REFRIGERATED CAKE RECIPE - THERMADOR BUILT IN REFRIGERATOR. Refrigerated Cake Recipe
Fudge Lover's Strawberry Truffle Cake Recipe INGREDIENTS: Cake 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box Ganache Filling and Topping 2 packages (8 oz each) semisweet baking chocolate, finely chopped 1 1/3 cups whipping cream 1/4 cup butter (do not use margarine) 2 cups cut-up fresh strawberries Garnish 6 fresh strawberries, cut in half lengthwise through stem 1/4 cup white vanilla baking chips 1/2 teaspoon vegetable oil DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. 2. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. 3. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth. 4. Line bottom of 9-inch springform pan with waxed paper round. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold. 5. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake. 6. In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day. Better-Than-Almost-Anything Cake INGREDIENTS: 1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. 2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator. See also: frigoscandia spiral freezer refrigerator fridge kidkraft silver retro refrigerator bar size refrigerator refrigerator temperature control refrigerator 33 inches wide refrigerator electricity cost haier passion pink color cube mini refrigerator freezer |
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