Author: Delia // Category:
Cake,
Chocolate,
macaroon
Cake
| 1 | box Betty Crocker® SuperMoist® German chocolate cake mix |
| 1 1/3 | cups water |
| 1/2 | cup vegetable oil |
| 3 | eggs |
| 1/2 | cup flaked coconut |
Macaroon Filling
| 1 | package (8 oz) cream cheese, softened |
| 1/4 | cup granulated sugar |
| 1/4 | cup flaked coconut |
| Powdered sugar, if desired |
- Heat oven to 325°F. Generously grease shaped Bundt® pan and bottom of Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 muffin cups with paper baking cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan.
- Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans, carefully loosen tunnel insert and remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing tunnel side down. Cool completely, about 1 hour.
- While cake is cooling, in medium bowl, mix all filling ingredients except powdered sugar; set aside.
- When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake, filled side down, on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar. Store covered in refrigerator.
Author: Delia // Category:
Cake,
Orange,
pound
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup milk |
| 1 | package (3 oz) cream cheese, softened |
| 2 | teaspoons grated orange peel |
| 3 | eggs |
| Powdered sugar, if desired |
- Heat oven to 325°F. Generously grease 9- to 10-cup fluted tube cake pan (use star, festival shape or other shape if desired) with shortening and lightly flour, or spray pan with baking spray with flour.
- In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
- Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered at room temperature.
Author: Delia // Category:
Cake,
Profiterole cake
Photography by John Paul Urizar
- 80g butter, chopped
- 1 cup plain flour
- 4 eggs, at room temperature
- 2 x 180g blocks good-quality white cooking chocolate
- 1 litre thick vanilla custard (we used Pauls)
- 1/2 cup pistachio kernels, roasted, chopped
Preheat oven to 200°C. Grease and line 2 baking trays with baking paper. Place butter and 1 cup cold water in a small saucepan. Bring to the boil over medium heat. Gradually add flour, stirring constantly until mixture comes together. Transfer to a large heatproof bowl. Allow to cool for 10 minutes.
Using an electric mixer, beat butter mixture for 1 minute or until pale. Add eggs, 1 at a time, beating constantly until well combined. Spoon or pipe tablespoons of mixture onto prepared trays, allowing room for spreading. Bake for 15 minutes. Reduce oven to 180°C. Bake for a further 30 minutes or until puffed, golden and dry inside. Transfer to a wire rack. Allow to cool completely.
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.
Using a wooden skewer, make 1 hole in the base of each profiterole. Grease and line a 22cm (base) springform cake pan with baking paper. Using a piping bag fitted with a 1cm-diameter nozzle, fill profiteroles with custard (see tip). Place profiteroles, in a single layer, over base of prepared pan. Drizzle with half the chocolate and sprinkle with half the pistachios. Repeat with remaining profiteroles, custard, chocolate and pistachios. Refrigerate for 1 hour or until chocolate has set. Serve.
Dip the filled profiterole bases in chocolate to seal the holes.
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Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.
Author: Delia // Category:
Cake,
pound,
Tangerine
Pound Cake
| 3 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 1/2 | cups sugar |
| 1 | cup butter or margarine, softened |
| 1 | tablespoon grated tangerine peel |
| 1 | teaspoon vanilla |
| 5 | eggs |
| 1 | cup milk |
Tangerine-Rum Glaze
| 3/4 | cup sugar |
| 3 | tablespoons butter or margarine |
| 1/4 | cup tangerine juice |
| 2 | tablespoons rum or 1 teaspoon rum extract |
- Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
Author: Delia // Category:
apricot,
Cake,
pound
| 3 | cups Gold Medal® all-purpose flour |
| 3 | cups granulated sugar |
| 1 1/2 | cups butter or margarine, softened |
| 1/2 | cup sour cream |
| 1/2 | cup apricot brandy or apricot nectar |
| 1 | teaspoon almond extract |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon baking powder |
| 6 | eggs |
| 1 | tablespoon powdered sugar, if desired |
- Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Author: Delia // Category:
banana boston,
Cake,
cream,
dessert
Pudding
| 1 | package (4-serving size) vanilla instant pudding and pie filling mix |
| 1 1/4 | cups milk |
| 1 | cup frozen (thawed) whipped topping |
Dessert
| 1 1/2 | cups Original Bisquick® mix |
| 1/2 | cup sugar |
| 1/3 | cup milk |
| 2 | tablespoons unsweetened baking cocoa |
| 2 | tablespoons butter or margarine, melted |
| 1/2 | teaspoon vanilla |
| 2 | eggs |
Topping
| 2 | medium bananas |
| 1/4 | cup chocolate or fudge topping |
Methods:
- In medium bowl, beat pudding mix (dry) and milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Cover and refrigerate 1 hour.
- Heat oven to 350°F. Grease and flour 9-inch round cake pan. In large bowl, beat all dessert ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
- Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator.
Author: Delia // Category:
Black,
Cake,
New Year,
white
| 1/2 | cup butter or margarine |
| 4 | oz unsweetened baking chocolate |
| 1 | cup water |
| 1 1/4 | cups white vanilla baking chips |
| 1 | package (3 oz) cream cheese, softened |
| 3 | eggs |
| 2 | cups sugar |
| 3 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1 1/2 | teaspoons baking powder |
| 1 | /2 cup sour cream |
| 1 | teaspoon vanilla |
| 1 | bag (12 oz) miniature semisweet chocolate chips (2 cups) |
| 3 | tablespoons half-and-half |
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat lightly with flour. In small microwavable bowl, place butter, unsweetened chocolate and water. Microwave uncovered on High 1 minute; stir. Continue microwaving at 15-second intervals until butter is melted and chocolate is smooth.
- In another small microwavable bowl, microwave 1 cup of the vanilla baking chips uncovered on High 1 minute; stir until chips are smooth. In small bowl, beat cream cheese and 1 egg with electric mixer on medium speed until smooth. Beat in melted vanilla chips on medium speed.
- In large bowl, mix butter-chocolate mixture, remaining 2 eggs, sugar, flour, salt, baking powder, sour cream, vanilla and 1 cup of the semisweet chocolate chips on low speed just until mixed. Spoon 2 cups of the chocolate batter into cake pan. Drop cream cheese filling by teaspoonfuls onto batter in pan, being careful not to let filling touch sides of pan. Spoon remaining chocolate batter on top.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted into chocolate cake comes out clean (white filling may cling). Cool in pan on wire rack 15 minutes. Remove from pan to wire rack. Cool completely, about 2 hours.
- In small microwavable bowl, microwave remaining 1 cup semisweet chocolate chips uncovered on High 1 minute; stir until smooth. Stir in half-and-half until smooth. Spoon over cake, allowing some to drizzle down sides. In small plastic food-storage bag, microwave remaining 1/4 cup vanilla baking chips on High 30 seconds or until melted. Squeeze bag until chips are smooth. Cut small tip from one corner of bag; squeeze bag to drizzle melted chips over cake.
