Turkey Time

Pumpkin Cake with Cream Cheese Icing

Cake:

  • 2 cups sugar
  • 1 (15 oz.) can pure pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ cup flaked coconut
  • ¾ cup pecans, chopped

Cream Cheese Icing

  • ½ cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 lb. powdered sugar
  • 2 tsp. vanilla extract
  • ½ cup pecans, chopped

½ cup flaked coconut

To make the cake: Preheat the oven to 350 degrees F. Grease and flour three 8-inch cake pans. Combine the sugar, pumpkin, oil and eggs in the bowl of an electric mixer. Beat at medium speed for 1 minute. In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add the flour mixture to the pumpkin mixture, and beat for 1 minute. Stir in the coconut and pecans. Divide the batter among the three cake pans. Bake 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely.

To make the icing: In a large bowl, combine the butter and cream cheese with an electric mixer. Beat in the powdered sugar and vanilla. Stir in the pecans and coconut.

To assemble: Place one cake on a plate, and spread a thin layer of icing on top. Place the second cake on top of the first, and spread another thin layer of icing. Place the third cake on top, and ice the top and sides of the cakes. Cover and refrigerate leftovers.

Makes 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

Turkey Time

Carrot Cake With Cream Cheese Icing

Carrot Cake With Cream Cheese Icing

Ingredients:

  • 3 cups self-rising flour
  • 2 cups sugar
  • 1 tsp. cinnamon
  • 1 ½ cups vegetable oil
  • 4 large eggs, slightly beaten
  • 2 cups carrots, grated (2 medium)
  • 1 cup pecans, chopped

Icing:

  • 1 (8 oz.) package cream cheese, softened
  • ½ cup butter, softened
  • 1 pound powdered sugar
  • 1 tsp. vanilla extract

Method:

Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the flour, sugar and cinnamon in a large bowl. Stir in the oil. Mix in the beaten eggs, carrots and pecans. Pour the mixture into the prepared pan, and bake 1 hour. Cool 10 minutes before removing from the pan. Cool completely before icing.

To make the icing: In a medium bowl, mix the cream cheese and butter. Beat in the powdered sugar and vanilla. Ice the top and sides of the cake. Keep refrigerated.

Makes 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

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Getting Ready For Thanksgiving

pumpkin-cake
This dessert will make a great center piece in your Thanksgiving feast.

Pumpkin Cake

Ingredients:
2 packages spice cake mix
6 eggs
1 can (15 oz.) solid-pack pumpkin
2/3 cup canola oil
2/3 cup evaporated milk
2 cups (12 oz.) vanilla baking chips
2 cups (16 oz.) vanilla frosting
Red, yellow and green paste or liquid food coloring
1 cup flaked coconut

Method:
In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12 inch fluted tube pans. Cakes must be baked in identical cake pans or baked in batches.
Bake at 350 degrees F for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.
Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.
Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes.
To create texture, place textured paper towel over frosting and press lightly, then remove.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting insert #352 leaf tip. Hold bag at 45 degree angle, pipe leaves randomly along the vines. Combine coconut with green food color and sprinkle around base of cake.

Yield: 12-16 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

Getting Ready For Thanksgiving

no-fuss-pumpkin-cake
A great alternative to the traditional pumpkin pie.

No Fuss Pumpkin Cake

Ingredients:
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
1 package (3 ounces) cream cheese, softened

Method:
In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 15 in. x 10 in. x 1 in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in refrigerator

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

country-club-chocolate-cake
The perfect dessert for chocolate lovers.

Country Club Chocolate Cake

Ingredients:
1 pound best quality semi-sweet dark chocolate
1 cup (2 sticks) butter
8 eggs, room temperature
Whole strawberries, for garnish
2 cups sweetened whipped cream

Method:
Preheat the oven to 325 degrees F. Grease a springform pan and reinforce outside with foil to ensure a tight seal.
Combine chocolate and butter in a glass bowl. Melt in microwave for 1 minute at a time until smooth. Stir after each minute.
Using an electric mixer, beat eggs in a large bowl for 5 minutes, or until doubled in volume. Stir one-third of the eggs into the chocolate to lighten it. Then add the chocolate mixture back to the remaining eggs and gently fold until well combined and the batter becomes chocolate colored.
Pour batter into the prepared springform pan. Create a bain marie (water bath) by setting the cake pan inside a large roasting pan.
Place both on the pulled out middle oven rack. Pour boiling water into the roaster to come about halfway up the side of the springform pan. Bake at 325 degrees F for 40 minutes. Cake should be firm to the touch without cracking.
Remove from oven and cool on a cooling rack, then refrigerate for at least 1 hour.
Remove the sides of the springform pan and place the cake on a cake platter. Decorate with whole strawberries. To serve, slice cake into wedges and place on individual dessert plates. Pass with a beautiful large bowl filled with whipped cream.
Serves 8 to 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

Getting Ready For Thanksgiving

coconut-chocolate-cake3
Coconut and chocolate is always a favorite.

Coconut Chocolate Cake

Ingredients:
1 package chocolate cake mix
1 package instant chocolate pudding mix
4 eggs
¾ cup canola oil
¾ cup water
1 teaspoon vanilla extract

Filling:
2 cups flaked coconut
1/3 cup sweetened condensed milk
¼ teaspoon almond extract
1 can chocolate frosting

Method:
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour 3 cups into a greased and floured 10 inch fluted tube pan.
In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with prepared chocolate frosting.

Yield: 12 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

Like Us On Facebook  www.facebook.com/thasc1977