Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
1 (8-ounce) package cream cheese, softened and cubed
2 tablespoons granulated sugar
4 cups plus 2 teaspoons all-purpose flour, divided
5 large eggs, room temperature and divided
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cups unsalted butter, softened
1/4 cups firmly packed light brown sugar
3 large Granny Smith apples, peeled and cored
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons whole milk, room temperature
2 tablespoons cane syrup
Garnish: chopped pecans
Directions
Preheat oven to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and 2 teaspoons flour at medium-low speed until creamy, stopping to scrape sides of bowl.
3. Add 1 egg; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Transfer to a medium bowl and refrigerate.
4. In a large bowl, whisk together cinnamon, baking soda, salt, ginger, nutmeg, and remaining 4 cups flour.
5. Using the large holes of a box shred apple. Add apple and vanilla to butter mixture; beat at low speed for 1 minute. Gradually add flour mixture beating just until combined.
6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon half of batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using the back of a spoon, make a 1/2-inch-deep trench in center of batter in pan, leaving a 1/4- to 1/2-inch border around edges.
7. Spoon alternating dollops of batter and cream cheese mixture into trench. After completing 1 ring in pan, spoon batter over cream cheese mixture dollops and vice versa until all cream cheese mixture is used.
8. Drag a butter knife through center of each dollop to swirl into batter. (It’s OK if some cream cheese mixture touches sides of pan.) Spoon and gently spread remaining batter on top, covering cream cheese mixture. Do not tap pan. Smooth top of batter.
9. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.
10. In a small bowl, whisk together confectioners’ sugar, milk, and cane syrup until smooth. Drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.
Microwave frozen COOL WHIP and chopped chocolate on HIGH 1-1/2 min, or until chocolate is melted, stirring after 1 min. Cool 15 min to thicken.
BEAT cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed COOL WHIP.
Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble drum and sticks. Refrigerate leftovers.
This is a simple yet delightful cake. It is both flavorful and straightforward to prepare. It can be adorned with either minimal or intricate decorations.
Ingredients:
1½ cups flour
2 teaspoons baking powder
1 stick butter, softened
½ cup sugar
2 teaspoons vanilla
2 eggs
½ cup milk (can be substituted with water.)
If you want chocolate cake, put 1 cup cocoa power
SUPPLIES:
8-inch round cake pan
Measuring cups and spoons
Sifter
2 bowls (small and large)
Electric mixer
Spatula
Wire rack
Directions:
Preheat the oven to 350 degrees.
Grease and flour a round 8-inch cake pan.
Sift the flour and baking powder together into the small bowl {if using cocoa power put it in too}.
Measure the butter, sugar, and vanilla into the large bowl.
Using the electric mixer, cream the butter, sugar, and vanilla together.
Add the eggs, one at a time; mix on medium speed until light and fluffy.
Then mix in the milk.
Slowly add the flour mixture to the butter mixture and beat until well combined.
Pour the cake batter into the prepared pan. Use a spatula to scrape the cake batter off the sides of the bowl.
Bake for 20-30 minutes, until the top of the cake is golden and springs back when touched lightly.
Cool the cake on a wire rack, then turn it onto a plate and frost.
Tips: To make sure the cake is done stick a toothpick or cake-tester (a long, thin wire) into the center of the cake. If it comes out wet, the cake needs to bake a little longer. If it comes out dry (or with crumbs on it), your cake is ready!
FOUR-EGG CAKE- Yield: 3 (8-inch) layers or 1 – 13 x 9-inch 1 layer cake
Ingredients:
3/4 cup shortening
1 3/4 cups sugar
4 eggs, separated
3 cups cake flour or 2½ cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Directions:
Cream shortening for about 2 minutes.
Add sugar gradually; continue creaming about 1½ minutes after all sugar is added.
Add egg yolks that have been beaten very lightly.
Beat the mixture about 2 minutes.
Add sifted dry ingredients alternately with the milk and vanilla. Begin and end with flour mixture.
Fold in stiffly beaten egg whites.
Pour into three greased 8-inch layer pans and bake at 350° for about 50 minutes. Or pour into one 13 x 9-inch pan and bake at 350° for about 40 -50 minutes or until a toothpick comes out clean.
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