixture and milk into butter mixture. Spoon batter into prepared pan; smooth top. Bake cake until a toothpick inserted near the center comes out clean, 45-50 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, mix together confectioners’ sugar, milk, vanilla, and food coloring. Drizzle icing over top and down sides of cake. Let cake stand until icing is set. 20 minutes

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Shamrock Milk Shake Cupcakes

Shamrock Milk Shake Cupcakes

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or sour milk
  • ¼ cup green crème de menthe
  • ½ cup shortening
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla
  • 1 recipe White Chocolate Frosting
  • Green food coloring

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty–two 2 ½ inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda and salt. In a 2- cup glass measuring cup combine buttermilk and crème de menthe, set aside. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, add sugar, about ¼ cup at a time. Beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites. Beat in vanilla. Add egg whites, one at a time. Beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Removed cupcakes from muffin cups. Cool completely on wire racks. Divide White Chocolate frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a separate pastry bag fitted with a large star tip pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers.

White Chocolate Frosting

Allow 1- cup butter, cut up to stand at room temperature for 30 minutes. Meanwhile, place 6 ounces white baking chocolate with cocoa butter, chopped, in a large mixing bowl. In a small saucepan heat 1/3 cup whipping cream just until simmering. Pour over white chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Gradually add butter to white chocolate mixture, beating with an electric mixer on medium to high speed until combined. Gradually beat in 1 ½ to 2 cups powder sugar until frosting reaches spreading consistency

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com