Getting Ready For Thankgiving

Coffee Chiffon Cake.jpeg

Coffee Chiffon Cake

Ingredients:

  • 2 ½ cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs, separated
  • ½ cup milk
  • ½ cup cold coffee
  • 2 teaspoons vanilla extract
  • ½ cup sugar
  • Fluffy Coffee Frosting

Combine first 5 ingredients; make a well in center of mixture. Add oil, egg yolks, milk, coffee, and vanilla.  Beat 5 minutes or until satiny smooth. Beat egg whites (at room temperature) until soft peaks form. Add ½ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over egg whites; fold egg whites into yolk mixture. Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes or until cake springs back when lightly touched.  Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split each cake layer in half horizontally. Spread Fluffy Coffee Frosting between layers and on top and sides of cake.  Yield: one 4-layer cake.

Fluffy Coffee Frosting

  • 1 ½ cups shortening
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ cup cold coffee
  • 1 teaspoon vanilla extract
  • 2 eggs

Combine all ingredients; beat at high speed of an electric mixer 5 minutes or until fluffy.  Yield: 4 cups

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Thanksgiving

Elizabeth Cake.jpg

Elizabeth Cake

  • 1 cup boiling water
  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • ¼ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped pecans
  • ¼ cup plus 1 tablespoon whipping cream
  • 2 tablespoons butter
  • Pecan halves
  • Maraschino cherries

Combine water, dates, and soda; stir well. Let stand 15 minutes. Cream ¼ cup butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased 8 ½ x 4 ½ x 3 inch loafpan. Bake at 350 degrees F for 55 to 60 minutes. (Cake will not test done.)  Let cool in pan 10 minutes. Let cool in pan 10 minutes. Remove from pan, and place on a serving plate. Combine brown sugar, cream, and 2 tablespoons butter in a saucepan; stir well. Bring to a boil over medium heat. Reduce heat to low; simmer 3 to 5 minutes or until slightly thickened, stirring constantly. Pour over cake. Let cool completely. Garnish with pecan halves and cherries. Yield: 1 loaf.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Thanksgiving

Caramel Apple Upside Down CakeCaramel Apple Upside Down Cake

Ingredients:

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

Topping:

  • ¼ cup unsalted butter
  • ½ cup superfine sugar
  • 1 tbsp. water
  • 4 apples
  • 2 tbsp. lemon juice

Method:

Preheat the oven to 350 degrees F. Grease an 8 inch round deep cake pan with a solid bottom. For the caramel apple topping, put the butter and sugar into a heavy pan with the water and heat gently until melted, then bring to a boil. Reduce the heat and cook, stirring, until it turns to a deep golden caramel color. Pour quickly into the cake pan, tilting to cover the bottom evenly. Peel, core and thickly slice the apples, toss in the lemon juice, and spread evenly over the bottom of the cake pan. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, and vanilla extract. Beat well until the mixture is smooth, then stir in the lemon rind. Spoon the mixture over the apples and smooth the surface with a spatula. Bake in the preheated oven for 40-50 minutes, or until risen and golden brown. Let cool in the pan for 2-3 minutes, then turn out carefully onto a warmed serving plate. Serves 6

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 Halloween

Halloween Coconut Cake

Halloween Coconut Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filing
  • 1 1/3 cups water
  • 4 eggs
  • ¼ cup oil
  • 2 cups coconut
  • 1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees F for 35 minutes. Cool pans 15 minutes; remove and cool on rack. Fill and top with coconut cream cheese frosting.

Coconut Cream Cheese Frosting

  • 4 tbsp. butter or margarine
  • 2 cups coconut
  • 1 – 8 oz. pkg. cream cheese
  • 2 tsp. milk
  • 3 ½ cups sifted confectioners’ sugar
  • ½ tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut, sir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk; blend in sugar gradually. Blend in vanilla; stir in 1 ¾ cups of the coconut. Spread on tops of cake layers. Stack, spread over sides and sprinkle with remaining coconut. Decorate with Halloween candies if desired.

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 Halloween

7-Up Cake7-Up Cake

  • 1 box lemon supreme cake mix
  • ¾ cup vegetable oil
  • 1 (10 oz) 7-up

Mix together and bake in large pan at 350 degrees F for 30 to 35 minutes.

Icing:

  • 1 small can pineapple, drained
  • 1 ½ cups sugar
  • 1 heaping tbsp. flour
  • juice for pineapple and water to measure ½

Cook until thick, add pineapple and 2 tablespoons butter. Cool, then put on cake.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Harvey Wallbanger Cake

Harvey Wallbanger Cake.jpegIngredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. vanilla instant pudding
  • ½ cup cooking oil
  • 2 tbsp. flour
  • 2 tbsp. water
  • 4 eggs
  • ¼ cup vodka or gin
  • ¼ cup galliano
  • ¾ cup orange juice

Mix all together and beat for 4 minutes. Pour into a well greased and lightly floured bundt pan. Bake at 350 degrees F for 50-55 minutes. Cool for 10 minutes in pan. Dust with confectioner’s sugar or with sour cream frosting while still warm. Serve with fruit if you wish and cream for a for a lovely summer desert.

Harvey Wallbanger Cake2.jpegTested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Happy Labor Day

Labor Day.jpgPolka Dot Birthday Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • Sugar-coated chocolate candies and birthday candles, to decorate

Filling & topping:

  • 5 tbsp. apricot jelly
  • 1 tbsp. lemon juice
  • 1 lb. 2 oz./500 g ready-to-roll fondant

Method

Preheat the oven to 325 F. Grease and line two 8-inch square layer cake pans. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk. Divide the mixture between the prepared pans and smooth the surfaces with the spatula. Bake in the preheated oven for 25-30 minutes, or until risen, firm, and golden brown. Let cool in the pans for 2-3 minutes, then turn out and finish cooling on a wire rack. Warm the apricot jelly with the lemon juice in a small pan until melted. Spread half over one cake and place the other cake on top. Brush the remaining jelly over the top and sides of the cake. Roll out the fondant and cover the cakes, smoothing with your hands, then trim the edges with a sharp knife. Decorate with candies and birthday candles.

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

Love Is In The Air

Banana Cake

Groom’s Cake

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • ¾ cup vegetable oil
  • 3 tbsp. milk
  • 1 ½ cups light brown sugar
  • 1 1/3 cups self-rising flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger

For the Frosting:

  • 7 oz. cream cheese
  • 2/3 cup confectioners’ sugar, sifted
  • 1 tsp. lemon juice

Preheat oven to 350 degrees F. Grease an 8 inch round cake pan, then line the bottom with waxed paper. Roughly mash the bananas in a large bowl, then beat in the eggs. Stir in the oil and milk. Break up any lumps in the brown sugar, then stir it into the banana mixture until well combined. Sift the flour and spices over the mixture, then fold in. Tip the mixture into the prepared pan. Bake for 1 hour until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. To make the frosting, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth and creamy, then spread over the cooled cake.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Make For Your Mother

May Day Cake

May Day Cake

Ingredients:

  • 1 package strawberry cake mix
  • 2 containers (16 oz.) cream cheese frosting
  • Fresh flowers (roses, pansies or daisies), for garnish

Preheat oven to 350 degrees F. Grease and flour two 8 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Fill and frost cake with cream cheese frosting. Garnish with fresh flowers just before serving. Tip: Be sure to use only non-toxic flowers. Rinse fresh flowers with cool water and dry with paper towels. Place small piece of plastic wrap under flowers that rest on cake.

Tested in the THASC kitchen. Photo by THASC.

 

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

www.thasc.com

Chocolate Banana Cake

Chocolate Banana Cake

Ingredients:

  • 1 package Swiss Chocolate Cake Mix
  • 1 ½ cups light vanilla nonfat yogurt, divided
  • 2 medium bananas, sliced and divided
  • 1 tbsp. chopped pecans

Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions for No Cholesterol recipe. Split cake into thirds horizontally. Place bottom cake layer on serving plate. Spread ½ cup yogurt on cake. Arrange half the banana slices on yogurt. Place middle cake layer on top of bananas. Repeat with ½ cup yogurt and remaining banana slices. Place top cake layer on top of bananas. Glaze with remaining ½ cup yogurt. Sprinkle with pecans. Refrigerate until ready to serve.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com