Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, March 4, 1992 TAG: 9203050020
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS FOOD EDITOR
DATELINE: LENGTH: Long
Packaged cake mixes are all those things, and they're almost goof-proof to make. If your eye on the measuring cup is a bit off, the mix can take a dab more liquid and the cake won't be a flop. If the oven temperature is temperamental, a cake mix cake won't turn out sad. But to ensure the best cake possible, do use the pan sizes that are suggested on the box and follow directions for preparing them.
And when you want something beyond the basic sheet cake, layer cake or cupcakes, start with a cake mix to create one of these smashing sweet things.
Almond cream dream cake
Cake:
1 pkg. devil's food cake mix with pudding included
1 cup sour cream
3/4 cup milk
1/2 cup margarine or butter, softened
3 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. almond extract
Filling
1 3-oz. pkg. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp. almond extract
3/4 cup whipping cream, whipped
Frosting:
2 ounces (2 squares) unsweetened chocolate
cup margarine or butter
1 3-oz. pkg. cream cheese, softened
2 1/2 cups powdered sugar
1/2 to 1 tsp. almond extract
1/2 tsp. salt
3 to 4 Tbsps. whipping cream
2/3 cup finely chopped almonds
Chocolate curls (optional)
In large bowl, combine cake mix, sour cream, milk, margarine, eggs, cinnamon, nutmeg and almond extract. Mix at low speed until moistened, then beat at highest speed of mixer for 2 minutes. Spread batter into 3 greased and floured 8 or 9-in. layer pans. Bake in 350-degree oven for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire rack to cool completely.
To prepare filling, beat cream cheese, powdered sugar and the almond extract until light and fluffy. Fold in whipped cream. Cover and refrigerate while cake cools.
To prepare frosting, melt chocolate and the margarine in small saucepan over low heat, stirring constantly. In a small bowl, combine the cream cheese and chocolate mixture. Beat until well blended. Add powdered sugar, almond extract and salt. Beat until smooth. Blend enough of the whipping cream until mixture is of frosting consistency. Stir in almonds.
To assemble cake, place 1 layer on serving plate. Spread with half the filling. Top with second cake layer and spread with remaining filling. Top with third cake layer. Frost sides and top of cake. Garnish with chocolate curls. Refrigerate. Remove from refrigerator 30 minutes before serving. Refrigerate leftovers.
Cookies 'n cream cake
1 pkg. white cake mix with pudding included
1 1/4 cups water
1/3 cup oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies (such as Oreos)
Canned vanilla or cream cheese frosting
Grated chocolate (optional)
In a large bowl, combine cake mix, water, oil and egg whites. Mix at low speed until moistened, then beat at highest speed of mixer for 2 minutes. Gently stir in crushed cookies. Pour batter into 2 greased and floured 8 or 9-in. layer pans. Bake in 350-degree oven for 25 to 35 minutes, or until\ toothpick inserted in center comes out clean. Cool 10 minutes, then remove\ from pans to wire rack to cool completely. Fill and ice layers with desired\ frosting and dust with grated chocolate, if desired.
Lemon macaroon cake
Filling:
2 egg whites
1/3 cup granulated sugar
3/4 cup coconut
1/2 cup ground blanched almonds
1 tsp. grated lemon peel
Cake:
1 pkg. lemon cake mix with pudding included
1 cup water
1/3 cup oil
2 eggs
2 egg yolks
Glaze:
1 cup powdered sugar
4 to 6 tsps. lemon juice
1/2 tsp. grated lemon peel
Prepare filling by beating egg whites in a small bowl until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in coconut, almonds and the lemon peel; set aside.
For cake, combine all ingredients in a large bowl and mix at low speed until moistened, then beat 2 minutes at highest speed of mixer. Pour into greased and floured 13x9-in. pan. Spoon generous tablespoons of the filling on cake in 3 rows of 5, dividing cake into 15 servings. Do not spread filling. Bake in 350-degree oven for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine glaze ingredients until smooth. Drizzle over warm cake.
Apple cobbler
1 pkg. yellow cake mix with pudding included
1 cup quick-cooking oats
1 cup chopped walnuts
3/4 cup butter or margarine, melted
7 1/2 cups peeled apple slices (about 6 large apples)
1/2 cup raisins
1/2 cup water
3 Tbsps. sugar
2 tsps. cinnamon
1/2 tsp. nutmeg
In large bowl, combine cake mix, oats, walnuts and margarine; stir until blended. Sprinkle half the mixture into bottom of greased and floured 13x9-in. pan. In large saucepan, combine apples, raisins, water, sugar, cinnamon and nutmeg. Cook, stirring occasionally, over low heat for 10 minutes. Spread in pan. Sprinkle remaining cake mix mixture over top. Bake in 350-degree oven for 35 minutes or until lightly browned. Serve warm or at room temperature.
Raspberry meringue bars
1 pkg. yellow cake mix
1/2 cup butter or margarine, melted
2 eggs, separated
1/2 cup sugar
1 cup chopped walnuts
1 cup seedless raspberry preserves
1/2 cup flaked coconut
In large bowl, combine cake mix, butter and egg yolks. Beat at low speed of mixer for 1 minute. Spread in ungreased 13x9x2-in. pan. Bake in 350-degree oven for 15 minutes or until lightly browned. In medium bowl, beat egg whites at high speed of mixer until foamy and double in volume. Beat in sugar. Continue beating until meringue forms firm peaks. Fold in walnuts. Spread raspberry preserves over baked crust. Sprinkle with coconut. Spread meringue over top. Return to 350-degree oven and bake for 25 minutes. Cool in pan, then cut into 1 1/2x1-in. bars. Makes 48.
by CNB