With Love From
Darling's Kitchen

36. Great Cakes to
Welcome Spring

Renny Darling

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The Recipes

-Very Lemon Cake with White Chocolate,
Lemon Icing & Strawberry Lemon Sauce
-Very Chocolate Streaked Cake with
Chocolate Chips & Walnuts & Fudge Frosting
-Very Orange Cinnamon Streaked Cake with
Walnuts & Orange Icing
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Dear Fans,

I have often said that when I stop to think of what Adam and Eve risked for a simple dessert like an apple, I shudder to imagine, what on earth they would have chanced for our amazing cakes today.

I could hardly wait for our visit this week, because I am going to share with you 3 amazing fantasies, that are very simple to prepare, yet are wonderful to serve at any occasion. 


The reason for my choices this week is that cake mixes now have reduced quantities. It is the first time, as far back as I can remember, that there has been a change.  Betty Crocker has changed from 18.25 oz. to 15.25 oz.  Pillsbury has changed from 19.25 oz. to 15.25 oz. So please look for the cake mix with 15.25 ounces to make these recipes. Betty Crocker and Pillsbury, both "With Pudding in the Mix" were the ones I used.

The cakes I chose are brand new, and I couldn't wait to share them with you.  They are extremely delicious and if you don't tell, no one will ever guess, they have all started with a mix.  They assemble in literally minutes, and are beautiful and delicious.  They have a complex balance of flavors and when I tested them this week, everyone truly loved them.  My adorable, precious grandson, Joshie, (7 years old) said it was 46 thumbs up. So here they are, and I do hope you love them as well.  Please note, the cakes are a little lower, so don't think anything went wrong. Also, please note that "streaked" means, there is a thin line running throughout the cake with the additional flavor ... not quite marbled, but streaked.

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Very Lemon Cake with White Chocolate,
Lemon Icing & Strawberry Lemon Sauce


1   package (15.25 ounces) Lemon Cake Mix with Pudding added
3   eggs
1  cup sour cream
2  tablespoons grated lemon. (Use fruit, juice and peel, about 1/2 lemon.)
1/3  cup vegetable oil

1  cup white chocolate chips
1  cup sweetened coconut flakes

In the large bowl of an electric mixer, beat together first 5 ingredients until thoroughly blended, about 2 minutes.  On low speed, beat in white chocolate and coconut until blended. 

Spread batter evenly into a 10-inch, greased, angel cake pan with a removable bottom.  Place pan on a 10x15-inch baking pan.  (Just in case your pan may drip.)  Bake at 350° for 45 to 50 minutes, or until top is golden and a cake tester, inserted in center, comes out clean.  Allow to cool in pan.

When cool, remove from pan and place on a cake plate.  Drizzle a thick coating of Lemon Glaze on top and let some drip down the sides.  To serve, cut into slices, and spoon a little Strawberry Lemon Sauce on top.  It is a wonderful combination.  Serves 12.

Lemon Icing
            2            tablespoons lemon juice
            1            cup sifted powdered sugar
            2            teaspoons lemon zest

Stir together all the ingredients until blended.  Add a little more sugar or lemon juice to make a nice, thick drizzling consistency.

Strawberry Lemon Sauce:
            1            package, 16 ounces, frozen strawberries in syrup
            2            thin slices lemon

In a small saucepan, on low heat, cook together strawberries and lemon peel for 5 minutes.  Allow to cool.  Store in the refrigerator until ready to serve.  To serve, remove the peels and spoon over the individual servings.  Extra sauce can be stored in the refrigerator for several weeks.  It is delicious over ice cream, too.


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Very Chocolate Streaked Cake with
Chocolate Chips & Walnuts & Fudge Frosting

1   package (15.25 ounces) Yellow Cake Mix with Pudding added
3   eggs
1   cup sour cream
1/3   cup vegetable oil

1  cup semi-sweet chocolate chips
1  cup chopped walnuts

3  tablespoons Nestlé's Quik chocolate powder

In the large bowl of an electric mixer, beat together first 4 ingredients until thoroughly blended, about 2 minutes.  On low speed, beat in chocolate chips and walnuts until blended. 

Spread half the batter evenly into a 10-inch, greased, angel cake pan, with a removable bottom.  Sprinkle chocolate powder evenly over the batter.  Cover chocolate powder with remaining batter.  With a spatula, cut into the batter every 2-inches, to distribute the powder.  Do not stir. 

Place pan on a 10x15-inch baking pan.  (Just in case your pan may drip.)  Bake at 350° for 45 to 50 minutes, or until top is golden and a cake tester, inserted in center, comes out clean.  Allow to cool in pan.

When cool, remove from pan and place on a cake plate.  Drizzle a thick coating of Chocolate Fudge Glaze on top and let some drip down the sides.  Serves 12.

Chocolate Fudge Glaze
2 tablespoons cream
1/2 cup sifted powdered sugar
2 tablespoons cocoa
1/2 teaspoon vanilla

Stir together all the ingredients until blended.  Add a little cream or sugar to make frosting a thick, drizzling consistency.

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Very Orange Cinnamon Streaked Cake with
Walnuts & Orange Icing

1  package (15.25 ounces) Yellow Cake Mix with Pudding added
3  eggs
1  cup sour cream
1/3  cup vegetable oil

1/2  orange grated, use fruit, juice and peel, about 3 heaping tablespoons.
            Remove any large pieces of membrane.
1  cup chopped walnuts

3  tablespoons cinnamon sugar, for the center

In the large bowl of an electric mixer, beat together first 4 ingredients until thoroughly blended, about 2 minutes.  On low speed, beat in grated orange and walnuts until blended. 

Spread half the batter evenly into a 10-inch, greased, angel cake pan, with a removable bottom.  Sprinkle cinnamon sugar evenly over the batter.  Cover cinnamon sugar with remaining batter.  With a spatula, cut into the batter every 2-inches, to distribute the cinnamon sugar.  Do not stir.

Place pan on a 10x15-inch baking pan.  (Just in case your pan may drip.)  Bake at 350° for 45 to 50 minutes, or until top is golden and a cake tester, inserted in center, comes out clean.  Allow to cool in pan.

When cool, remove from pan and place on a cake plate.  Drizzle a thick coating of Orange Glaze on top and let some drip down the sides.  Serves 12.

Orange Glaze:
1 tablespoon orange juice
1 teaspoon grated orange peel
1 tablespoon finely chopped walnuts
2/3 cup sifted powdered sugar

Stir together all the ingredients until blended.

Enjoy with Love,
Renny Darling
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www.rennydarling.com

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