cake

Count Down To Christmas

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Gingerbread Boy Chocolate Cake

Gingerbread Boy Chocolate Cake

Cake

  • 1 box German chocolate cake mix with pudding
  • 1-1/4 cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 cup semisweet chocolate chips (16 oz)

Frosting and Decorations

  • 1 container (1-lb) vanilla creamy ready to spread frosting
  • 1 container (1- lb) chocolate creamy ready-to- spread frosting
  • 3 large red gumdrops
  • 2 milk chocolate stars

Heat oven to 350F (if using dark or nonstick pans, heat oven to 325 degrees F. Grease bottom of 3×9 inch pan with shortening; line with waxed paper. Grease waxed paper with shortening lightly flour. Generously grease 5-inch round ovenproof bowl that holds at least 1 cup with shortening, lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally pour ½ cup batter into greased and floured bowl; pour remaining batter into pan. Sprinkle 2 tablespoons of chocolate chips on batter in bowl; sprinkle remaining chips on batter in pan. Bake bowl 17 to 22 minutes and pan 27 to 35 minutes or until cake springs back when touched lightly in center. Cool cakes in bowl and pan 10 minutes. Invert cakes onto cooling rack. Remove waxed paper. Cool completed, about 30 minutes. To easily cut and shape cake shapes, chill it thoroughly in refrigerator or freezer before cutting it in step 6. Invert onto flat onto flat serving tray or foil-covered cardboard, about 20×14 inches. Spoon ½ cup of the vanilla frosting into resealable food storage plastic bag. Seal bag; set aside. In medium bowl, blend remaining vanilla frosting and chocolate frosting. Using serrated knife, cut cake into body as shown in photo. Spread cut edge of neck with frosting; attach round cake for head. Spread thin layer of frosting over all cut areas. Spread remaining frosting evenly over cake. Cut off small corner of bag with vanilla frosting Pipe frosting onto cake and decorate as shown in photo.

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 Dad

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Father's Day Caramel Cake

Father’s Day Caramel Cake

  • 1 16-oz, package butterscotch bits
  • 2 ¼ c sifted all-purpose flour
  • ½ tsp. Soda
  • 1 tsp. Baking powder
  • ¾ tsp. Salt
  • 1 ¾ c. sugar
  • ¾ c margarine, softened
  • 1 tsp. Vanilla

3 eggs

Combine butterscotch bits and ¼ cup water in saucepan, stir cover low heat until bits are melted and mixture is smooth, remove from heat. Sift flour, soda, baking powder and salt together; set aside. Combine sugar, margarine and vanilla in bowl; beat until blended. Add eggs, one at a time, beating well after each addition. Blend in butterscotch mixture. Stir in flour mixture alternately with 1 cup water; pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 375-degree oven for 30 to 35 minutes. Cool; frost with favorite caramel or butterscotch 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

 

Peach Filled Cake

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Peach Filled Cake

Ingredients:

  • ¾ cup (1 ½ sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon grated lemon rind
  • 2/3 cup milk
  • 1 cup white flour
  • 1 cup minus 2 tablespoons whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 medium-sized peaches, peeled and sliced (about 1 ½ cups slices)
  • 1/3 cup brown sugar, mixed with ½ teaspoon cinnamon

In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk. In another bowl, stir together the flours, baking powder, and salt. Beat in the creamed mixture. Spread half the batter evenly in a greased and floured 8 x 10 inch baking pan. Arrange the peach slices on top and sprinkle with the brown sugar-cinnamon mixture. Spread the remaining batter on top. Bake the cake in a 350 degrees F oven for 50 minutes, or until it tests done with a toothpick. Let cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. NOTE: It should be stored in the refrigerator.

Yield: 16 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

Mocha Cream Cake

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Mocha Cream Cake.jpg

Cake:

  • 2 ½ cups sifted plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 4 ounces German sweet chocolate, broken into small pieces
  • 1 teaspoon dry instant coffee
  • 1 teaspoon vanilla
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten

Frosting:

  • 2 cups whipping cream
  • 3 tablespoons cocoa
  • ½ cup sugar
  • 3 teaspoons dry instant coffee

Garnish: chopped nuts or pecan halves

Cake: Grease three 9-inch round cake pans. Sift together flour, soda and salt. Set aside. In a small bowl, pour water over chocolate and coffee. Stir to melt, then cool. Add vanilla. Cream butter and sugar. Add yolks one at a time. Add buttermilk alternately with flour mixture. Mix just until blended. Stir in chocolate mixture. Gently fold in egg whites. Bake at 350 degrees F for 30-40 minutes.

Frosting: Combine cream, cocoa, sugar and coffee. Mix well. Chill 1 hour. Whip mixture and frost cake. Garnish with nuts.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Coconut Cake With Lemon Filling

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Coconut Cake with Lemon Filling

Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Lemon filling (recipe follows)
  • Frosting (recipe follows)
  • Flaked coconut

 Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cakepans, Bake at 350 degrees F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers; spread frosting on top and sides of cake. Sprinkle with flaked coconut. Yield: one 3-layer cake.

 Lemon Filling:

  • ½ cup butter
  • ½ cup sugar
  • ¼ cup grated lemon rind
  • 1/3 cup plus 1 teaspoon fresh Lemon juice
  • 2 eggs, beaten

 Combine first 4 ingredients in top of a double boiler; bringing water to a boil. Reduce heat to low; cook until butter melts, stirring occasionally. Add eggs; cook until thickened. Let cool completely. Yield: 1 ¼ cups

 Frosting:

  • 2 cups sugar
  • 1/8 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 cup water
  • 3 egg whites
  • 2 tsp. vanilla extract

 Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, to hard ball stage (250 to 268 degrees F). Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup mixture. Add vanilla; beat until stiff peaks form. Yield: 3 ¼ 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

 

Chocolate Banana Cake

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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

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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

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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

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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

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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